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Cozy White Chocolate Peppermint Crinkle Cookies

white chocolate peppermint crinkle cookies - featured image
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These soft, fudgy crinkle cookies combine cool peppermint with sweet white chocolate for the perfect holiday treat. Easy to make with simple ingredients, they’re a crowd-pleaser that fills your home with cozy winter aromas.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ½ cup unsalted butter, softened to room temperature
  • ¾ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • 1 cup white chocolate chips
  • ½ cup crushed peppermint candies (about 10–12 candy canes)
  • ¼ cup granulated sugar (for rolling)
  • ¼ cup powdered sugar (for rolling)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes with an electric mixer.
  4. Beat in the egg, vanilla extract, and peppermint extract until well combined.
  5. With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Mix just until combined, finishing by hand with a spatula if needed.
  6. Gently fold in the white chocolate chips and crushed peppermint candies until evenly distributed.
  7. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  8. While the dough chills, place the granulated sugar in one small bowl and the sifted powdered sugar in another.
  9. Using a cookie scoop (about 1.5 tablespoons), scoop the chilled dough and roll into balls. First roll in granulated sugar, then in powdered sugar, coating generously.
  10. Place dough balls about 2 inches apart on prepared baking sheets. Bake for 10-12 minutes.
  11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t skip the chill time—it’s essential for the crinkle top. Use room temperature ingredients. Measure flour correctly by spooning and leveling. Start with ½ teaspoon peppermint extract; some brands are stronger. Bake one sheet at a time for even browning. For softer cookies, bake 10 minutes; for crisper edges, bake 12 minutes. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months or unbaked dough balls for later use.

Nutrition

Keywords: white chocolate peppermint crinkle cookies, holiday cookies, peppermint cookies, crinkle cookies, easy cookie recipe, Christmas cookies

Find it online: https://sparklespoon.com/cozy-white-chocolate-peppermint-crinkle-cookies-best-easy-recipe/