Can I freeze White Chocolate Peppermint Cookies?

Absolutely! Freeze the baked cookies in an airtight container for up to 2 months. You can also freeze the dough, scoop it into balls first, and bake directly from frozen — just add 1–2 extra minutes to the bake time.

Why did my peppermint melt into the dough?

If your peppermint pieces melt too much, it’s likely they were too small or placed inside the dough instead of on top. To avoid this, use medium crushed candy and press them gently onto the surface of each cookie before baking.

Can I use peppermint extract instead of candy canes?

You can, but be cautious — peppermint extract is strong. Use only ¼ teaspoon to avoid overpowering the white chocolate. Still, for best texture and appearance, crushed peppermint candy is recommended.

Are White Chocolate Peppermint Cookies gluten-free?

They can be! Simply substitute all-purpose flour with a 1:1 gluten-free baking flour. Make sure your peppermint candies and chocolate are gluten-free too.

White Chocolate Peppermint Cookies – 7 Ultimate Delicious Treats

Ingredients

Units Scale

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup white chocolate chunks
3/4 cup crushed peppermint candy

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Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream butter, granulated sugar, and brown sugar until fluffy.
Add eggs one at a time, then mix in vanilla.
In another bowl, combine flour, baking soda, and salt. Gradually mix into the wet ingredients.
Fold in white chocolate chunks and half of the crushed peppermint.
Chill dough for 30 minutes.
Roll dough into balls, place on baking sheet, and press remaining peppermint pieces on top.
Bake for 9–11 minutes until edges are golden.
Cool on baking sheet for 5 minutes, then transfer to wire rack.

Notes

Chilling the dough is essential for texture.
Use quality white chocolate bars for best results.
Top cookies with extra peppermint right after baking.

Author: Paula
Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Desserts
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: 160
Sugar: 15g
Sodium: 80mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0.5g
Protein: 2g
Cholesterol: 25mg