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.

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.

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

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

118 Comments

Comments

  1. Allyson Rogers on December 9, 2017 at 10:17 pm

    This might be my favorite cookie of all time. It’s so good. Thank you!

  2. Lisa on December 10, 2017 at 1:56 pm

    I wonder if the candy canes I used were just cheap or they’re somehow different here in NZ, but they melted out the sides of the cookies so they weren’t as pretty as yours! Still tasty though!

  3. Allie V on December 13, 2017 at 5:30 pm

    I made these 3 times and while I love the flavor, mine turned out very flat. I normally have good judgment with the dough to have fluffy cookies and all 3 times thought the dough was perfect. Followed directions precisely and chilled. Used the same ingredients for some other cookies of yours and all turned out fantastic!! So I can’t imagine it was my ingredients. 

    Could the consistency of candy canes impact if they spread? I used a food processor the first 2 times and then bought crushed candy canes the second. I am wondering if mine were too finely ground and that’s why they spread so much!! 

    • Sally on December 14, 2017 at 10:09 am

      Hey Allie! I just made these cookies again yesterday. It’s always nice to remake my recipes, especially when it’s been a whole year. Anyway, the crushed candy canes are pure sugar– so yes, they will induce spread. Especially if they are crushed up too finely. If you keep the candy cane pieces a little larger, the dough won’t absorb them as much. And, in turn, won’t over-spread.

    • Alison on December 20, 2017 at 1:37 pm

      Mine turned out very flat as well. I smashed my candy canes with a kitchen hammer, so there was quite a bit of “dust”. Next time I will chop with a knife.

  4. Tammy S on December 15, 2017 at 11:54 am

    I have made these cookies the last two Christmas’s and I have to say that this seems to be a favorite. I have made 4 batches already so far and have been asked for the recipe!! Thanks Sally!! Merry Christmas to you and your family!

    • Sally on December 15, 2017 at 12:21 pm

      These definitely top my holiday cookie list…so happy you feel the same way! Happy holidays, Tammy!

  5. Red Haired Lady on December 17, 2017 at 8:41 pm

    Sally,

    I made these today, subbing Andes Peppermint Chips for the candy canes. They were phenomenal! Baked up nice and thick, but of a crunch to the edges, and chewy in the middle. Not at all heavy tasting. These are going on the must bake for Xmas every year list for sure!

  6. Mya on December 18, 2017 at 5:23 pm

    Sally—

    I just love Andes Peppermint baking chips….do you think I could use them instead of the candy canes??? If so…how much?

    • Sally on December 18, 2017 at 5:25 pm

      Sure can! I would add 1 heaping cup of the andes baking chips to the cookie dough 🙂

    • Mya Auer on December 18, 2017 at 9:21 pm

      Yay…perfect….thank you!!!!!

  7. Shannon on December 18, 2017 at 5:33 pm

    Hi Sally! I have a friend who’s not a big chocolate fan  and these would be perfect for her as a gift! I was planning on making it into a “cookie in a jar” type gift for her, and I was just wondering if I should change the amount of flour or any other ingredient since it would only be the dry ingredients in the jar. If this wouldn’t work out in your opinion, just let me know! Thank you so much and Happy Holidays! 

  8. Marilu on December 19, 2017 at 12:22 pm

    Hi Sally!
    I’ve made your white chocolate chip cranberry pistachio cookies a few years in a row, but this year I wanted a simple white chocolate chip and nut cookie. I chose to use this as the base and used just the white chocolate chips and cashew nuts. In place of the peppermint extract, I used extra vanilla. They are perfection! Next year, I want to make this recipe exactly as written – in all its peppermint glory!

  9. Kelly on December 20, 2017 at 7:34 pm

    I just made these… and proceeded to eat 3 of them. Amazing! These are found in my “keeper” file!

  10. Julie on December 21, 2017 at 8:21 am

    Just a testament to how important it is to chill your dough.. I made these cookies for the first time for a baking event at work. I got home late the night before, so threw the dough in the freezer for 30 minutes hoping that would do the trick. Sure enough, my cookies were very flat, spread out, and even a little greasy, but overall still had a good flavor. I’ve loved every recipe I’ve made from this site, so knew the fault was mine and made them again when I had more time. This time I chilled the dough in the fridge overnight, and they turned out perfectly! I’ll be reading recipes beforehand a little more carefully in the future to make sure I have time for chilling. A good lesson to learn 🙂

  11. Holly on December 22, 2017 at 10:47 pm

    I have these chilling in my fridge. I’ve made it to my 4th cookie recipe to make and freeze (I might just bake these off tomorrow without freezing since it’s close to Christmas now) and I’m debating using a red food coloring to tint the white chocolate light pink when I drizzle it over. Can you do that? Put food coloring in white chocolate? I just have simple food coloring. 

    • Sally on December 23, 2017 at 6:18 am

      You can, yes. Use it sparingly. I would add 1/4 teaspoon of oil when adding the food coloring. The extra fat will help prevent the chocolate from seizing.

  12. Lanae Bartlett on December 24, 2017 at 4:56 am

    Hey there Sally,
    Dang, I really need some help. I made two batches of this recipe. I’m dead set on making it work. But for the life of me, I don’t know what’s going wrong! My first batch came out burnt, like black on the bottom, smokey oven burnt. The second batch I vowed to not let that happen so I chilled the batter for about 5 hours instead of the two. When I checked them 10 minutes into baking and the edges were so dark! Ii just took em out before history repeated itself. Leaving the centers a little raw and the edges dark brown. Super delicious flavors, but not right.
    What am I doing? Any ideas? Or do I just need to buy a new oven lol

    • Sally on December 27, 2017 at 7:09 am

      Hi Lanae! Two things.
      1) Don’t crush up those candy canes too much. The sugar in them could be the culprit behind the burnt edges.
      2) Do you use an oven thermometer? I fear your oven’s temperature is a little off!! Too hot, perhaps? That would explain the uneven baking and burnt edges/bottom. Try lowering the oven temp to 325F. And let me know how that goes.

  13. deborah on December 24, 2017 at 6:26 pm

    awesome cookies! despite scorching the white chocolate in the microwave and having to make a new batch, this time in a double boiler, i completed the recipe and they are delicious.

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