White Chocolate Peppermint Cookie // Not Without Salt

I’ve claimed the seat next to the fireplace at my in-law’s house. There’s comfort with each crackle; that soothing hiss and rumble of the flames is something I look forward to all year long. With this seat comes the responsibility of keeping the flame roaring and I take that role very seriously. In fact, it’s time for another log.

I’m warm, full of pie, feeling incredibly thankful, and getting very excited about December. How is it already December?

Not only is this the month that I finally get to share my book to all of you and but it’s also time for me to tell you all about our new holiday cookie mix flavor;  White Chocolate Peppermint with Vanilla Salt! So yeah, it’s a great month.

I’m generally not much of a white chocolate fan, in fact I’ve often mocked it for calling itself chocolate when really it’s only cocoa butter (if it’s high quality white chocolate) and sugar but I take it back with these cookies. Yes, they are quite sweet (which is also why I’ve chastised white chocolate in the past) but with cooling peppermint and fragrant vanilla salt there’s balance and a whole lot of holiday festiveness. Enough to make me apologize for all the bad things I’ve said about white chocolate.

I’ve gone ahead and shared the recipe with you all below so you can bake batch after batch during the month, as I plan to do. But if you’d like to give the cookies as a gift or save yourself a step you can order the mix (both Salted Chocolate Chip and White Chocolate Peppermint) here.

While you’re there you may notice a few changes. For one we have a pretty great gift pack; cookie mix and Mae James coffee beans! These beans are roasted for these cookies. My sweet friend, Jessie has paired her delicately roasted beans with my cookies and they really do make a perfect set.

White Chocolate Peppermint Cookie // Not Without Salt White Chocolate Peppermint Cookie // Not Without Salt NWS Cookie Mix + Mae James

Also, our packaging has increased in size a bit to accommodate our new packages on the inside. They are super airtight keeping all the amazing ingredients very fresh. After packaging all the ingredients ourselves we are finally letting someone else have some fun. We are still using all the same great ingredients (Shepherd’s Grain flour, three types of sugar including raw turbinado sugar, ground whole Heilala vanilla bean, Guittard chocolate, Maldon flaky sea salt, and Jacobsen Vanilla Salt) but now I’ll have more time to think about new flavors and/ or maybe start thinking about another book (!!).

Because of this change we did have to increase our price just a touch. This whole process has been humbling and very exciting. We’ve had to adjust many things here and there but all in all we’re just so excited to see and hear about our little cookies being enjoyed in kitchens all over the world. I love checking in on our hashtag (#nwscookiemix) and seeing trays and trays of cookies. I love seeing parents hand their kids the tube and then they take it from there. It is so incredibly satisfying. Thank you all for the support and for loving the cookies!

Also, for those of you who are local (Seattle) we’re opening up our office on Sunday, December 7 from 12-4 to sell cookie mix, coffee, and homemade baked goods. Save the shipping and come say hello!

And finally, for everyone, if you are buying in bulk (6 or more) we’ll take 10% off of your order! Use the discount code CHOCOLATERAIN when you are checking out.

In the meantime, preheat your oven and go and bake some cookies because it’s December and it’s going to be a great month!

(PS Check out the cookies on Food52)


White Chocolate Peppermint Cookie // Not Without Salt



White Chocolate Peppermint Cookies with Vanilla Salt


1⁄2 cup / 115 g unsalted butter, at room temperature

2 tablespoons granulated sugar

2 tablespoons turbinado sugar

3⁄4 cup plus 2 tablespoons / 170 g packed dark brown sugar

1 egg, at room temperature

1 teaspoon vanilla extract

13⁄4 cups / 250 g all-purpose flour

3⁄4 teaspoon baking soda

1⁄2 teaspoon kosher salt

1 cup / 140 g white chocolate chips

2 tablespoons /30 g crushed peppermint candies (or candy canes)

Vanilla salt (such as Jacobsen), for finishing

In a medium bowl, cream the butter and sugars together with an electric mixer on medium speed, until light in color and texture, 5 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and vanilla and mix well to combine. Again, stop the machine and scrape down the bowl with a spatula.

In a medium bowl, whisk the flour, baking soda, and salt to combine.

With the mixer on low, slowly add the flour mixture. Mix until streaks of flour still run throughout. Add the chocolate and peppermint candies then mix until everything just comes together. Finish the dough by hand, taking care to scrape the sides and the bottom of the bowl to make sure everything is evenly distributed.

At this point, it is best to refrigerate the dough for 24 hours. Resting the dough intensifies the deep toffee flavors, and the texture of the baked cookie improves.

When ready to bake, preheat the oven to 360°F. Line two baking sheets with parchment paper. Scoop the dough onto the baking sheets. Top the cookies with a pinch of vanilla salt just before baking.

