White Chocolate Peppermint Sourdough Cookies
This post may contain affiliate links . Read my full Disclosure Policy here.
These White Chocolate Peppermint Sourdough Cookies taste like Christmas in every bite! They are soft and chewy and filled with white chocolate chips, chocolate chunks, and crushed peppermint.
These cookies are sure to be a hit at your next Christmas or holiday party! Or if you’re looking for a homemade gift idea, this recipe would be perfect in a cookie box along with other sourdough cookies like Sourdough Discard Sugar Cookies and Sourdough Funfetti Cookies with red and green sprinkles. Tie a cute bow on it and then you have the perfect gift to share with friends, family, and neighbors.
Reasons you will love this recipe
- This recipe is the perfect mixture of sweet, chocolatey, and minty!
- These White Chocolate Peppermint Cookies are quick and easy to put together.
- There is an optional long ferment option in this recipe which can help break down the gluten and improve digestion. Plus that gives you flexible timing where you can make the dough ahead of time and then bake fresh when you’re ready.
- The cookies are the perfect texture, super soft and chewy.
Helpful tools to make this cookie recipe
- Stand Mixer- You can make these cookies with a hand mixer but I much prefer using a stand mixer. A Kitchen Aid Stand Mixer or Bosch are both great options.
- Measuring Cups and Spoons or kitchen scale – The recipe is written so you can use either measurement, but using a scale and measuring by grams will give you more accurate measurements.
- Cookie Scoop– Using a 2 Tablespoon scoop will give you about 33 cookies.
- Baking Sheet & Reusable Silicone Baking Mat– While you can just use parchment paper I love these reusable baking mats.
- Cooling Rack – To prevent the cookies from over baking or becoming hard, remove the cookies from the baking sheet after 5 minutes and let them finish cooling on the cooling rack.
Ingredients for White Chocolate Peppermint Sourdough Cookies
- Butter– To control the amount of salt added in the recipe, use unsalted butter.
- Sugar– This combination of white and brown sugar is the perfect pair. The brown sugar keeps it soft and moist while the white sugar helps make it thick and fluffy.
- Egg– The egg is used to bind the cookie dough.
- Vanilla extract – The vanilla helps enhance the flavors in the cookies.
- Sourdough Discard- You can use sourdough discard or active sourdough starter in this recipe. It also doesn’t matter if you use your discard is straight from the fridge or at room temperature.
- Baking Soda – The baking soda is used to leaven the cookies.
- Salt- You can use any type of salt for this recipe. The salt helps balance all of the flavors.
- All-Purpose Flour– When adding the flour you want to find the right balance. Too much flour and your cookies will be dry and crumbly. Too little flour and your cookies will spread. Using a scale can ensure you get the right amount of flour.
- White Chocolate Chips – There are white chocolate chips added to the dough of the cookies and then you will also melt some of the white chocolate chips to drizzle over the cookies.
- Chocolate Chunks– While you can use chocolate chips I love the big chunks of chocolatey goodness that you can only get with chocolate chunks. I love the semi-sweet chocolate chunks, from Aldi or Trader Joes. For a richer cookie, you can use milk chocolate chunks or chips. You can even do a mix of both!
- Crushed Peppermint- You can use candy canes and crush them by adding them to a zip lock bag and smashing them with something such as a rolling pin. You want to make sure to smash them enough so they are small pieces of crushed candy cane.
Instructions to make White Chocolate Peppermint Sourdough Cookies
In a medium bowl or the bowl of your stand mixer, cream together the softened butter and sugars together until light and fluffy.
Next, add in the egg, sourdough discard, and vanilla and stir until combined.
Add in the baking soda, salt, and flour and mix until just combined.
Fold in the white chocolate chips, chocolate chunks, and crushed peppermint.
Scoop the cookie dough into balls with a 2 Tablespoon cookie scoop. This will make about 33 cookies.
Quicker Option: If you have time, refrigerate the dough for at least 30 minutes to help the cookies from spreading. If not, you can bake them in the oven at 350°F for 12-15 minutes or until lightly browning on the sides.
