Nothing screams Christmas cookies like Peppermint White Chocolate Cookies! These soft, chewy, minty holiday cookies are studded with crushed candy canes and bring the perfect festive flair to any cookie tray. They might even be Santa’s new favorite.
⭐️⭐️⭐️⭐️⭐️ Jules said, “I adore your cookies, and credit you for introducing crumbl and pan-banging cookies! Thank you so much for being such an amazing person and chef!”
Why You’ll Love These Peppermint Cookies
These White Chocolate Peppermint Cookies have everything a holiday cookie should: soft, chewy centers, a little crunch from the peppermint, and big flavor in every bite. They’re festive without being overpowering, the kind of cookie that disappears off the plate fast (trust me). Simple to make with everyday ingredients, they’re perfect for Christmas parties, cookie exchanges, anytime during the most wonderful time of the year!
Simple Ingredients
- All-purpose Flour | I use organic unbleached all-purpose flour in my baking; it works great for this recipe.
- Butter | I typically use salted, but unsalted butter will also work, just add ¼ teaspoon of salt. Room temperature butter is a must!
- Granulated Sugar | I use all-natural cane sugar in my baking; it has a coarser grain than white sugar, but it still works great. White sugar is fine too!
- Eggs | We use large eggs; room temperature works best.
- Vanilla Extract | I love using Rodelle vanilla extract, it adds amazing flavor.
- White Chocolate Chips | Use quality white chocolate here! I used Ghirardelli
- Crushed Peppermint | You can use peppermint candies, or go traditional and use crushed candy canes!
Get the full recipe in the recipe card below.
How to make White Chocolate Peppermint Cookies
Line half sheet pans with parchment paper for the best results. Preheat oven to 350°F (175° C).
In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, or an electric mixer, cream the butter for 1-3 minutes. Add sugar and beat on medium-high speed for 1-3 minutes (longer for cane sugar), scraping the sides of the bowl occasionally with a rubber spatula, until light and fluffy.
Beat in eggs, one at a time, beating 1 minute per egg. Add vanilla extract, and combine.
With the mixer on low speed, slowly add the dry ingredients into the wet ingredients a little at a time, mixing only until combined and scraping the sides of the bowl as needed. Fold in white chocolate chips and peppermint pieces.
High Altitude Note: If making at high altitude, add a little milk, cream, or water while adding the flour mixture.
Make candy cookies using a small cookie scoop for the most even cookies; use about 1 tablespoon per cookie. Place onto prepared cookie sheet, 2 inches apart, and bake for 8-10 minutes; see below for high-altitude instructions.
For a professional bakery look; sprinkle on additional crushed peppermint and press in a few more white chocolate chips. Cool on pan for two minutes, then transfer to cooling rack.
High-Altitude White Chocolate Peppermint Cookies
If you’re baking at altitude like I am, I made a few simple tweaks to help these cookies turn out soft, chewy, and perfect every time. I added a bit more flour, reduced the sugar slightly, and mixed in a splash of liquid to keep the dough soft. I also tested both 350°F and 375°F, and 350°F for about 8 minutes gave me the best results. You can bake them mounded for an extra-chewy inside or flatten them a touch for a slightly larger cookie. For exact measurements and step-by-step details, head to the recipe card below!
Optional White Chocolate Drizzle or Dip
Want to dress these cookies up? You can drizzle or dip them in white chocolate for an extra-festive touch.
For a drizzle, melt ½–¾ cup white chocolate chips in 30-second bursts, stirring smooth between bursts, then pipe or drizzle over the cookies and top with a little crushed peppermint.
For a dip, melt 1 cup white chocolate the same way, stir in 1 teaspoon butter, dip the cookies, shake off the excess, and set on parchment with a sprinkle of candy cane. Full instructions are in the recipe card!
Variations
- Use milk or dark chocolate chips instead of white chocolate chips or a combination.
- Like them more pepperminty? Add ¼ teaspoon peppermint extract or oil.
- Nuts? You bet, I think that chopped macadamia, walnuts or hazelnuts would be delicious in this recipe, add ⅓ of a cup.
- Double Chocolate Cookies: Replace ¼ cup of flour with cocoa powder for a chocolately version.
Tips for the Best White Chocolate Peppermint Cookies
- Don’t crush the candy canes too finely, or the cookies may spread.
- Use a cookie scoop for evenly sized cookies and even baking.
- Line baking sheets with parchment or a silicone mat to prevent melted peppermint from sticking.
- If cookies spread too much, keep them mounded and chill the dough in the refrigerator 6–10 minutes before baking.
- Keep scooped dough balls in the freezer for up to 3 months; thaw on the baking sheet while the oven preheats.
- For chewy cookies, don’t overbake—pull them when the edges just begin to turn golden, and the centers look slightly glossy.
Storage
Store baked cookies 3-5 days in an airtight container on the counter. For longer storage, I recommend freezing these peppermint cookies. They will stay great frozen in an airtight container up to 3 months.
