Big chewy cookies flavored with peppermint and white chocolate. A combination of peppermint extract, crushed candy canes, and white chocolate chips give these cookies tons of flavor. Whip up a batch to add to your holiday cookie platter.
A new fun and festive cookie recipe coming just in time for Christmas! This one is loaded with crushed peppermint candies and lots of white chocolate chips. The combination of peppermint and white chocolate is dreamy.
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Recipe overview
This recipe uses the same base cookie dough that I use for my white chocolate macadamia nut cookies. A few changes turn them into white chocolate peppermint cookies. Here’s how to make them:
- Beat butter and sugars.
- Add egg and peppermint extract.
- Add flour, baking powder, baking soda, and salt.
- Stir in crushed peppermint candy and white chocolate chips.
- Scoop and bake!
Why you’ll love this recipe
Ease: The cookie dough comes together in minutes.
Flavor: The combination of peppermint and sweet white chocolate is fantastic!
Texture: Chewy throughout with bits of crunch from the crushed peppermint candies.
No chill time: These cookies can be baked right away, no need to chill the dough.
Appearance: With a topping of white chocolate chips and crushed peppermint candies these cookies are pretty enough for holiday gifting.
Ingredient spotlight: peppermint extract
In order to get a noticeable peppermint flavor this recipe uses peppermint extract. Peppermint extract can be purchased on the spice aisle of the grocery store, near the vanilla extract. Peppermint extract is much stronger than vanilla extract. A little goes a long way.
More recipes using peppermint extract: Peppermint Hot Chocolate, Mint Chocolate Chip Cookies, Mint Chocolate Chip Ice Cream.
Recipe tips
- Butter should be softened but still cool to the touch.
- Line your baking sheets with parchment paper. This helps the cookies bake evenly and prevents them from spreading too much. Bonus: it also makes clean-up a breeze.
- Use a cookie scoop for evenly sized cookies.
- For a shortcut use pre-crushed peppermint candies found in the holiday or baking section of the grocery store.
- Roll the top of the dough balls in crushed peppermint candies before baking (this makes for a prettier cookie).
- Try to avoid getting peppermint candies on the bottom of the cookie dough balls. Once the pan gets hot those candies will melt and make the edges of the cookies uneven.
- Underbake the cookies. You should remove these cookies from the oven when the edges are just set but the centers are still undercooked. They should be so soft that you cannot pick them up off the baking sheet without them falling apart. They will firm up as they cool on the baking sheet.
- If any of the cookies have misshapen edges, use the back of a spoon to gently push the edges of the cookie inward to create a perfect round shape.
Recipe
White Chocolate Peppermint Cookies
Ingredients
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened but still cool
- ¼ cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg
- ½ teaspoon peppermint extract
- ¾ cup white chocolate chips*, divided
- ½ cup crushed hard peppermint candies (such as candy canes), divided
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, using a hand mixer or stand mixer, beat butter and both sugars until creamy and combined. Add egg and extract and beat until combined.
- Slowly add the flour mixture, beating until just combined. Add ½ cup white chocolate chips and ¼ cup crushed peppermint candies, stir until well combined.
- Scoop 1-½ tablespoon portions of dough. Press some of the remaining chocolate chips onto the top of each dough ball then roll the top of each dough ball into some of the remaining crushed peppermint candies. Optional: for thicker cookies, place the dough balls in the refrigerator for one hour. Note: the cookies pictured were not made with chilled dough.
- Place the dough balls a couple inches apart on the cookie sheets. Bake the cookies for 9-11 minutes, until the edges are just beginning to turn light golden brown and the center of the cookies are still slightly underdone. Make sure not to overbake. If any of the cookies have misshapen edges, use the back of a spoon to gently push the edges of the cookie inward to create a perfect round shape.
- Place the baking sheets on wire racks and allow the cookies to cool completely.
Notes
- Butter should be softened but still cool to the touch.
- Line your baking sheets with parchment paper. This helps the cookies bake evenly and prevents them from spreading too much. Bonus: it also makes clean-up a breeze.
- Use a cookie scoop for evenly sized cookies.
- For a shortcut use pre-crushed peppermint candies found in the holiday or baking section of the grocery store.
- Roll the top of the dough balls in crushed peppermint candies before baking (this makes for a prettier cookie).
- Try to avoid getting peppermint candies on the bottom of the cookie dough balls. Once the pan gets hot those candies will melt and make the edges of the cookies uneven.
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Shadi Hasanzade says
So festive! We made these the other day and everyone loved them!
Allison says
I’m so glad! Thanks for stopping by. 🙂
Liz says
I’m not normally a big peppermint person but with the white chocolate, it’s so perfect!! Love this combo.