Peppermint White Chocolate Cookies

Soft and chewy peppermint cookies with white chocolate and candy canes!! Christmas cookie recipe on sallysbakingaddiction.com

Welcome to week #2 in our cookie palooza celebration!! We have 5 recipes under our (widening) belts so far:

Did you bake any of them over the weekend? Or any other holiday baking? I worked on a new brownie recipe, made these colorful babies again, and I’m ready to rock my stand mixer all week long too. Speaking of! I have a giveaway for a KitchenAid happening now.

Soft and chewy peppermint cookies with white chocolate and candy canes!! Christmas cookie recipe on sallysbakingaddiction.com

Today we have recipe #6. These may be the most festive of them all with crushed candy canes, plenty of vanilla and white chocolate, and a fresh dose of Christmas’ favorite flavor: peppermint! Every December, I go through more bottles of McCormick Pure Peppermint Extract than I care to admit and have mild (ok major) freak outs when my stash is too low. Up until the creation of today’s cookies, peppermint extract typically met its fate in these chocolate mint chocolate brownies with peppermint bark in a close second.

There is no flavor duo quite like chocolate and peppermint. Well, until you taste today’s cookie. Move over chocolate, white chocolate has the throne today.

Peppermint extract for peppermint white chocolate cookies on sallysbakingaddiction.com

These peppermint white chocolate cookies are a chocolate chip/sugar cookie hybrid. It has that light and sweet flavor of a sugar cookie with a buttery brown sugar chew of a chocolate chip cookie. Two cookie worlds colliding in one delicious circle.

Like I mentioned above, the cookie dough gets most of its flavor from McCormick Pure Peppermint Extract. Peppermint extract is quite potent, so we’ll only use 3/4 teaspoon of it. But it will go a long way in this cookie dough.

Also inside: crushed candy canes and white chocolate chips. I find the best way to crush candy canes is to use (1) a zipped top bag and (2) a rolling pin. Roll over the candy canes, crushing them up real good, and toss them into the soft cookie dough with the white chocolate chips. You’ll feel like a weirdo, but it works.

Candy canes for peppermint white chocolate cookies on sallysbakingaddiction.com

How to make peppermint white chocolate cookies on sallysbakingaddiction.com

While we’re being weird, is it also crazy to put candy canes inside of cookies? I swear it’s ok! The candy canes loose their crunch and actually impart an intensely chewy “chunk” inside of the baked cookies. The cookies have this entirely unique texture, which makes it nearly impossible to eat just one.

As always, make sure you chill the cookie dough. It only needs about 2 hours in the refrigerator before you can begin rolling and baking. You can actually leave this dough in the refrigerator for up to 3 days, so get a head-start on your weekend baking soon!

Soft and chewy peppermint cookies with white chocolate and candy canes!! Christmas cookie recipe on sallysbakingaddiction.com

Oh! One last thing. These cookies were screaming for white chocolate on top and I wasn’t about to fight them on it. OR maybe I just had leftover from another recipe and wanted to use it up. Either way, a drizzle of white chocolate puts the finishing crown on top of these peppermint beauties. And confession: even though we’re focusing on white chocolate today, these cookies taste miraculous with dark chocolate drizzled on top too.

Bottom line:

  1. stock your pantry with McCormick Pure Peppermint Extract
  2. make 16 batches of these
  3. candy canes are not weird inside cookies

Soft and chewy peppermint cookies with white chocolate and candy canes!! Christmas cookie recipe on sallysbakingaddiction.com

Happy Monday!

Peppermint White Chocolate Cookies

Ingredients:

  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, at room temperature
  • 1 and 1/2 teaspoons McCormick Pure Vanilla Extract
  • 3/4 teaspoon McCormick Pure Peppermint Extract
  • 3/4 cup (135g) white chocolate chips
  • 1/2 cup crushed candy cane pieces (5 candy canes)
  • 4 ounces (113g) white chocolate, coarsely chopped

Directions:

  1. Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl.
  2. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in color. Mix in egg, vanilla extract, and peppermint extract. Scrape down the sides and bottom of the bowl as needed.
  3. On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be quite thick. Add the white chocolate chips and crushed candy cane, then mix for about 5 seconds until combined. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours and up to 3 days.
  4. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes, then preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  5. Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Roll balls of dough, about 1.5 Tablespoons of dough each, into balls.
  6. Bake for 12 minutes, until lightly golden brown around the edges. Allow to cool for 5 minutes on the cookie sheet, then transfer to cooling rack to cool completely.
  7. If using, melt the chopped white chocolate in the microwave in 20 second increments, stirring after each until completely melted. Drizzle over cooled cookies.

Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature then continue with step 5. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.

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Obviously you have to enjoy today’s cookies with slow cooker hot chocolate.

slow cooker hot chocolate

See all cookie palooza recipes.

cookiepalooza-logo-final-christmas

This recipe is in partnership with McCormick. 

Soft and chewy peppermint cookies with white chocolate and candy canes!! Christmas cookie recipe on sallysbakingaddiction.com

87 comments

  1. I was looking for a recipe for an upcoming cookie exchange at work. I think I’ve found it 😀 😀 :D! Thanks!

  2. These look so yummy! I made your snicker doodles last night. I took them to share with other teachers today and they were a huge hit!! Need to keep prepping for our holiday cookie exchange! 

  3. How do you drizzle your white chocolate because mine always just kind of plops on top?

  4. I knew I’d find a winner here! These look absolutely amazing! Love a good festive peppermint cookie. Also, don’t expect me to be going anywhere any time soon. This page is Christmas cookie central!