Bake for 10 to 12 minutes. Rotate the sheets halfway through if they appear to be baking unevenly. The cookies should be lightly golden on the outside but still look quite gooey on the inside. Let the cookies cool on the baking sheets for at least 5 minutes.

Transfer the cookies to a wire rack to finish cooling.

These are best eaten the day of baking but will keep, if well sealed, for up to 2 days.

39 Responses to “White Chocolate Peppermint Cookies with Vanilla Salt”

  1. sara forte

    exciting!!!!! these look fantastic. what a great year full of so many exciting things. good luck with all the holiday orders my dearest xo

  2. Kelly

    The seat next to the fire is the best seat in the house! Your cookies sounds yummy even though I’m not much of a white chocolate fan. I’ll must try them anyway. Thanks!

  3. Rosie @ Notes of Bacon

    Oh my gosh. I’m sitting at my desk looking (not meant to be looking as i’m working but I am) at your delicious cookies and I’m salivating. I’ve actually had to pause writing this comment to reach for a tissue to stop the drool. The rest of my day will be spent planning on acquiring the ingredients and excuses for making a huge batch. Thank you.

  4. Ellen

    I realize there probably isn’t a recipe, per se, for the vanilla salt. But what ratio of salt to vanilla bean do you use? A tablespoon? More or less?

  5. Sunny

    Everyone, do yourselves a favor and buy the mix. It’s divine. I got mine today and I made them tonight. Waiting over an hour while they chilled was torture, but we’ll worth it.

    Bravo Ashley on another perfect treat!! Thanks for sharing your love of food with all of us.

  6. jill palumbo

    These look wonderful! I’m curious why they only are good for a day or two? I am wanting to make them for gifts, but concerned if the recipient doesn’t eat them that fast – will they still be good?

  7. Amy

    Looking forward to adding these to our list for baking day. I’ve never allowed the dough to rest for 24 hours. Thanks for the tip! Can’t wait to try it with other cookie doughs as well.

  8. Emily

    These cookies are wonderful (and I’m actually not usually a fan of either peppermint or white chocolate). I used crushed candy canes and doubled the amount of filling. I baked one cookie after chilling the dough for only 30 minutes, and the rest of the dough after chilling for 36 hours – you’re right that the flavor is much better with rest (the caramel notes are much stronger), but the texture of the cookies is fine after only a quick chill. Thank you so much for what I’m sure will be a regular cookie recipe for me this month!

    • Ashley Rodriguez

      They freeze beautifully. I’d freeze the dough then bake once the dough has thawed. It’ll keep in the freezer at least a month but I’ve had people freeze the dough for up to three months with great results.

  9. John

    Thank you, thank you, thank you. These cookies were truly amazing. I happened to have all of the ingredients on hand, save the vanilla salt. I subbed the all-purpose flour for 1 cup all-purpose flour, minus 1 tablespoon. Instead, I whisked in 1 tablespoon of cornstarch = making cake flour. The other 3/4 flour, I used bread flour. I have been successful with the combination of bread flour and cake flour in cookie recipes. I followed the instructions as listed but subbed 1/2 teaspoon for 1/2 vanilla bean’s caviar. I used a hand mixer. I baked 1/2 of the dough immediately and refrigerated the rest for 24 hours. My partner and I didn’t notice the difference in flavor from the first batch to the second batch, but of course, we scarfed down the cookies pretty quickly while still warm. LOL. I love these cookies and plan to bake a batch for an upcoming holiday party. I am 100% positive that this recipe will become a tradition. Thank you, thank you, thank you.

    Also, I often make your South African lentil coconut red pepper soup. It’s a winner. The ultimate comfort food and incredibly easy.

    Happy Holidays.

    • John

      Oops! I need to proofread!

      ” I followed the instructions as listed but subbed 1/2 teaspoon vanilla extract for 1/2 vanilla bean’s caviar.”

  10. jill palumbo

    I finally made these and they were amazing! I let them chill overnight and baked them the next day. They are my new favorite and I will definitely add them to my Christmas cookie list. Thank you!

  11. robyn holland

    Ashley these cookies were such a hit over the holidays (thank you!)… and I am dying to make some more. This may be the perfectionist in me, but what brand of peppermint candies did you use so I can make these (perfectly) again? I can’t get over how gorgeous the red specks of peppermint looked amongst the pure white chips …. of course I feel like it can’t be just ANY peppermint candy. (Obsessed.) Hope you have a wonderful New Year! xoxo

  12. Adrienne

    Really would love to try this out! Would I be able to make these cookies without a machine? But all by hand, manually mixing?


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