Get ready to fall head-over-heels for these White Chocolate Peppermint Crunch Cookies! Each bite is pure magic: creamy white chocolate chips mingle with the invigorating tingle of peppermint candies, all wrapped up in a soft, buttery cookie with a surprise crunch. Whether you’re baking up a holiday storm or just craving a little coziness, this cookie is a standout on every platter. Perfect for gifting, sharing (if you must), or simply treating yourself, these cookies promise a festive flavor burst you won’t soon forget.
Ingredients You’ll Need
The ingredients in this recipe are intentionally straightforward, but each one plays a starring role in the irresistible flavor and perfect texture. From the richness of real butter to the lively pops of peppermint, every element comes together for chewy, crunchy, chocolatey bliss.
- Unsalted butter (1 cup, softened): Softened butter gives your cookies that melt-in-your-mouth texture and luscious flavor base.
- Granulated sugar (1 cup): The granulated sugar brings sweetness and adds a crisp edge to each cookie.
- Light brown sugar, packed (½ cup): Brown sugar makes the centers extra chewy and adds a subtle touch of molasses.
- Large eggs (2): Eggs provide structure and keep cookies tender and thick.
- Pure vanilla extract (1 teaspoon): Vanilla rounds out the flavor and ties the chocolate and mint together beautifully.
- All-purpose flour (2¾ cups): The backbone that gives your cookies shape and substance.
- Baking soda (1 teaspoon): This gives the dough its ideal lift and keeps cookies light.
- Baking powder (½ teaspoon): For an extra boost to ensure cookies rise perfectly.
- Salt (½ teaspoon): A pinch of salt sharpens the sweetness and intensifies every flavor.
- White chocolate chips (1½ cups): These provide rich, creamy bursts that contrast the peppermint crunch.
- Crushed peppermint candies or candy canes (1 cup): Freshly crushed is best; these deliver the signature cool, minty bite and pretty pops of color.
- Crispy rice cereal (½ cup, optional): Adds an unexpected airy crunch that’s especially delightful with the smooth white chocolate.
How to Make White Chocolate Peppermint Crunch Cookies
Step 1: Prep Your Baking Sheets
Start by preheating your oven to 350°F (175°C). Grab two baking sheets and line them with parchment paper—this makes sure your White Chocolate Peppermint Crunch Cookies bake evenly and lift off easily, with no sticking or mess. A little prep here means cookie perfection later!
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar. Take your time—diligent creaming for 2-3 minutes makes for extra-fluffy results and helps dissolve those sugars. You’re looking for a pale, creamy mixture that already smells delicious.
Step 3: Add Eggs and Vanilla
Crack in your eggs, one at a time, beating well after each addition. Stir in the vanilla extract. This is where your cookie dough base gets wonderfully rich and aromatic, the perfect canvas for all those decadent add-ins.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Sift or stir thoroughly—ensuring the leaveners and salt are evenly distributed keeps your cookies consistently light and fluffy with no bitter bites.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture to your wet ingredients, mixing just until everything comes together—over-mixing can lead to tough cookies! You should see no more streaks of flour, only a lovely, cohesive dough.
Step 6: Fold in Mix-Ins
Now for the fun part! Gently fold in the white chocolate chips, crushed peppermint candies, and crispy rice cereal if you want that extra crunch. The dough will be dotted with flecks of red and white, signaling holiday joy in every bite.
Step 7: Scoop and Bake
Scoop out tablespoon-sized balls of dough and arrange them about 2 inches apart on your prepared baking sheets. Pop them in the oven and bake for 10 to 12 minutes, or until the edges just turn golden and the centers still look a bit soft. They’ll continue to set up as they cool!
Step 8: Cool and Enjoy
Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack. This step keeps them from falling apart and lets them finish baking from the residual heat. Once fully cool, your White Chocolate Peppermint Crunch Cookies are ready to steal the show!
