Festive Peppermint White Chocolate Chip Cookies! These cookies are soft, chewy, and filled with delightful bits of sweet peppermint candy cane. Plus, they’re generously speckled with creamy white chocolate chips. The combination of flavors is a holiday dream come true, making these cookies exceptionally delicious for the festive season!
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Peppermint White Chocolate Chip Cookies
Who doesn’t adore the classic chocolate and peppermint duo? Well, brace yourself for a delightful twist with these White Chocolate Peppermint Cookies! Imagine a vanilla-meets-peppermint cookie that’s utterly irresistible in every way.
These cookies are a breeze to whip up, akin to your favorite chocolate chip cookie recipe but with the added flair of crushed candy canes. The crushed candies not only bring a burst of peppermint goodness but also create a charming sprinkle of red throughout these vibrant and cheerful cookies.
Thanks to the melted candy cane bits and a generous amount of butter, these cookies maintain their softness for days. They make a perfect companion to a cup of rich hot cocoa or a deeply flavored coffee. I predict they’ll steal the spotlight on any holiday cookie tray and might even become a cherished tradition year after year.
So, for a fun and festive treat that’s a must-try, put these White Chocolate Peppermint Cookies at the top of your holiday baking list—especially if you’re a peppermint lover!
Peppermint White Chocolate Chip Cookies Recipe Ingredients
- Flour: I prefer using unbleached all-purpose flour.
- Baking soda and baking powder: These make the cookies puff up.
- Salt: Salt is important so the cookies don’t taste bland. If you use salted butter, skip adding extra salt.
- Unsalted butter: Let it sit at room temperature for about 2 hours before using it in the cookie dough.
- Granulated sugar and brown sugar: These add the right sweetness and a soft texture.
- Egg and egg yolk: They hold the ingredients together in the cookies.
- Peppermint extract and vanilla extract: Use real peppermint extract, not imitation flavor.
- White chocolate chips: Mix these into the cookie dough, and you can also sprinkle extra on top after baking for a nice look.
- Crushed peppermint candy canes: Crush them into small bits so you don’t get big chunks in the cookies that haven’t melted.
How to Store Peppermint White Chocolate Chip Cookies:
- Airtight Container: Keep peppermint cookies in an airtight container.
- Room Temperature: They’re good at room temperature for about 3 days.
- Freezing: You can freeze them for up to 3 months.
Important Tips:
- Avoid Making Dough in Advance: Don’t make the cookie dough ahead and refrigerate for more than a day, as the candy cane may break down and change how the cookies are baked.
- No Freezing Dough: Don’t freeze the dough either.
Frequently Asked Questions:
How much peppermint extract to add? I like to use 1/2 tsp for a mild peppermint flavor. Double the amount for a stronger taste.
How to get a pink cookie? The color depends on the redness of the candy canes. If you want a pinker cookie, add a bit of red food coloring when mixing in the peppermint extract.
Can I use shortening? I don’t recommend using shortening instead of butter. It changes the flavor and the cookies won’t spread the same way.
Can I use a hand mixer? Yes, an electric hand mixer works instead of a stand mixer. If the dough gets heavy, fold in the remaining ingredients by hand with a wooden spoon.
Possible Variations:
- Candy Candy: Use peppermint starlight mints instead of candy canes, finely crushed.
- Chocolate Chips: Substitute white chocolate chips with semi-sweet chocolate chips if you prefer.
- Chocolate Finish: Dip finished cookies in melted white or dark chocolate instead of adding chocolate chips to the dough. Note: You’ll get slightly fewer cookies.
- Cookie Sandwiches: Make sandwich cookies by omitting white chocolate chips and filling them with peppermint buttercream.
RELATED COOKIE RECIPES
Peppermint White Chocolate Chip Cookies
These Peppermint White Chocolate Chip Cookies are delightfully soft and chewy, filled with sweet peppermint candy cane bits, and loaded with plenty of creamy white chocolate chips. The combination of flavors is a dream, making them an exceptionally delicious treat perfect for the holiday season!
Servings: 30 cookies
Prep: 20 minutes minutes
Cook: 12 minutes
Chill: 20 minutes
Ready in: 52minutes
Ingredients
- 2 1/3 cups (330g) all-purpose flour (scoop and level to measure)
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (226g) unsalted butter, at room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1 large egg
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon peppermint extract
- 1 1/3 cups (226g) white chocolate chips, and more for tops if desired
- 1/2 cup (heaping, 103g) crushed peppermint candy canes (8 standard sizes)*
Instructions
- In a mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar until well blended. Scrape down the sides of the bowl.
- Mix in the egg, then blend in the egg yolk, peppermint extract, and vanilla extract. Scrape down the sides of the bowl.
- Add the flour mixture and mix just until combined.
- Pour in the white chocolate chips and crushed candy canes, and mix until combined.
- Use a slightly heaped #40 cookie scoop (about 1.5 heaped tablespoons or 37g) to scoop out the dough. Shape it into balls and place them on a tray lined with parchment paper.
- Chill the cookie dough balls for 20 minutes. In the meantime, preheat the oven to 350 degrees and line baking sheets with parchment paper.
- Transfer 12 cookie dough balls to the lined cookie sheet, spacing them 2 inches apart. Bake in the preheated oven until nearly baked through—they should appear puffed and slightly under-baked in the center, about 12 to 14 minutes.
- Let the cookies cool on the baking sheet for around 5 minutes before transferring them to a wire rack to cool. Optionally, you can press a few white chocolate chips into each cookie while they are still warm.
- Repeat the baking process with the remaining cookie dough.
- Once the cookies are cool, store them in an airtight container at room temperature for up to 3 days.
Notes
- The color of your cookies depends on how red the candy canes are. If the candy canes are very red, your cookies will have more pink and red hues. If you want a distinctly pinker cookie, consider adding a bit of red food coloring to the cookie dough when mixing in the peppermint extract. Just incorporate it at the same time as the extract.
Pin this delicious recipe on Pinterest to save and share with your foodie friends! Just hover over the end page and click ‘Pin’ to spread the yum.