White chocolate chip peppermint chewy cookies with crisp edges are one of my favorite things!
If you love Nestle Toll House cookies, you know they are the most popular cookies for a reason. It really doesn’t get much better than chewy chocolate chip cookies.
Delicious Wonderful Cookies
If you love all chocolate cookies, then you need to make these Nestle white chocolate chip cookies with peppermint.
The wonderful, delicious cookies are perfect for the holiday season with that chewy texture you love, melty white chocolate chips, and bits of candy cane all over to bring it all together when gathering together with the ones you love!
Ingredients for This Toll House Cookie Recipe
To make these cookies, you’ll need a baking sheet, and you’ll want some parchment paper to go on your ungreased cookie sheet, too.
A stand mixer is the best way to mix up the dough, though you could use a hand mixer and a large bowl to get your dough together, too.
- Butter
- Brown sugar
- White sugar
- Egg
- Vanilla extract
- Peppermint extract
- Salt
- Baking soda
- Flour
- White chocolate chips
- Candy cane sprinkles
Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.
Step-By-Step Instructions for the White Chocolate Chip Cookie Recipe
Start by gathering your ingredients for the cookies.
When making your cookie dough, you will add the butter, both of the sugars, the egg, and both extracts – vanilla and peppermint – to the bowl of your stand mixer.
Mix this all on high until it turns into a smooth and well-combined mixture.
If you don’t have a stand mixer, that’s fine. You can use a large mixing bowl and an electric mixer.
Next, in another bowl, sift your flour. Add the salt and baking powder to the flour and whisk them together, then add half of the dry ingredients to the bowl with the butter and sugar mixture.
Mix that up until it’s well combined. Then add the remaining half of the dry flour mixture in and mix it all together.
After that, you’ll add the white chocolate chips, folding them into the batter.
Refrigerate the batter for at least one hour to keep the dough from spreading too much while baking.
When you’re ready to bake, preheat your oven to 375 degrees and line your baking sheet with the parchment paper.
Use your medium cookie scoop to add 1-1/2-inch cookie dough balls, taking care not to overcrowd the cookie sheet.
Once your oven has preheated, bake up these beauties for about seven minutes.
The edges should be slightly golden brown. Immediately after you pull them from the oven, add a generous amount of crushed candy cane sprinkles to the top of each cookie.
Let them cool slightly before you serve them, ideally with some milk or hot cocoa!
TIP: Don’t crush the candy canes until you are ready to use them, as they tend to stick together.
Recipe Tips for the Best White Chocolate Chip Cookies
- This is a super simple recipe for cookies with a great texture and flavor. The addition of the candy cane sprinkles gives it that holiday vibe, making it perfect for Christmas, Christmas parties, potlucks, bake sales, church functions, or even a little treat for the family.
- The dough can spread easily, so make sure you chill it for a little while before baking.
- You’ll also want to keep from piling too many cookie dough balls onto your sheet pan. If you’re using a smaller baking sheet, you will either need another cookie sheet or bake these in batches to keep them from running together.
- Crushing the candy canes is easy either with a food processor or by putting them in a plastic zippered bag and using a rolling pin. However, if you choose to make these candy cane sprinkles, make sure you have them ready before the cookies are done baking. You want to sprinkle them on after they come out while they’re still hot so they adhere to the tops.
- You can try this recipe with chocolate chips or even make white chocolate macadamia nut cookies by adding crunchy macadamia nuts if you love the recipe but don’t want that peppermint flavor. They’re easy to customize in so many ways, and every time, they turn out perfectly.
- Store them in an airtight container at room temperature, and they’ll be good for about four days. That is if you don’t eat them all before then. In my house, these things disappear fast!
More Delicious Desserts
- White chocolate chip macadamia nut cookies are crunchy on the outside with chewy centers.
- Oatmeal chocolate chip cookies from Half Baked Harvest always have the best quality ingredients and recipes.
- Stained glass cookies from Leftovers Then Breakfast
- Brownie mix cookies are one of the most popular cookie recipes out there.
- Christmas Corn Flake wreath cookies are a fun recipe to make with the family for the holidays.
- Sweetened condensed milk chocolate chip bars will win everyone over at your next holiday party.
- Double chocolate peppermint cookies are a great way to add some festivity to your dessert tray.
If you love Nestlé Toll House cookies, don’t miss your chance to make these chewy white chocolate chip cookies with peppermint. They are sure to bring joy to all your friends and family with every single bite!
Nestle White Chocolate Chip Peppermint Cookies
Experience the holiday magic with Nestle's White Chocolate Peppermint Cookies, the go-to treat for festive parties and chilly winter evenings.
Ingredients
- 1 stick of Butter
- 1/2 cup of brown sugar
- 1/4 cup of sugar
- 1 egg
- 1/2 teaspoon of vanilla extract
- 1/2 teaspoon of peppermint extract
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 1/2 cups of flour
- 1/2 cup of white chocolate chips
- Candy cane sprinkles (about five candy canes crushed)
Instructions
- Add the butter, both of the sugars, egg, vanilla, and peppermint extract to the bowl of a stand mixer.
- Mix on high until it turns into a smooth and well-combined mixture.
- Sift the flour into another bowl.
- Add the salt and baking powder to the flour and whisk it together.
- Add half of the dry mixture to the bowl with the butter and sugar mixture and mix.
- Add the remainder of the dry mixture to the wet mixture and mix it all together.
- Add the white chocolate chips and fold them into the cookie dough.
- Refrigerate the dough for one hour so it doesn't spread too much when baking.
- Preheat the oven to 375 degrees and line your baking sheet with the parchment paper.
- Use a medium cookie scoop to add 1-1/2-inch cookie dough balls, taking care not to overcrowd the cookie sheet.
- Bake the cookies for about seven minutes or until the edges are golden.
- As soon as you remove the cookies from the oven, sprinkle the candy canes on top.
Notes
- The dough can spread easily, so make sure you chill it for at least one hour before baking.
- You’ll also want to keep from piling too many cookie dough balls onto your baking tray. If you’re using a smaller baking sheet, you will either need another cookie sheet or bake these in batches to keep them from spreading too close together.
- Crushing the candy canes is easy either with a food processor or by putting them in a plastic bag and using a rolling pin to crush them. However, if you choose to make these candy cane sprinkles, make sure you have them ready before the cookies are done baking. You want to sprinkle them on after they come out while they’re still hot so they adhere to the tops. However, don't crush them too far in advance, as the candy canes tend to stick together.
- You can try this recipe with semi-sweet chocolate chips or even make white chocolate macadamia nut cookies by adding crunchy macadamia nuts if you love the recipe but don’t want that peppermint flavor. They’re easy to customize in so many ways, and every time, they turn out perfectly.
- Store them in an airtight container at room temperature, and they’ll be good for about four days.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 220Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 216mgCarbohydrates: 29gFiber: 0gSugar: 17gProtein: 3g
Nutrition is approximate.