There’s something truly magical about the scent of cookies baking during the holidays, isn’t there? For me, pulling a golden pan of these White Chocolate Peppermint Cookies from the oven is pure joy. Each soft, chewy center is loaded with creamy white chocolate chunks and a refreshing crunch of festive peppermint. I love adding this recipe to my collection of christmas cookies recipes, and I think you’ll find it’s the perfect project for some cozy holiday baking.
Honestly, these have become one of my most beloved christmas sweets. They transform simple ingredients into a delightful christmas dessert idea that feels both special and wonderfully comforting. Whether I’m plating them for a party or packing them into tins, they’re always a hit among my favorite holiday treats. They deliver all the joy of classic christmas baking ideas with minimal fuss, making them my go-to comfort food recipe to share with friends and family.
If you adore the classic mint-chocolate combo like I do, think of these as a softer, chewier cousin to a crisp peppermint biscotti. They’re incredibly easy to whip up, and I promise they fill your kitchen with the warm, fragrant spirit of the season.
Nothing beats a great White Chocolate Peppermint Cookies. Whether you're a fan of Christmas Cookie or want to try something from our Appetizer Recipes selection, keep scrolling!
Why You’ll Love This White Chocolate Peppermint Cookies
- Festive Flavor: Creamy white chocolate pairs perfectly with cool peppermint.
- Soft & Chewy: Cornstarch keeps them wonderfully tender for days.
- Beautiful Look: Red and white candy pieces create edible holiday decor.
- Simple to Make: Straightforward dough with no fancy techniques required.
Ingredients & Tools
- 225 g unsalted butter, softened
- 150 g granulated sugar
- 165 g light brown sugar, packed
- 1 large egg + 1 egg yolk, at room temperature
- 2 tsp pure vanilla extract
- 1/2 tsp peppermint extract
- 315 g all-purpose flour
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 170 g white chocolate chips or chunks
- 100 g crushed candy canes or peppermint candies
Tools: Stand mixer or hand mixer, baking sheets, parchment paper, a medium bowl, and a cooling rack.
Notes: Using room temperature ingredients is key here—it helps everything emulsify properly for a cookie that bakes up evenly. And don’t skip the cornstarch; it’s the secret weapon for that dreamy, soft texture.
Nutrition (per serving)
| Calories: | 245 kcal |
| Protein: | 3 g |
| Fat: | 11 g |
| Carbs: | 35 g |
| Fiber: | 0.5 g |
Serves: 24 | Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 1 hour 30 minutes (includes chilling)
Before You Start: Tips & Ingredient Notes
- Don’t skip the chilling time. This dough absolutely needs at least an hour in the fridge. It prevents the cookies from spreading too much and allows the flavors to meld beautifully.
- Use high-quality white chocolate. The flavor of the white chocolate is front and center here, so a good quality bar chopped into chunks will taste far superior to cheap chips.
- Be careful with the peppermint extract. It’s incredibly potent! A little goes a very long way. Measure carefully to avoid an overwhelming, toothpaste-like flavor.
- Crush your candy canes correctly. You want a mix of fine powder and small chunks. Place them in a zip-top bag and use a rolling pin—it’s therapeutic and gives you the perfect texture.
How to Make White Chocolate Peppermint Cookies
Step 1: Start by creaming your softened butter with both the granulated and brown sugars. You’ll want to do this for a good 2-3 minutes on medium-high speed until the mixture is light, pale, and fluffy. This step is crucial for incorporating air, which gives the cookies a lovely lift.
Step 2: Add the whole egg, followed by the extra egg yolk, and then the vanilla and peppermint extracts. Mix on medium until everything is fully combined. The extra yolk adds richness and helps keep the center soft and chewy. You’ll notice the mixture might look a bit curdled at first, but it will come together smoothly.
Step 3: In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. This ensures the leavening agents and salt are evenly distributed throughout the flour, preventing any bitter pockets in your finished cookies.
Step 4: With your mixer on low, gradually add the dry ingredients to the wet ingredients. Mix just until the flour streaks disappear—a few remaining streaks are okay! Overmixing at this stage is the enemy of a tender cookie.
