Peppermint White Chocolate Chip Cookies are chewy, buttery treats with bright holiday flavor. White chocolate chips and crushed peppermint make these cookies festive and irresistible—perfect for a cookie exchange or leaving out for Santa.
These peppermint cookies pair a soft, chewy cookie base with crunchy peppermint pieces. The contrast between the tender edges and the burst of mint from crushed candy gives every bite a delightful holiday balance. Bright white chocolate chips melt into pockets of sweetness throughout the dough, making these cookies a seasonal favorite.
White Chocolate Candy Cane Cookies: A Festive Holiday Treat
White chocolate and candy canes are classic holiday flavors that complement each other beautifully in this recipe. The cookies are simple to prepare, visually festive, and perfect for parties, gifts, or a cozy night in. With basic pantry ingredients and a short bake time, they’re an accessible recipe for bakers of any skill level.
The combination of white chocolate chips and crushed candy canes gives a pleasant texture: sweet, creamy chips and small, minty shards of peppermint that add crunch and flavor. These cookies are easy to adapt and fun to make for holiday gatherings.
Why you’ll love these Peppermint Cookies
- Easy to make: The recipe uses straightforward steps and common ingredients, so even novice bakers can succeed.
- Great for gift-giving: Their festive appearance and crowd-pleasing flavor make them ideal for homemade gifts and cookie swaps.
- Peppermint and chocolate: A classic, winning flavor combination that works especially well during the holidays.
Peppermint White Chocolate Cookies Ingredients
Flour: 2 ½ cups all-purpose flour for the base of the dough.
Baking soda: 1 tsp to help the cookies rise.
Salt: 1 tsp to balance the sweetness.
Butter: 1 cup softened butter for richness and moisture.
Sugar: ¾ cup granulated sugar and ¾ cup firmly packed brown sugar for sweetness and chew.
Vanilla: 1 ½ tsp vanilla extract to enhance flavor.
Eggs: 2 large eggs to bind the dough and add structure.
White chocolate chips: 2 cups for plenty of creamy, sweet pockets.
Peppermint pieces: ½ cup crushed peppermint candies (use a food processor or crush in a sealed bag with a rolling pin).
How to Make Peppermint White Chocolate Chip Cookies
Prep
Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat. Crush the peppermint candies into small pieces using a food processor or a zip-top bag and rolling pin.
Cookie dough
In a small bowl, whisk together the flour, baking soda, and salt, then set aside.
In a large bowl, beat the granulated sugar, brown sugar, softened butter, and eggs until fully combined. Mix in the vanilla extract.
Gradually combine the dry flour mixture with the wet ingredients, stirring until just combined. Fold in the white chocolate chips and half of the crushed peppermint pieces.
Scoop
Use a cookie scoop to portion the dough onto the prepared baking sheet. For large cookies, use a 3 tablespoon scoop; for smaller cookies, use a 1.5 tablespoon scoop. Sprinkle the remaining peppermint pieces on top of each cookie and press them in lightly.
Bake
Bake at 350°F: 12–14 minutes for large cookies, 9–11 minutes for smaller cookies. Allow cookies to cool on the baking sheet for about 5 minutes, then transfer to a cooling rack to finish cooling. Serve and enjoy.
Variations and Substitutions for Peppermint Cookies
These cookies are highly adaptable. Here are some ideas:
- Chocolate alternatives: Swap white chocolate chips for milk or dark chocolate chips, or use dairy-free chips for a lactose-free version.
- Candy flavors: Use cinnamon or fruit-flavored hard candies instead of peppermint for a different twist.
- Flour options: Substitute gluten-free flour for an allergy-friendly version, or try almond flour for a nuttier flavor (note texture differences).
- Butter substitutes: Use vegan butter or coconut oil for dairy-free or vegan adaptations.
PEPPERMINT WHITE CHOCOLATE CHIP COOKIES
Ingredients
- 2 ½ cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup butter, softened
- ¾ cup white sugar
- ¾ cup brown sugar, firmly packed
- 1 ½ tsp vanilla extract
- 2 eggs
- 2 cups white chocolate chips
- ½ cup crushed peppermint pieces
Instructions
- Prep: Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats. Crush peppermint candies into small pieces.
- Cookie dough: Whisk together flour, baking soda, and salt. In a large bowl, combine sugars, softened butter, and eggs until smooth. Stir in vanilla.
- Combine dry ingredients with wet ingredients and mix until just combined. Fold in white chocolate chips and half the crushed peppermint.
- Scoop: Portion dough onto prepared sheets using a cookie scoop (3 TBSP for large cookies, 1.5 TBSP for smaller). Top with remaining peppermint pieces and press lightly.
- Bake: Bake for 12–14 minutes for large cookies or 9–11 minutes for smaller ones. Cool on the tray for about 5 minutes, then transfer to a cooling rack to finish cooling. Serve.
Notes
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in an airtight container for up to 3 months and thaw before serving.
Nutrition
Serving: 1 cookie | Calories: 279 kcal | Carbohydrates: 35 g | Protein: 3 g | Fat: 15 g
How long are chocolate chip peppermint cookies good for?
These cookies are best within 3–4 days. Over time, pieces of crushed candy may soften and become chewier. Store in an airtight container to maintain freshness.
What kind of peppermint candies should I use?
Use peppermint candies that crush easily, such as small round mints or broken candy canes. They break into small shards that disperse mint flavor well through the dough.
What is the secret to achieving the perfect cookie texture?
The key is using the right amount of flour and avoiding overmixing the dough. Overmixing develops gluten and can make cookies tough. Chilling the dough for about an hour before baking helps control spread and improves texture.
What is the purpose of using a cookie scoop versus a spoon?
A cookie scoop ensures uniform size for even baking, speeds up portioning, and helps yield consistent batches. Scooping also reduces waste and makes the process neater than spoon-scooping.
How to Get a Perfectly Round Cookie Shape
While cookies are still warm on the baking sheet, place a round cookie cutter or glass slightly larger than the cookie over each one and gently rotate to round the edges. This trims irregular edges and yields a neat, slightly thicker cookie as it cools.
Peppermint white chocolate chip cookies deliver a refreshing minty note, sweet pockets of white chocolate, and a chewy texture that makes them a perfect winter treat. Bring a batch to your next holiday gathering and watch them disappear.
