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Best Fudgy White Chocolate Peppermint Crinkle Cookies

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These fudgy white chocolate peppermint crinkle cookies are soft, chewy, and perfectly festive. Made with simple ingredients, they come together quickly and are ideal for holiday cookie swaps or cozy baking days.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 cup (120g) all-purpose flour, spooned and leveled
  • 1/3 cup (30g) unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (175g) white chocolate chips
  • 1/2 cup (75g) crushed peppermint candies (about 8–10 candy canes)
  • 1/2 cup (60g) powdered sugar, for coating

Instructions

  1. Melt the butter in a large microwave-safe bowl in 30-second bursts until just melted. Let cool for 5 minutes.
  2. Add granulated sugar and brown sugar to the melted butter. Whisk vigorously for about 1 minute until the mixture looks like wet sand.
  3. Add the egg, vanilla extract, and peppermint extract. Whisk until smooth and glossy, about 30 seconds.
  4. In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring with a rubber spatula until just combined. Do not overmix.
  6. Gently fold in the white chocolate chips and crushed peppermint candies.
  7. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours.
  8. When ready to bake, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Place powdered sugar in a small bowl.
  9. Using a cookie scoop or two spoons, portion out 1.5-tablespoon-sized balls of dough. Roll each ball between your palms until smooth.
  10. Drop each ball into the powdered sugar and roll to coat generously, covering every surface.
  11. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  12. Bake for 10-12 minutes. The cookies will look puffy and cracked when done. Edges should be set but centers still soft.
  13. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chill the dough for at least 2 hours to prevent spreading. Roll dough balls generously in powdered sugar for the best crinkle effect. Do not overbake; cookies continue cooking on the hot sheet. Use peppermint extract, not mint extract. Crush peppermint candies fine to avoid hard chunks. For best results, use room temperature egg and good-quality white chocolate chips.

Nutrition

Keywords: peppermint crinkle cookies, white chocolate cookies, fudgy cookies, holiday cookies, Christmas cookies, crinkle cookies

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