Step 5: Now for the fun part! Switch to a spatula and gently fold in the white chocolate chunks and about three-quarters of your crushed candy canes. Saving some candy for the tops makes the cookies look extra pretty after baking.
Step 6: Cover the bowl and chill the dough for at least one hour, or up to 48 hours. This is non-negotiable for a thick, chewy cookie. The dough will firm up and the flavors will deepen beautifully.
Step 7: When you’re ready to bake, preheat your oven to 175°C (350°F) and line baking sheets with parchment paper. Scoop the dough into 1.5-tablespoon-sized balls. Roll them gently and place them about 2 inches apart on the sheet.
Step 8: Gently press a few of the reserved crushed candy canes onto the top of each dough ball. This ensures they have that festive, speckled look right from the start.
Step 9: Bake for 9-11 minutes. The trick is to pull them out when the edges are just set and lightly golden, but the centers still look soft and slightly underdone. They will continue to cook on the hot baking sheet.
Step 10: Let the cookies cool on the baking sheet for 5 full minutes before transferring them to a wire rack to cool completely. This resting period on the sheet is the final step to achieving the perfect chewy texture.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 1 week.
- Freezer: Freeze dough balls or baked cookies for up to 3 months.
- Reviving: Refresh cookies in a 300°F oven for 3-5 minutes.
Serving Suggestions
Complementary Dishes
- A simple cheese board — The salty, savory notes of a sharp cheddar or creamy brie provide a wonderful contrast to the sweet, minty cookies.
- A warm bowl of chili — There’s nothing better than finishing a hearty, spicy meal with a cool, sweet, and refreshing cookie.
- Vanilla ice cream sandwich — Take two cooled cookies and sandwich a scoop of high-quality vanilla ice cream between them for the ultimate festive dessert.
Drinks
- A cold glass of milk — It’s a classic for a reason. The creaminess of the milk is the perfect partner for the rich, sweet cookie.
- Peppermint hot chocolate — Double down on the cozy minty vibes. The warm chocolate drink complements the white chocolate in the cookies beautifully.
- Strong black coffee — The bitterness of the coffee cuts through the sweetness of the cookie, creating a perfectly balanced bite.
Something Sweet
- Dark chocolate fudge — A small piece of intense, dark fudge offers a sophisticated bitter counterpoint that makes the mint in the cookie pop even more.
- Cinnamon-spiced poached pears — The warm, soft fruit with warm spices feels elegant and light, a lovely follow-up to the rich cookie.
- A small scoop of lemon sorbet — The bright, clean, and tart flavor of lemon is incredibly refreshing and cleanses the palate after the sweet mint.
Top Mistakes to Avoid
- Using melted butter. This will cause your cookies to spread excessively and become greasy and thin. Softened butter that holds a fingerprint is what you’re after.
- Skipping the chill time. I know, I’ve been impatient too. But warm dough spreads rapidly in the oven, resulting in flat, crispy cookies instead of soft, puffy ones.
- Overmeasuring the peppermint extract. It is incredibly strong. Even an extra 1/8 of a teaspoon can push your cookies from delightfully minty to tasting like toothpaste.
- Overbaking. The cookies continue to cook on the hot tray after you take them out of the oven. Pull them out when they still look a little underdone in the middle for the perfect chew.
Expert Tips
- Tip: For a more complex flavor, brown your butter. Let it cool completely before creaming it with the sugars. It adds a wonderful nutty, caramel-like depth that is just incredible with the mint and white chocolate.
- Tip: Use a cookie scoop! Not only does it make the process faster and cleaner, but it ensures all your cookies are the same size, which means they’ll bake evenly and look professional.
- Tip: Roll the edges of your chilled dough balls in the reserved crushed candy canes before baking. This creates a beautiful “sparkled” edge that looks fantastic and adds extra crunch.
- Tip: If you want a super-thick, bakery-style cookie, gently roll the dough ball into a tall cylinder instead of a sphere. This encourages an upward rise rather than outward spread.
FAQs
Can I make the dough ahead of time?
