These white chocolate peppermint cookies are soft and chewy, loaded with white chocolate chips and Andes peppermint chunk baking chips, and made with brown butter.
White chocolate and peppermint are such a delicious combination. Over the years, I’ve made all kinds of recipes with that combo. My white chocolate peppermint hot chocolate? Divine, you guys. When it comes to this delicious flavor combination and baking, my go-to recipe is this white chocolate peppermint cookie recipe. These cookies are super soft and chewy, and every bite is loaded with white chocolate and peppermint flavors! I make this for the holiday season because peppermint is a classic Christmas flavor. BUT I also love to make them year-round because peppermint is so cool on a warm day. Honestly, they’re always great no matter the time of year.
White Chocolate Peppermint Cookies
These delicious cookies are extra soft and chewy thanks to brown butter and the addition of sour cream. I make a simple dough, and then I fold in white chocolate chips and Andes peppermint baking chips for a rich, chocolaty, mint-filled mouthful of deliciousness in every bite. After that, I bake them just enough and let them finish cooking on the baking sheet. This combination of ingredients and cooking method makes for cookies that are incredibly soft and chewy, and the white chocolate and peppermint are absolutely fantastic together.
Why You’ll Love This White Chocolate Peppermint Cookie Recipe
- The flavor combination is simply chef’s kiss. The brown butter adds a rich and nutty flavor, while the Andes peppermint baking chips add a refreshing peppermint kick.
- The two flavors complement each other perfectly resulting in a cookie that is both delicious and festive.
- These cookies are soft and chewy, with slightly crispy edges, and are perfect for the holidays. They’re festive, delicious, and easy to make.
White Chocolate Peppermint Cookies Ingredients
This delicious recipe uses classic baking ingredients and just a little bit of sour cream. They’re all kitchen staples that you probably have in your kitchen right now. If you don’t have something, you can snag it easily on your next trip to the grocery store.
- All purpose flour
- Baking soda
- Salt
- Butter
- Brown sugar
- Granulated sugar
- Large egg + 1 egg yolk
- Vanilla extract
- Sour cream
- Andes peppermint chunk baking chips
- White chocolate chips
How to Make White Chocolate Peppermint Cookies
Outside of browning the butter, this cookie recipe is the same as any other. It’s a super simple recipe, and even browning the butter is incredibly easy to do.
Step 1: Brown the Butter
Add the butter to a frying pan and cook it over medium heat, stirring constantly, until it becomes an amber color. Then immediately remove it from the heat. Pour the butter into a medium bowl and let it cool for 10 to 15 minutes.
Step 2: Combine the Wet Ingredients
Add the egg, egg yolk, vanilla, and sour cream to the brown butter and beat until combined.
Step 3: Combine the Dry Ingredients
Whisk the flour, baking soda, and salt in a medium bowl.
Step 4: Make the Cookie Dough
Gradually add the dry ingredients to the wet ingredients and beat on low speed until combined. Then, stir in the white chocolate chips and peppermint chunks.
Step 5: Chill
Wrap the dough in plastic wrap and chill it in the refrigerator for an hour.
Step 6: Bake
Use a 1-inch cookie scoop to roll the dough into balls and place them on an ungreased baking sheet. Then, bake for 10 to 11 minutes at 350 degrees or until the edges start to brown.
Step 7: Cool
Remove the cookies from the oven and let them sit on the cookie sheet for 5 minutes. Then, remove the cookies and place them on a wire rack to cool.
Recipe Tips
- Brown butter should be an amber color. Amber is a deep, brownish yellow color. Any darker than that and your butter is burned, not browned.
- It’s important to let the cookies sit on the cookie sheet for 5 minutes. This allows carry-over cooking time to finish cooking the center of the cookies.
- DO NOT skip the chilling process. The extra moisture and browned butter in this dough make the cookies spread and get super chewy. If you don’t chill the dough, the cookies will spread out into cookie pancakes.
Variations
- Change the flavor of these cookies by using your favorite baking chips.
- Try adding your favorite chopped nuts to the dough.
- If you don’t have sour cream, you can use an equal amount of full-fat Greek yogurt. It MUST be full-fat and Greek yogurt.
What to Serve with White Chocolate Peppermint Cookies
Like all cookies, these white chocolate peppermint cookies are fantastic with a glass of ice-cold milk or a cup of hot coffee or tea. They also make a great addition to a larger dessert spread at parties and potlucks alongside other classic sweet treats like other cookies, cupcakes, cake, and sweet finger food snacks.
Recipe FAQ
Brown butter is butter that is cooked over medium heat until the solids have caramelized. It creates a deep, amber-colored butter that has a slightly nutty taste.
Brown butter adds a subtle nutty flavor to your cookies. In addition, using brown butter in place of softened butter makes super soft an chewy cookies.
Andes peppermint chunk baking chips are baking chips that have a creamy, peppermint flavor and a little crunch.
Only some cookie dough needs to be refrigerated before baking. Cookies that have a lot of moisture will spread more easily. This kind of dough is often refrigerated to control the spread of the cookies and prevent them from getting too thin.
Homemade cookie dough freezes very well and will last for up to 3 months when stored properly.
How to Store Leftover White Chocolate Peppermint Cookies
Store these cookies in an airtight container for up to a week. For longer storage, place them in an airtight, freezer-safe container in single layers separated by parchment paper and freeze for up to 3 months.
Try These Delicious White Chocolate Peppermint Cookies Today
These white chocolate peppermint cookies are super soft and chewy, and they’re fully loaded with white chocolate and peppermint flavors in every bite. PLUS, they’re super easy to make. I know I say it all the time, but that’s really the gold standard. With so much delicious flavor and such an easy baking process, these are cookies that you’ll want to make again and again. Give them a try, and I know they’ll become a permanent part of your cookie recipe collection.
More Delicious Cookie Recipes You’ll Enjoy
These White Chocolate Chip Cookies with Cranberries and Pecans are a soft and chewy cookie recipe packed with dried cranberries, chopped pecans, and white chocolate chips. A delicious cookie recipe perfect for holiday cookie exchange parties, potlucks, or as an afternoon snack.
White Chocolate Peppermint Cookies
Ingredients
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter
- 1 ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg + 1 egg yolk, room temperature
- 2 teaspoon vanilla extract
- 1 tablespoon sour cream
- 2 cups white chocolate chips
- 2 cups Andes peppermint chunk baking chips
Instructions
- Preheat the oven to 350°.
- In a frying pan, brown butter over medium heat, stirring constantly until butter turns an amber color. Remove from heat as soon as the butter starts to brown.
- Pour browned butter into a medium bowl and set aside to cool for 10-15 minutes.
- Add brown sugar and sugar into the brown butter. Stir until combined. Using an electric mixer, beat the egg, egg yolk, vanilla, and sour cream to the brown butter mixture until combined.
- In a medium bowl, whisk flour, baking soda and salt together. Gradually add dry ingredients into wet ingredients and beat on low speed until combined.
- Stir white chocolate chips and peppermint chunks into cookie dough.
- Wrap cookie dough in plastic wrap and place in the refrigerator for an hour.
- Using a 1 inch cookie scoop, roll cookie dough into a ball, and place on ungreased baking sheet(s).
- Bake for 10-11 minutes or until edges start to brown.
- Remove from the oven, let sit on the cookie sheet for 5 minutes, then remove and place on a wire rack to cool.
Notes
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