introduction
These White Chocolate Peppermint Cookies are soft-centered, mint-kissed sugar cookies studded with creamy white chocolate and crunchy crushed candy canes — a festive favorite for holiday baking. If you enjoy mint-and-chocolate combinations, you might also like this take on chocolate peppermint thumbprint cookies, which pairs similar flavors with a jammy center.
why make this recipe
- Festive and crowd-pleasing: peppermint and white chocolate are a classic holiday pairing that looks as good as it tastes.
- Easy to follow: straightforward ingredients and simple steps make this approachable for bakers of all levels.
- Texture contrast: soft, chewy cookies with crunchy candy cane pieces create a pleasing bite.
how to make White Chocolate Peppermint Cookies
Start by creaming the butter and sugars until light and airy, then add the eggs and extracts to build a silky, flavorful base. Fold in dry ingredients until just combined, then stir in white chocolate chips and most of the crushed candy canes. Chill the dough briefly to keep cookies thick, scoop into uniform portions, and bake until the edges are set and centers remain soft. Finish by pressing extra chips or candy cane pieces on top for visual appeal.
Ingredients :
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup crushed candy canes or peppermint candies
Directions :
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer. Mix for 2–3 minutes, until the mixture is creamy, smooth, and light in color.
- Add the eggs, vanilla extract, and peppermint extract. Mix again until fully blended and the texture becomes silky and glossy.
- Add flour, baking soda, and salt. Mix on low speed just until the dough forms. Stop mixing as soon as the flour disappears to keep the cookies soft and tender.
- Fold in the white chocolate chips and most of the crushed candy canes using a spatula. Stir gently so the mix-ins are evenly spread throughout the dough.
- Scoop the dough into balls using a medium cookie scoop (about 2 tablespoons each). Place dough balls on a plate or tray, lightly flatten the tops, cover with plastic wrap, and chill for 30 minutes. Chilling keeps the cookies thick and prevents spreading.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Place the chilled dough balls on the baking sheet, leaving space between each one. Press a few extra white chocolate chips or crushed candy cane pieces on top.
- Bake for 10–12 minutes or until the edges are set and the centers look soft and slightly glossy. Do not overbake; they finish baking as they cool.
- Let the cookies rest on the baking sheet for 5 minutes before moving them to a cooling rack. This helps keep the centers soft and chewy.
how to serve White Chocolate Peppermint Cookies
Serve warm or at room temperature. They pair beautifully with hot cocoa, coffee, or a glass of cold milk. Arrange on a festive platter sprinkled with extra crushed candy canes for holiday gatherings.
how to store White Chocolate Peppermint Cookies
- At room temperature: store in an airtight container for up to 4 days. Place a slice of bread in the container to help maintain softness.
- In the refrigerator: keep in an airtight container for up to 2 weeks. Bring to room temperature before serving for the best texture.
- To freeze: freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months; thaw at room temperature.
tips to make White Chocolate Peppermint Cookies
- Don’t overmix after adding flour — overworking the dough yields tougher cookies.
- Chill the dough to prevent excessive spreading and to get thicker, chewier cookies.
- Use real peppermint extract sparingly; it’s strong. One teaspoon gives a clear peppermint note without overpowering.
- Press a few extra white chocolate chips or candy pieces on top after scooping so the cookies look enticing after baking.
variation (if any)
- Chocolate-peppermint swap: replace half a cup of flour with 1/2 cup cocoa powder for a chocolate cookie base.
- Dark chocolate alternative: use dark chocolate chips instead of white chocolate for a sharper contrast with the peppermint.
- Mini peppermint pieces: use finely chopped Andes mints for a creamier mint swirl inside the cookie.
FAQ
Q: Can I skip chilling the dough?
A: You can, but the cookies will spread more and be thinner. Chilling gives a thicker, chewier result.
Q: How do I keep the white chocolate from browning?
A: Bake at the recommended temperature and avoid overbaking; white chocolate can brown if exposed to high heat for too long.
Conclusion
For another reliable recipe with similar festive flavors and a slightly different method, consider this White Chocolate Peppermint Cookies – Preppy Kitchen which offers helpful tips and beautiful photos to guide your baking.
White Chocolate Peppermint Cookies
Ingredients
Method
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar using a mixer for 2–3 minutes until creamy and light in color.
- Add the eggs, vanilla extract, and peppermint extract. Mix until fully blended and the texture becomes silky.
- Add flour, baking soda, and salt. Mix on low speed until the dough forms, stopping as soon as the flour disappears.
- Fold in the white chocolate chips and most of the crushed candy canes using a spatula.
- Scoop the dough into balls (about 2 tablespoons each). Place on a plate, flatten slightly, cover, and chill for 30 minutes.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Place chilled dough balls on the baking sheet, leaving space in between. Press a few extra white chocolate chips or crushed candy canes on top.
- Bake for 10–12 minutes or until the edges are set and centers are soft and glossy.
- Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.
