These White Chocolate Peppermint Cookies are soft, buttery, and filled with creamy white chocolate and crunchy peppermint pieces.
They’re everything you want in a holiday cookie — cozy, sweet, and just a little bit fancy without trying too hard.
Perfect with a cup of coffee or hot cocoa.
Why I Love This Recipe
I make these every year as soon as it gets cold. The combo of sweet white chocolate and cool peppermint just feels like winter to me. One bite and I’m in my cozy socks, lights twinkling, and holiday music playing. They’re also so easy to make and come out looking like bakery cookies — every time.
- The crushed peppermint melts slightly into the dough while baking, leaving sweet minty pockets
- They stay soft for days — seriously
- No chill time, so they’re fast to make
- Perfect for gifting or sharing
What You’ll Need
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 tsp peppermint extract
- 1 tsp vanilla extract
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ¼ cups white chocolate chips
- ¾ cup crushed peppermint candies or candy canes
Pro Tips
- Crush peppermint candies in a zip-top bag using a rolling pin so they don’t turn into dust
- Use room temperature butter for the best creamy texture when mixing
- Don’t overbake! The cookies should look slightly underdone in the center
- Add a few extra chips and peppermint bits on top before baking for bakery-style looks
- Let cookies cool fully on the baking sheet for chewier centers
Tools Needed
- Large mixing bowl
- Hand or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Wire cooling rack
Substitutions and Variations
- Swap peppermint extract for almond if you’re not a mint fan
- Use dark or milk chocolate chips instead of white
- Add ¼ cup cocoa powder to the flour for chocolate peppermint cookies
- Skip the peppermint and use toffee bits for a totally different twist
Make Ahead Tips
- The dough can be made ahead and stored in the fridge for up to 2 days
- Baked cookies freeze well for up to 3 months — just let them cool completely first
- To freeze dough, scoop into balls, flash freeze, and store in a bag for fresh cookies anytime
Cooking Instructions
Step 1: Cream Butter and Sugars
In a large mixing bowl, beat 1 cup softened unsalted butter, 1 cup granulated sugar, and ½ cup packed light brown sugar together until light and fluffy — about 2-3 minutes on medium speed.
Step 2: Add Eggs and Extracts
Add 2 large eggs, 1 tsp peppermint extract, and 1 tsp vanilla extract to the butter-sugar mixture. Beat until everything is fully mixed in and smooth.
Step 3: Mix in Dry Ingredients
In a separate bowl, whisk together 2 ¾ cups all-purpose flour, 1 tsp baking soda, and ½ tsp salt. Slowly add this to the wet mixture, mixing just until combined. Don’t overmix.
Step 4: Fold in Chocolate and Peppermint
Gently fold in 1 ¼ cups white chocolate chips and ¾ cup crushed peppermint candies with a spatula until evenly distributed.
Step 5: Scoop and Bake
Scoop dough into 1.5-tablespoon balls and place 2 inches apart on a parchment-lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes, until edges are just golden.
Step 6: Cool and Serve
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve on a plate and enjoy!
Leftovers and Storage
- Store in an airtight container at room temp for up to 5 days
- Freeze baked cookies for up to 3 months
- Warm in the microwave for 10 seconds to get that fresh-from-the-oven taste
Servings and Time
Servings: Makes about 24 cookies
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: About 30 minutes
Macros (Per Cookie — Approximate)
- Calories: 160
- Carbs: 22g
- Fat: 7g
- Protein: 1.5g
- Sugar: 14g
Why This Recipe Works (Quick Science)
- Creaming the butter and sugar adds air to the dough, giving the cookies a lighter texture
- The baking soda helps them rise just enough and gives a soft center with crisp edges
- Crushed peppermint melts slightly, creating a chewy, minty crunch throughout
Common Mistakes
- Using cold butter – This makes mixing hard and affects the texture
- Overbaking – These cookies should look a little soft in the middle when they come out
- Not measuring flour properly – Too much flour = dry cookies
- Using peppermint oil instead of extract – It’s way too strong, stick to extract
What to Serve With
- A mug of hot cocoa
- Peppermint mocha or vanilla latte
- A scoop of vanilla ice cream for a cookie sandwich
- Holiday dessert board with brownies and fudge
FAQ
Can I make these without peppermint?
Yes! Just leave out the extract and peppermint candies — they’ll still be delicious.
Can I use white chocolate chunks instead of chips?
Definitely. Just chop them up into small pieces so they melt nicely.
How do I crush the candy canes?
Put them in a zip-top bag and hit them with a rolling pin — easy!
Can I double the recipe?
Yep, it doubles great. Just use two baking sheets or bake in batches.
Enjoy these sweet, minty, cozy cookies — and don’t forget to drop a comment below to let me know how yours turned out or if you have any questions!
