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White plate topped with white chocolate peppermint cookies.

White Chocolate Peppermint Cookies

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.
Course Dessert
Cuisine Dessert
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 18
Calories 243kcal


  • 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


  • 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. 


  • 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.


Calories: 243kcal | Carbohydrates: 26g | Protein: 2g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 128mg | Potassium: 78mg | Sugar: 16g | Vitamin A: 210IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 1mg