A soft, chewy cookie base studded with white chocolate chips and crushed candy canes makes these White Chocolate Peppermint Cookies a festive favorite. Perfect for a holiday cookie exchange, they’re adorable and delicious. If you prefer a darker cookie, try a regular chocolate peppermint version instead.
I’m not usually a white chocolate person—I’ll skip a white chocolate bar or a bag of chips—but pair white chocolate with peppermint and I’m all in. Peppermint and white chocolate together capture that classic holiday flavor that I love.
One of my kids once had a teacher who made homemade white chocolate peppermint bark every Christmas and gifted it to helpers. I loved it so much she shared the recipe with me. It’s simple and delicious—just the kind of easy holiday treat everyone should have in their repertoire.
These cookies taste like that peppermint bark transformed into a buttery, chewy cookie. They’re easy to make and wonderfully festive—perfect for gifting or enjoying with a cup of hot cocoa.
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Step-by-step pictures for how to make White Chocolate Peppermint Cookies
Frequently Asked Questions about how to make White Chocolate Peppermint Cookies
Frequently Asked Questions about how to make White Chocolate Peppermint CookiesHow many candy canes do I need to make these cookies?
Use about 1/2 cup crushed candy cane pieces, plus extra for garnish. That usually equals around 20 mini candy canes or eight regular-sized candy canes. Adjust the amount to suit your taste.
Do I have to add peppermint extract?
No. The crushed candy canes provide plenty of peppermint flavor, so the extract is optional. If you choose to add extract, use a peppermint-specific extract for the best flavor.
Can I use peppermints instead of candy canes?
Yes. Whole peppermints work as a substitute, though they can be a little harder to crush. They’ll still give a great peppermint flavor if candy canes aren’t available.
Can I make this recipe into bar cookies instead?
Yes. Spread the dough in a 9×13 pan and bake at 350°F for 20–25 minutes, or until the edges are lightly browned and the center is set.
What type of white chocolate chips are best for cookies?
What type of white chocolate chips are best for cookies?High-quality chips or chopped white chocolate bars work best. Popular options include Ghirardelli or Toll House, or simply chop white chocolate bars for larger chunks and a richer flavor.
Do I need to refrigerate the cookie dough before baking?
No. This dough does not require refrigeration and can be portioned and baked right away.
If I make these cookies double the size, how long will I need to bake them?
Regular cookies bake 7–8 minutes. If doubling the size, bake for 11–13 minutes. Look for lightly browned edges and a set top as indicators they are done.
Baker’s Tools
Baker’s Tools- Parchment paper or Silpat baking mat
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups
- Cooling rack
More Festive Recipes with White Chocolate
- 1 cup butter, softened
- 1 cup granulated sugar
- 1/4 cup light brown sugar, lightly packed
- 2 eggs
- 1 tsp vanilla
- 1/4 tsp peppermint extract (optional)
- 2 1/2 cups + 2 tbsp all-purpose flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt (if using unsalted butter, add 1 tsp salt)
- 1 1/2 cups white chocolate chips
- 1/2 cup crushed peppermint candy canes, plus more for garnish
- Preheat the oven to 350°F and line two large baking sheets with parchment paper or a Silpat mat. Set aside.
- In a stand mixer or a large bowl with a hand mixer, cream together the butter and sugars for about 1 minute.
- Add the eggs, vanilla, and peppermint extract if using. Mix until fully incorporated, about 20–30 seconds.
- Whisk together the flour, baking soda, baking powder, and salt in a separate bowl. Gradually add to the creamed mixture and mix until a dough forms.
- Fold in the white chocolate chips and crushed candy cane pieces until just combined.
- Scoop dough onto prepared baking sheets. For regular-sized cookies, place 12 per sheet; for larger cookies, place 8. Press a few extra candy cane pieces or chips on top for a pretty finish.
- Bake at 350°F: regular cookies for 7–8 minutes, larger cookies for 11–13 minutes, until edges are lightly browned and tops are set.
- Let cookies rest on the baking sheet for 1–2 minutes, then transfer to a cooling rack.
- Allow to cool and enjoy.
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