White Chocolate Peppermint Cookies Recipe

There’s something truly magical about the combination of white chocolate and peppermint, isn’t there? It just sings with holiday spirit.

These cookies, with their soft centers and festive, crunchy tops, are like little edible gifts. They’re the perfect treat to make your kitchen smell like a Christmas wonderland.

Why This Recipe Becomes a Holiday Staple

Once you bake a batch of these, you’ll understand why they earn a permanent spot in your holiday lineup. The flavor is just so incredibly festive and joyful.

They also have this wonderful way of making your whole house feel warm and welcoming. It’s an experience, really, not just a recipe.

Ingredients Needed for the Recipe

• 1 1/4 cup all-purpose flour
• 1/2 cup unsalted butter, room temperature
• 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 large egg, room temperature
• 1/2 cup sugar, plus 1 tablespoon
• 1/2 tsp vanilla extract
• 1/4 tsp peppermint extract or oil

The Secret to Perfectly Crushed Candy Canes

Getting the right texture for your candy canes is crucial for both the look and the bite. You want a mix of fine dust and small, crunchy pieces for the best effect.

Place the candy canes in a heavy-duty zip-top bag, press out the air, and lay it flat on a cutting board. Then, just go to town with a rolling pin—it’s a fantastic, and totally safe, way to release a little stress.

How to make White Chocolate Peppermint Cookies?

Combining Your Dry Ingredients

Start by sifting your flour, baking soda, baking powder, and that pinch of salt together into a medium bowl. This isn’t just busywork, I promise.

Sifting aerates the flour, which helps give your cookies a lighter, more tender texture. Give everything a good whisk to make sure it’s perfectly combined, then set it aside.

Creaming the Butter and Sugar

In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature butter and sugar together on medium-high speed. Now, don’t rush this part.

You’re looking for the mixture to become noticeably pale, light, and wonderfully fluffy. This process takes a few minutes, but it’s the foundation for a perfectly textured cookie.

Incorporating the Wet Elements

With the mixer still running on a medium speed, add your room-temperature egg. Let it fully incorporate into the butter and sugar mixture before you move on.

Next, pour in the vanilla and peppermint extracts. That hit of peppermint oil is just, wow, so invigorating and clean.

Bringing the Dough Together

Reduce your mixer speed to low and gradually add the dry ingredients you whisked together earlier. Mix only until the flour streaks have just disappeared; you don’t want to overwork the dough.

At this point, it’s often best to finish by hand with a spatula. This gives you more control and prevents those tough cookies nobody wants.

Folding in the Good Stuff

Now for the fun part—gently fold in the white chocolate chips and that half-cup of crushed candy canes. You want them evenly distributed without over-mixing.

See those beautiful red and white swirls starting to form? That’s the promise of delicious things to come.

The Crucial Chill Time

Transfer your cookie dough to a plastic bag or wrap it tightly in plastic wrap. Now, you must be patient and let it chill in the refrigerator for at least 20 minutes.

This step firms up the butter, which prevents the cookies from spreading too much in the oven. It also makes the dough so much easier to handle, trust me.

Scooping and the Final Touch

Use a small ice cream scoop (about 1 1/2 tablespoons) to portion out the dough. Roll each portion between your palms to create a nice, smooth ball.

Take each ball and gently press the top into your reserved bowl of crushed candy canes. This is the secret to that gorgeous, sparkling, festive top.

Baking to Perfection

Place the cookies on a parchment-lined baking sheet, candy-coated side up. Give them a bit of space as they will spread a little.

Bake in a preheated 350°F oven for about 6 to 7 minutes. You’re looking for the edges to be just set, while the centers still look a tiny bit soft.

The All-Important Cool Down

When they come out of the oven, let the cookies rest on the hot baking sheet for a few minutes. This allows them to finish setting up without becoming rock hard.

Then, transfer them to a wire rack to cool completely. The wait is the hardest part, but it’s so worth it.

Tips

For the love of all that is holy, measure your flour correctly! The most common baking mistake is using too much flour, which leads to dry, cakey cookies.

If you’re not a die-hard peppermint fan, you can absolutely scale back the extract. The white chocolate will still shine through beautifully.

To store extra dough for a future treat, roll it into a log, wrap it well in plastic, and freeze it. Your future self will thank you on a busy day.

Creative Variations to Keep it Interesting

Feel free to play around with the add-ins to make these cookies your own. A handful of chopped macadamia nuts or pecans would add a fantastic buttery crunch.

You could even try a mix of white and dark chocolate chips for a more complex flavor profile. The possibilities are nearly endless, which is half the fun.

How to Gift These Cookies Beautifully

These cookies make for incredibly thoughtful and personal holiday gifts. Stack them in a clear cellophane bag tied with a big red ribbon for a simple, stunning presentation.

Or, arrange them in a festive tin between layers of parchment paper. They travel well and are always, always met with smiles.

So, there you have it. A cookie that’s not just a dessert, but a little piece of holiday magic. Now, go preheat that oven and get ready to make some wonderful memories.