Bakery-Style White Chocolate Peppermint Cookies
Prep Time: 10 minutes | Cook Time: 12-15 minutes | Course: Dessert | Servings: 6 Large Cookies
These bakery-style white chocolate peppermint cookies are thick, buttery, and studded with creamy white chocolate in every bite, and topped with candy cane for that seasonal peppermint crunch. With lightly crisped edges, soft chewy centers, and crackled bakery tops, they deliver that classic gourmet cookie experience without any dough chilling required. If you love rich, soft-centered cookies with a satisfying sweet-and-crunch finish, these cookies will soon become a new holiday staple.
Note: Be sure to allow the butter and egg to come to room temperature before beginning.
Cookie Ingredients:
5 tablespoons (70g) unsalted butter, softened
½ cup (110g) granulated sugar
¼ cup (45g) light brown sugar, packed
1 large egg, at room temperature
1 teaspoon (7.5 ml) vanilla extract
1 cup + 3 tablespoons (165g) all-purpose flour
1 teaspoon (5g) cornstarch (for thickness + softness)
¾ teaspoon (3g) baking soda
½ teaspoon (2g) salt
⅔ cup (130g) white chocolate chips
2–3 candy cane sticks, broken into chunky shards for topping
Instructions:
Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper.
In a large bowl, use a hand mixer to beat the softened butter, granulated sugar, and brown sugar until smooth and creamy—about 1–2 minutes.
Beat in the egg and vanilla extract until fully combined and the mixture looks light and fluffy.
Add the flour, cornstarch, baking soda, and salt. Mix on low speed until just combined—don’t overmix.
Fold in the white chocolate chips until evenly distributed throughout the dough.
Scoop 6 large balls of dough (about 3 tablespoons each, ~85–95g per ball) onto the baking sheet, spacing them a few inches apart. Do not flatten the dough balls for maximum bakery thickness.
Firmly press extra white chocolate chips and candy cane shards on top before baking for that dramatic bakery-style finish.
Bake for 12–14 minutes, until the edges look set but the centers are still slightly soft. They’ll continue firming as they cool. Optional: Use a large round cookie cutter or glass to “scoot” the cookies into perfectly round bakery-style circles while warm.
Let the cookies cool on the pan for 10 minutes before transferring to a cooling rack.
Serve and Enjoy!
If you did try these out, I’d love to hear what you thought of them! Comment below.