White Chocolate Peppermint Cookies are a holiday essential you’ll find yourself baking year after year. With buttery cookie dough, creamy white chocolate chips, and crunchy bits of crushed candy cane, they strike the perfect balance between sweet and minty. Ideal for Christmas cookie swaps, festive dessert tables, or cozy winter nights, these cookies are both easy to make and beautiful to serve. In just 16 minutes total, you’ll have a batch of tender, melt-in-your-mouth cookies that taste like Christmas. Let’s dive into how to bring these joyful treats to life.
Why You’ll Love These White Chocolate Peppermint Cookies
These cookies are soft, irresistibly delicate, and perfect for Christmas parties, family get-togethers, or relaxing evenings by the fireplace. Each bite delivers the luxurious creaminess of white chocolate, the cool sparkle of peppermint, and a texture so light it almost disappears on your tongue. They’re quick to prepare, require just a few simple ingredients, and are festive enough to impress any crowd. Whether you’re gifting, sharing, or simply indulging yourself, these cookies are a seasonal showstopper you’ll look forward to every December.
Ingredients
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1 1/4 cup all-purpose flour
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1/2 cup unsalted butter, room temperature
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3/4 cup white chocolate chips
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1/2 cup crushed candy canes, plus more for dipping
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1 pinch salt
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1/4 tsp baking soda
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1 pinch baking powder
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1 egg, room temperature
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1/2 cup sugar, plus 1 tbsp
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1/2 tsp vanilla extract
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1/4 tsp peppermint oil
Step-by-Step: How to Make White Chocolate Peppermint Cookies
1. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt to evenly distribute the dry components.
2. Cream Butter and Sugar
In a separate large bowl, beat the butter and sugar until the mixture becomes fluffy and pale. This step builds the cookie’s soft structure.
3. Add Egg and Flavorings
While the mixer is on low speed, add the egg followed by the vanilla extract and peppermint oil. Blend until smooth and well combined.
4. Combine Wet and Dry Mixtures
Gradually add the flour mixture to the wet ingredients. Scrape the sides of the bowl occasionally to make sure everything is fully incorporated.
5. Fold in Chocolate and Peppermint
Gently fold in the white chocolate chips and 1/2 cup of crushed candy canes. Mix until evenly distributed but avoid overworking the dough.
6. Portion the Dough
Use an ice cream scoop or a pair of spoons to portion out the dough into evenly sized mounds on a parchment-lined baking tray.
7. Coat in Candy Cane
Roll each dough ball lightly in extra crushed candy canes for a festive finish that adds color and crunch.
8. Chill the Dough
Place the baking sheet in the fridge for 5 to 10 minutes. This helps the cookies hold their shape while baking.
9. Bake
Bake at 350°F for 6 to 7 minutes, or until the edges are set and lightly golden, but the centers remain soft and tender.
10. Cool
Allow cookies to cool directly on the baking sheet for a few minutes before transferring to a wire rack.
Helpful Tips
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Use Room Temperature Ingredients: This ensures smooth mixing and even texture.
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Don’t Overbake: These cookies are best when slightly underbaked for that perfect soft center.
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Measuring Flour Tip: Lightly spoon flour into your measuring cup and level it with a flat edge for precise results.
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Crushing Candy Canes: Place candy canes in a zip-top bag and crush with a rolling pin to your desired texture.
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Flavor Control: Adjust the peppermint oil according to taste—a little goes a long way.
Substitutions and Variations
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Peppermint Extract Alternative: Since peppermint extract is less intense than peppermint oil, begin with 1/4 teaspoon and adjust according to your taste preference.
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Chocolate Swaps: Use dark or milk chocolate chips for a richer contrast to the peppermint.
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Nutty Crunch: Add chopped macadamia nuts, pecans, or walnuts for extra texture and flavor.
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Dairy-Free Version: Use plant-based butter and dairy-free white chocolate chips.
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No Candy Canes? Peppermint hard candies work just as well when crushed.
Storage Instructions
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Room Temperature: Keep fully cooled cookies in an airtight container at room temperature for up to five days.
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Freezing the Dough: Shape into balls, coat with crushed candy canes, and freeze on a baking sheet. Once solid, transfer to a resealable bag.
