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. peppermint can be a little intense on its own, so i love that you paired it with mild and creamy white chocolate!

    • Peppermint is super strong ~ but what I like about it most is after that “big meal” when your stomach is feeling a little unsettled and unhappy, peppermint has a great way to sooth your stomach (not to mention your soul) after a big meal! These cookies have stunning visual appeal Sally…..so pretty. I’ve been making lots of chocolate cookies with my 4-year-old and we needed a lighter cookie to mix up the plate. These are ideal!

      • You’re spot on, Laura! I like to drink peppermint tea after a big meal. But I think peppermint cookies are a smarter choice. 😉 

  2. Omg, Sally these are gorgeousness! And can I just say how much I completely adore all of your recent photography! I’ve been following your blog for so long and I’ve loved watching as your pictures just keep getting better!

  3. Ha!! I put candy canes in my cut-out sugar cookies this year and wasn’t too sure about it until my taste testers went ballistic! I’m posting that recipe later this week! 

    You’re right– that CHEW they impart is just too good to pass up! 

  4. These look delicious! I’m so intrigued by the chewy candy canes inside the cookies 😀

  5. Gosh, these are amazingly beautiful, Sally! I love candy canes in cookies (or on brownies, which is what my mom always did). That texture is so fun! I want to make these immediately 😀

  6. Good Morning Sally, Those cookies sound really yummy as do all of your recipes! Off topic though, …, I’m a totally blind baker and was thinking of baking your Hazelnut Slice & Bakes and your Orange Slice & Bakes. I’m concerned that when I go to cut them my slices might be a little crooked? Can I make the dough into balls and just bake them that way and then dip the tops into melted chocolate? Thanks and, just in case you didn’t see my last post, …, smile, I’d like the white on white Kitchen Aid Mixer. Thanks again, keep baking and sharing your recipes with us, Pat and my Golden Retriever Guide Dog, Iris Joy!

    • Hi Patricia! For those dark chocolate orange slice and bakes— I recommend chilling the dough for 1 hour, then rolling into 1 Tablespoon balls, then chilling for 2 more hours. Then bake. I know it’s an extra step, but you have to make sure that dough chills for a long time to avoid too much spreading in the oven. The slice and bake method is ideal though 🙂

  7. These sound delicious and look so festive! I love the sound of a cross between a sugar cookie and chocolate chip cookie–they’re my two favorite! And then the addition of peppermint just kicks everything up another notch!

  8. OH yum these sound so good.  I am all about white chocolate and peppermint this time of year!  And would never think to put candy canes inside of cookies, great idea!

  9. Ah Cookie Palooza. The highlight of my life. I live for these ten days and am so darn (almost said gosh darn but I didn’t want my extreme southern side to show too much) excited for your cookie cookbook to come out! I owe my baking skills all to you Sally! Can’t thank you enough! I sold 40 Christmas Cookie boxes this year and I seriously credit you all the time. You are so detailed and thorough and your step by step photos really help out a questioning baker like myself. Speaking of….can you consider one day doing a ‘nerdy’ post about what determines how long cookie dough can stay refrigerated – such as this one is for 3 days – and also your guide for figuring out measurement in grams. I feel like it isn’t super consistent when I’m looking up the conversion so I constantly refer back to your recipes and what they say and do math from there. Just a hope of mine! Thank you again for being so amazing! I hope this Christmas season is a blessing to you and your family!!

    • Oh Jamie Lee, I love hearing from you. Thank you for your extremely kind comment. And I can’t believe how many cookie boxes you’ve already sold this year?! That’s incredible. And so much baking you’ve done! I love your ideas for future posts. For the gram measurements, I have my kitchen scale out all the time in the kitchen and I weigh as I go. Then take notes and input them into the actual recipes I’m writing. I have a little guide in this post if you want to bookmark it!

      • Sally!! Bless you! I remember that post now but I think it was before I made the switch to a scale. Thank you so much! This is perfect.
        Also, for your cookie cookbook tour, will you please consider Charleston, SC?? It is beautiful and I can guarantee you won’t be disappointed by taking a stop here! All the heart eye emojis to you!

      • I’ve never been there before and have been dying to visit sometime!

  10. Ohhhh, this is exactly what my cookie dreams are made of. I cannot resist white chocolate and peppermint candy together. I can’t keep those Hershey’s White Chocolate candies with peppermint in my house for more than a few days. These will be at the top of my cookie baking list!!!!

  11. I’m such a sucker for peppermint desserts, and candy canes are totally not weird in cookies!! They are gorgeous! Why should chocolate cookies have all the attention? 😉

  12. They look so delicious!! Perfect treats for this time of year…

  13. Yet another SBA cookie recipe I can’t wait to try in my kitchen! I love this flavor profile! Made my own twist on your Peppermint Mocha Cookies last night and used Candy Cane Kisses instead of Candy Cane among other tweaks (you can check out the photo/insta story @cziskind on insta!) – I find using the hard candy gets stuck in my teeth, whereas the Kisses are nice and soft, and the white chocolate is a nice compliment to the other flavors in the cookie. Candy Cane Kisses could be a great alternative for this cookie recipe too for those who don’t like the texture of Candy Canes.

    Look forward to seeing your next cookie palooza recipe!

