If you’re on the hunt for a festive yet totally crave-worthy treat, this White Chocolate Peppermint Cookie Recipe is exactly what you need. Trust me, the first time I made these cookies, my family couldn’t stop raving about the sweet and salty combo – plus that peppermint crunch is just magical. I love this recipe because it hits all the holiday vibes without being overly complicated, and by the end of this post, you’ll be excited to whip up a batch yourself!

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Why You’ll Love This Recipe

Perfect Flavor Combo: White chocolate meets peppermint and pretzel crunch for a sweet and salty bite that’s unforgettable.
Simple Prep: You don’t have to chill the dough or do any fancy steps—great for last-minute baking.
Crowd Pleaser: I made these for a holiday party and they disappeared within minutes!
Versatile Ingredients: Easy to find ingredients and swap them out if needed.

The image shows a close-up of six round cookies on a white parchment paper on a wooden rimmed baking tray. Each cookie has a golden-brown edge and a soft, pale beige center with white chunks and small red bits scattered throughout, giving the texture a mix of smooth and slightly bumpy. A few white chunks and red crumbs are scattered loose around the cookies on the parchment. The baking tray sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - White Chocolate Peppermint Cookie, festive holiday cookies, peppermint chocolate cookies, easy holiday baking, Christmas cookie recipes

Ingredients You’ll Need

These ingredients come together beautifully – you get that creamy sweetness from the white chocolate, the peppermint for a cool kick, and salty, crunchy pretzels that make these cookies stand out. A quick tip: using room temperature butter and egg really helps the dough come together smoothly.

Flat lay of a small square of pale yellow butter, two heaping mounds of granulated white sugar and brown sugar, one large whole brown egg with clean shell, a small white bowl of vanilla extract, a small white bowl of soft off-white all-purpose flour, another small white bowl of fine white baking soda powder, a tiny white bowl of fine sea salt, a small white bowl filled with smooth white chocolate chips, a small white bowl of crushed red-and-white peppermint candies, a small white bowl of broken golden pretzel pieces with white chocolate coating, and a small white bowl with coarse flaked sea salt crystals, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - White Chocolate Peppermint Cookie, festive holiday cookies, peppermint chocolate cookies, easy holiday baking, Christmas cookie recipes

Butter: Use unsalted and really bring it to room temperature for best texture in your dough.
Granulated Sugar: Adds sweetness and helps cookies get that slight crisp edge.
Brown Sugar: Gives a little chewiness and depth of flavor.
Egg: Binds the dough and adds moisture; make sure it’s at room temp to avoid clumps.
Vanilla Extract: A small but tasty little secret that enhances all the sweet flavors.
All-Purpose Flour: The base of your cookie – I recommend spooning it lightly into your measuring cup to avoid packing.
Baking Soda: Helps the cookies rise just enough without losing that soft center.
Salt: Balances sweetness and amps up flavor.
White Chocolate Chips: Creamy pockets of sweetness that melt just right.
Crushed Peppermint Candies/Candy Canes: Adds that delightful festive crunch and peppermint punch.
White Chocolate Peppermint Pretzels (or plain pretzels): I loved the peppermint pretzels for the extra layer of flavor but plain ones work well too.
Flaked Sea Salt: Sprinkled on top for a professional touch and delicious contrast.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’m all for personalizing recipes, and with this White Chocolate Peppermint Cookie Recipe, you can tweak it depending on what you have or what you prefer. Play around with mix-ins and flavor boosters to make it your own!

Nutty Twist: I once added chopped pecans for a toasty crunch that my family adored.
Dairy-Free Option: Use dairy-free white chocolate chips and a plant-based butter substitute for a tasty vegan version.
Extra Minty: Stir in a few drops of peppermint extract if you just can’t get enough mint flavors.
Chocolate Lover’s: Swap white chocolate chips with semi-sweet or mix both for a marbled chocolate vibe.

How to Make White Chocolate Peppermint Cookie Recipe

Step 1: Prep Your Baking Space and Ingredients

First things first, preheat your oven to 350°F and line two baking sheets with parchment paper—this helps cookies release easily and prevents burning. Make sure your butter and egg have reached room temperature for a smooth dough. I like to crush the peppermint candies and pretzels in sturdy bags with a rolling pin—getting pieces that aren’t too tiny but still broken up.

Step 2: Cream Butter and Sugars Until Fluffy

Using a stand mixer (or hand mixer), beat butter with granulated and brown sugar on medium-high speed for about 3-4 minutes. You’ll see the mixture lighten and fluff up—that’s exactly what you want! This step makes a big difference in the texture and flavor of your cookies.

Step 3: Add Egg and Vanilla

Slowly mix in the room-temp egg until it’s fully combined and smooth, then add vanilla extract. Lower the speed to avoid splattering. This creates a nice creamy base to incorporate your dry ingredients seamlessly.

Step 4: Gently Incorporate Dry Ingredients

Mix in the flour, baking soda, and salt gradually, being careful not to over mix. Stop when you still see a little bit of flour around the edges—that prevents tough cookies. This is what I learned after burning a batch by mixing too long.

Step 5: Fold in White Chocolate, Peppermint, and Pretzels

Now for the fun part: fold in the white chocolate chips, crushed peppermint candies, and chopped pretzels. You want these to be evenly distributed but without overworking the dough. The textures and flavors here are what make the cookies truly special.

Step 6: Scoop and Sprinkle

Scoop large cookie balls onto your prepared sheets—about 3 tablespoons each works great. Leave enough space for spreading, about 6-8 cookies per sheet. Sprinkle each cookie with flaked sea salt right before baking. That salty burst on top is a game changer!

Step 7: Bake and Shape if Needed

Bake for 10-12 minutes until cookies are just starting to turn golden around the edges. If any cookies spread too much and lose their shape, I grab a thin spatula and gently run it around the rim while still warm to tidy them up. It’s a neat trick I discovered when my first batch looked a little messy.

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Pro Tips for Making White Chocolate Peppermint Cookie Recipe

Don’t Overmix the Dough: Stop mixing when a bit of flour is still visible to keep cookies tender.
Room Temperature Ingredients Matter: Butter and egg at room temp create a smooth, easy dough.
Crush Peppermint and Pretzels Coarsely: Too fine and they melt away, too big and they overpower; aim for bite-sized chunks.
Shape Cookies Quickly if Necessary: Use a spatula warm from the oven to gently shape edges before cookies harden.

How to Serve White Chocolate Peppermint Cookie Recipe

Seven round cookies with a golden brown color and slightly cracked tops lay scattered over a white marbled surface. Each cookie has visible white chocolate chips and small red and white candy pieces mixed throughout, giving a festive look. One cookie is partially eaten, revealing a soft inside. Near the cookies is a small white bowl filled with crushed red and white candy pieces. A twisted red and white string lies in the background, and a small green rosemary sprig is tied with the same string in the bottom left corner. Photo taken with an iphone --ar 2:3 --v 7 - White Chocolate Peppermint Cookie, festive holiday cookies, peppermint chocolate cookies, easy holiday baking, Christmas cookie recipes

Garnishes

I like to add just a tiny extra sprinkle of crushed peppermint on top after baking for an added festive sparkle – it amps up the peppermint aroma and looks beautiful if you’re serving these at a party.

Side Dishes

These cookies pair beautifully with a steamy mug of hot cocoa or peppermint tea. During the holidays, I love serving them alongside a cheese board to balance sweet and savory snacks.

Creative Ways to Present

For special occasions, I arrange the cookies on a festive platter layered with fresh pine sprigs or peppermint sticks. Wrapping stacks in cellophane tied with a red ribbon makes a charming gift that everyone goes crazy over.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, separating layers with parchment paper to keep them from sticking. They stay soft and chewy for about 4 days – though they rarely make it that long in my house!

Freezing

If you want to prep ahead, these cookie dough balls freeze very well. I freeze them on a tray first, then transfer to a zip-top bag; you can bake them straight from frozen but just add a couple extra minutes to the bake time. This trick saved me when I had unexpected guests once!

Reheating

To warm up leftover cookies, pop one or two in the microwave for about 10 seconds or gently heat them in a 300°F oven for 3-4 minutes. The white chocolate softens nicely and the peppermint scent really comes alive.

FAQs

Can I use regular pretzels instead of peppermint pretzels?

Absolutely! Regular pretzels add the same satisfying crunch and salty contrast, but without the peppermint touch. You can even leave them out if you prefer — the cookies will still taste amazing with the white chocolate and crushed peppermint candies.
Do I need to chill the cookie dough?

No need to chill this dough. I found that it bakes up perfectly soft and chewy straight from mixing. Saves time and lets you enjoy fresh cookies faster!
How do I prevent cookies from spreading too much?

Make sure not to overmix your dough once you add the flour, and use room temperature (not melted) butter. Also, if the dough gets too warm at any point, chilling it for 10-15 minutes can help control spreading.
Can I make this recipe vegan?

Yes! Just swap in dairy-free white chocolate chips, use a plant-based butter, and replace the egg with a flax egg or other vegan substitute. It’s a bit different but still delicious.

Final Thoughts

I can’t recommend this White Chocolate Peppermint Cookie Recipe enough—it’s quickly become a holiday staple in my kitchen. What I love most is how these cookies bring such joy to everyone who tries them, from the melt-in-your-mouth white chocolate to the festive peppermint crunch and salty pretzel surprise. Give it a go, and soon you’ll have your own crowd begging you for “just one more.” Happy baking, friend!