Get into the festive spirit with every bite of these soft and chewy White Chocolate Peppermint Cookies. These cookies are the perfect combination of sweet white chocolate chips and minty crushed candy canes. They’re a must-have addition to your Christmas cookies platter!
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Nothing screams “Merry Christmas” more than candy canes. And while I’d rather hang them on the Christmas tree than eat them, these white chocolate peppermint cookies have transformed my perspective on these iconic treats!
As you take your first bite, the sweet notes of white chocolate blend seamlessly with the cool, refreshing taste of crushed candy canes. It’s like experiencing the magic of a winter wonderland in every mouthful. The candy canes, finely crushed and mixed into the cookie dough, add just the right amount of crunch and a burst of peppermint flavor, creating an unmistakable Christmas vibe.
So, if you’re like me and have considered candy canes more as ornaments than edibles, these cookies will undoubtedly change your mind. Preheat your oven, crank up the Christmas music and get ready for soft, chewy peppermint cookie bliss!
Why You’ll Love These Cookies
- Irresistibly soft and chewy. Just like my soft M&M cookies, these cookies have a soft and chewy texture on the inside, with a slightly crisp edge.
- Perfectly peppermint-y. For a more intense peppermint flavor, use peppermint extract in place of the vanilla. Not a huge peppermint fan? Check out my recipe for candy cane cookies that are shaped like candy canes but have a buttery, vanilla flavor!
- Just the right amount of crunch. The crushed candy canes add a crunchy element without taking away from the chewiness of the cookies.
- Ideal for cookie exchanges and holiday dessert platters. Warning: They tend to disappear as soon as they hit the table!
- Freezer-friendly cookie dough. Get a jump start on your holiday baking by preparing the cookie dough in advance and freezing it for up to 3 months. This handy trick means you can quickly bake up some festive treats whenever you feel like it!
Let’s walk through the key ingredients you’ll need to make these soft white chocolate chip peppermint cookies, and why each is essential for achieving the perfect balance of flavor and texture. Trust me, these tips will elevate your cookie game to a whole new level!
- All-purpose flour: When measuring flour, spoon it into the measuring cup and level it off with a knife. This prevents packing and ensures accurate measurements for perfect consistency.
- Baking soda: Acts as a leavening agent. Check the expiration date. Fresh baking soda makes cookies rise properly. Test freshness by adding a bit to a bowl with vinegar; if it fizzes, it’s still good; if not, replace it.
- Kosher salt: I almost always use kosher salt for baking—it dissolves easily and evenly throughout the dough, ensuring a well-balanced flavor. However, if you only have table salt on hand, fear not! You can still use it, but make sure to reduce the amount slightly to account for its finer texture.
- Unsalted butter: Butter is the secret to a rich, flavorful cookie. Its fat content contributes to the softness and moistness. I bake with unsalted butter 99% of the time to have better control over the salt content. Make sure it’s at room temperature for smooth creaming with sugars.
- White and brown sugar: The combination of white and brown sugars provides sweetness and moisture. Brown sugar, with its molasses content, adds a touch of caramel flavor and chewiness. Pack the brown sugar firmly into the measuring cup for accurate measurement and a denser texture.
- Vanilla extract or peppermint extract: Choose vanilla for a classic touch or peppermint for that festive twist.
- Eggs: Eggs bind the ingredients together and contribute to the overall structure of the cookies. Use eggs at room temperature for better incorporation into the dough.
- White chocolate chips: Reserve some to top the cookies before baking for a bakery-worthy finish.
- Candy canes: Crush the candy canes finely for a more even flavor distribution throughout the dough. And don’t forget to save a little extra for a decorative topping! Have leftover crushed candy canes? Whip up a batch of my chocolate sugar cookies, dip them in white chocolate and sprinkle the extra crushed candy on top.
Kelly’s Note: Crushing candy canes is a breeze! Just toss them into a zip-top bag and give them a good whack with a rolling pin or the flat side of a meat mallet. It’s a stress-reliever and ensures the perfect texture for your cookies!
See the recipe card for full information on ingredients and quantities.
Just like my thumbprint cookies, this dough needs a quick chill in the fridge for 30 minutes before baking. This step not only solidifies the butter for a perfect texture but also intensifies the cookie’s flavor while helping control spreading during baking.
- Combine dry ingredients. In a medium bowl, whisk together the flour, baking soda and salt.
- Cream together butter and sugars. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, white sugar and brown sugar until light and fluffy, about 2 minutes. Alternatively, use a large bowl and mix with a hand mixer.
- Add extract and eggs. Add the eggs one at a time, beating well after each addition. Stir in the vanilla or peppermint extract, depending on your preference.
- Incorporate dry ingredients. Add the flour mixture to the stand mixer and beat just until combined. Be cautious not to overmix; stop as soon as the ingredients are incorporated.
- Fold in chocolate and candy canes. Stir in 1 cup of white chocolate chips and ½ cup of crushed candy canes until evenly distributed in the cookie dough.
- Chill the dough. Cover the bowl with plastic wrap and refrigerate it for a minimum of 30 minutes, or up to overnight, for enhanced flavor.
