These bakery style white chocolate peppermint cookies are made with peppermint extract and chunks of white chocolate for the perfect flavor combo. A must add for your Christmas Cookie List.
These white chocolate peppermint cookies are my husband’s favorite cookie. He requests them year round, but especially during Christmas! These giant cookies are remanent of the jumbo bakery style cookies, but can also be made in smaller regular cookie size for gifting.
Ingredients
- Butter – softened unsalted butter is used in both the cookie and the frosting.
- Sugars – granulated sugar, brown sugar, and powdered sugar. All three forms! I have tried this cookie recipe with only granulated sugar in the dough, but love the extra chewiness that brown sugar adds to the cookies
- Egg – for structure in your dough. It acts as a binding ingredient to hold everything together.
- Vanilla and Peppermint Extract – I have tried adding crushed candy canes to the dough for the peppermint flavor, but I hate the way that they cook up in the cook. The texture when biting into the cookies is not my favorite. So adding peppermint extract was a great way to get the peppermint flavor with out the texture of baked candy canes.
- Flour – regular all purpose flour is best in these cookies
- Baking Soda and Baking Powder – I use a combination of both in almost all my cookies. I find that it gives the cookies the perfect amount of thickness when baking.
- Salt – for added flavor.
- White Chocolate Chips – the superior chocolate pairing for peppermint if you ask us!
- Crushed Candy Canes – Added to the top for decoration! About 1 large candy cane worth.
How to Make Bakery Style White Chocolate Peppermint Cookies
- Preheat the oven to 350 then line a baking sheet with parchment paper and set aside.
- Cream the butter, brown sugar, granulated sugar together until light and creamy. Add in the egg, vanilla extract, and peppermint extract and mix until combined.
- Add in the flour, baking powder and baking soda and mix just until the dry mixture disappears.
- Fold in the white chocolate chips then using a large cookie scoop out 6 equally sized cookie dough balls, place them on the prepared baking sheet and gently flatten to desired thickness.
- Bake in the preheated oven for 10-12 minutes. Let the cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack.
- In a large bowl cream the butter, sifted powdered sugar, and peppermint extract until well combined (about 3-5 minutes).
- Place the frosting in a piping bag and pipe the frosting on the cooled down cookies and enjoy! I used the Wilton 1M piping tip.
How to Store These White Chocolate Peppermint Cookie
Store frosted cookies in an airtight container at room temperature for up to 3 days. Or freeze them for 2 months. Just let them thaw in the air tight container before opening so they can soften back up.
What if I don’t have a piping tip?
No problem! You can frost them using what ever you have! Spread it with a butter knife, or add the frosting to a ziplock bag and cut the corner off to pipe onto the cookie!
What if I don’t want Jumbo Cookies?
You can make 12 smaller cookies! Follow all the same directions, just divide dough into 12 scoops and bake for 8-10 minutes.
Share Your Experience
I would love to hear about your experience making and enjoying my Bakery Style White Chocolate Peppermint Cookies! Feel free to tag me on Instagram or leave a review below. Your feedback helps me improve our recipes and provides inspiration to fellow home cooks.
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Bakery Style White Chocolate Peppermint Cookies
Ingredients
Cookies
- ½ cup butter softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 1 & ¾ cup flour
- 1/2 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ cup white chocolate chips
Frosting
- ½ cup butter softened
- 1 cup powdered sugar
- ½ teaspoon peppermint extract
- Crushed candy canes for decoration
Instructions
- Preheat the oven to 350 then line a baking sheet with parchment paper and set aside.
- Cream the butter, brown sugar, granulated sugar together until light and creamy. Add in the egg, vanilla extract, and peppermint extract and mix until combined.
- Add in the flour, baking powder and baking soda and mix just until the dry mixture disappears.
- Fold in the white chocolate chips then using a large cookie scoop out 6 equally sized cookie dough balls, place them on the prepared baking sheet and gently flatten to desired thickness.
- Bake in the preheated oven for 10-12 minutes. Let the cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack.
- In a large bowl cream the butter, sifted powdered sugar, and peppermint extract until well combined (about 3-5 minutes).
- Place the frosting in a piping bag and pipe the frosting on the cooled down cookies and enjoy! I used the Wilton 1M piping tip.
1000/10!!!! Cannot recommend this recipe enough. Hands down the best cookies I’ve ever eaten!
Yay!!!