Absolutely! This dough is a great candidate for making ahead. You can keep it covered in the fridge for up to 3 days, and the flavor actually improves. You can also scoop the dough balls onto a tray, freeze them solid, and then transfer them to a freezer bag. Bake straight from frozen, just adding 1-2 minutes to the baking time.
My cookies came out flat. What happened?
This is almost always due to the butter being too warm. Either it was melted or too soft to begin with, or the dough didn’t chill for long enough. The oven temperature could also be off—it’s worth checking with an oven thermometer. Next time, ensure your butter is just softened and don’t rush the chilling step.
Can I use peppermint essential oil instead of extract?
I would strongly advise against it. Culinary-grade peppermint extract is specifically formulated to be safe for consumption and has a consistent flavor profile. Essential oils are highly concentrated and not all are food-grade, which can be a safety issue. Stick with a trusted brand of extract for the best and safest results.
Why is my white chocolate seizing or turning gritty?
If you’re using a bar of white chocolate and chopping it yourself, this can happen if even a tiny drop of water gets into the melted chocolate. When folding chunks into the dough, it shouldn’t be an issue. The grittiness usually comes from the sugar in the chocolate not being fully dissolved, which is a sign of lower-quality chocolate.
How do I store these cookies to keep them soft?
The best way to keep them soft is in an airtight container at room temperature. Placing a single slice of bread in the container works wonders—the cookies will draw moisture from the bread, staying soft for days, while the bread goes hard. It’s a fantastic little kitchen trick!
White Chocolate Peppermint Cookies: Easy Christmas Cookies
Whip up these easy Christmas cookies for a festive treat! White Chocolate Peppermint Cookies are soft, chewy, and packed with holiday flavor—perfect for your holiday baking list.
Ingredients
For the Ingredients
-
225 g unsalted butter (softened)
-
150 g granulated sugar
-
165 g light brown sugar (packed)
-
1 large egg (at room temperature)
-
1 egg yolk (at room temperature)
-
2 tsp pure vanilla extract
-
0.5 tsp peppermint extract
-
315 g all-purpose flour
-
1 tsp cornstarch
-
1 tsp baking soda
-
0.5 tsp baking powder
-
0.5 tsp salt
-
170 g white chocolate chips or chunks
-
100 g crushed candy canes or peppermint candies
Instructions
-
Start by creaming your softened butter with both the granulated and brown sugars. You’ll want to do this for a good 2-3 minutes on medium-high speed until the mixture is light, pale, and fluffy. This step is crucial for incorporating air, which gives the cookies a lovely lift.01
-
Add the whole egg, followed by the extra egg yolk, and then the vanilla and peppermint extracts. Mix on medium until everything is fully combined. The extra yolk adds richness and helps keep the center soft and chewy. You’ll notice the mixture might look a bit curdled at first, but it will come together smoothly.02
-
In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. This ensures the leavening agents and salt are evenly distributed throughout the flour, preventing any bitter pockets in your finished cookies.03
-
With your mixer on low, gradually add the dry ingredients to the wet ingredients. Mix just until the flour streaks disappear—a few remaining streaks are okay! Overmixing at this stage is the enemy of a tender cookie.04
-
Now for the fun part! Switch to a spatula and gently fold in the white chocolate chunks and about three-quarters of your crushed candy canes. Saving some candy for the tops makes the cookies look extra pretty after baking.05
-
Cover the bowl and chill the dough for at least one hour, or up to 48 hours. This is non-negotiable for a thick, chewy cookie. The dough will firm up and the flavors will deepen beautifully.06
-
When you're ready to bake, preheat your oven to 175°C (350°F) and line baking sheets with parchment paper. Scoop the dough into 1.5-tablespoon-sized balls. Roll them gently and place them about 2 inches apart on the sheet.07
-
Gently press a few of the reserved crushed candy canes onto the top of each dough ball. This ensures they have that festive, speckled look right from the start.08
-
Bake for 9-11 minutes. The trick is to pull them out when the edges are just set and lightly golden, but the centers still look soft and slightly underdone. They will continue to cook on the hot baking sheet.09
-
Let the cookies cool on the baking sheet for 5 full minutes before transferring them to a wire rack to cool completely. This resting period on the sheet is the final step to achieving the perfect chewy texture.10
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