White Chocolate-Peppermint Chunk Cookies

in Candy, Chocolate, Christmas, Cookies and Bars, DIY

White Chocolate-Peppermint Chunk Cookies

It’s a cookie hangover kind of Monday.

Yesterday I took 6 dozen cookies to a cookie exchange… and came home with 6 dozen different cookies. Chocolate-covered cherry cookies, chocolate-peppermint sandwich cookies, peanut butter truffles, chocolate-ginger cookies, cinnamon-chocolate chip…

In between baking and packaging up 6 dozen cookies and the tummy full of deliciously sweet shame that I have now – bottomless glasses of Prosecco. We kind of know how to party. And by kind of, I mean our hostess is a rockstar.

My contribution this year was White Chocolate-Peppermint Chunk Cookies from Pink Parsley. I couldn’t find the Andes Peppermint Crunch Baking Chips that she used (but there was plenty of the regular chocolate & green mint kinds everywhere), so I made my own with white chocolate baking chips, crushed peppermint, and peppermint extract.

White Chocolate-Peppermint Chunk Cookies

The resulting chunks were creamy but still had little crunchy bits of candy in them. Folded into a chocolate chip cookie dough base, they made a deliciously chewy and festive cookie perfect for a boozy cookie exchange.

White Chocolate Peppermint Chunk Cookies

A festive, chewy cookie studded with white chocolate peppermint chunks.


  • For the white chocolate peppermint chunks:
  • 12 oz bag white chocolate baking chips
  • 16 peppermint candies, unwrapped
  • 1/4 tsp peppermint extract
  • For the cookies:
  • 2 cups + 2 Tbsp flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 12 Tbsp butter, melted and cooled
  • 1 cup packed light brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 egg yolk
  • 2 tsp vanilla bean paste (or vanilla extract)
  • 2 cups white chocolate peppermint chunks


  1. Line a dinner plate or small tray with plastic wrap.
  2. Finely crush/grind the peppermint candies until most of the candies are very small pieces.
  3. Place the white chocolate in a medium bowl and microwave at 70% power for 1 minute.
  4. Stir and microwave another 30-60 seconds until smooth.
  5. Add the crushed peppermint and give a few stirs.
  6. Sprinkle the peppermint extract over top and give it a few more folds - your texture is going to go from flowy to something that looks feels more like buttercream frosting.
  7. Transfer the white chocolate mixture to the prepared plate and use a spoon to spread it around to an even thickness.
  8. Lay another piece of plastic wrap on top and use your hands to smooth and spread the white chocolate.
  9. Refrigerate ~15 minutes until solid.
  10. Turn the white chocolate disk out onto a cutting board and cut into small chunks.
  11. Preheat the oven to 325 and line two baking sheets with parchment or Silpat.
  12. Stir flour, salt, and baking soda together and set aside.
  13. Beat butter and sugars together on medium-high 1-2 minutes until mixed (I usually just let the mixer run while I'm gathering and measuring out dry ingredients and such).
  14. Scrape down the sides and add the egg, egg yolk, and vanilla and beat until uniform.
  15. Turn the mixer to low and add the dry ingredients, mixing just until incorporated.
  16. Add the white chocolate chunks and let the mixer run a few more seconds until incorporated.
  17. Drop heaping tablespoons onto the prepared pan and bake ~18 minutes until the edges begin to brown, rotating sheets halfway through.
  18. Let cool on the baking sheet and transfer to an airtight container for storage.


Yields: ~20 cookies

Slightly adapted from Pink Parsley

Estimated time: 45 minutes

13 comments… add one
  • Those peppermint white chocolate chunks sound incredible! These cookies look perfect. And 6 dozen cookies… that’s impressive. I baked 3 dozen over the weekend and thought I was doing well. 🙂

  • Ahhhh, love all these flavors!

  • Yum – I love how you made your own white peppermint chunks!

  • This is definitely getting me in the spirit of Christmas!

  • I think my tummy is still full of Prosecco!

  • white chocolate and peppermint… i am in heaven! perfect for the holidays.

  • I love how you made your own white chocolate addition! Then it would be so easy to do a bunch of different sizes of chunks, which is my favorite way to add stuff to cookies.

    Thanks for all the giveaways by the way!

  • Patti T.

    No one here likes peppermint, but these do look tasty.

  • Laura

    My husband would love those! We’ve only been able to find those white chocolate peppermint candy bits at Walmart. He likes to put those candies on vanilla ice cream through the year, so we stock up when we see them 🙂 I’ll definitely be making these! Thanks!

  • I’ve got a batch of these in the oven right now! The candy cane chips were a lot harder to break apart than I expected, but another 5 minutes in the freezer made them more brittle and easy to break up. I also used 4 Tbs of cream cheese (to replace 4 Tbs of butter because I was too lazy to open another box of butter).


    PS- If you’re allergic to chocolate (like I am), Nestle’s white chips are cocoa-free.

  • I’m so in love with you right now for making your own Andes chips! I can’t find them either but you’ve inspired me to get creative!

  • Yum – these look great! Btw, I was seriously just wondering this afternoon while making peppermint biscotti if you could easily crush peppermints in the food processor instead of smashing them in a bag. I used the bag method, which was a bit messy, but next time will just bust out my processor! Thanks for confirming my curiosity 🙂

  • Delia

    I never thought to crush peppermint that way! Now I actually want to make peppermint bark. This could be bad.

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