These white chocolate peppermint cookies are like a fudgy brownie but with the structure of a cookie. The middle stays soft and dense, while chunks of peppermint white chocolate melt into streaks that run through every bite. It’s a mix of deep cocoa and cool peppermint that combines for a great holiday cookie.
The Easiest Way to Use Up Peppermint Bark (If You Don’t Eat It First)
Chocolate and peppermint are one of those holiday combos I never get tired of. These white chocolate peppermint cookies feel like a cross between a brownie and a cookie, thick and soft with big pockets of melty peppermint white chocolate. The peppermint is subtle but you know it’s there.
The secret is that instead of peppermint candy, you use white chocolate peppermint bark, the kind with crushed peppermint mixed right in. Some brands add a thin layer of dark chocolate on the bottom, and that works fine, but I prefer the bark that’s all white chocolate. The white chocolate adds so much richness to the cookies.
You’ll start to see the bark around the holidays in most grocery stores.It’s so smooth and rich, but I try to save some to use in these cookies.
They always end up on my holiday baking list right next to frosted peppermint blondies and the creamy fudge I break out every December.
While I prefer the type that’s 100% white chocolate covered with peppermint candy. If you can’t find it you have a couple of options:
- Buy a white chocolate bar and add in some crushed peppermint candies, about 1 or 2 candy canes depending on how much peppermint you want.
- Add traditional peppermint bark which has both dark and white chocolate.
These peppermint chocolate cookies are chewy in the middle but still a cookie that will hold its shape and not crumble. This makes it perfect for shipping or for a cookie exchange. You can make them large, like the ones in the photos or smaller and just decrease the cooking time.
Mostly Pantry Staples
Get the full list with instructions in the recipe card below.
Simple Steps to Make White Chocolate Peppermint Cookies
Step 1: Make the dough
Step 2: Add white chocolate
Refrigerate for at least 3 hours or overnight. If it has refrigerated overnight or longer it will need to sit out for about 30 minutes before it is soft enough to roll into balls.
Step 3: Bake
If you want more peppermint flavor you can add some crushed peppermint on top while they are still hot.
These cookies are great to ship because they are not crumbly and they won’t melt.
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Fudgy Chocolate Peppermint Cookies with Peppermint Bark
Ingredients
- ½ cup butter room temp
- ½ cup sugar
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon peppermint extract
- 1 cup flour
- ½ cup unsweetened cocoa powder plus 2 tablespoons
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 1 tablespoon milk
- 8 ounces white chocolate peppermint bark 1 ½ cup chopped
Instructions
- Add butter and sugar to the bowl of a stand mixer and beat until light and fluffy. Beat in the egg, vanilla and peppermint extract.
- In a separate bowl whisk together, flour, cocoa powder, baking soda and salt and add to the butter mixture on low speed until combined Add milk and chopped white chocolate bark and mix until combined, it will be very thick.
- Wrap in plastic and refrigerate for at least 3 hours or overnight.
- Preheat oven to 350º, line baking sheets with parchment paper.
- Allow to sit at room temperature for 10-20 minutes until it is soft enough to scoop. Use an ice cream scoop to scoop out dough and roll into balls about 2 inches apart. Bake for 10-12 minutes and allow to cool on a baking rack.
Barbara’s Tips + Notes
- You can use white chocolate chips and add some crushed peppermint instead of peppermint bark or use white chocolate bars.
- You need to refrigerate the dough or the cookies will spread.
- The dough can stay in the refrigerator for several days or you can freeze it. Let it warm up on the counter so that it’s soft enough to scoop.
- You can easily double the recipe.
Nutrition
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Kathy says
Can peppermint schnapps be used in addition to the vanilla extra and in place of the peppermint extract? How much? 1 tsp? They look delicious!
Thank you!
Kathy
Barbara Curry says
I have not tried using peppermint schnapps in this recipe, but I don’t see any reason why it wouldn’t work. You might not get as much peppermint flavor as with extract but the cookies will still be great. I would keep it at 1 teaspoon. Let me know how they turn out.
Melissa Pennington says
What size ball of dough does an ice cream scoop produce?
Barbara Curry says
I use one that holds 1/4 cup of dough.