  5. Hi Sally, What brand of butter do you use or recommend. I was using a major warehouse that I have used for years with fantastic results but they have recently changed it and it no longer creams well and seems very dry. Any help with be appreciated.

  6. These are delicious!! I ran out of peppermint extract (don’t worry I will get more STAT) so I left it out and just put in 2 teaspoons of vanilla and these are still delightful with just a hint of mint from the candy cane. Mine aren’t as pretty as yours so I think I will chill longer next time. Great recipe!

  7. So my cookies are chilling!! But while I was making them I got to the brown sugar, and had measured the white sugar and was just grabbing brown and I thought wait this is Sally’s recipe so she is going to specify for me light or dark! So of course I checked, and yupper!
    You did specify!! Thanks Sally for always giving such good thorough complete easy to understand instructions!! What would I do without you!! These are going to go to the jewelry store in my area that is always so helpful and good and who last year convinced my husband to buy the ‘better’ diamond studs for me!! ha ha

  8. I need to make a batch of these! I love peppermint and white chocolate together!

  9. I have a question – I am having a difficult time finding the McCormicks Peppermint Extract. The stores are only carrying the Mint Extract. Is there a big difference between the two extracts? How important is it to get the peppermint vs the mint? Please let me know. Thank you so much!

    • Hi Samantha! Are you in the US? It’s typically in the baking aisle with vanilla extract. I’ve seen it at Target, grocery stores, walmart, etc. I don’t recommend mint. It tastes more like toothpaste than true mint in my opinion!

  10. Hey Sally! I love your sight. This recipe inspired me to try mint chocolate chip cookies. Warning for you in advance: whole wheat flour and green food coloring don’t look so great together, 🙂

  11. Are there any high altitude recommendations? I’d love to give these a try tonight! 

  12. Hi Sally! I’ve really been loving seeing all your recipes for holiday baking

  13. Or even just swapping out for oat flour would be fine. Crossing fingers!

  14. Hi Sally. Dumb question, but if I just want to make the balls & freeze them to bake later, do I still need to chill the dough for the 2 hour minimum?  I want to get some of the dough frozen for the cookies I’m giving for gifts, but wasn’t sure about this part of the process.  I’m excited to try these. Your soft ginger snap molasses cookies are also on my list! They are very popular with the people I share them with. Merry Christmas!

    • Hi Jamie! Not a dumb question at all. Chill (maybe just for 1 hour) then roll into balls and freeze. The dough is sticky and my not roll very well right after being made.

  15. Oh no! Sally, can you help me out?  Mine cooked down to paper thin. What did I do wrong? They still taste delicious though. Thanks!

  16. Just finished making the dough with my 4 year old baker boy. The “crushing candy canes” job was perfect for him. We snuck a little dough and are also cheating and making a couple before chilling the dough. Delicious with the right amount of peppermint flavor. Thanks Sally. Have a great holiday!

  17. I made 3 batches of these cookies, because I kept messing up! The first time I baked, I accidentally used baking powder and not baking soda, but the cookies turned out great – they looked very much like your picture, only maybe a little thicker. The 2nd batch, I did the baking soda as per the recipe, and I forgot the salt. The cookies spread a lot more and didn’t look as pretty. The 3rd batch, I did everything ‘right’, and still the cookies spread a lot and weren’t as pretty. All 3 recipes were chilled well – a couple days each. They all tasted great, but my favorite result, as they were the best-looking, were the ones I added baking poweder to instead of baking soda. What are your thoughts, Sally? When you were coming up with this recipe, did you ever try baking powder instead of soda?

    • Hi Cheri! Did you use natural unsweetened cocoa when making these cookies? Because that is the type of cocoa to be used with the baking soda. If you used another kind, like dutch-process cocoa, I’m not surprised batches 2 and 3 spread! I’ve tried these with baking powder AND they always spread too much! So that’s why baking soda, paired with the natural cocoa, is preferred.

      • But these cookies don’t have cocoa – they are the peppermint white chocolate cookies – no chocolate involved – just white baking chips.

      • Oh my gosh Cheri, from my dashboard view, I can only see the title of the post you commented and I saw “peppermint” and just assumed it was my peppermint mocha cookies. Wow. I haven’t had my coffee this morning, can you tell?! Sorry about that! I’m shocked you had better luck with baking powder. This recipe is almost identical to my chocolate chip cookie recipe, where baking soda is key. If you prefer baking powder– by all means, use it!

  18. I’m currently chilling my 4th batch of these cookies! Everyone who eats them absolutely raves about them – they’re quite addicting! My entire kitchen smells peppermint-lovely as these are baking. Thanks for another great recipe Sally!

  19. Hi Sally! Awesome recipe – any tips for how to neatly drizzle the cookies with the white chocolate? Tried with fork and spoon, but big clumps of white chocolate on top of the cookies 🙂

  20. Since I only have salted butter in the fridge, can I use it instead of unsalted in this recipe? I hate to fight the grocery store crowd today!

  21. I made these cookies with my children a few days ago and the whole family thought they were outstanding! I used salted butter with no changes to the additional salt in the recipe and added 2 tablespoons of flour, since I have been vexed by flat cookies so many times in the past! I have many more of your cookie recipes on my list to try soon. Thank you!

  22. Hi, Should Step 3 state to mix the dry ingredients into the wet ingredients? I’m assuming that’s what it meant. Thanks. 

  23. Hi sally, I plan on making these and I have all the ingredients, but I have a question for you; Can I roll the cookies in the crushed candy before baking? I would like that crunch along with the sweetness from the chocolate. Do you think that would work? 
    Thank you!!!

    • Hi Judith! I feel like the candy canes may melt all over the baking sheet if you roll the dough in them. Sorry, I don’t recommend it.

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