White Chocolate Peppermint Cookies offer a festive holiday treat that’s soft, chewy, and bursting with classic peppermint flavor. These cookies combine creamy white chocolate chips with crunchy crushed candy canes for a delightful texture and refreshing minty taste. They are perfect for holiday parties, gift-giving, or just enjoying the season’s flavors at home.
You will love how easy they are to make, with bright peppermint and luxurious white chocolate bringing this cookie to life. Their beautiful red-and-white crunch coating adds just the right amount of sparkle and fun to this classic cookie.
Ingredients
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter, room temperature
- ¾ cup white chocolate chips
- ½ cup crushed candy canes, plus more for dipping
- 1 pinch salt
- ¼ teaspoon baking soda
- 1 pinch baking powder
- 1 large egg, room temperature
- ½ cup sugar plus 1 tablespoon
- ½ teaspoon vanilla extract
- ¼ teaspoon peppermint oil
How to Create Your White Chocolate Peppermint Cookies
Step 1: Mix Dry Ingredients
Whisk together the flour, baking soda, baking powder, and salt in a bowl. Set aside.
Step 2: Cream Butter and Sugar
In a mixer, beat the softened butter with ½ cup sugar until light and fluffy.
Step 3: Add Wet Ingredients
While the mixer runs, add the egg, vanilla extract, and peppermint oil, mixing until fully combined.
Step 4: Combine Dry and Wet Mixtures
Gradually add the flour mixture to the wet ingredients, scraping down the bowl to combine thoroughly. Avoid overmixing.
Step 5: Add Chips and Candy Canes
Fold in white chocolate chips and ½ cup crushed candy canes until evenly distributed.
Step 6: Shape and Coat Cookies
Use a 2-tablespoon scoop to portion dough onto parchment-lined cookie sheets. Dip each dough ball into extra crushed candy canes to coat.
Step 7: Chill and Bake
Chill cookies on the sheet for 5-10 minutes in the refrigerator. Bake at 350°F (175°C) for 6-7 minutes, until edges are lightly golden.
Step 8: Cool
Allow cookies to cool on the baking sheet before transferring to a wire rack.
My Best Tips for Perfect Cookies
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Use fresh peppermint oil or high-quality extract for the best flavor.
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Chill dough briefly to help maintain shape during baking.
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Don’t overbake; these cookies are best slightly soft in the center.
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Dip cookie dough in crushed candy canes for maximum peppermint crunch and festive look.
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Use a light hand folding in chips and candies to avoid mixing too much air.
Delicious Variations to Try
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Add a sprinkle of coarse sugar or sanding sugar on top before baking for sparkle.
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Drizzle melted dark chocolate over cooled cookies for a rich contrast.
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Swap peppermint oil for almond or vanilla for an alternate twist.
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Mix in chopped nuts like pecans or walnuts for extra texture.
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Use peppermint baking chips in place of white chocolate chips and candy canes.
Frequently Asked Questions
Can I use regular peppermint extract instead of peppermint oil?
Yes, but peppermint oil is more concentrated, so adjust quantity accordingly.
How long do these cookies keep?
Stored in an airtight container, they stay fresh for up to 5 days.
Can I freeze the dough or baked cookies?
Yes, dough freezes well. Thaw overnight before baking. Baked cookies freeze for up to 2 months.
What if I don’t have crushed candy canes?
Peppermint baking chips or finely chopped peppermint candies are good substitutions.
Are these cookies gluten-free?
No, but use a gluten-free flour blend to make them gluten-free.
Can I make these cookies vegan?
Substitute butter with vegan butter and use flax eggs or other egg replacements.
White Chocolate Peppermint Cookies
- Total Time: 32
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Soft, chewy cookies loaded with white chocolate chips, crushed candy canes, and refreshing peppermint flavor a festive holiday treat with a sweet red-and-white finish.
Ingredients
1 1/4 cups all-purpose flour
1/2 cup unsalted butter, room temperature
3/4 cup white chocolate chips
1/2 cup crushed candy canes, plus more for coating
1 pinch salt
1/4 tsp baking soda
1 pinch baking powder
1 large egg, room temperature
1/2 cup + 1 tbsp sugar
1/2 tsp vanilla extract
1/4 tsp peppermint oil (or 1/2–3/4 tsp peppermint extract)
Instructions
Mix dry ingredients: Whisk flour, baking soda, baking powder, and salt.
Cream butter & sugar: Beat butter and 1/2 cup sugar until light and fluffy.
Add wet ingredients: Mix in egg, vanilla, peppermint oil.
Combine: Gradually stir dry ingredients until just combined.
Fold in add-ins: Gently mix white chocolate chips and 1/2 cup crushed candy canes.
Shape dough: Scoop two-tablespoon portions onto parchment-lined baking sheet.
Coat tops: Dip each dough ball in extra crushed candy canes.
Chill & bake: Chill 5-10 minutes; bake at 350°F (175°C) for 6-7 minutes.
Cool: Cool 5 minutes on sheet, then transfer to rack.
Notes
Use high-quality peppermint oil/extract.
Chill dough briefly for better shape.
Avoid overbaking for chewy centers.
Extra crushed candy canes add crunch and sparkle.
Store airtight up to 5 days or freeze up to 2 months.
- Prep Time: 15
- Cook Time: 7
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American / Holiday
Nutrition
- Serving Size: 1 cookie (1/18 recipe)
- Calories: 145
- Sugar: 12 g
- Sodium: 55 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: white chocolate peppermint cookies, candy cane cookies, christmas cookie recipe, soft peppermint cookies, festive holiday treats
