White Chocolate Peppermint Cookies

5 from 6 votes

These soft and tender cookies are studded with white chocolate chips and crushed peppermint candy, and can be made without chilling the dough!

Prep Time20

Cook Time9

Total Time29

Course: Dessert

Cuisine: American

Keyword: holiday cookie recipe, no chill cookie recipe

Servings: cookies

Calories: 154kcal

3/4 cup white chocolate chips
1/2 cup crushed peppermint candy (divided) such as candy canes, round peppermints, or peppermint baking chips

In a smaller mixing bowl, add flour, baking powder, baking soda, and salt. Whisk to combine, then set aside.

To a large mixing bowl, add the softened butter, granulated sugar, and light brown sugar. Using a hand mixer, beat on LOW for about 30 seconds (or until the ingredients are starting to stick together), then increase speed to MED and beat for about 1-2 minutes, or until everything is fully combined. **This process is called creaming the fat and sugar, but there is no cream in this recipe**

Add the egg, vanilla extract, and peppermint extract, and beat on LOW until combined.

To the mixing bowl with the wet ingredients, add the combined dry ingredients from the smaller bowl. Beat on LOW until things are just combined and you don't see any streaks of flour.

Add white chocolate chips, and half of the crushed peppermint candy, reserving the other half.

Use a 1.5 Tbsp cookie scoop to scoop dough, then roll into a ball with your hands. Press the top side of each dough ball into the reserved crushed peppermint candy, then add to prepared baking sheets, leaving about 2 - 3 inches of space between each cookie.
**If you don't have a cookie scoop, roll balls of dough about 1.5 - 1.75 inches in diameter.**
Bake in preheated oven for about 9 minutes, or until the edges of the cookies are starting to turn golden brown. They'll look soft and underdone in the center, but that's okay!
**For the best results, bake one baking sheet of cookies at a time, in the middle of the center rack of your oven.**
Remove from the oven and let cool on the baking sheet for 5-10 minutes. The cookies may look more puffed up when you remove them from the oven, and sort of deflate as they cool.
**Letting them sit on the baking sheet allows them to gently finish baking and will make sure they're not overcooked and crumbly.**
After they've cooled on the baking sheet, remove them to a wire rack to finish cooling.

This recipe makes about 2 dozen (24) cookies.
If you'd like to use candy canes for this recipe, use approximately 12 regular sized candy canes.
The easiest way to crush up peppermint candy is to use a food processor, but you can crush them however you'd like, or use peppermint baking chips.
Since this dough doesn't require chilling, make sure to keep your dough balls several inches apart on the baking sheet, as they will spread.
If you'd like to avoid any spreading, feel free to chill the dough.