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Scoop and decorate. Using a cookie scoop or spoon, drop mounds of dough onto the prepared baking sheets, ensuring they are spaced at least 2 inches apart to allow for spreading. Top each cookie with the remaining white chocolate chips and sprinkle additional crushed candy canes on top for a festive touch.
- Bake, cool and enjoy! Bake the cookies in the preheated oven for 10 to 14 minutes. Remove the cookies from the oven and allow them to cool for 5 minutes on the baking sheets. Transfer the cookies to a wire rack to cool completely.
- Choose Your Extract: Peppermint extract adds a festive twist, but vanilla provides a classic touch if you’re not a huge peppermint fan.
- Chill the Dough: This not only enhances the flavors but also prevents excessive spreading during baking, resulting in thicker, chewier cookies.
- Customize with Other Mix-Ins: Feel free to get creative and add other mix-ins like nuts or different types of chocolate for a personalized touch.
- Eye on Baking Time: Keep a close eye on the baking time, especially during the last few minutes. Cookies should be pale golden at the edges and just set in the center for the perfect texture.
- Drizzle with Melted White Chocolate: Feel like going the extra mile? Drizzle some melted white chocolate using a fork, piping bag or just a spoon for an additional layer of indulgence.
- Storing Crushed Candy Canes: Store extra crushed candy canes in an airtight container to preserve their freshness and vibrant flavor. This ensures you always have some on hand for future batches or other holiday treats, like oyster cracker toffee bark.
Store cookies in an airtight container at room temperature for up to one week.
Alternatively, create delicious homemade holiday gifts by packaging them in decorative bags alongside other festive treats like Christmas pinwheel cookies, pecan balls and marshmallow Christmas wreaths.
- Freeze Cookie Dough: Shape the cookie dough into balls and freeze on a baking sheet. Once frozen, transfer to a freezer bag. Cookie dough can be stored for up to three months.
- Freeze Baked Cookies: After baking and cooling, place the cookies in a single layer in a freezer-friendly container or bag with parchment paper between layers. Freeze for up to three months.
- Thawing: Allow frozen cookie dough or baked cookies to thaw in the refrigerator overnight before bringing them to room temperature.
Common Questions
Chilling the dough is key to preventing excessive spreading. Follow the recommended chilling time to ensure the cookies maintain their shape and texture during baking.
Crush the candy canes somewhat finely for a more even distribution of flavor throughout the dough. A good rule of thumb is to aim for small, consistent pieces.
Yes, you can substitute regular chocolate chips if you prefer a different flavor. However, the combination of white chocolate and peppermint gives these cookies their distinct festive taste.
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Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup unsalted butter, at room temp
- 1 cup white sugar
- 1/2 cup packed light brown sugar
- 1 1/2 teaspoons vanilla extract or peppermint extract (See Kelly’s Note)
- 2 large eggs
- 1 1/2 cups white chocolate chips, divided
- 1/2 cup crushed candy canes, plus more for topping
Instructions
- In a medium bowl, whisk together the flour, baking soda and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, white sugar and brown sugar until light and fluffy, about 2 minutes.
- Add the vanilla extract then add the eggs one at a time, beating between each addition.
- Add the flour mixture to the stand mixer and beat just until combined.
- Stir in 1 cup of the white chocolate chips and the crushed candy canes. Cover the bowl with plastic wrap and refrigerate it for a minimum of 30 minutes and up to overnight. (See Kelly’s Notes.)
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Drop 2-tablespoon mounds of dough on the prepared baking sheets, spacing the mounds at least 2 inches apart. Stud the cookies with the remaining white chocolate chips then sprinkle on additional crushed candy canes.
- Bake the cookies until the edges are pale golden and the centers are just set, 10 to 14 minutes. Remove the cookies from the oven and let them cool for 5 minutes on the baking sheets until transferring them to a wire rack to cool completely.
Kelly’s Notes
- Vanilla or peppermint extract can be used in this recipe depending on your taste preferences.
- You can either refrigerate the bowl of dough or, what I prefer (if fridge space allows), is to first scoop the dough onto a baking sheet into mounds, stud the mounds with chocolate chips and crushed candy canes, and then refrigerate them.
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Living in Colorado at 9800 feet I’m always weary of trying new recipes unless they have been adapted to the elevation. I decided to go for it and they turned out amazing without changing a thing. I will definitely be making these again. Thank you Kelly.
I’m so thrilled to hear that you enjoyed the recipe, Vicki!
Obsessed! These have the perfect texture (soft and chewy) and have the best flavor combo! Friends and family loved them too. Can’t wait to make more for Christmas!
Thrilled you enjoyed the recipe, Jill!
Can a hand mixer be used in place of a stand mixer?
Absolutely, Jan!
Hello! How did you do the frosting of the cookie? I mean the ingredients and instructions?
Hi there! The link to the cookie recipe is up above in the post :)
Where did you purchase the cookie cutter?
Hi Arlene! Here’s a link to the cookie cutter (this is an affiliate link): http://www.amazon.com/gp/product/B008AWLTGO?ie=UTF8&camp=1789&creativeASIN=B008AWLTGO&linkCode=xm2&tag=jusatas-20
These cookies are adorable!!