Longer Ferment: Refrigerating the dough for 12-24 hours is my preferred method. The cookie holds shape nicely and the texture and flavor are perfect. If you want to save yourself time when you go to bake them, line a large sheet pan with parchment paper or a silicone mat. Scoop the cookie dough into balls and place on the mat and then cover with a lid or foil. Once ready to bake, place 12 on a lined cookie sheet and bake and bake at 350°F for about 14-15 minutes until lightly browned on the sides.
Let the cookies cool for 2-3 minutes and then transfer to a wire rack to finish cooling.
In a small bowl, melt 2 cups of white chocolate chips. Add the melted white chocolate to a zip-lock bag and cut a small hole in the corner. Drizzle the white chocolate over the cookies and then sprinkle with crushed peppermint.
Why Refrigerate Cookie Dough?
In a pinch, you can get away with not refrigerating the dough but there are a lot of benefits to allowing the dough to sit in the fridge overnight. Allowing the dough to ferment for a long period of time breaks down the gluten and neutralizes the phytic acid which makes the cookies easier to digest. Chilling cookie dough also helps to solidify the fats in the recipe which prevents spreading. It also enhances the flavor and texture creating a delicious, chewy cookie.
How To Freeze Cookie Dough or Baked Cookies
To freeze the cookie dough, scoop the dough into balls and place on a lined cookie sheet. Place the cookies in the freezer until frozen. Once frozen transfer the cookie dough balls to an airtight container or ziplock bag. Cookie dough is good up to 3 months in the freezer. Bake directly from the freezer, but keep in mind the dough balls will most likely need a few extra minutes to bake.
To freeze baked cookies wait until they are completely cooled. Place the cookies in an airtight container with parchment paper or wax paper in between each layer. Or freeze the cookies on a cookie sheet first and then place the frozen cookies in a ziplock bag. Cookies stay fresh up to 3 months in the freezer.
More sourdough cookie recipes
White Chocolate Peppermint Sourdough Cookies
Ingredients
- 227 grams butter unsalted, 1 cup
- 220 grams brown sugar 1 cup
- 150 grams granulated sugar ¾ cup
- 1 egg 50 grams
- 75 grams sourdough discard ⅓ cup
- 13 grams vanilla extract 1 Tablespoon
- 6 grams baking soda 1 teaspoon
- 4 grams salt ½ teaspoon
- 420 grams all-purpose flour 3 cups
- 165 grams white chocolate chips 1 cup
- 165 grams chocolate chunks or chips 1 cup
- 100 grams crushed peppermint ½ cup
Topping
- 335 grams white chocolate chips melted, 2 cups
- Sprinkle of crushed peppermint
Instructions
- Cream together the softened butter and sugars together until light and fluffy. 227 grams butter, 220 grams brown sugar, 150 grams granulated sugar
- Add in the egg, sourdough discard, and vanilla and stir until combined.1 egg, 75 grams sourdough discard, 13 grams vanilla extract
- Add in the baking soda, salt, and flour and mix until just combined.6 grams baking soda, 4 grams salt, 420 grams all-purpose flour
- Fold in the white chocolate chips, chocolate chunks, and crushed peppermint. 165 grams white chocolate chips, 165 grams chocolate chunks or chips, 100 grams crushed peppermint
- Scoop the cookie dough into 2 Tablespoon balls. This will make about 33 cookies. Place on a cookie sheet and cover.
- Refrigerate the dough for at least 30 minutes or overnight for a longer ferment.
- Bake 12 on a lined cookie sheet at 350°F for 13-15 minutes. The cookies will be lightly browned around the edges and will have lost their sheen on top when ready.
- Let the cookies cool for 3-5 minutes and then transfer to a wire rack to finish cooling.
- In a small bowl, melt 2 cups of white chocolate chips. Add the melted white chocolate to a zip-lock bag and cut a small hole in the corner. Drizzle the white chocolate over the cookies and then sprinkle with crushed peppermint. 335 grams white chocolate chips, Sprinkle of crushed peppermint
Notes
- Refrigerating the dough helps the cookies from spreading. To make the cookies easier to digest and for added flavor refrigerate the dough for 12-48 hours before baking.
- Store the cookies on the counter for up to 5 days in an airtight container.
These are abokauyely amazing and I al
More than a bit of a cookie snob. They were an absolute hit with the family and the neighbors.
These were absolutely amazing—and I am more than a bit of a cookie snob.