To thaw, bring to room temperature or pop in a 275-degree oven for 2 minutes. YUM! Or flash freeze dough balls in a sheet pan for 1 hour, then store in freezer baggie for up to 3 months.
This post is part of a recipe swap hosted by Michaela from An Affair from the Heart! Today, I get to share a recipe from Julie at Hostess at Heart, a blogger I’ve admired for years. I chose her White Chocolate Peppermint Cookies.
This is actually my second time cooking from her site (her Sweet Molasses Brown Bread still lives rent-free in my heart). Julie cooks with real, simple ingredients and makes food that looks fancy without being fussy — think her Turkey Roulade and that dreamy Swedish Apple Pie
More Christmas Cookie Recipes
- The Best Chewy Chocolate Chip Cookies (always appropriate — any time of the year!)
- Greek Butter Cookies
- Peanut Butter Cookies
- Champagne Truffles
- Pfeffernusse Cookies
- Triple Chocolate Cookies
- Thick & Chewy M&M Chocolate Chip Cookies
- Crumbl Copycat Chilled Sugar Cookies
- Pan Banging Sugar Cookies
- Giant Chewy Chocolate Chip Cookies with Fleur de Sel
What to Serve White Chocolate Peppermint Cookies
- These cookies would be dreamy dunked in this Christmas morning chai latte.
- Classic served with Hot Chocolate (made with chocolate chips)
- or this Starbucks Copycat White Hot Chocolate Recipe (yum!)
- For adults, try this Hot Buttered Rum recipe.
Equipment
Ingredients
- 2 ½ cups all-purpose flour (High Altitude {HA} 2 ¾ cups
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ¾ cup butter room temp (1 ½ sticks)
- 1 ¼ cups granulated sugar HA 1 cup
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup white chocolate chips
- ¼ cup crushed peppermint about 10 mini candy canes
- ½ tablespoon milk high altitude only
Optional for drizzling or dipping
- 1 cup white chocolate chips melted according to package directions
- additional crushed candy canes
Instructions
- Line half sheet pans with parchment paper for the best results. Preheat oven to 350 degrees F
- In a mixing bowl combine flour, baking powder, baking soda and salt, whisking to combine, set aside.
- Cream butter for 1-3 minutes in the bowl of a stand mixer or hand mixer. Add sugar and beat on medium-high speed for 1-3 minutes (longer for cane sugar) until light and fluffy, scraping sides occasionally.
- Add eggs, one at a time, beating 1 minute per egg, add vanilla extract and combine. Slowly add the flour mixture a little at a time, only mixing until combined, scraping sides of bowl as needed. On low mix white chocolate chips and peppermint pieces.
- High Altitude Note: If making at high altitude, add a little milk, cream or water while adding flour mixture.
- Make candy cookies using a small cookie scoop for the most even cookies, about 1 tablespoon. Place onto prepared baking sheet, 2 inches apart, bake 8-10 minutes; see below for high altitude instructions.
- For a professional bakery look; sprinkle on additional crushed peppermint and press in a few more white chocolate chips. Cool on pan for two minutes, then transfer to cooling rack.
- Storage
- Store cookies 3-5 days in airtight container on the counter, for longer storage I recommend freezing these peppermint cookies. They will stay great frozen in an airtight container up to 3 months.
- To thaw, bring to room temperature or pop in a 275 degree oven for 2 minutes. YUM!
Notes
High Altitude White Chocolate Peppermint Cookies
- Increase flour by ¼ cup
- Decrease sugar by ¼ cup
- Add a 1-2 teaspoons of milk, cream or water when adding flour mixture, the dough should be soft, but not sticky.
- Normally, I would increase the oven temperature by 25 degrees and decrease the time for a few minutes. I tested the recipe at 375 and at 350 degrees and honestly they came out perfect at 350 degrees for 7-8 minutes each.
- I also tried keeping them mounded and flattening them a smidge, I liked them both ways. Mounded was a bit softer and chewier in the center, flattened they were a bit larger, still chewy though!
Optional White Chocolate Dipped Peppermint Cookies
Because I love a dressed up cookie! If desired to dip or drizzle your white chocolate peppermint cookies in white chocolate. Drizzled | melt ½ – ¾ cup white chocolate chips in 30 second intervals in the microwave, stirring between each heating until melted. Chocolate will keep melting even after heating. Pour into baggie, snip a tiny bit off the end and drizzle over the top of the cookie, sprinkle with a little extra crushed peppermint.- Dipped | Melt 1 cup of white chocolate in a microwave safe bowl, 30 second intervals, stirring until melted, stir in 1 teaspoon of butter. Dip each cookie into the chocolate, shaking off excess, let set on parchment paper and sprinkle with crushed candy canes.
Variations
- Use milk or dark chocolate chips instead of white chocolate chips or a combination.
- Like them more pepperminty? Add ¼ teaspoon peppermint oil.
- Nuts? You bet, I think that chopped macadamia, walnuts or hazelnuts would be delicious in this recipe, add ⅓ of a cup.
Tips for the Best White Chocolate Peppermint Cookies
- Don’t crush the candy canes too finely, the additional sugar can cause the cookies to spread too much.
- Use a scoop when making cookies, they will be even and bake evenly.
- Be sure to line the baking sheets with parchment paper or silicone baking mat, as the candy canes will melt and can burn onto the pan.
- Cookie dough freezes great, scoop the dough balls and flash freeze for one hour on a sheet pan, then store in airtight baggie up to 3 months. When ready to bake, while your oven preheats allow dough balls to come to room temp on baking sheet.
- Do not overbake! Unless you like crispy cookies (I get that, great for dunking). If you like CHEWY cookies, take the cookies out when they just barely start turning golden at the edges and are still a little glossy in the center.
- Recipe adapted from Hostess at Heart.
Nutrition
Take a look at all of our 2021 Freaky Friday Holiday Cookie Exchange Recipes:
- An Affair from the Heart – Candy Cane Puppy Chow
- The Carefree Kitchen – Christmas Linzer Cookies
- Devour Dinner – Peppermint Meltaways
- Family Around the Table – Chocolate Overload Cookies
- The Foodie Affair – Easy Pecan Pie Crust Cookie Recipe
- Fresh April Flours – Pecan Chocolate Chip Cookies
- The Fresh Cooky – White Chocolate Peppermint Cookies
- Hostess at Heart – Crumbl Cookie Recipe
- House of Nash Eats – Peppermint Chocolate Chip Cookies
- Kathryn’s Kitchen Blog – Peanut Butter Cup Cookies
- Lemoine Family Kitchen – Lemon Thumbprint Cookies with Strawberry Jam
- Lemon Blossoms – Cranberry Orange Biscotti
- Life Currents – Chocolate Mint Rugelach
- Life, Love & Good Food – White Chocolate Macadamia Nut Cookies
- Soulfully Made – Polar Bear Paw Cookies
- The Speckled Palate – Saltine Cracker Toffee
- Sue Bee Homemaker – Jam Thumbprint Cookies
- Take Two Tapas – Sugar Cookie Truffles
Jules
I adore your cookies, and credit you for introducing crumbl and pan banging cookies! Thank you so much for being such an amazing person and chef!
Thank you so much Jules! You rock!
They are the best aren’t they!
Rebecca
I love peppermint during the holidays. Perfect cookie combination of flavors in this recipe.
Thank you so much Rebecca!
Amy Nash
I’m loving these cookies! They are so pretty and the combo of white chocolate and peppermint is so, so good! I’m making these to take around to neighbors this year!
Thank you Amy! I think your neighbors will love them!
Ellen
My kids love peppermint cookies and the white chocolate is a bonus!
Thank you Ellen — I think your kids would love them!
Nikki Lee
Can’t wait to try these! Perfect for Christmas.
I know you will love them, thanks!
Jennifer
These are perfect for the holidays!! I made them for the school Christmas party and they were the first thing to disappear!
I love it when they disappear!!
You got it! Haha!
Angela
I am absolutely loving these!! A great combo with the white chocolate and peppermint! Cant wait to bake up a batch for the holidays
Yes!!
Kathryn
These are such perfect cookies to make for the holidays! I loved the bits of candy canes and white chocolate chips. I can’t wait to make them again when we have freinds over!
Jill Baird
I can’t think of a more perfect holiday cookie! Gorgeous!
Sue Ringsdorf
I’m a huge peppermint lover, so these were a hit with me AND my family! Thanks for sharing another delicious recipe!
Debi
I’m all about the peppermint! These look like so much fun and so easy to make!
They are both those things Debi!
Sandra Shaffer
I love all things peppermint and the holiday season is the perfect time to add more treats to my baking list. Checking my list to make sure I have everything and I do! Thanks for the tip not to go crazy on the peppermint topping. No one wants extra flat cookies!
kathy
My husband loves peppermint, so I’ll be making this recipe for him 🙂 thank you!
Julie Menghini
I absolutely love that you made these cookies and you did an amazing job. I can’t wait to link to your high-altitude tips. Thank you for your sweet comments. I’m always happy to get your blog because we seem to have so many things in common!
Thank you Julie, always a pleasure getting to make a recipe from your blog!
Michaela Kenkel
These cookies have Christmas written all over them! Holiday baking perfection right here! Kathleen – I am so happy that you are in our group! Wishing you and your family a fantastic Christmas!
Thank you Michaela, I am honored to be in your group and wish you the sweetest and most blessed Christmas season too!
Sheila Thigpen
I’m all about ANYthing peppermint during the holidays! These cookies sound delicious!
Thank you Sheila, I am with you on the peppermint!