Cookies/ Dessert/ Recipes

Soft Baked Peppermint White Chocolate Cookies

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It’s officially my favorite time of year! Holiday baking time!

I won’t completely bombard you with Christmas cookie recipes this year {okay maybe just a few} since a few years ago I posted like ten cookie recipes in a row or something crazy like that. All those can be found in the cookie section of my Recipe Journal in case you’re interested. My favorite, hands down, is the pecan fingers recipe. I already requested for my mom to make those when we go visit in a few weeks! My mom and I are also going to keep our Christmas tradition going by making rosettes together using my grandma’s old rosette iron. In case you don’t know what a rosette is, it’s basically fried pancake batter doused in powdered sugar…aka heaven. They are delicious and we make them together every year!

Have I mentioned how much I love holiday baking? Because I do.

Today I have teamed up with a few other bloggers for Gold Medal Flour’s Virtual Bake Day! I’m super excited to share this recipe for Soft Baked Peppermint White Chocolate cookies with you guys today. I only wish you could be eating one with me right now. This baby growing inside me sure does have a sweet tooth these days and these cookies make the perfect late night snack.

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So far, I think the hardest part about being pregnant is not eating raw cookie dough. I know, I know…it’s not good to do even when you’re not pregnant, but can you really tell me with a straight face you never have dug your finger into the cookie dough bowl? I didn’t think so.

These cookies are extra delicious due to their secret ingredient — cream cheese! The cream cheese makes them soft and chewy with slightly crispy edges.

Have you seen those new Andes Mint peppermint baking bits yet?! I found some a few weeks ago at World Market and used them in this recipe. They are SO addicting and delicious! If you can’t find those, you can just crush up some starlight mints or mini canes to make these cookies.

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Here’s a list of the other bloggers participating in today’s Virtual Bake Day! I’m glad today is only December 4th and we have all month long to bake because all of these treats sound SO GOOD to me right now!

Β Coconut and Raspberry Financiers by Baker’s Royal

Peppermint Cookie Brownies by What’s Gaby Cooking

Chocolate Turtle Pie by Sugar Plum Blog

Chocolate Peanut Butter Cupcakes by Gimme Some Oven

Eggnog Snickerdoodle Cookies by Wanna Be a Country Cleaver

Brown Sugar Topped Cinnamon Sugar Coffee Cake by Averie Cooks

Coconut Waffles and Pomegranate Syrup by Foodie Crush

Cranberry Lemon and Ginger Muffins by Texanerin Baking

Cranberry Orange Breakfast Knots by Completely Delicious

For even MORE recipes, tips and baking how-to videos, check out Gold Medal Flour on Facebook, Twitter, Instagram, YouTube or Pinterest.

Happy holiday baking, friends!

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Soft Baked Peppermint White Chocolate Cookies

yields about 2 dozen cookies

Print this Recipe!

Ingredients:

2 1/2 cups All Purpose Gold Medal Flour

1 tsp baking soda

1 tsp salt

2 cups sugar

2 eggs

1/2 tsp peppermint extract

1 1/2 sticks unsalted butter, room temperature (12 tbsp)

1/4 cup cream cheese, room temperature

1 cup white chocolate chips

1 cup peppermint crunch bits {I love the Andes kind!}

Directions:

Line a baking sheet with parchment paper and set aside.

In a large bowl, cream together the sugar, butter and cream cheese until light and fluffy. Add the eggs, one by one, followed by the peppermint extract. Mix until combined.

In another bowl, whisk together the flour, baking soda and salt. Add to the wet ingredients along with the white chocolate chips and peppermint crunch bits. The dough will be on the soft side. Place bowl in the fridge and let dough chill for 1 hour.

Meanwhile, preheat your oven to 350 degrees. After the dough has chilled, remove from the fridge and scoop out large balls using an ice cream scoop or big spoon. Place balls of dough 3″ apart on the prepared sheet. No need to press down.

Bake cookies for 20 minutes, less if cookies are smaller. They will begin to turn golden brown around the edges.

Let cookies cool for 10 minutes before serving.

I worked with Gold Medal Flour to develop this recipe and received a small compensation for my time. All opinions are always my own.
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46 Comments

  • Reply
    Averie @ Averie Cooks
    December 4, 2013 at 3:35 am

    Peppermint and white chocolate is such a great combo. I love the looks of these and it’s cute that you said your baby has a sweet tooth πŸ™‚ pinned

    It’s nice to be participating in Virtual Bake Day with you πŸ™‚

  • Reply
    jan
    December 4, 2013 at 3:49 am

    Definitely saving that one for when we bake Christmas cookies! Yum!