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Freezing Baked Cookies: Store baked cookies in airtight containers with parchment paper between layers. Thaw at room temp before serving.
Nutritional Information
Per cookie:
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Calories: 140
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Protein: 2g
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Fat: 5.7g
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Saturated Fat: 2g
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Cholesterol: 20mg
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Sodium: 180mg
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Sugar: 15g
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Calcium: 35mg
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Iron: 0.6mg
Serving Suggestions
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Pair with hot cocoa, coffee, or peppermint tea for a comforting winter treat.
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Arrange them on a holiday-themed tray alongside other seasonal favorites like gingerbread and chocolate crinkle cookies.
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For a decadent twist, sandwich a scoop of vanilla ice cream between two cookies.
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Wrap them in clear bags with festive ribbon for thoughtful homemade gifts.
Frequently Asked Questions About White Chocolate Peppermint Cookies
Can I use regular peppermint extract instead of peppermint oil?
Yes, you can. Peppermint extract is milder, so start with 1/4 teaspoon and adjust to your liking.
Why did my cookies spread too much?
Too-warm dough or insufficient chilling can cause excess spreading. Make sure to chill the dough for at least 5 to 10 minutes before baking.
What’s the best way to crush candy canes?
Place them in a sealed bag and crush using a rolling pin. Be gentle to avoid turning them into powder.
Can I make these cookies gluten-free?
Absolutely, you can use a gluten-free flour blend made for baking in place of all-purpose flour.
Are these cookies good for gifting?
They’re perfect for holiday gifts! Their festive appearance and flavor make them a thoughtful and delicious treat.
Final Thoughts
Thank you for baking along with me on this White Chocolate Peppermint Cookies journey. These cookies are a delightful blend of sweet white chocolate and refreshing peppermint, bringing holiday joy with every bite. I absolutely love how easy they are to make and how beautifully they turn out, even for first-time bakers. Whether you’re baking for friends, family, or your own festive celebrations, these cookies are sure to become a cherished favorite. Enjoy the warm flavors, the cheerful crunch of candy cane, and the smiles they bring. Wishing you joyful baking adventures and heartfelt thanks for being a valued part of our food-loving family!
Print
White Chocolate Peppermint Cookies
- Total Time: 26 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Soft and festive White Chocolate Peppermint Cookies made with creamy white chocolate chips and crushed candy canes. These quick holiday cookies bake in minutes and are perfect for Christmas parties, cookie exchanges, and seasonal gifting.
Ingredients
1 1/4 cups all-purpose flour
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar plus 1 tablespoon
1 large egg, room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon peppermint oil
3/4 cup white chocolate chips
1/2 cup crushed candy canes, plus more for dipping
1/4 teaspoon baking soda
1 pinch baking powder
1 pinch salt
Instructions
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt to evenly distribute the dry components.
In a separate large bowl, beat the butter and sugar until the mixture becomes fluffy and pale. This step builds the cookie’s soft structure.
While the mixer is on low speed, add the egg followed by the vanilla extract and peppermint oil. Blend until smooth and well combined.
Gradually add the flour mixture to the wet ingredients. Scrape the sides of the bowl occasionally to make sure everything is fully incorporated.
Gently fold in the white chocolate chips and 1/2 cup of crushed candy canes. Mix until evenly distributed but avoid overworking the dough.
Use an ice cream scoop or a pair of spoons to portion out the dough into evenly sized mounds on a parchment-lined baking tray.
Roll each dough ball lightly in extra crushed candy canes for a festive finish that adds color and crunch.
Place the baking sheet in the fridge for 5 to 10 minutes. This helps the cookies hold their shape while baking.
Bake at 350°F for 6 to 7 minutes, or until the edges are set and lightly golden, but the centers remain soft and tender.
Allow cookies to cool directly on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Peppermint oil is strong. Reduce or substitute with peppermint extract if preferred.
Pressing dough balls into crushed candy canes is the cleanest way to coat them.
Optional add-ins include macadamia nuts, pecans, or walnuts for extra crunch.
Cookie dough can be frozen for later baking.
- Prep Time: 10 minutes + Time 10 minutes chilling time
- Cook Time: 6 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 15g
- Carbohydrates: 22g
- Protein: 2g