How to Serve White Chocolate Peppermint Crunch Cookies
Garnishes
For an extra-special bakery look, sprinkle a little more crushed peppermint or a handful of extra white chocolate chips on top of your cookies right after baking. A light dusting of powdered sugar or a drizzle of melted white chocolate will also do wonders for presentation and flavor.
Side Dishes
Pair these cookies with a big mug of hot cocoa or a creamy cappuccino for the ultimate winter treat. They’re also fantastic as part of a festive dessert board alongside chocolate truffles and spiced nuts, making sweet snacking easy and impressive.
Creative Ways to Present
Stack a few White Chocolate Peppermint Crunch Cookies and tie them with a red ribbon for an adorable edible gift. Nestle them in holiday tins lined with parchment, or place a cookie atop a scoop of vanilla ice cream for a cool, creamy sundae with a pepperminty twist.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cookies soft and fresh by storing them in an airtight container at room temperature for up to 5 days. For even better results, layer parchment paper between each row—this helps preserve their shape and keeps the flavors vibrant.
Freezing
You can freeze both baked cookies and unbaked dough. Place baked White Chocolate Peppermint Crunch Cookies in a ziplock bag (with parchment between layers) and freeze for up to 2 months. For dough, scoop it into balls and freeze individually on a sheet tray—once solid, transfer to a freezer bag. Bake straight from frozen, adding a minute or two to the baking time.
Reheating
To bring back that warm, gooey magic, pop cookies in a 300°F oven for 3-4 minutes or microwave for about 10 seconds. They come out soft, fragrant, and just as delicious as when freshly baked—perfect for late-night cravings or last-minute entertaining.
FAQs
Can I make these cookies gluten-free?
Absolutely! Substitute a measure-for-measure gluten-free flour blend for the all-purpose flour and check that your other ingredients (especially peppermint candies and cereal) are gluten-free. The cookies will still be chewy, crunchy, and just as irresistible.
What’s the best way to crush the peppermint candies?
Place the candies or candy canes in a ziplock bag and crush them with a rolling pin or heavy pan. Aim for a mix of larger bits for crunch and smaller pieces for extra flavor throughout every cookie.
Can I make the dough ahead of time?
Yes! The dough can be covered and chilled for up to 24 hours before baking. Chilling actually improves the flavor and leads to a thicker, chewier White Chocolate Peppermint Crunch Cookie.
How do I prevent the cookies from spreading too much?
If your cookies are spreading a lot, your butter may be too soft or warm. Chilling the dough for 30 minutes before baking helps hold the cookie shape. Also, always use parchment paper (not greased baking sheets) for best results.
Are these cookies good for gifting?
Yes, these White Chocolate Peppermint Crunch Cookies are a fantastic gift. Their festive sprinkles of peppermint look beautiful in clear bags or holiday tins, and their unique flavor is always a crowd-pleaser.
Final Thoughts
If you’re looking to spark a little extra joy this season or just want a cookie that’s as fun as it is flavorful, give these White Chocolate Peppermint Crunch Cookies a try. They’re delightfully easy, beautifully festive, and absolutely delicious—just the kind of recipe you’ll want to bake every winter!
Print
White Chocolate Peppermint Crunch Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These White Chocolate Peppermint Crunch Cookies are a delightful holiday treat that combines the sweetness of white chocolate with the cool, refreshing taste of peppermint. The crispy rice cereal adds a satisfying crunch to every bite, making them a perfect addition to any Christmas cookie platter.
Ingredients
Dry Ingredients:
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
Additional Mix-ins:
- 1½ cups white chocolate chips
- 1 cup crushed peppermint candies or candy canes
- ½ cup crispy rice cereal (optional, for added crunch)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Stir in Mix-ins: Fold in the white chocolate chips, crushed peppermint candies, and crispy rice cereal if using.
- Bake: Scoop tablespoon-sized balls of dough onto the prepared baking sheets and bake for 10–12 minutes until lightly golden.
- Cool: Allow cookies to cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- For best results, use freshly crushed peppermint candies.
- You can also use peppermint baking chips in place of crushed candy.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Dough can be chilled for up to 24 hours before baking for a thicker cookie.
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 15g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
