0 from 39 votes
White Chocolate Peppermint Cookies
Soft, giant, chewy, peppermint and white chocolate filled cookies! They are festive, full of peppermint goodness in each bite and will soon be your new favorite holiday treat.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 6 large
Calories: 716 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 1/4 cup all purpose flour
- 3/4 cup cake flour
- 1 tsp. cornstarch
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 8 Tbsp. unsalted butter, cold, cut into cubes
- 1/2 cup brown sugar, packed (light or dark)
- 1/4 cup sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp. peppermint extract
- 1 tsp. vanilla extract
- 1 1/2 cup white chocolate chips, divided
- 7 oz. peppermint bark, frozen & chopped (I use Ghirardelli)
- crushed candy canes for garnish
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a large bowl, combine the dry ingredients: all purpose flour, cake flour, corn starch, baking soda, baking powder and salt. Set aside.
- Place the cubed butter and sugars into the bowl of a stand mixture and secure the paddle attachment. Turn the mixer on and cream until smooth, about 1-2 minutes.
- Add in the eggs, egg yolks, peppermint and vanilla extracts and blend until mixed. Use a rubber spatula to knock off mixture if any is sticking to the sides of the bowl and mix again.
- Gradually add in the dry ingredients, about 1/4 cup at a time. Mix until incorporated, then add in 1 cup chocolate chips and chopped peppermint bark. (Note: You can reserve a few peppermint bark pieces for garnishing once cookies have baked).
- Roll cookie dough into 6 large balls, or smaller if preferred (adjust baking time as needed for smaller cookies).
- Place on baking sheet & bake cookies for ~10-11 minutes. Cool cookies completely.
- Microwave remaining 1/2 cup white chocolate in a microwave safe bowl in 30 second increments until smooth and drizzle over cooled cookies. Garnish with crushed candy canes if desired and enjoy!
Cup of Yum
Notes
- peppermint bark
- I've found freezing the peppermint bark helps the cookie hold its shape, especially since this is a no chill cookie recipe!
- Storage: Stored properly in an air-tight container at room temperature they will last for up to 5 days. I don’t recommend storing in the refrigerator because they will go stale much faster and lose their quality quickly.
Nutrition Information
Serving
1large cookie
Calories
716kcal
(36%)
Carbohydrates
94g
(31%)
Protein
9g
(18%)
Fat
42g
(65%)
Saturated Fat
29g
(145%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
114mg
(38%)
Sodium
525mg
(22%)
Potassium
219mg
(6%)
Fiber
1g
(4%)
Sugar
77g
(154%)
Vitamin A
592IU
(12%)
Vitamin C
1mg
(1%)
Calcium
149mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6large
Amount Per Serving
Calories 716
% Daily Value*
| Serving | 1large cookie | |
| Calories | 716kcal | 36% |
| Carbohydrates | 94g | 31% |
| Protein | 9g | 18% |
| Fat | 42g | 65% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 114mg | 38% |
| Sodium | 525mg | 22% |
| Potassium | 219mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 77g | 154% |
| Vitamin A | 592IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 149mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.