Festive Peppermint White Chocolate Chip Cookies: Chewy Holiday Cookies with Strawberry Sparkle

There’s something magical about the scent of peppermint and vanilla butter cookies wafting through a New York apartment on a chilly December morning. Growing up, my mom used to bake trays of cookies for the holidays — but none could compare to these Festive Peppermint White Chocolate Chip Cookies.

They’re chewy in the center, crisp at the edges, and filled with white and semi-sweet chocolate chips, crushed peppermint candies, and a touch of freeze-dried strawberries for a ruby-red sparkle that’s been trending in U.S. holiday baking this year.

Whether you’re baking for Christmas morning, cookie swaps, or cozy café moments, these cookies taste like the holidays wrapped in buttery joy.

Thanks for being here. I hope these recipes bring warmth to your kitchen and a little joy to your day.

Table of Contents

What Makes These Festive Peppermint Cookies So Special

Unlike traditional holiday cookies that rely on sugar alone for flavor, these peppermint white chocolate chip cookies balance sweet, cool, and fruity notes. The white chocolate melts gently into the crumb, while crushed peppermint adds a refreshing contrast.

Adding freeze-dried strawberries introduces a vibrant pop of color and a tart-sweet twist that feels modern — it’s the same ingredient showing up in holiday bakery items at Starbucks and Crumbl this year.

These cookies are:

• Soft, chewy, and never dry
• Perfectly balanced between sweet and minty
• Easy to make in under 30 minutes
• Beautiful for gifting or festive dessert tables

Key Ingredients That Make the Magic Happen

Below is a breakdown of what each ingredient does and why it matters.

Ingredient	Function	Pro Tip
Butter	Adds richness and chew	Use room-temperature butter for best creaming.
Brown Sugar	Adds moisture and caramel notes	Light brown sugar = subtle flavor; dark = deeper molasses.
Granulated Sugar	Helps crisp the edges	Don’t reduce too much or cookies lose structure.
Eggs	Bind dough, add moisture	Use large eggs at room temp for consistency.
Vanilla Extract	Boosts flavor	Add vanilla bean paste for gourmet depth.
All-Purpose Flour	Structure	Measure using spoon-and-level method.
Baking Soda	Leavening agent	Don’t overmix once added to preserve lift.
Salt	Balances sweetness	Sea salt flakes make a great finishing touch.
Chocolate Chips	Adds sweetness & melt factor	Mix white and semi-sweet for contrast.
Crushed Peppermint Candies	Adds crunch and cool mint	Crush gently; too fine can melt unevenly.
Freeze-Dried Strawberries	Adds trendy tart-sweet flavor	Crushed into small pieces, not powder.

Step-by-Step: How to Make Peppermint White Chocolate Chip Cookies

Step 1 — Preheat & Prepare

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. A silicone baking mat also helps prevent over-browning.

Step 2 — Cream Butter & Sugars

In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes). This step aerates the dough, creating that perfect chewy center.

Step 3 — Add Eggs & Vanilla

Add eggs one at a time, mixing between each addition, then add vanilla extract. Scrape down the bowl to ensure even mixing.

Step 4 — Combine Dry Ingredients

In another bowl, whisk together flour, baking soda, and salt. Slowly incorporate the dry mix into the wet until just combined — overmixing can lead to tough cookies.

Step 5 — Fold in the Fun

Gently fold in semi-sweet chocolate chips, white chocolate chips, crushed peppermint candies, and crushed freeze-dried strawberries.

Step 6 — Scoop & Bake

Use a tablespoon or cookie scoop to form 1-inch dough balls. Place 2 inches apart on the prepared baking sheets. Bake for 10–12 minutes, until edges are golden and centers look slightly soft.

Step 7 — Cool & Enjoy

Let cookies rest for 5 minutes on the baking sheet before transferring to a wire rack. The residual heat will finish baking them to perfection.

Tips for Perfect Chewy Holiday Cookies

• Don’t overbake! Cookies should look slightly underdone when removed — they’ll firm up as they cool.
• Chill your dough for 30 minutes before baking for thicker, chewier cookies.
• Use crushed candy cane pieces for a more classic holiday flavor.
• Add a sprinkle of sea salt right after baking to balance sweetness.
• Try browned butter for extra nutty depth.

Ingredient Swaps & Flavor Variations

Swap	Result
Almond extract instead of vanilla	Gives cookies a festive, marzipan-like aroma
Ruby chocolate chips	Trendy, slightly fruity addition
Crushed raspberries	Extra tang and color
Gluten-free flour blend	Suitable for gluten-free baking
Dark chocolate chips	Bolder, richer flavor

Storage & Freezing Tips

• Room temperature: Store in an airtight container for 5–7 days.
• Freeze dough: Scoop dough balls onto a baking sheet, freeze until solid, then transfer to a zip bag (up to 3 months).
• Bake-from-frozen: Add 1–2 minutes to bake time.
• Freeze baked cookies: Wrap individually and freeze up to 2 months; thaw at room temp.

Serving & Pairing Ideas

These cookies pair perfectly with:

• A warm mug of peppermint mocha or chai latte
• A scoop of vanilla bean ice cream
• Crushed pistachios sprinkled on top for an elegant crunch
• As part of a Christmas cookie platter with Cranberry Orange Shortbread Cookies

FAQs About Festive Peppermint White Chocolate Chip Cookies

Print

See Make-Ahead Cookie Dough Guide for detailed storage tips.

Conclusion: The Cookie That Defines the Holidays

These Festive Peppermint White Chocolate Chip Cookies combine everything we love about holiday baking — warmth, nostalgia, and a touch of surprise. The blend of peppermint and strawberries gives them a signature sparkle that’s both cozy and chic.

Make a double batch — one for gifting, one for snacking. You’ll thank yourself later!

Try next → Hot Cocoa Fudge Brownies