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Filled with white chocolate chips and chunks of candy cane these Peppermint Cookies are pretty and delicious. A soft chewy cookie that is full of peppermint goodness.
Why You’ll Love This Recipe
December is here and believe it or not there are only 23 more days until Christmas. One of my favorite parts of Christmas is peppermint. It is definitely my flavor of the season. I love peppermint anything and everything and these peppermint cookies are at the top of the list..
They are a soft, chewy cookie with white chocolate chips and little chunks of peppermint candy cane which make them even more chewy. They make the perfect cookie for your Christmas cookie exchange too.
Ingredients Needed
- White Chocolate Chips
- Peppermint Extract
- Vanilla Extract
- Peppermint Candies, or candy canes
- All- Purpose Flour
- Baking Powder
- Butter
- Egg
- Salt
- Pink or Red Food Coloring, optional
How To Make Peppermint Cookies
- Place peppermint candies or candy canes into a zippered plastic bag and roll over them with a rolling pin or press down on them with a cast iron pan to crush them.
- Cream sugar, butter, egg, salt and food coloring in a bowl.
- Add in vanilla extract and peppermint extract and stir.
- Stir in baking powder, all purpose flour, and salt.
- Fold in white chocolate chips.
- Scoop dough into ball, dip ball in crushed candy canes.
- Place on parchment lined cookie sheet.
- Press down gently to flatten the cookie dough slightly.
- Bake at 375 degrees F for 10 minutes.
- Allow peppermint cookies to cool slightly on the baking sheet and then remove to a wire rack.
Tips from leigh Anne
- I love to use Andes Peppermint Crunch Baking Chips for this recipe, but they can be hard to find. If you can get ahold of some, they are a great substitution.
- Because the crushed peppermint melts onto the baking sheet, using parchment paper or a silicone mat definitely makes cleanup easier.
- I discovered that the cookies turn out much better if only the top half is dipped into the peppermint candy. If the whole ball is covered in peppermint, the candy cane melts over the cookie sheet and makes a mess! Then they don’t look so pretty.
- If some of the candy cane pieces do melt onto the cookie sheet, after they cool you can break off the pieces to make the peppermint cookies look nicer or just eat them the way they are!
Frequently Asked Questions
Can I freeze peppermint cookies?
These peppermint cookies freeze great. You can find all my tips and tricks for freezing baked cookies here. If you prefer to freeze the cookie dough follow these directions. Be sure and use an airtight container.
Can I add nuts?
If you are a nut fan, add in some chopped pecans, macadamia or walnuts. Use about 1/2 cup
Check out more of my favorite white chocolate peppermint recipes:
- White Chocolate Peppermint Toffee
- Peppermint Oatmeal Cookies
- Peppermint Melting Moments
- Peppermint Pretzel Bites
- Chocolate Candy Cane Cookies
Peppermint Cookie Recipe
Ingredients
- 1/2 cup butter
- 1 cup sugar
- 1 egg
- 1/2 tsp salt
- 1/2 tsp vanilla
- 1/2 tsp peppermint extract
- pink or red food coloring
- 1 1/2 tsp baking powder
- 1 3/4 cups flour
- 1 cup mint chocolate chips
- 6 candy canes crushed
Instructions
- Preheat oven to 375 degrees
- Grease cookie sheet
- Cream together sugar, butter, egg, salt and food coloring.
- Stir in baking powder, flour and vanilla.
- Add chocolate chips.
- Roll dough into ball, dip in crushed candy canes.
- Bake 10 minutes.
Tips & Notes:
Recommended Products
Nutrition Facts:
Fran says
Sorry, I meant to give you the frosting recipe I used.
1/4 cup butter
1/2 tsp. vanilla
2 cups powdered sugar
2 Tbsp. cocoa
2 Tbsp. milk
Fran says
I just wanted to tell you that I just made the Chocolate Butter Cookies that is in comment #48. They are sooooo good. I didn’t put in the almond flavor( I just don’t care for it) I chilled the dough all in one bowl, dipped them with my small cookie baller, and flattened them to 1/4″ thick with a glass dipped in sugar. When cooled, I frosted them with a mild chocolate frosting. I put the icing in a cake decorating bag with a big ribbed tip. I started at the edge and went in circles to the center. (like a snail) They look and taste like the Koko Swirls I get at Blondies Cookies.
Just wanted to let you know they are worth making, I have already ate four. Oops.
Donna V. says
My mom, sisters, and I have been baking this cookie for a few years now and we really love it. We dress them up with white chocolate and nuts.
Chocolate Butter Cookies
3/4 cup butter, softened
3/4 cup sugar
1 egg
1/2 tsp. almond extract
1 2/3 cups flour
1/3 cup unsweetened cocoa powder
In a large mixing bowl, combine butter and sugar. Beat at medium speed until creamy (1-2 minutes). Add egg and almond extract; continue beating until well mixed. Reduce speed to low; gradually beat in flour and cocoa, scraping bowl often until well mixed. Shape dough with cookie press or divide dough into thirds. Wrap each third in waxed paper. Refrigerate until firm (1-2 hours). Work with 1/3 of dough at a time and form into desired shapes (balls, logs, etc; we usually do small logs). Place 1″ appart on parchment lined baking sheets. Bake at 375 degree for 7-9 minutes or until set. Surface may crack slightly. Cool on wire racks. Decorate as desired.
We melt white chocolate and dip the ends in the chocolate and then in chopped nuts. You can also drizzle the white chocolate on top.
Kelly says
I just finished my first round of Christmas baking on Saturday! Here ya go!
http://kellycooksandotheramazingfeats.blogspot.com/2008/12/christmas-cookies-spritz-cookies.html
http://kellycooksandotheramazingfeats.blogspot.com/2008/12/christmas-cookies-italian-cookies.html
http://kellycooksandotheramazingfeats.blogspot.com/2008/12/christmas-cookies-russian-tea-cakes.html
Melissa says
I saw that someone’s favorite cookie was Andes Mint cookies – mine too! My recipe is a little different.
ANDES MINT COOKIES
Cream:
3/4 c. margarine
1 1/2 c. brown sugar
Melt on low:
2 t. water
2 cups chocolate chips
Mix creamed ingredients with melted ingredients.
Add:
2 eggs
2 1/2 c. flour
1 1/2 t. baking soda
1/2 t. salt
Bake at 350 for 10 minutes. Place 1/2 an Andes mint on each cookie immediately after taking cookies out from the oven. Let the mint melt and then spread it around the top of the cookie with the back of a spoon.