If you’re on the hunt for a festive and utterly irresistible treat, you have to try this White Chocolate Peppermint Cookies Recipe. I absolutely love how these cookies bring together the creamy sweetness of white chocolate with the refreshing zing of peppermint, all wrapped up with a salty crunch from pretzels. Honestly, the first time I made them, my family went crazy—and I’m pretty sure you’re going to feel the same way once you bake up a batch!
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The mix of sweet white chocolate and refreshing peppermint along with a salty crunch is just dreamy.
- Easy to Make: You don’t need to chill the dough or fuss with complicated steps—it’s as straightforward as a cookie recipe gets.
- Versatile Ingredients: You can find the peppermint pretzels at many stores or substitute with plain pretzels if needed, making this very adaptable.
- Great for Holiday Gifting: These cookies are a hit when gifted and keep well for sharing at parties or with friends.
Ingredients You’ll Need
This White Chocolate Peppermint Cookies Recipe uses simple pantry staples paired with festive peppermint candies and pretzels to create a cookie that’s both chewy and crunchy. I always recommend paying attention to the type of flour you use—using all-purpose flour and measuring it properly really makes a difference in your cookie’s texture.
- Butter: Make sure it’s softened to room temperature so it creams easily with the sugars, giving your cookies that perfect fluffy base.
- Granulated Sugar: Adds sweetness and helps with that classic cookie texture.
- Brown Sugar: Brings moisture and chewiness to the cookies, making them irresistibly soft.
- Egg: Acts as a binder but also adds richness—room temperature eggs help everything blend smoothly.
- Vanilla Extract: A hint of vanilla rounds out the flavors beautifully.
- All-Purpose Flour: The foundation for your cookies—measure carefully for best results.
- Baking Soda: Helps your cookies rise just enough for a tender bite.
- Salt: Enhances all those sweet flavors and balances the peppermint.
- White Chocolate Chips: The melty, creamy star that pairs so well with peppermint.
- Peppermint Candies or Candy Canes: Crushed finely so you get little bursts of mint in every bite.
- White Chocolate Peppermint Pretzels: Adds an amazing salty crunch; if you can’t find peppermint pretzels, plain works just fine.
- Flaked Sea Salt: Sprinkled on top to boost flavor and add a pretty finish.
Variations
One of my favorite things about this recipe is how easy it is to tweak to fit your cravings or pantry supplies. You can personalize these cookies in so many ways—don’t hesitate to experiment!
- Nut-Free Version: I’ve made these without the pretzels for friends with allergies, and they still turn out fantastic—just bump up the peppermint candies a bit to keep that signature minty punch.
- Extra Peppermint Kick: Once, I added a few drops of peppermint extract to the dough, which really amplified the flavor for the peppermint lovers in my family.
- Chocolate Swap: Using dark chocolate chips instead of white chocolate gives a richer contrast and I love the twist it adds when guests try it.
How to Make White Chocolate Peppermint Cookies Recipe
Step 1: Prep and Cream Your Ingredients
First things first—preheat your oven to 350°F and line two baking sheets with parchment paper. Then, grab your stand mixer fitted with the paddle attachment. I like to beat the room temperature butter together with the granulated and brown sugars on medium-high speed until it gets light and fluffy—about 3 to 4 minutes. This step is so important because it sets the stage for tender, chewy cookies. When I skip it, my cookies end up dense, so don’t rush through this!
Step 2: Incorporate Egg and Vanilla
Next, add the egg and beat on low speed until it’s well combined, then mix in the vanilla extract. I find if your egg is cold, the batter can seize up a bit, so always let it come to room temperature beforehand—it helps everything blend silky smooth.
Step 3: Mix in Dry Ingredients Carefully
Now it’s time for the dry ingredients: flour, baking soda, and salt. Add them slowly and mix on low speed. Here’s something I discovered early on—don’t overmix! Stop when you still see a touch of flour around the bowl. This little trick makes your cookies tender and not tough.
Step 4: Fold in the Magic Pieces
Gently fold in the white chocolate chips, crushed peppermint candies, and the broken pretzel pieces. The crushed peppermint candies burst with mint flavor as they bake, and the pretzels bring that satisfying crunch and saltiness that you’ll absolutely adore.
Step 5: Shape, Salt, and Bake
Using a 3-tablespoon scoop, place your cookie dough balls onto the prepared baking sheets—about 6 to 8 per sheet. Sprinkle a pinch of flaked sea salt on top of each cookie; this elevates the flavors so much. Bake for 10 to 12 minutes or until you see a lovely light golden brown around the edges. If your cookies spread out unevenly, like mine sometimes do, gently press around the edges with a spatula to create a nice round shape before they cool.
Pro Tips for Making White Chocolate Peppermint Cookies Recipe
- Use Room Temperature Ingredients: Butter and eggs blend better and give you a smoother dough, which improves the texture.
- Don’t Overmix the Dough: Stop mixing as soon as the flour is incorporated to keep the cookies tender and chewy.
- Customize Your Crunch: Experiment with different pretzels or peppermint candies—some crushed finer, some chunkier—for fun texture variations.
- Watch Your Baking Time: Baking until just golden around the edges ensures soft centers; overbaking dries them out.