  • Reply
    Laura @ Lauras Baking Talent
    December 4, 2013 at 3:52 am

    Love the idea of the secret ingredient cream cheese. These look delicous, thanks for sharing πŸ™‚

  • Reply
    Michelle @ A Healthy Mrs
    December 4, 2013 at 4:23 am

    Yum! These look delicious! I wish I could skip out on work to stay home & make them πŸ™‚

  • Reply
    Anne @ CandyCrazedrun.wordpress.com
    December 4, 2013 at 4:25 am

    Oh my, no cookie dough is one aspect of pregnancy I never thought about! Now that is a sacrifice πŸ™‚

    Please, please, please bombard us with cookie recipes! Your baked goods have never failed me!

  • Reply
    Angela @ Eat Spin Run Repeat
    December 4, 2013 at 4:39 am

    Mmm these sound lovely! While I don’t do a whole lot of baked good eating, I DO love baking, especially during the holidays! Bookmarking these for an upcoming cookie swap!

  • Reply
    Erin @ Texanerin Baking
    December 4, 2013 at 4:52 am

    Oooh! These sound so festive and fun! Love them. I wish we had Andes crunch bits over here! Yum. πŸ™‚

  • Reply
    Sara @ LovingOnTheRun
    December 4, 2013 at 4:57 am

    These look DELICIOUS! I will be sure to try and make these this holiday season πŸ™‚

  • Reply
    Taylor @ FoodFaithFitness
    December 4, 2013 at 5:10 am

    I am so in love with white chocolate and peppermint…and cookies…so, these cookies! These definitely need to make it on “must bake for Christmas” list! Adding cream cheese is genius!

  • Reply
    Laurie {SimplyScratch}
    December 4, 2013 at 6:30 am

    Ohhh I’m so in love with these! I love white chocolate and peppermint together!

  • Reply
    C.
    December 4, 2013 at 6:30 am

    Yum! I love anything peppermint flavored. Will be trying this recipe asap!

  • Reply
    Dana Alexandra
    December 4, 2013 at 6:30 am

    I can’t wait to make these!! White chocolate and peppermint are my favourite!

  • Reply
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  • Reply
    Megan {Country Cleaver}
    December 4, 2013 at 6:52 am

    Peppermint, chocolate and cream cheese – girl, you are speaking my language!! These look sublime!

  • Reply
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  • Reply
    erin @hooleywithaz
    December 4, 2013 at 7:09 am

    those look so good! i get a little sick of the chocolate and marshmallowy and frosted cookies this time of year, so this is just enough holiday for me in a cookie!

  • Reply
    Ali | Gimme Some Oven
    December 4, 2013 at 7:12 am

    Oooh, I’ve been wanting to try those Andes peppermint bits. These look wonderful!

  • Reply
    colleen
    December 4, 2013 at 7:18 am

    Thank you Jenna. I have 2 dozen cookies to make for Friday, and 4 dozen for my daughter’s Christmas show on Tuesday, so I’ll start with this one.

  • Reply
    Kristin @ W [H] A T C H
    December 4, 2013 at 7:50 am

    these look absolutely delicious! and would look very chic at a white themed holiday party πŸ™‚

  • Reply
    Gabby (Quest for Delicious)
    December 4, 2013 at 8:23 am

    Please DO bombard us with cookie recipes! I don’t think anyone would mind. πŸ˜‰ World Market is my favorite. I haven’t seen those baking bits, but I might have to hunt them down!

  • Reply
    Tina@GottaRunNow
    December 4, 2013 at 8:31 am

    Yes to peppermint! It’s a wonderful time of the year!

  • Reply
    DessertForTwo
    December 4, 2013 at 8:47 am

    How scrumptious! I do feel bad for you not being able to eat raw cookie dough. Have you tried some of those raw doughs that are meant to be eating that way? Like ground up dates or figs with chocolate chunks mixed in?

    I can’t wait to make these creamy, soft cookies! Yum!

  • Reply
    sarah
    December 4, 2013 at 8:51 am

    Yummy! It’s official I have got to get my hands on some candy canes…I think am still in denial that is already December!