  14. No, candy canes aren’t weird inside cookies. Last Christmas, I made chocolate brownies and topped them with candy canes sooo if I can do that, I’m sure we can also put candy canes in cookies. What’s more interesting to me is that the candy canes hold their shape so well and don’t melt. You’re right that these look so festive too! White chocolate & peppermint is one of my favourite Christmas flavours, behind only chocolate and ginger. I did a little bit of baking this weekend and I’m really excited for the next weekend to do even more.
    P.S instead of drizzling white chocolate over them, we could dip them in a bit of white chocolate because… it’s Christmas 🙂

  15. Did I do any baking this weekend? What a question! lol! Like you, made the Funfetti Slice and Bake, then have the dough chilling for the Bakery Style Peanut Butter cookies (with this fabulous super dark chocolate my husband brought home), Cranberry Pistachio Biscotti with white chocolate (my husband voted this as his favorite so far this year)….have the ingredients for your Chocolate/PB Saltine Toffee..botched my macaroons (not going back).

    These peppermint cookies look glorious…I am ALL ABOUT white chocolate but think I have too much white chocolate going on in my cookie mix so far. Think I will try your Peppermint Mocha Cookies next. And need some shortbread….because, cookies….must have more cookies….lol!

    OH! Almost forgot…a few weeks ago made your Apple Bread with Brown Sugar Glaze from your cookbook…OH MY GEE…SO INCREDIBLE!!! I made 5 mini loaves and froze them for future weekends. That brown sugar glaze…wow oh wow….

    • I feel like the shortbread will round your cookie menu out! And I also feel like I have too much white chocolate on my baking list this year, but can you ever really have too much???? Especially when peppermint’s involved. That apple bread! It’s my favorite and I’m glad you approve! That’s actually a great “snack” loaf to make for my family for Christmas. Thanks for the reminder!

  16. These cookies sound so amazing, Sally.  I love all things peppermint so I think I’ll have to run out and get peppermint extract soon!

  17. Oh… my. Wow. These look fantastic! They’re going straight into my recipe book. 🙂

  18. These look wonderful!  I’m going to bake as many of these cookies as I can!  Do you have any tips for the best way to mail these to a friend?  I’d love to do packages of cookies for gifts!  Thanks

  19. Your recipe looks totally amazing. If I don’t get a chance to make them this year — next year for sure. I’m pinning!! 

  20. Hi Sally!
    I always look forward to your Cookie Palooza, and I already baked up a batch of your Toasted Pecan Snowballs over the weekend. They are AMAZING!!
    And I am going to try the Cherry Almond Shortbread today! But then I saw this post for the Peppermint White Chocolate Cookies, and I’m thinking these might have to go into the rotation as well! Yum! One question though, did you use a particular brand of candy canes for this recipe? There are so many different qualities and subtle flavor differences to candy canes, I was wondering if you had a favorite for this recipe. Thanks!

    • Hi Debbi! I’m glad you enjoyed the snowballs. Definitely a family favorite. Did you end up making the cherry almond shortbread? Sorry for my late response, but I used brach’s peppermint candy canes here. 🙂

  21. Wish I had that plateful of peppermint white cho chip cookies setting in front of me right now. LOVE*LOVE*LOVE the two flavors together!!! Thanks for adding to my waistline Sally!! 🙂

  22. They really are pretty cookies 🙂

  23. Yep – I baked this weekend. Just a few dozen sugar cookies to bring to the neighborhood cookie exchange. I came home with a lovely tray of a huge variety of cookies without having to try a ton of different recipes. I am SO glad you came up with this cookie. I will definitely be making it, and it may be my pick for next year’s exchange (yes, I plan that far ahead – as I am sure you would). I’m loving the palooza! Thanks!

  24. Thank you for this! I love white chocolate peppermint cookies, but thus far my experiments in crushed candy canes have not worked out well– I’ve typically used Andes Peppermint Crunch Baking Chips in mine. The recipe I’ve used has been a favorite of mine for holiday gifting for a long time but I am very excited to mix it up a little and try one of yours!

  25. These cookies sound wonderful – plan to make them this evening! 
    I made 3 batches of cookies yesterday – National Cookie Day! Your magic 5 holiday cookies are delicious and your mom’s soft molasses cookies are just what I was craving! Love the tip about spraying the measuring cup before pouring in the molasses – was amazed at the easy clean-up! Thank you!

  26. Peppermint with white chocolate is on of my fave combinations. These cookies are absolute perfection! 

  27. I’m looking forward to trying this recipe out for a neighborhood cookie exchange. One wuick question..is it ok to double the recipe?

  28. Hi Sally!

    I am only twelve years old, and I already am so inspired by you! One day I went over to a friends house for a sleepover, and they wee serving your Mint Chocolate Chip Cookie Dough Bites for dessert! I ate about the whole batch, and after I asked for the recipe. My friend showed me your book and let me look through it, and I instantly knew I had to buy the book for myself. When I finally saved up enough money to buy your cookbook I was hooked! I am currently saving up for your second cookbook! I have been trying many of your recipes, and I just want to say thank you for inspiring me!

    • Hi Elisabeth! Thank you for leaving such a kind comment. It’s always so nice to hear from readers, especially such young bakers 🙂 I’m glad you’re enjoying my book. Guess what? I’m currently working on my 3rd book and it will be all cookies. Happy baking to you!!

  29. wow that is a gorgeous recipe for Christmas! Mint and chocolate are best friends (:

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