The perfect soft and chewy cookie base loaded with white chocolate chips and crushed candy canes, this Christmas Cookie even dresses the part for the holidays. So cute and absolutely delicious! These White Chocolate Peppermint Cookies are going to look so cute on your cookie exchange plate. I’ve also got a regular chocolate version of this cookie.
To be honest, I don’t fancy myself a person who likes white chocolate. There are a few select treats I’ll pick that have a base of white chocolate, but you will never see me pick up a white chocolate bar or be tempted by a bag of white chocolate chips. No, thanks! ….However, when it comes to mixing white chocolate with peppermint, I am ALL IN! Some of my favorite Christmas treats are a mix of peppermint and white chocolate.
One of my kids had a teacher that would make a homemade white chocolate peppermint bark every Christmas and give it to people who helped with her class Christmas Party. I loved the bark so much, she gave me a bag every year. She also gave me the simple recipe, and I’m hoping to get it made and photographed this year. I will definitely share it when I do. It’s delicious and so easy to make! Just the kind of holiday recipe we all need!
These White Chocolate Peppermint Cookies are like eating that delicious bark broken up into a buttery and chewy cookie. They are incredible! I can’t wait for you to mix up a batch! You’re going to love them!
Christmas Cookies You Don’t want to Miss
- The Best Pfeffernusse Cookies
- Amazing Meltaway Cookies
- Holiday Snowball Cookies
- Chewy Gingersnap Cookies
- Chocolate Caramel Slice
- Thumbprint Cookies
- Rainbow Clusters
- Cranberry Bliss Bars
Step-by-step pictures for how to make White Chocolate Peppermint Cookies
Frequently Asked Questions about how to make White Chocolate Peppermint Cookies
How Many Candy Canes do I need to make these cookies?
You will need 1/2 cup + more for garnish. This usually takes about 20 mini candy canes or 8 regular-sized candy canes. You can add more or less crushed candy cane, depending on your personal preference.
Do I have to add peppermint Extract?
No. In the recipe, I tell you that you can add a little. However, there is enough peppermint flavor in the candy canes that even if you don’t add the extract, they will still have a great peppermint flavor. If you do use extract, make sure it is peppermint and not the regular mint flavor.
Can I use peppermints instead of candy canes?
Yes. They can be a little harder to crush, but they are a great substitute, especially if you are having a hard time finding candy canes.
Can I make this recipe into Bar cookies instead?
Yes. This recipe fits well into a 9×13 pan and can be baked that way at 350 degrees for 20-25 minutes or until the top and edges are lightly browned.
What type of white CHOCOLATE chips are best for Cookies?
Do I need to REFRIGERATE the Cookie Dough before baking?
No, there is no need to refrigerate these cookies before baking.
If I make these cookies double the size, how long will I need to bake them?
A regular-sized cookie will need to bake for 7-8 minutes. One that is double the size will need between 11 and 13 minutes. Just watch for the edges to be lightly browning and the top to be just set.
- 1 cup butter, softened
- 1 cup granulated sugar
- ¼ cup light brown sugar, lightly packed
- 2 eggs
- 1 tsp vanilla
- ¼ tsp peppermint extract (or two drops of peppermint essential oil, such as Doterra)
- 2½ cups +2 tbsp all-purpose flour
- 1 tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt (If using unsalted butter, add 1 tsp salt.)
- 1½ cups white chocolate chips
- ½ cup + more for garnish crushed peppermint candy canes
- Preheat the oven to 350 degrees and prepare two large cookie sheet pans with parchment paper, Silpat mat, or cooking spray. Set aside.
- In your stand mixer or in a large bowl with your hand mixer, cream together the butter and sugars for 1 minute.
- Add the eggs, vanilla, and peppermint extract. Mix until completely incorporated, about 20-30 seconds.
- Next, combine the flour, baking soda, baking powder, and salt in a mixing bowl. Stir and then pour into the creamed mixture. Mix until well incorporated and a dough has formed.
- Next, add the white chocolate chips and peppermint candy cane pieces. Mix until just combined.
- Scoop dough out onto the prepared baking sheets. If doing regular-sized cookies, you can fit 12 on a cookie sheet. If using a large cookie scoop, you can fit 8. At this point, you can add a few extra pieces of candy cane or white chocolate chips to the top of each cookie to make them extra pretty.
- Bake cookies in the preheated 350-degree oven. Regular-sized cookies bake for 7-8 minutes. Large cookies bake for 11-13 minutes. Cookies will be lightly browning on the edges and top when they are ready to come out of the oven.
- Let the cookies sit on the baking sheet for 1-2 minutes before moving to a cooling rack.
- Let cool and Enjoy!