White Chocolate Peppermint Cookies

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Sweet and chewy with little pops of candy canes, these White Chocolate Peppermint Cookies taste like Christmas in cookie form! They're a fun seasonal twist on chocolate chip cookies and look amazing on holiday cookie trays with the little candy cane bits peeking out. Make a batch of these white chocolate candy cane cookies for your holiday party or cookie exchange!

These peppermint white chocolate chip cookies are one of my all-time favorite Christmas cookies. They have a wonderfully chewy, buttery texture but the white chocolate chips and crushed candy canes give them a festive, wintery flavor. They're really easy to make, too, even for beginners!

Why You'll Love These White Chocolate Peppermint Cookies

Classic holiday flavor. The peppermint pieces in these white chocolate peppermint cookies will remind you of eating candy canes as a kid. These festive cookies taste like the holidays in every bite!
So easy to make. This easy recipe requires no chilling and is practically made in one bowl. After creaming the butter and sugar together, mix in the remaining ingredients, scoop out the cookie dough balls, and bake! They're that easy to make. Perfect for a last minute sugar craving too!
Great for entertaining. If you're participating in a holiday gift exchange or hosting a Christmas party, these colorful white chocolate cookies always stand out. You can even dip them in extra chocolate and sprinkle them with peppermint candies for extra flair! Make sure to include them in your Holiday Cookie Box this year.

Sweet and chewy with little pops of candy canes, these White Chocolate Peppermint Cookies taste like Christmas in cookie form! Quick and easy too! | aheadofthyme.com

Ingredient Notes

To make this delicious white chocolate peppermint cookies, you will need the following ingredients (full measurements in recipe card below):

all-purpose flour - this is the perfect go-to flour for baking Christmas cookies.
baking powder + baking soda - gives the sugar cookie dough the perfect puffy texture.
salt - the salt will activate the baking soda and highlight the flavors in these delicious cookies.
butter - only use softened room temperature butter. Unsalted butter is best for cookie recipes.
sugar - you will need both white sugar and light brown sugar in this recipe. They add sweetness without taking away from the peppermint flavor.
egg - let the egg come to room temperature before baking.
vanilla extract - this adds a delicious vanilla aroma that works wonderfully with the white chocolate.
peppermint extract - this adds an extra minty flavor to these cookies. You can leave it out if you cannot get your hands on some.
white chocolate chips - choose your favorite white chocolate chips or cut a white chocolate bar into chunks. Save extra for topping before baking.
peppermint candies - crush peppermint candies or candy canes for a pop of mint flavor that takes these holiday cookies over the top. You may also want to save some for the cookie tops too.

Baking Equipment

You will also need the following baking tools and equipment:

half sheet baking tray
silicone baking mat (or parchment paper)
large mixing bowl
hand mixer (or stand mixer)
medium cookie scoop
wire cooling rack

How to Make the Best White Chocolate Peppermint Cookies

Combine dry ingredients. In a medium to large sized mixing bowl, add in flour, baking soda, baking powder, and salt. Whisk well to combine, then set aside.
Cream butter and sugars. In a large mixing bowl, use a hand mixer or stand mixer to cream together butter, white sugar, and brown sugar on medium speed until light and fluffy, about 3-4 minutes.

Add remaining ingredients. Add in egg, vanilla, and peppermint extract and beat again until smooth and fluffy.

Add dry ingredients. Add in the flour mixture, then beat together until well combined. Fold in the white chocolate chips and crushed candy canes until well-dispersed.

Scoop. Line a large half sheet baking tray with a silicone baking mat or parchment paper. Use a medium cookie scoop to scoop out 2 tablespoons of cookie dough onto the prepared baking sheet. Place the cookie balls onto the lined baking sheet, spaced at least 2 inches apart (you can fit about 6 on a large cookie sheet). Press in extra chocolate chips and candies on the top.
Bake. Bake (in batches) in a 350F preheated oven for 10-12 minutes, until edges just start to brown. Remove from oven and allow the cookies to cool in the baking sheet for 5 minutes, then carefully transfer to a wire cooling rack to cool completely. Repeat baking in batches with remaining cookies.

Recipe Variations

Dip and sprinkle. After baking, dip one-half of the cooled cookies in melted white chocolate and sprinkle them with extra peppermint candy pieces. You can also do a drizzle of white chocolate if you prefer!
Use dark chocolate. Prefer bold flavors? Replace the white chocolate with dark chocolate chips.
Crush up peppermint bark. Instead of adding white chocolate chips and candy cane pieces to this white chocolate peppermint cookies recipe, crush your favorite holiday bark and use that instead!

How to Serve

These white chocolate peppermint cookies are delicious served on their own as a treat after dinner, or include them in a holiday cookie spread with some of our favorite holiday cookies including:

Deck out your Christmas cookie tray with any of our 30 Best Christmas Cookies.

Recipe Tips and Tricks

Spoon and level. Instead of scooping the flour directly into your measuring cup, scoop it with a spoon instead. Once the cup is full, use the edge of the spoon handle or a knife to level it off. This will make sure you don't add too much flour, which can make the cookies dry.
Use softened butter. It's very important to use fully softened butter if you want tender, chewy cookies. If the butter is starting to melt, though, it is too soft and should be refrigerated to firm up slightly.
Crush the candies. There are two main ways to crush your own candy canes for this easy cookie recipe. The first option is to place the candies in a bag and hit them with a rolling pin until they break into pieces. You can also add the candies to your food processor and pulse them until they break apart. Choose whichever method works for you.

Storing and Freezing Instructions

How to Store

Store leftover cookies in an airtight container at room temperature for approximately one week. They can also be refrigerated for up to 1 month.

How to Freeze

For long-term storage, freeze baked cookies in an airtight container for 2-3 months. Thaw the cookies at room temperature before serving. You can also freeze the cookie dough for several months. Scoop out the cookie balls, then place on a parchment lined baking sheet and freeze for 1-2 hours until hard. Transfer to a freezer bag and store for up to 3 months. Thaw the cookie dough balls in the fridge before baking.

FAQ

What is the best way to add peppermint flavor to cookies?

If you want to add a mint flavor to your next batch of cookies, there are two popular methods. The first one is to use peppermint extract, which adds a mint flavor directly to the cookie dough. This is great for dark chocolate mint cookies, but the mint can easily taste like toothpaste if you use too much. My favorite method is to use crushed candy canes or peppermint candies. They break very easily (just crush them in a plastic bag with a rolling pin), keep the mint flavor from becoming overpowering, and the iconic red and white colors tell everyone exactly what's inside.

Can you freeze leftover white chocolate peppermint cookies?

Yes! Freezing cookies is a great way to preserve them for later, especially if you only want to bake once during the holiday season. Let the cookies cool to room temperature, then store them in a freezer-safe bag or container for 2-3 months. You can even freeze cookie dough! Just let it thaw in the fridge before baking like normal.

Do you have to use softened butter for cookies?

Although waiting for butter to soften can be a pain when you're in a rush, it's worth the patience. Softened butter whips up wonderfully, and all that extra air creates a tender, fluffy texture you just can't get with cold butter.

More Peppermint Recipes

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