Peppermint White Chocolate Cookies

Peppermint White Chocolate Cookies on a plate.

Hey there, and welcome back, friends.

You are in for a treat!

Peppermint White Chocolate Cookies

These classic peppermint white chocolate cookies are soft, filled with white chocolate chips and crushed candy canes both in the cookie dough and on top! The dough requires no chilling time and these cookies are made and ready in less than 30 minutes.

Peppermint white chocolate cookies on a cookie tray.

I love the holidays and making cookies for my family and friends.

Peppermint flavor always makes me think of Christmas. I love sprinkling it in holiday-inspired recipes like my peppermint cookie bark and double chocolate peppermint cookies.

These cookies are no exception. They are bursting with white chocolate and crushed candy canes. 

Peppermint white chocolate cookies on a cooling rack.

All my holiday cookies can be made ahead of time and frozen so you can unthaw them in time for Christmas day and any holiday parties. 

Peppermint White Chocolate Cookie Ingredients

You only need a few pantry ingredients to make this holiday cookie recipe. 

Peppermint white chocolate cookie ingredients.

  • some all-purpose flour
  • baking soda
  • baking powder
  • unsalted butter
  • granulated white sugar
  • brown sugar
  • an egg
  • pure vanilla extract
  • peppermint extract
  • white chocolate chips
  • candy canes
  • salt

How to Make Peppermint White Chocolate Cookies

Preheat the oven to 350℉ and line two baking sheets with parchment paper.

Add the dry ingredients to a small mixing bowl and whisk to distribute the baking soda and powder evenly among the flour. Set aside for now.

Peppermint white chocolate cookie ingredients.

Use a handheld or stand mixer to cream the butter and sugars. Add the egg and extracts to the mixing bowl and beat on a low speed until just combined.

Peppermint white chocolate cookie ingredients.

Add in the flour mixture and beat again until just combined. Add in the white chocolate chips and crushed candy canes, reserving 1/4 cup of the crushed candy canes to top the cookies with (feel free to mix in all the candy canes instead if preferred).

Peppermint white chocolate cookie ingredients.

Peppermint white chocolate cookie ingredients.

Scoop 1 ½ tablespoons of dough and roll into a ball. Dip the top of each ball into the reserved crushed candy canes. Place the cookies about 2 to 3 inches apart on the baking sheet.

Unbaked peppermint white chocolate cookies on a cookie tray.

Bake for 8-9 minutes, one baking sheet at a time on the middle rack, until edges are just beginning to turn golden brown. Let the cookies cool on the baking sheet.

Peppermint white chocolate cookies cooling on a cookie sheet.

A few Variations to Try

  • Substitute some or all of the crushed candy canes for Andes Peppermint Baking Chips if you don’t like how sticky candy canes can be but still want to enjoy the peppermint flavor.
  • Melt some white chocolate chips to either drizzle across the cookies or dip them in about halfway.
  • Substitute the white chocolate chips with semi-sweet, milk, or dark if you prefer darker chocolate to white. You can also use chocolate chunks instead of chocolate chips.

Peppermint white chocolate cookies on a plate.

How to Store Peppermint White Chocolate Cookies

Keep these cookies in an airtight container for up to 5 days at room temperature. Ensure they are fully cooled before sealing them for storage otherwise, you’ll trap excess moisture in there! You can freeze them for up to 3 months. Let them come to room temperature on the counter to thaw the cookies.

Peppermint white chocolate cookies on a cookie sheet.

How to Crush Candy Canes

The easiest way to crush the candy canes is to add them to a food processor and quickly pulse them until they are chunky crumbs. If you want large pieces of candy cane in the cookies, I recommend putting the candy cane into a sealed zip-top bag and crushing them with a rolling pin. Crushing them by hand gives you more control over how the candy canes are crushed.

Peppermint white chocolate cookies on a plate with a bite out of one.

More Holiday Cookie Recipes

Below are a few of my favorite holiday cookies. They are perfect for making and sharing with family and friends over the holidays. 

What do you think of these tasty white chocolate peppermint cookies? What would you serve with these cookies? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Peppermint white chocolate cookies on a plate.

Peppermint White Chocolate Cookie Recipe

Peppermint White Chocolate Cookies on a plate.
Yield: 24 cookies

Peppermint White Chocolate Cookies

These classic peppermint white chocolate cookies are soft, filled with white chocolate chips and crushed candy canes both in the cookie dough and on top! The dough requires no chilling time and these cookies are made and ready in less than 30 minutes.

Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup granulated white sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon peppermint extract
  • 3/4 cup white chocolate chips
  • 1/2 cup crushed candy canes, divided

Instructions

  1. Preheat the oven to 350℉ and line two baking sheets with parchment paper.
  2. Add the dry ingredients to a small mixing bowl and whisk to distribute the baking soda and powder evenly among the flour. Set aside for now.
  3. Use a handheld or stand mixer to cream the butter and sugars. Add the egg and extracts to the mixing bowl and beat on a low speed until just combined.
  4. Add in the flour mixture and beat again until just combined. Add in the white chocolate chips and crushed candy canes, reserving 1/4 cup of the crushed candy canes to top the cookies with (feel free to mix in all the candy canes instead if preferred).
  5. Scoop 1 ½ tablespoon of dough and roll into a ball. Dip the top of each ball into the reserved crushed candy canes. Place the cookies about 2 to 3 inches apart on the baking sheet.
  6. Bake for 8-9 minutes, one baking sheet at a time on the middle rack, until edges are just beginning to turn golden brown. Let the cookies cool on the baking sheet.

Notes

  • Although the edges of the cookies should be turning a golden brown color, the center of the cookie will still look soft and underbaked when taken out of the oven. They'll continue to bake as they cool on the hot baking sheet.
  • The cookies will also look puffy when you take them out of the oven and slightly deflate as they cool.
  • For a thicker cookie, add 2-3 tablespoons of flour. Note that with the additional flour, the cookie dough will be dry and crumbly; however, it will come together and hold its shape when scooped and rolled into a ball of dough.
  • Do not decrease the amount of flour! They will be too soft and fragile.
    Make sure to measure your flour correctly! Scoop into your measuring cup and level the top, or use a weight scale to measure (240 grams for 2 cups of flour).
  • These cookies will spread, but they shouldn’t spread flat. If they’re overspreading, the most likely reason is that the butter was too warm. Make sure to use room-temperature butter! You should be able to push into the butter gently and make an indent but not have it smoosh under your finger.
  • If you roll the cookies into a well-shaped, round ball, they should bake into fairly neat circles. If you want to touch up the shape of any of the cookies once they’re out of the oven, wait about 30 seconds before using the rim of a wide glass or cookie cutter to gently swirl and nudge the cookie into shape (I barely had to do this!). Make sure to wait those 30 seconds because the cookies are too fragile immediately out of the oven. 
  • The easiest way to crush the candy canes is to add them to a food processor and quickly pulse them until they are chunky crumbs. If you want large pieces of candy cane in the cookies, I recommend putting the candy cane into a sealed zip-top bag and crushing them with a rolling pin. Crushing them by hand gives you more control over how the candy canes are crushed.
  • Depending on the size of your baking sheet, you may need three baking sheets to bake all the cookies. Do not reuse a baking sheet unless it has fully cooled down before putting unbaked cookies on it.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 153Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 97mgCarbohydrates: 24gFiber: 0gSugar: 14gProtein: 2g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!