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These Peppermint White Chocolate Chip Cookies are soft-baked, filled with white chocolate chips, and crushed candy canes both inside the cookie dough and on top! No chilling time required and you’ll have delicious Christmas cookies made and out of the oven in under 30 minutes.
Peppermint White Chocolate Chip Cookies (With Peppermint Extract and Crushed Candy Canes)
White chocolate + peppermint is a match made in Christmas heaven! These soft-baked, chewy, and pepperminty cookies are the perfect cookies for holiday baking.
Homemade cookie dough loaded with white chocolate chips, peppermint extract, and crushed candy canes. The dough balls get rolled in additional crushed candy canes to make them really pretty for a cookie tray or party.
Ingredients Needed
- All-Purpose Flour : I use unbleached flour for all my baking but regular bleached flour will work also.
- Baking Soda & Baking Powder
- Salt : I use sea salt or kosher salt when baking cookies.
- Butter : Make sure the butter is at room temperature so it blends in smoothly, without lumps, with the sugars.
- Granulated Sugar
- Light Brown Sugar : The recipe calls for the brown sugar to be ‘packed’ which means that when you are measuring it, pack it into the measuring cup tightly. Don’t just lightly scoop it out of the bag and measure it that way. When you dump the brown sugar into the bowl it should retain its shape (that’s how you know it was packed properly).
- Large Egg
- Vanilla Extract & Peppermint Extract
- White Chocolate Chips
- Crushed Candy Canes : You need about 8-10 peppermint candy canes for this recipe.
How To Make Peppermint Cookies With White Chocolate Chips (Printable Recipe Card Below)
Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets (12’x17″) with parchment paper. Set aside.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt to distribute everything evenly together. Set aside.
Using either a large mixing bowl with an electric hand mixer, or a stand mixer with the paddle attachment, cream together the butter, granulated sugar, and light brown sugar until light & fluffy and paler in color. About 2-3 minutes.
Add the egg, vanilla extract, and peppermint extract. Mix on low speed just until everything is incorporated. Nothing more as you don’t want to overbeat the eggs.
Add in the dry ingredients (set aside from earlier) and beat on low speed just until combined and a cookie dough forms.
Add in the white chocolate chips and crushed candy canes. Mix on low speed just until incorporated.
Use a medium cookie scoop (1.5 tablespoons) to scoop the cookie dough out and then roll it into a ball. Dip the top of each cookie dough ball in the crushed candy canes. Place 12 cookies per cookie sheet.
Bake for 8-10 minutes or until the edges are set and barely starting to turn golden brown.
Remove the cookies from the oven and let them cool on the warm cookie sheet for about 15-20 minutes before removing them to a cooling rack to cool completely.
Variations & Substituions
- Andes Peppermint Baking Chips : Substitute some or al of the crushed candy canes for Andes Peppermint Baking Chips. Candy canes can get sticky in the oven once baked, so this is a great way to get that peppermint flavor without the sticky candy canes. If you can’t find the peppermint baking chips, buy a box of Andes Peppermint Chocolate Squares and chop them up.
- Decorate & Garnish : Melt some additional white chocolate chips to drizzle across the tops of the cooled cookies. You can also dip half of the cookie into melted white chocolate and add some crushed candy canes (if wanted).
- Mint : Use mint extract, chocolate chips, and Andes mint baking chips instead of the candy canes called for in the recipe. This will make the cookies a mint chocolate version instead of peppermint white chocolate.
How To Store Leftovers
Keep any leftover cookie stored in an airtight container, at room temperature, for up to 5 days. Make sure the cookies are fully cooled before sealing for storage, otherwise you’ll trap excess moisture in there.
Recipe Tips For Success
- Although the edges should look lightly golden brown and set, the center of the cookies will still look soft and slightly underbaked when you take them out of the oven. As they cool on the hot baking sheet, they will continue to beat.
- The cookies should look puffy when you take them out of the oven but will slightly deflate as they cool. You can also tap the baking sheet against the oven to help them spread out more once you take them out of the oven.
- Measure the flour correctly! Scoop the flour into the measuring cup with a spoon and then level it out. If you are weighing it out then you will want 240 grams for 2 cups of flour.
- The easiest way to crush candy canes is to add them to a food processor mini food chopper and quickly pulsing them until they are in chunky crumbs. You can also put the candy canes into a Ziploc bag and crush them with a rolling pin or meat tenderizer tool.
More Mint Dessert Recipes
- Make this delicious Andes Mints Muddy Buddy Chex Mix for a snack this holiday season or for anytime! Mint andes chocolates and mint grasshopper cookies set this snack mix apart from the rest.
- If you love soft, velvety smooth, and not too sweet fudge – then this White Chocolate Peppermint Fudge is a must-make! It uses marshmallow fluff as the ‘secret ingredient’ to the best, softest, and smooth fudge.
- Peppermint Bark Pretzel Bites are the easiest Christmas treat you’ll ever make! Salty pretzels, candy cane Hershey kiss, and a peppermint M&M with Christmas sprinkles. They’re the best treat.
Peppermint White Chocolate Chip Cookies
Ingredients
Cookie Dough
- 2 cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt OR sea salt
- 1/2 cup (1 stick) butter room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- 3/4 cup white chocolate chips
- 1/4 cup finely crushed peppermint candy canes
Top Of Cookies
- 1/4 cup finely crushed peppermint candy canes
Instructions
- Preheat the oven to 350℉. Line two baking sheets (12'x17") with parchment paper. Set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt to distribute everything evenly together. Set aside.2 cups all-purpose flour, ¾ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt OR sea salt
- Using either a large mixing bowl with an electric hand mixer, or a stand mixer with the paddle attachment, cream together the butter, granulated sugar, and light brown sugar until light & fluffy and paler in color. About 2-3 minutes.1/2 cup (1 stick) butter, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar
- Add the egg, vanilla extract, and peppermint extract. Mix on low speed just until everything is incorporated. Nothing more as you don't want to overbeat the eggs.1 large egg, 1 teaspoon vanilla extract, ¼ teaspoon peppermint extract
- Add in the dry ingredients (set aside from earlier) and beat on low speed just until combined and a cookie dough forms.
- Add in the white chocolate chips and crushed candy canes. Mix on low speed just until incorporated.3/4 cup white chocolate chips, 1/4 cup finely crushed peppermint candy canes
- Put the crushed candy canes (for the tops of the cookies) into a small bowl.1/4 cup finely crushed peppermint candy canes
- Use a medium cookie scoop (1.5 tablespoons) to scoop the cookie dough out and then roll it into a ball. Dip the top of each cookie dough ball in the crushed candy canes. Place 12 cookies per cookie sheet.
- Bake for 8-10 minutes or until the edges are set and barely starting to turn golden brown.
- Remove the cookies from the oven and let them cool on the warm cookie sheet for about 20 minutes before removing them to a cooling rack to cool completely.
Notes
- Although the edges should look lightly golden brown and set, the center of the cookies will still look soft and slightly underbaked when you take them out of the oven. As they cool on the hot baking sheet, they will continue to beat.
- The cookies should look puffy when you take them out of the oven but will slightly deflate as they cool. You can also tap the baking sheet against the oven to help them spread out more once you take them out of the oven.
- Measure the flour correctly! Scoop the flour into the measuring cup with a spoon and then level it out. If you are weighing it out then you will want 240 grams for 2 cups of flour.
- The easiest way to crush candy canes is to add them to a food processor mini food chopper and quickly pulsing them until they are in chunky crumbs. You can also put the candy canes into a Ziploc bag and crush them with a rolling pin or meat tenderizer tool.
Nutrition
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