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White Chocolate and Peppermint Cookies
Holiday cookie swap on TODAY
Samantha Okazaki / TODAY
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Tom’s Mom’s Cookies in Harbor Springs, Michigan adds peppermint in addition to white chocolate chips to make a treat that's perfect for holiday cookie swaps.



    • 1/2 cup brown sugar
    • 1 cup granulated sugar
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 3/4 cup vegetable shortening
    • 1/4 cup butter, softened
    • 2 large eggs
    • 1 teaspoon real vanilla extract
    • 1-2 tablespoons real peppermint extract
    • 2 1/4 cups all-purpose flour
    • 1 1/2 cups of white chocolate chips
    • 1 1/2 cups hand-cut soft peppermint


Preheat oven to 375 degrees F. 

Combine the sugars, baking soda and salt in a bowl and mix until well-blended. Add the vegetable shortening, butter, eggs and the vanilla and peppermint extracts. Beat until loosely mixed.

Add the flour and mix on low speed until it's blended in. 

Add the white chocolate chips and peppermint and mix into the dough by hand. 

Roll dough into a "log" about 1.5 inches in diameter. Cut the log into pieces about 2 inches thick (each cookie should weigh about 3 ounces). Place cookies on a tray with a silicone baking sheet and press down a bit. Bake for about 10 minutes then turn. Bake another 2 or 3 minutes until golden. Adjust baking time as needed.

Cool for 20 to 30 minutes and enjoy!

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