Name: Peppermint White Chocolate Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 2 h 27 min
Cuisine: American
Ingredients: 2 cups (250g) all-purpose flour (spooned & leveled); 1 teaspoon cornstarch; 1 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature; 1/2 cup (100g) packed light brown sugar; 1/2 cup (100g) granulated sugar; 1 large egg, at room temperature; 1 and 1/2 teaspoons pure vanilla extract; 3/4 teaspoon peppermint extract; 3/4 cup (135g) white chocolate chips; 1/2 cup crushed candy cane pieces (5 candy canes); 4 ounces (113g) white chocolate, coarsely chopped (for drizzling)

Ingredients

2 cups (250g) all-purpose flour (spooned & leveled)

1 teaspoon cornstarch

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature

1/2 cup (100g) packed light brown sugar

1/2 cup (100g) granulated sugar

1 large egg, at room temperature

1 and 1/2 teaspoons pure vanilla extract

3/4 teaspoon peppermint extract

3/4 cup (135g) white chocolate chips

1/2 cup crushed candy cane pieces (5 candy canes)

4 ounces (113g) white chocolate, coarsely chopped (for drizzling, optional)

Instructions

Step 1: Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl.

Step 2: In a large bowl, beat the softened butter with a mixer for 1 minute on medium speed until smooth and creamy. Add the brown sugar and granulated sugar and mix until fluffy and light in color. Then mix in the egg, vanilla extract, and peppermint extract, scraping down the sides as needed.

Step 3: On low speed, gradually mix the dry ingredients into the wet ingredients until combined. The dough will be thick. Add the white chocolate chips and crushed candy cane pieces, mixing briefly to combine. Cover the dough tightly and chill for at least 2 hours, up to 3 days.

Step 4: Remove dough from the refrigerator and let sit at room temperature for 10 minutes. Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper or silicone mats.

Step 5: The chilled dough may be crumbly; gently knead it with your hands to form it into balls about 1.5 tablespoons each. Use a cookie scoop if you have one.

Step 6: Bake the cookies for 12 minutes, until edges are lightly golden. Let them cool on the baking sheet for 5 minutes before transferring to a rack to cool completely.

Step 7: (Optional) Melt the chopped white chocolate in the microwave in 20-second intervals, stirring until smooth. Drizzle over the cooled cookies for an extra touch of sweetness.

Tips & Variations

For a stronger peppermint flavor, add an extra 1/4 teaspoon of peppermint extract, but be careful not to overpower the cookie.

Use crushed peppermint candies or candy cane pieces for a festive crunch and color contrast.

Substitute dark or milk chocolate chips if you prefer less sweetness than white chocolate.

Chilling the dough is important—it helps for better texture and flavor development.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months; thaw at room temperature before serving. If drizzled with white chocolate, store with layers separated by parchment paper to prevent sticking. Reheat gently in the microwave for a few seconds if you like warm cookies.

FAQs

Can I use peppermint oil instead of extract?

Yes, but use it sparingly as peppermint oil is much stronger than extract. Start with a few drops and adjust to taste to avoid a bitter flavor.

What if I don’t have cornstarch?

You can omit the cornstarch, though it helps create a tender texture. If you skip it, the cookies might be slightly less soft but will still taste great.