This giant white chocolate peppermint cookie is filled with white chocolate chips and crushed peppermint candy. It is the perfect Christmas cookie.
One of favorite Christmas flavor combinations is white chocolate and peppermint. I have used it in so many recipes include this delicious white chocolate peppermint fudge, toffee, blondies, pretzel bites, and Peppermint oatmeal cookies. I pretty much can’t get enough of it!
So I took my favorite Christmas cookie flavor and turned it into a giant cookie. This cookie is perfect if you are baking for yourself or want to give it as a gift. Everyone loves a giant cookie!
Cookie Ingredients
- Butter. I use softened, salted butter. If using unsalted butter, just add in a pinch more salt.
- Flour. All purpose flour
- Egg. You are only using 1 Tbsp of beaten egg, not the whole egg.
- Extract. I use a combination of vanilla and peppermint extract. Peppermint extract is not the same thing as mint extract. Use peppermint.
- Baking Soda
- Salt.
- White Chocolate Chips. You could also chop up a white chocolate candy bar.
- Peppermint Chips. I used the Andes Peppermint Baking Chips but if you can’t find those you can use crushed candy cane.
How to Make a Giant White Chocolate Peppermint Cookie
- Preheat oven to 350 degrees F.
- Smash softened butter with the back of a spoon in a bowl until creamy.
- Add in sugar, eaten egg, and extracts. Stir to combine.
- Add in dry ingredients including flour, baking soda and salt.
- Right before all the flour is incorporated, add in chocolate chips and peppermint candy. You may need to use your. hand to bring it all together.
- Place dough onto a parchment lined baking sheet and press dough into a 4 inch wide disc.
- Sprinkle the top with some additional. peppermint candy.
- Bake for 12-15 minutes or until lightly golden brown around the edges.
- Cool on baking pan for 2-3 minutes and then move to a cooling rack.
Frequently Asked Questions
Place the candy canes in a zippered plastic bag and then roll over it with a rolling pin or use the bottom of a cast iron pan to smash them.
If you don’t care for white chocolate chips you can substitute them for dark, semi sweet or milk chocolate chips.
You can freeze them baked or just freeze the cookie dough. Be sure and form the dough into the disc before freezing and thaw in the refrigerator before baking. Find all my tips for freezing baked cookies here. You can also read about freezing cookie dough here.
Tips for Making Giant Cookies
- Measure your ingredients carefully. A little too much or not enough of something can make a big difference in small batch recipes.
- If you prefer, you can make your one giant cookie into four smaller cookies. Baking time may vary.
- Press the dough down into a 4-5 inch disc before baking.
- Be sure and flatten the cookie first and then sprinkle with additional peppermint candy.
For more Giant Christmas Cookies try:
For other delicious peppermint treats try these:
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Giant White Chocolate Peppermint Cookie
Ingredients
- 2 Tbsp butter softened, salted
- 3 Tbsp sugar
- 1 Tbsp egg beaten
- 1/4 tsp vanilla extract
- 1/4 tsp peppermint extract
- 1/8 tsp baking soda
- pinch of salt
- 1/3 cup all purpose flour plus 1 Tbsp
- 1/4 cup white chocolate chips
- 1/4 cup peppermint chips crushed candy cane
Instructions
- Preheat oven to 350 degrees F.
- Smash butter in a bowl with the back of a spoon until creamy.
- Add in sugar, eggs and extracts.
- Add in flour, baking soda, and salt. Mix until almost combined.
- Add in white chocolate chips and peppermint chips or crushed candy cane.
- You may need to use your hands to get it to combine.
- Place dough onto a parchment lined baking sheet and press into a 4 inch wide disc.
- Bake for 12-15 minutes or until golden brown around the edges.
- Cool on baking sheet for 2 minutes and then remove to cooling rack.
Notes
- Measure your ingredients carefully. A little too much or not enough of something can make a big difference in small batch recipes.
- If you prefer, you can make your one giant cookie into four smaller cookies. Baking time may vary.
- Press the dough down into a 4-5 inch disc before baking.
- Be sure and flatten the cookie first and then sprinkle with additional peppermint candy.
Nutrition
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