How to Serve White Chocolate Peppermint Cookies Recipe
Garnishes
I love adding a tiny pinch of flaked sea salt on top of these cookies before baking—it amps up the flavor. Sometimes I’ll also dust just a hint of powdered sugar after baking for a snowy, festive look if I’m serving them to guests. A drizzle of melted white chocolate over cooled cookies is another pretty touch I like to try now and then.
Side Dishes
These cookies pair beautifully with a cup of hot cocoa or peppermint tea for a cozy winter treat. For holiday parties, I’ve enjoyed serving them alongside a cheese platter that includes mild cheeses, fresh fruit, and nuts—walking that line of sweet and savory really impresses guests.
Creative Ways to Present
For special occasions, I’ve arranged these cookies stacked and tied with a festive ribbon in a clear box—everyone loves that little homemade gift vibe. Another idea is to serve them on a decorative platter sprinkled with extra crushed peppermint and a few whole peppermint sticks for the perfect holiday display.
Make Ahead and Storage
Storing Leftovers
Leftover cookies keep beautifully in an airtight container at room temperature for up to 5 days. I usually place parchment paper between layers to keep the white chocolate chips from sticking together. They stay soft and fresh, which is perfect for snacking anytime.
Freezing
I often freeze baked cookies to enjoy later. Just let them cool completely, then freeze in a single layer on a baking sheet before transferring them to a sealed freezer bag or container. When you’re ready, they thaw quickly at room temperature and taste just like fresh-baked!
Reheating
To warm up leftover cookies, I pop them in the microwave for about 10-15 seconds or heat them briefly in a low oven wrapped in foil. This revives that soft, melty texture and brings back the delightful aroma of peppermint and white chocolate.
FAQs
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Can I substitute the peppermint candies with peppermint extract?
Yes! If you don’t have peppermint candies on hand, a few drops of peppermint extract added to the dough will work well. Just be careful not to add too much—it’s potent, so start small and taste your dough if you can.
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Do I have to use peppermint pretzels, or can plain pretzels work?
Plain pretzels work just fine if peppermint pretzels aren’t available. You’ll lose a bit of that minty crunch, but the salty crunch contrast still adds a wonderful texture to these cookies.
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Should I chill the cookie dough before baking?
No need to chill this dough! I like to bake it straight away. It saves time and the cookies still spread nicely, giving you soft and chewy results every time.
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How do I prevent the cookies from spreading too much?
If your cookies spread more than you like, try refrigerating the dough for 15-20 minutes before baking or use a slightly less softened butter. Also, shaping the dough into tidy balls and spacing them well helps control spreading.
Final Thoughts
This White Chocolate Peppermint Cookies Recipe has become my go-to for the holidays and anytime I want a little festive magic in the kitchen. I love how easily it comes together, the fun combo of textures and flavors, and how it brings smiles around our table every time. If you try it, I promise your friends and family will be asking for the recipe before the last crumb disappears!
Print
White Chocolate Peppermint Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 27 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These White Chocolate Peppermint Pretzel Cookies combine the sweet creaminess of white chocolate with the refreshing crunch of peppermint candies and salty pretzels. Perfect for the holiday season, these soft and chewy cookies offer a delightful mix of flavors and textures, finished with a sprinkle of flaky sea salt for an extra burst of taste.
Ingredients
Cookie Dough
- ¾ cup (170.25 g) butter, room temperature
- ¾ cup (150 g) granulated sugar
- ¾ cup (165 g) brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 1 cup (180 g) white chocolate chips
- ⅓ cup (75.33 g) peppermint candies or candy canes, crushed
- 2 oz (56.7 g) white chocolate peppermint pretzels or plain pretzels, crushed or broken into pieces
Topping
- Flaked sea salt for sprinkling on top
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar on medium-high speed until the mixture is light and fluffy, which takes about 3 to 4 minutes.
- Add Egg and Vanilla: Add the egg and mix on low speed until the batter is smooth. Then, beat in the vanilla extract evenly.
- Incorporate Dry Ingredients: Gradually add the flour, baking soda, and salt to the wet ingredients, mixing slowly. Be careful not to overmix; it’s okay if some flour is still visible around the bowl.
- Fold in Add-ins: Gently fold in the white chocolate chips, crushed peppermint candies, and pretzel pieces to distribute them evenly throughout the dough.
- Scoop Cookie Dough: Use a 3-tablespoon scoop to form large cookie balls and place 6 to 8 on each prepared baking sheet. Lightly sprinkle flaked sea salt on top of each cookie for that perfect finish.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes or until the edges turn a light golden brown. If the cookies spread unevenly, use a spatula to gently shape them into perfect circles while still warm.
- Cool: Remove cookies from the oven and allow them to cool on the baking sheets for several minutes before transferring them to a wire rack to cool completely.
Notes
- White chocolate peppermint pretzels used in this recipe can be found at stores like Costco and Trader Joe’s; plain pretzels work well as a substitute or they can be omitted entirely.
- Ensure butter and egg are at room temperature before starting for better mixing and texture.
- The dough does not require chilling before baking, making this a quick and convenient recipe.
- Using grams for measuring ingredients, especially flour, is more precise. If you don’t have a kitchen scale, lightly spoon flour into the measuring cup without packing it down to maintain accuracy.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
