introduction
These White Chocolate Peppermint Cookies are soft, chewy, and full of cool peppermint flavor. They mix white chocolate chips with crushed candy canes for a bright, sweet cookie that feels like a holiday treat but works any time you want a minty cookie. The dough is easy to make and chills quickly, so you can bake a fresh batch in less than an hour and a half.
If you enjoy simple baking that tastes great, you may also like a rich, one-bowl dessert such as this one-bowl white chocolate brownies recipe. That recipe uses the same idea of easy mixing and rich white chocolate to make a fast treat.
Why You’ll Love This White Chocolate Peppermint Cookies
You will love these cookies because they balance sweet white chocolate and bright peppermint. The white chocolate adds creamy richness. The peppermint pieces give a fresh crunch and a cool finish. The cookies stay soft in the center and have lightly set edges. They look pretty with specks of candy cane and extra white chips on top, which makes them great for gifts or a party plate.
These cookies also bake up in a normal oven temperature and use common pantry ingredients. You can change the amount of peppermint to make them milder or stronger. The dough chills easily, so you can shape the cookies in advance and bake later. This makes them a good choice if you want to prep ahead for a gathering.
Why Make This Recipe
Make this recipe when you want a simple cookie with big flavor. The peppermint is seasonal but pleasant year-round if you like mint. The recipe produces cookies that are soft, not dry, and that keep well for several days if stored right. You can double the batch for a crowd or halve it for a small family.
Use this recipe to bring a fresh taste to holiday cookie trays or to pair with hot chocolate. The white chocolate melts slightly on the warm cookie, giving a creamy bite that pairs well with the crunchy candy cane pieces. If you want a quick, festive dessert without hard work, this recipe fits well.
What You Need for White Chocolate Peppermint Cookies
For tools, you need:
- A large mixing bowl and a mixer (hand or stand).
- A spatula for folding.
- A medium cookie scoop or tablespoon for portioning.
- Baking sheets and parchment paper.
- A plate or tray to chill the dough.
For hands-on time, plan about 15–20 minutes to mix and shape, 30 minutes to chill, and 10–12 minutes to bake per batch. The cookies rest on the sheet for 5 minutes after baking, then you move them to a cooling rack.
If you want similar cookie ideas, try a different flavor like the almond butter version found here: almond butter chocolate chip cookies recipe. It uses a simple dough with a nutty twist and gives ideas for mix-ins and texture.
How to Make White Chocolate Peppermint Cookies
Ingredients:
1 cup unsalted butter, softened, 3/4 cup granulated sugar, 3/4 cup light brown sugar, packed, 2 large eggs, 2 teaspoons vanilla extract, 1 teaspoon peppermint extract, 2 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup white chocolate chips, 1 cup crushed candy canes or peppermint candies
Directions:
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer. Mix for 2–3 minutes, until the mixture is creamy, smooth, and light in color.
- Add the eggs, vanilla extract, and peppermint extract. Mix again until fully blended and the texture becomes silky and glossy.
- Add flour, baking soda, and salt. Mix on low speed just until the dough forms. Stop mixing as soon as the flour disappears to keep the cookies soft and tender.
- Fold in the white chocolate chips and most of the crushed candy canes using a spatula. Stir gently so the mix-ins are evenly spread throughout the dough.
- Scoop the dough into balls using a medium cookie scoop (about 2 tablespoons each). Place dough balls on a plate or tray, lightly flatten the tops, cover with plastic wrap, and chill for 30 minutes. Chilling keeps the cookies thick and prevents spreading.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Place the chilled dough balls on the baking sheet, leaving space between each one. Press a few extra white chocolate chips or crushed candy cane pieces on top.
- Bake for 10–12 minutes or until the edges are set and the centers look soft and slightly glossy. Do not overbake; they finish baking as they cool.
- Let the cookies rest on the baking sheet for 5 minutes before moving them to a cooling rack. This helps keep the centers soft and chewy.
Follow the directions step by step and avoid overmixing after adding flour. That keeps the cookies tender and soft.
Best Ways to Serve White Chocolate Peppermint Cookies
Serve these cookies warm or at room temperature. Warm cookies give you melty white chocolate and a soft center. Let them sit for a few minutes after baking, then enjoy with milk, hot cocoa, or coffee.
For a party, arrange them on a platter with a few extra crushed candy canes as decoration. They pair well with plain shortbread, ginger snaps, or dark chocolate cookies to give guests a mix of flavors. For a special treat, sandwich two cookies with a thin layer of peppermint buttercream or marshmallow fluff.
