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White Chocolate Peppermint Cookies are delicious chewy cookies loaded with white chocolate chips and candy cane pieces.

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White Chocolate Peppermint Cookies are tasty candy cane cookies perfect for Christmas.

These cookies get their flavour from peppermint extract and crushed candy pieces.

This Christmas cookie recipe takes just under an hour from start to finish and produces 28 cookies.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make these peppermint cookies, I started by dumping some flour, baking powder, baking soda, and salt into a mixing bowl and whisking them together.

I set the bowl of dry ingredients aside.

I dumped some softened butter and sugar into another mixing bowl.

I used an electric mixer to cream the butter and sugar together until fluffy.

Then I added an egg and some peppermint extract to the bowl.

I mixed the egg and peppermint extract into the butter and sugar mixture.

I added the dry ingredient mixture to the bowl.

I continued mixing with the electric mixer until a thick dough formed.

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I added some crushed peppermint candies and white chocolate chips to the bowl.

I stirred them into the dough.

I scooped the dough by heaping tablespoons and rolled them into balls.

I dipped the dough balls into a crushed peppermint candies and then sent them on a sheet of parchment paper.

I chilled the dough in the freezer for twenty minutes.

Then I placed the dough balls on a parchment lined baking sheet.

I baked the cookies for twelve minutes.

When I removed the cookies from the oven I sprinkled some more white chocolate chips on top.

 

I allowed the cookies to cool for five minutes on the baking sheet.

Then I transferred the cookies to some parchment paper on the counter to finish cooling.

Once the cookies were only slightly warm, they were ready to serve.

These peppermint candy cookies are perfect for your Christmas dessert tray.

If you are looking for an easy holiday cookie recipe, then you need to try these White Chocolate Peppermint Cookies!

More Easy Cookie Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make These White Chocolate Peppermint Cookies:

• 1 3/4 cup flour, spooned and leveled
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 8 tablespoons unsalted butter, softened
• 1 cup sugar
• 1 large egg
• 1 teaspoon peppermint extract
• 1/2 cup crushed peppermint candies, divided
• 1/2 cup white chocolate chips, plus extra to put on top

How to Make White Chocolate Peppermint Cookies:

1. Preheat the oven to 350 degrees. Line three large or medium cookie sheets with parchment paper.
2. In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
3. In a large bowl, use a hand mixer to cream the butter and sugar until fluffy.
4. Add the egg and peppermint extract and blend until just combined.
5. Pour in the dry ingredients and continue mixing with the electric hand mixer until the dough is thick and soft.
6. Fold in 1/4 cup of crushed peppermints and 1/2 cup of white chocolate chips.
7. Use a measuring tablespoon to scoop out heaping tablespoons of dough, and roll them into tight dough balls with your hands.
8. Dip the top half of the balls in the remaining crushed candies and set them on a piece of parchment paper or a small cutting board. Transfer the dough balls to the freezer for 20 minutes.
9. Place 12 of the chilled dough balls on a parchment-lined cookie sheet about 2 inches apart, and bake for 12 minutes, or until the cookies have spread to twice their size. Repeat with the rest of the cookie dough. If you are using multiple cookie sheets, bake them one at a time.
10. Once out of the oven, sprinkle a few more white chocolate chips on top of the cookies.
11. Let the cookies cool for 5 minutes on the cookie sheet, then move them onto a cooling rack.
12. Serve warm or at room temperature.
13. Enjoy!

FAQS:

Substitutions

• You can use salted butter instead of unsalted butter, but make sure to omit the added salt.
• Use semi-sweet or milk chocolate chips instead of white chocolate chips.
• Feel free to omit the peppermint extract and use vanilla extract if you want less minty cookies.

Serving Temperature

• Warm or room temperature.

Storage Instructions

• Room temperature: Store in an airtight container on the counter for up to 5 days.
• Refrigerator: Store in an airtight container in the refrigerator for up 8 days. Warm in the microwave briefly or bring to room temperature before serving.
• Freezer: Store in an airtight container in the freezer for up to 3 months. Thaw before serving.

Baking Tips

• Be very careful not to over-bake these cookies. Because of the high sugar content in the cookies themselves, the candy canes, and the white chocolate, these can brown very easily. I found that 12 minutes was the perfect time for chewy cookies.
• These cookies may look underdone at 12 minutes, but they will continue baking a little bit and flatten once you pull them out of the oven, which is why they must rest on the cookie sheet.
• I used a heaping tablespoon of cookie dough for each cookie. If you use a different size for the scoop, you will get a different number of cookies.

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