  • Reply
    Caroline L.
    December 4, 2013 at 9:05 am

    Oh my, this looks like all kinds of wonderful! I can just imagine how delicious it must taste… I’m thinking just a little chewy and super soft?! πŸ™‚

  • Reply
    dishing up the dirt
    December 4, 2013 at 2:43 pm

    I need a new festive cookie to bring to holiday parties and this sounds like it may be it! Thanks for another delicious recipe!

  • Reply
    Jennifer
    December 4, 2013 at 6:46 pm

    These look really good! but I’m not a big fan of soft-baked… could you alter the recipe somehow to make it crunchier?

  • Reply
    Bryony @ Friday Night Dinners -- PDX
    December 4, 2013 at 7:43 pm

    I made my own white chocolate peppermint cookies a couple of weeks ago…so good! I’ll have to try out your recipe and compare!

  • Reply
    Dot
    December 4, 2013 at 9:58 pm

    I made lots of vegan cookies while I was pregnant – just so I could eat the cookie dough πŸ™‚ These look delicious! Do you know how long they last (provided one has willpower)?

  • Reply
    Heather @ Health, Happiness, and Hope
    December 5, 2013 at 1:43 am

    This recipe seriously sounds amazing. I LOVE peppermint and it seems like Christmas is the only appropriate time to eat it lol! And soft-baked cookies are always the best in my opinion πŸ™‚

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  • Reply
    Dixya @ Food, Pleasure, and Health
    December 5, 2013 at 9:18 am

    everything here is my favorite. raw cookie dough is my weakness πŸ™

  • Reply
    Karen
    December 5, 2013 at 5:40 pm

    Hoping for a snow day here tomorrow soI can make these cookies! Found the andes bits today at the store for the occasion. We eat gluten free so will be using cup 4 cup flour instead. Hope they turn out as pretty as yours!

  • Reply
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  • Reply
    Jenny
    December 6, 2013 at 11:58 am

    These came out amazing! Used this recipe for my cookie exchange I’m having with my Women’s fellowship group at church tonight. Thank you!!!

  • Reply
    Kelly
    December 8, 2013 at 3:37 pm

    I made these tonight, and they were a hit! Very good. Definitely going to make another batch for our Christmas visitors. (We found the Andes baking mints at Walmart.)

  • Reply
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  • Reply
    Becki's Whole Life
    December 10, 2013 at 3:43 am

    These cookies look amazingly good! I think that white chocolate is almost better with peppermint than dark.

  • Reply
    colleen
    December 10, 2013 at 7:41 am

    They turned out nicely, but a few comments: A Yield would have been nice. I got about 2 dozen cookies. Parchment paper is ESSENTIAL – do not skip by simply greasing the pan or trying tin foil. IT WILL NOT WORK. Also, these cookies are extremely flat when baked – the picture is accurate.

  • Reply
    Brianne
    December 14, 2013 at 12:54 pm

    Just made these…. omg, so yummmmy!

  • Reply
    Simone Cahill
    December 15, 2013 at 5:54 am

    I just made these too and it is a great combo but mine were also really flat. Wonder if it’s me? I have most of the dough left to bake today, should I add something?

  • Reply
    Melissa
    December 16, 2013 at 2:13 pm

    I made these today and though they are delicious, I think that 1tsp of soda is too much. Next time, I will try using 1/2 tsp instead… And there will be a next time! Thanks, Jenna!

  • Reply
    Rebecca
    December 18, 2013 at 10:59 am

    I loved the idea of these, but for some reason mine came out very flat and sticky. I am not sure why they flattened so much when they cooled.

  • Reply
    Bayley
    December 19, 2013 at 6:45 pm

    Holy cookie dough! I almost didn’t bake these because the cookie dough was so darn good!

  • Reply
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  • Reply
    JenE
    December 20, 2013 at 4:04 pm

    Holy hockeysticks, this is some GOOOOOOOD eatin’! Wow. Another home run, Jenna.

  • Reply
    Natalie
    December 23, 2013 at 10:51 am

    I did a trial run with these last week and just baked another batch again for Christmas. My family loves them! The first time I baked them though, they came out very, very flat and large. This time around I did smaller scoops and baked them 13-15 minutes and they are turning out much better than my first round. Regardless, this is a great, easy recipe. Thanks Jenna!

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