You can also break them into pieces and sprinkle over ice cream or a bowl of vanilla pudding for a crunchy, minty topping.
How to Store White Chocolate Peppermint Cookies
To keep cookies fresh, store them in an airtight container at room temperature. They will stay soft for 3–5 days. Add a slice of bread to the container to help keep them moist; the bread will dry out while the cookies stay soft.
For longer storage, freeze baked cookies in a single layer on a tray. Once solid, move them to a freezer bag and press out air. You can freeze for up to 3 months. To thaw, leave them at room temperature for 20–30 minutes. You can also freeze the dough balls and bake from frozen, adding a minute or two to the bake time.
Easy Tips to Make White Chocolate Peppermint Cookies
- Use room-temperature butter for easy creaming. It blends more quickly with the sugars.
- Don’t overmix after adding flour. Mix only until the flour disappears.
- Chill the dough. This keeps the cookies thick and stops them from spreading too much.
- Use crushed candy canes but leave some larger pieces for topping so you get texture.
- Press a few extra chips or candy on top before baking so the cookies look attractive when they come out of the oven.
- If you want milder peppermint, reduce the peppermint extract to 1/2 teaspoon.
Try These Variations of White Chocolate Peppermint Cookies
- Double chocolate peppermint: Replace 3/4 cup of the flour with unsweetened cocoa to make a chocolate dough and keep the white chips and peppermint.
- Peppermint swirl: Gently fold in a small amount of melted dark chocolate and swirl it into the dough for a marbled look.
- Nutty twist: Fold in 1/2 cup chopped toasted almonds for crunch that pairs well with white chocolate.
- Mini cookie bites: Make smaller dough balls for bite-size cookies that bake in 8–9 minutes.
- Vegan version: Use vegan butter, a flax egg (1 tbsp ground flax + 3 tbsp water per egg), and vegan white chocolate chips.
Common Questions About White Chocolate Peppermint Cookies
Q: Can I use regular chocolate chips instead of white chocolate?
A: Yes. Regular chocolate chips work well. They change the flavor and color, but the recipe stays the same.
Q: How do I crush candy canes without making a big mess?
A: Put candy canes in a sealed bag and hit them with a rolling pin or pulse a few times in a food processor. Use a towel under the bag to keep it from slipping.
Q: Can I bake the cookies from frozen dough?
A: Yes. Place frozen dough balls on a baking sheet and add 1–2 minutes to the baking time. Watch the centers so they do not overbake.
Q: Why did my cookies spread too much?
A: The dough may have been too warm. Chill the dough longer or check that you did not add too much butter. Also avoid using a very warm baking sheet.
Q: How do I make the peppermint flavor stronger?
A: Increase the peppermint extract to 1 1/4 teaspoons, but add slowly and taste the dough if you are unsure. Peppermint extract can become strong quickly.
Final Thoughts
These White Chocolate Peppermint Cookies are simple to make and bring a fresh mint flavor with creamy white chocolate. They work for holiday trays, small gifts, or a quick sweet treat at home. The recipe fits well into a busy day because the dough mixes quickly and you can chill it ahead of time. Use the tips and variations to adjust the cookies to your taste, and store them properly to keep them soft.
Ready to Give It a Try?
Gather the ingredients, chill the dough, and enjoy a warm batch soon. These cookies make a nice gift or a quick dessert for guests. Once you try the basic version, you can change mix-ins and extracts to make a new favorite.
Conclusion
For an extra reference and another take on white chocolate peppermint cookies, check the useful guide and recipe at Preppy Kitchen’s White Chocolate Peppermint Cookies.
Print
White Chocolate Peppermint Cookies
- Total Time: 62 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft, chewy cookies filled with white chocolate chips and crushed candy canes, perfect for holiday treats or any time you want a minty cookie.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup crushed candy canes or peppermint candies
Instructions
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar for 2–3 minutes.
- Add the eggs, vanilla extract, and peppermint extract; mix until fully blended.
- Add flour, baking soda, and salt. Mix on low speed until the dough forms.
- Fold in white chocolate chips and most of the crushed candy canes.
- Scoop the dough into balls and chill for 30 minutes.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Place chilled dough balls on the baking sheet, pressing extra chocolate chips or candy cane pieces on top.
- Bake for 10–12 minutes until edges are set and centers are soft.
- Let rest on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
Store in an airtight container for 3–5 days. For longer storage, freeze baked cookies for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg