This post may contain affiliate links. Please see disclosure policy here.
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.
Favorite Christmas Cookies
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 You’ll Need
- White Chocolate Chips. If I can find them, I love to use Andes Peppermint Crunch Baking Chips for this recipe but they can be hard to find. These cookies would also be delicious with semi sweet chocolate chips.
- Peppermint Extract. This is not the same as mint extract, you want peppermint! You want peppermint extract for the best peppermint flavor.
- Peppermint Candies. I use either crushed up candy canes or those those round hard peppermint candy if you like.
- Flour. All purpose flour
- Baking Powder
- Butter. Softened
- Egg
- Salt
- Vanilla Extract
- Pink or Red Food Coloring. Optional
How To Make Peppermint Cookies
- Preheat oven to 375 degrees
- Grease cookie sheet or line it with parchment paper.
- 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.
- In a bowl, cream together sugar, butter, egg, salt and food coloring. Add in vanilla and half teaspoon peppermint extract. I use a stand mixer.
- Stir in baking powder, all purpose flour, and salt.
- Add white chocolate chips. There is no need to chill the dough.
- Scoop dough into ball, dip ball in crushed candy canes.
- For a flatter peppermint cookies, press down to flatten the cookie dough slightly.
- Bake at 375 degrees for 10 minutes.
- Allow peppermint cookies to cool slightly on the baking sheet and then remove to a wire rack.
Peppermint Cookie Tips
- Because the crushed peppermint melts onto the baking sheet, using parchment paper or a silicone mat definitely makes cleanup easier.
- Â I discovered that the cookies turn out much better if only the top half is dipped into the peppermint candy. Â 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 brown sugar pieces to make the peppermint cookies look nicer or just eat them the way they are!
Frequently Asked Questions
Do I have to use food coloring?
Food coloring is not required, your peppermint cookie will just not be as pink but it will taste just as good!
Can I freeze these 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
White chocolate and peppermint is one of my favorite flavor combinations. Check out some other recipes that use this flavor combo:
- White Chocolate Peppermint Toffee
- Peppermint Oatmeal Cookies
- Peppermint Melting Moments
- White Chocolate Peppermint Pretzels
- Chocolate Candy Cane Cookies
Peppermint Cookies
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:
Originally posted December 2, 2015
Joan Callaway says
These are a bit of work since they are so small, but they are melt-in-your-mouth delicious and a nice addition to a cookie basket gift.
Cream Wafers
Mix thoroughly:
1 cup soft butter
1/3 cup heavy cream
2 cup sifted flour
Chill one hour. Roll to 1/8″ thickness. Cut with center of donut cutter. Transfer to wax paper covered with granulated sugar, tossing to coat both sides.
Place on ungreased cooky sheet. Prick with a fork. Bake until puffy, but not brown. 375 degrees for 7-9 minutes.
Put wafers together with the following icing:
1/4 cup butter, room temperature
3/4 cup. sifted confectioner’s sugar
1 egg yolk
Shawna says
Orange Nut Balls
1 C finely chopped pecans
1 12 oz pkg vanilla wafers
1/2 C butter, melted
1 16 oz pkg powdered sugar
1 6 oz can frozen orange juice concentrate, thawed
1 14 oz pkg sweetened flaked coconut
Place pecans in a single layer in a shallow pan.
Bake at 350 for 7 – 8 minutes or until lightly toasted, stirring occasionally.
Pulse vanilla wafers in a food processor 6 – 8 times or until wafers resemble fine crumbs.
Stir together pecans, vanilla wafers crumbs, and next 3 ingredients. Shape into 1 inch balls; roll in coconut, and place on a baking sheet. Cover and chill 1 hour or until firm. Store in refrigerator up to 3 weeks.
Jaz says
I made these at the first cookie exchange I ever participated in, when I was around 11 or 12. It was one of the cookie exchanges where you all bake them there, instead of bringing them already made. I went with my mother, of course, but she made different cookies. What chaos! But what fun! And these are incredibly rich and delicious.
Coconut Bars
1 cup of butter, melted
1 cup of sugar
3 cups white flour
4 eggs
1 cup brown sugar
1 cup sugar
2 teaspoons baking powder
2 tablespoons flour
2 teaspoons vanilla
1/2 teaspoon salt
12 oz. shredded coconut
Preheat oven to 300°. Cream together the butter, 1 c sugar, and 3 c flour. Press into a 9×13 pan to form a crust. Bake for 10 minutes.
With a mixer, beat the eggs, brown sugar, 1 c sugar, baking powder, 2 tbsp flour, vanilla and salt. Stir in coconut (do not beat). Pour over the baked crust and bake for 40 minutes or until the center is firm. Cut while warm.
Michelle Wilkes says
Orange Iced Cranberry Cookies
3/4 c. sugar
1/2 c. brown sugar
1/2 c. softened butter or margarine
1/2 c. sour cream
1 t. vanilla
2 eggs
2 1/4 c. flour
1/2 t. baking soda
1/2 t. baking powder
1 c. chopped fresh cranberries
1/2 c. chopped walnuts (I use pecans)
in a large mixing bowl combine sugar, brown sugar, butter, sour cream, vanilla, and eggs; blend well. Add flour, baking soda, and baking powder. Gently stir in the cranberries and nuts. Do not overmix. Drop by teaspoonful 2″ apart onto lightly greased cookie sheets. Bake at 350 for 11-13 minutes or until golden brown. Let cool, then frost with icing.
Icing:
2 c. powdered sugar
2 T. melted butter
1 t. grated orange peel zest
2 to 3 T. orange juice
In a small mixing bowl blend icing ingredients and spread over cooled cookies.
sara says
Oh what a fun idea! All of these recipes look so great. Since I just wrote out a huge ‘ol post about a new cookie, I’ll post that! Well actually it’s icing, but it goes with a cookie, so that counts, right? lol I’m in love with their cute-ness!
http://www.ourbestbites.com/2008/12/tutorial-glace-icing-and-cookie.html