Peppermint White Chocolate Cookies

Soft and chewy white chocolate peppermint cookies are as festive as they are delicious. Loaded with white chocolate chips and crushed candy canes, these holiday cookies are always a crowd pleaser!

overhead image of peppermint white chocolate cookies drizzled with white chocolate

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.

White chocolate peppermint cookies are super festive 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. (Use up any leftover peppermint extract in peppermint mocha cookies, peppermint bark, and white chocolate peppermint cupcakes).

Let’s get started!

overhead image of peppermint white chocolate cookies on a white plate

Peppermint White Chocolate Cookies Video

hands holding a bottle of peppermint extract

Ingredients in Peppermint White Chocolate Cookies

These peppermint white chocolate cookies are a chocolate chip/sugar cookie hybrid. They have 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. Here’s what you need to make these peppermint cookies:

  • Flour: 2 cups of all-purpose flour is the base of these cookies.
  • Cornstarch: Cornstarch adds chewiness.
  • Baking Soda: Baking soda helps the cookies rise.
  • Salt: Salt adds flavor.
  • Butter: Butter is essential for a buttery, flavorful cookie. Make sure it’s softened to proper room temperature before beginning.
  • Sugar: We use both brown sugar and granulated sugar in these cookies. I love the combination.
  • Egg: One egg binds everything together.
  • Vanilla & Peppermint Extracts: Both extracts add flavor– but 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– a little goes a long way.
  • White Chocolate Chips: Can’t have white chocolate cookies without white chocolate chips!
  • Candy Canes: We use crushed candy canes in these cookies– which lose 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.

Baker’s Tip: 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.

hands using a rolling pin to crush candy canes in a zip-top bag

peppermint white chocolate cookie dough in a glass stand mixer bowl and cookie dough rolled into balls on a silpat baking mat

These cookies were screaming for white chocolate on top and I wasn’t about to fight them on it. 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.

overhead image of peppermint white chocolate cookies drizzled with white chocolate

Why You’ll Love These Peppermint Cookies

So much to love about these festive cookies! They’re:

  • Extra soft and buttery
  • Chewy and have tons of texture in every bite
  • Perfectly peppermint flavored
  • A great make-ahead cookie– chill the dough for at least 2 hours and up to 3 days
  • A delicious and unique option for cookie exchanges– they always disappear instantly whenever I serve them!
  • Incredibly festive
  • A little crunchy (but not too crunchy) from the candy canes
  • Drizzled with white chocolate for a little something extra

peppermint white chocolate cookies on a white plate

More Festive Christmas Cookies

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overhead image of peppermint white chocolate cookies drizzled with white chocolate

Peppermint White Chocolate Cookies

  • Author: Sally
  • Prep Time: 2 hours, 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 2 hours, 45 minutes
  • Yield: 24 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


Soft and chewy peppermint cookies with white chocolate and candy canes are festive, delicious, and easy!


  • 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 pure vanilla extract
  • 3/4 teaspoon 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


  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.


  1. Make Ahead Instructions: 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.
  2. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: peppermint white chocolate cookies, peppermint cookies


Comments are closed.

  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?

    1. I always use a squeeze bottle! Works like a charm.

  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.

    1. Hi Barb! I typically use store-brand, but Land O’Lakes is my preferred brand most of the time.

  6. Whitney Smith says:

    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. Samantha Newman says:

    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!

    1. 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. Oh my goodness! Well hopefully they were delicious anyway 😉

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

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

  13. 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!

    1. 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.

  14. 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!

    1. Hi Heather! Try adding an extra 2-3 Tbsp of flour next time you bake. This should help! Don’t forget to chill the dough, too.

  15. 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!

  16. 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?

    1. 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.

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

      2. 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!

  17. 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!

  18. 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 🙂

    1. Oops, just saw someone asked already. Nevermind!

  19. 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!

  20. 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!

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

  22. 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!!!

    1. 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.

  23. This year at Wal-Mart I found Ghirardelli peppermint chips in the baking aisle

  24. Sally, I made these cookies last weekend and they are truly delicious!! Yum & Thank you. So happy ya’ll have been blessed with your new bundle of joy!!
    Re: crushing peppermints. When I crushed mine in 2 freezer ziploks ( one inside the other) they still broke through the bags & left peppermint dust all over the counter. Not a big deal, but do you know of any bags that can’t be broken by this process? I will certainly make these again.

    1. Hey Paula! So happy you love them!
      Crushing the candy canes can be frustrating because they prick through the bag and/or create peppermint dust on the counter. I haven’t found a better way to do it. I just wipe all the leftover residue on the counter into the trash.

  25. Hi Sally, 
    Just wondering what brand of whites chocolate chips do you prefer? 
    Can’t wait to make these, they look amazing!

    1. I like either Nestle or Ghirardelli 🙂

  26. I am currently enjoying one of these cookies in my pj’s. My only complaint about this recipe is that it doesn’t make enough cookies, because they are perfection! Though I have about a bazillion cookies on my Christmas baking list, these WILL be making a return appearance! I used the Andes peppermint baking chips instead of the candy canes and they are perfectly minty. They might even give the white chocolate pumpkin snickerdoodles a run for their money as my new favorite cookie of all time!

    1. What a compliment!! Loved reading this this morning. Cookies and andes peppermint and pjs, what could be better in December?!

  27. So, we had an annual bake sale for our local library and I decided to make these as a last minute addition. These were AMAZING. My new favorite cookie all the way. Even my Aunt who is a baker loved them. Didn’t have any white chocolate to melt but I did have some dark chocolate so I used that for the drizzle on top. Ohmygosh white chocolate, dark chocolate, and peppermint. A trifecta!

  28. hi sally! Love th flavor combination! I made a huge batch, scoops the dough and froze it, but am having trouble when I bake them. The dough is spreading too much and cookies become very thin. I tried first thawing the dough for about a half hour and then tried straight from freezer to oven. Any suggestions to keep them from spreading too thin? Thank you!!!

    1. Hi Christine, There could be many different culprits to cookie spread! Check out #2 in this post for troubleshooting 🙂

  29. Nancy Czarnecki says:

    hi Sally…came upon your caramel corn recipe of your grandmothers. Im 67 and my mother also Sally would make the same . I now make it every Christmas. I have to make doubles because its what everyone whats …thank you…

  30. Allyson Rogers says:

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

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally