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

Description

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


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 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

Instructions

  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.

Notes

  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

160 Comments

  1. My cookies does not flatten out after it was baked but stayed more roundish shape. I followed the recipe exactly as it. Any idea why? I’ve had similar issues before with other recipes.

    1. Hi Nora! I would double check the way you are measuring your flour. Make sure you spoon and level it instead of packing it into a measuring cup. When there’s too much flour, it absorbs all the wet ingredients preventing cookies from spreading.

  2. I recently made these for connect group and they were amazing! Didn’t have any white chocolate, so I substituted milk chocolate, and they turned out insanely delicious! I just love the addition of actual candy canes, because they add such great flavor and texture to the cookies that is unparalleled in recipes using only peppermint extract. Hope you and and your family have a wonderful, blessed Christmas, Sally!

  3. I’ve made these cookies the last three winters and it’s quickly becoming a tradition of mine. I am so glad I found this recipe. I find with most cookies it’s tempting to eat them while they’re still a little warm, but these are best room temperature or cold, so don’t judge them too soon if you’re eating them straight out of the oven. I’ve had multiple friends ask me for the recipe. As usual, depending on your oven you may need to adjust cook time. Thank you, Sally, for the wonderful recipe!

  4. Sally, I can’t wait to try this recipe, but I have one question – what brand of white chocolate chips do you use/recommend? I find most white chips are really vanilla chips.
    p.s. – I love all of your recipes that I have tried and I am so happy to have “found” your fabulous web-site.

    1. Hi Sally! Thank you so much. I typically use Ghirardelli white chocolate baking chips/morsels.

  5. I love the flavor, but my cookies turned out flat and browned up on the edges. What do I need to do differently? ( Followed recipe closely)

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Tess, If your cookies spread too thin it’s possible that it was from your butter being too warm – your cookie dough should be very thick and almost crumbly feeling when you are rolling the dough balls. Also try chilling your dough longer. Two hours is the minimum but the longer the better. For more troubleshooting help you can visit the post 10 Guaranteed Tips to Prevent Cookies from Spreading.

  6. Is there any way I can convert this to a chocolate cookie based recipe?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Jamie, You can use this recipe for Peppermint Mocha Cookies. Happy baking!

  7. These are my favorite cookies ever! Great recipe that turns out every time. Thanks for the great recipe and annual tradition, Sally!

  8. First time I tried this recipe and they turned out absolutely perfect

  9. I have been making these cookies for the holiday season for 3 years now. They are always a huge hit and my husband says they are his favorite cookies! They are absolutely delicious. I’ll make the dough and have it chill overnight, makes creating the balls of dough a lot easier.

    1. Trina @ Sally's Baking Addiction says:

      So happy you love these cookies, Kimberly!

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