Introduction
These White Chocolate Peppermint Cookies combine a soft, chewy base with the cool, festive flavor of peppermint and the sweet creaminess of melted white chocolate. They’re simple to make yet feel wonderfully special, perfect for holiday baking or as a cheerful homemade gift. You’ll love how the crushed candy canes create a beautiful, speckled appearance and a delightful crunch.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 6 minutes per batch
Total Time: Approximately 16 minutes
Servings: 18 cookies
Ingredients
- 1 1/4 cup all-purpose flour
- 1/2 cup unsalted butter (room temp)
- 3/4 cup white chocolate chips
- 1/2 cup crushed candy canes (plus more for dipping)
- 1 pinch salt
- 1/4 tsp baking soda
- 1 pinch baking powder
- 1 egg (room temp)
- 1/2 cup sugar (plus 1 tbsp)
- 1/2 tsp vanilla extract
- 1/4 tsp peppermint oil
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.
- In a large bowl, cream the room-temperature butter and 1/2 cup sugar together until light and fluffy, about 2 minutes.
- Beat in the egg, vanilla extract, and peppermint oil until fully combined.
- Gradually add the dry flour mixture to the wet ingredients, mixing just until no streaks of flour remain.
- Gently fold in the white chocolate chips and 1/2 cup of crushed candy canes until evenly distributed.
- Place the remaining 1 tablespoon of sugar in a small bowl. Roll tablespoons of dough into balls, then roll them in the sugar to coat lightly.
- Place dough balls on the prepared baking sheet, spaced about 2 inches apart.
- Bake for 6-8 minutes, or until the edges are just set. The centers will still look soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- For an optional finishing touch, melt a small handful of additional white chocolate chips and drizzle it over the cooled cookies, then immediately sprinkle with more crushed candy canes before the chocolate sets.
Variations
- Cookie Sandwiches: Spread a little extra melted white chocolate between two cookies to create festive cookie sandwiches.
- Scoop & Freeze: Portion the dough into balls and freeze them on a tray, then store in a freezer bag. Bake straight from the freezer, adding 1-2 minutes to the bake time.
- Peppermint Bark Cookies: Press a few extra white chocolate chips and candy cane pieces onto the warm cookies right after they come out of the oven for a “bark” effect.
- Mini Cookies: Use a teaspoon to scoop smaller dough portions for bite-sized treats, reducing the bake time to 4-5 minutes.
Tips for Success
- Ensure your butter and egg are truly at room temperature for a smoother dough and better texture.
- Crush your candy canes finely to prevent large, hard pieces, but leave some small bits for texture.
- Let the cookies cool on the baking sheet—they will continue to set as they cool, preventing them from falling apart.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 2 months. To recapture the fresh-baked feel, reheat a cookie in the microwave for 8-10 seconds.
FAQ
Can I use peppermint extract instead of peppermint oil?
Yes, but use it cautiously. Peppermint oil is more concentrated. Start with 1/2 to 3/4 teaspoon of extract and add to taste.
My dough seems too soft or sticky. What should I do?
Cover the bowl and chill the dough in the refrigerator for 15-20 minutes. This will make it easier to handle and roll.
Why are my cookies spreading too much?
This is often due to butter that is too warm. Make sure your butter is softened but not melted, and ensure your baking powder and soda are fresh.
Can I use salted butter?
Yes, but omit the “pinch of salt” from the recipe if you do.
Do I have to roll the dough balls in sugar?
No, this step is optional. It creates a slightly crisp, sparkling exterior, but the cookies will be delicious without it.
Why did my candy canes melt/become sticky in the cookies?
This can happen if the candy canes are crushed too finely or if the cookies are over-baked. Bake just until the edges are set and allow them to cool completely on a rack.