Peppermint Cookies With White Chocolate

Paula Skulina
by Paula Skulina
42 Cookies
2 hr 10 min

Peppermint Cookies with White Chocolate are just the kind of Christmas cookie that I enjoy. They aren’t too large, they are flavorful, and they melt in your mouth. My husband and father-in-law can’t get enough of these when I bake them.

If you like peppermint, you’ll love this cookie. They are crispy and melt in your mouth good. Serve with a cup of hot chocolate or a cup of coffee for the ultimate Christmas treat.

This is a simple cookie to make. The dough comes together easily and is divided into two 2’’ diameter logs that are refrigerated until firm.


After the dough is firm, cut it into 1/4” slices and bake. You can bake the cookies on either parchment paper or a Silpat lined cookie sheet. I like  Silpat liners because they are reusable.

After the cookies are baked and cool, melted white chocolate is spread over the top and each cookie is topped with a sprinkle of crushed peppermints. These cookies are so good and they are always a hit when I make them for family or to take to a Christmas gathering.


My neighborhood has a wonderful tradition at Christmas. We make plates of cookies for each other and deliver them to each house.   Be sure to check out all of my cookie recipes that I use for this tradition.

Peppermint Cookies With White Chocolate
Recipe details
  • 42  Cookies
  • Prep time: 2 Hours Cook time: 10 Minutes Total time: 2 hr 10 min
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Ingredients
  • 1/2 cup sugar
  • 6 T butter, softened
  • 1 large egg
  • 1/2 tsp peppermint extract
  • 1 1/4 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 23 hard peppermint candies, crushed and divided, plus 10 more for topping
  • 2 (4 oz) bars white chocolate
Instructions
Beat sugar and butter at medium speed with an electric mixer until fluffy. Add egg and peppermint extract, beating until blended.
Stir together flour and next 2 ingredients; gradually add to butter mixture, beating just until blended. Stir in 23 finely crushed candies.
Shape dough into 2 logs and wrap each log in plastic wrap. (Logs will be about 2" in diameter.) Refrigerate until firm.
Preheat oven to 350 degrees. Cut each log into 1/4" slices; place on parchment or Silpat lined baking sheets. Bake for 10 minutes until or until lightly browned. (I rotated my sheets after 5 minutes.) Remove from baking sheets to wire racks and cool completely. (About 20 minutes.)
Microwave white chocolate at medium heat for one minute. Stir until smooth.
Spoon chocolate over cookies and sprinkle with candy pieces. Let stand until the chocolate is firm.
Tips
  • If you are in a hurry, instead of refrigerating the dough, freeze it for 45 minutes before slicing.
  • Use a mini chopper like the Black and Decker that I’ve had for nearly 20 years makes quick work of chopping the candies needed for both the dough and topping.
Paula Skulina
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