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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:
Dawn says
This one is requested every year and pretty easy. They look different because they are cut into strips. I usually sprinkle green or red sugar over the glaze.
Old Fashioned Ginger Strips
3/4 cup softened butter
1 cup sugar
1 egg
1/4 cup molasses
2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp cloves
2 1/2 cup flour
Glaze
3/4 cup powdered sugar
1 T softened butter
1 T milk, or a bit more
1/2 tsp vanilla
Heat oven to 350. Grease cookie sheets. In large bowl, combine butter, sugar, egg, and molasses. Mix thoroughly. Blend in remaining ingredients. Divide dough into 6 portions. Shape each part into a 12 inch roll on cookie sheet. Flatten slightly. Brush tops with water, sprinkle lightly with sugar.
Bake at 350 for 12-15 minutes or until golden brown. (I Baked around 12 minutes, they looked slightly undercooked)
Cool 5 minutes. Cut diagonally into 1 inch strips. Do not separate. Cool completely.
In small bowl, combine glaze ingredients until smooth. If needed add a bit more milk to make a glaze like consistency. Drizzle over bars Allow glaze to set, & then separate into bars. Freezes great!
Tamara says
PINEAPPLE COOKIES FROM GRANDMA JANE. . . . .Grandma was one of the best cooks I know. These were always a favorite at Christmas time and any other time of the year.
1 1/2 cups sugar
1 cup shortening (may use half butter)
1/2 cup shredded pineapple
2 eggs
4 T. pineapple juice
1 t. soda
1 t. lemon extract
3 cups flour
Cream sugar and shortening. Add eggs, beaten one at a time. Add pineapple juice. Alternate with flour which has been sifted with soda. Add flavoring and pineapple and nuts to mixture. Place a piece of pineapple and a nut on top of each cookie. Bake at 350 for 10-12 minutes.
Heather says
This is a delicious recipe I received from a friend a couple years ago.
Orange Cookies
1 1/2 cups sugar
1 cup shortening
2 eggs
1/2 teaspoon salt
1/2 cup orange juice
zest of 1 orange
1 cup sour cream
3 3/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
Cream together sugar, shortening, eggs, orange juice, orange zest, and sour cream. In another bowl, mix together salt, flour, baking soda, and baking powder. Add dry ingredients to wet. Mix well. Chill dough for 2 hours. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 375 degrees for 10-15 minutes. Cool on wire rack.
Frosting
Mix 2 cups powdered sugar with rind and juice of one orange and 3 tablespoons melted butter. Spread on cooled cookies. You may want to start with 1/2 the juice from on orange and test the consistency of the frosting. Sometimes juice from a whole orange makes the frosting a little runny.
Yield: 5 dozen
Laurie says
My daughter Jessica made these last Christmas and they were delicious! It was one of the variety of cookies we share with our neighbors each year. The recipe is originally from “Cooking Light” December, 2000
Lemon Drop Cookies
Ingredients
1/2 cup granulated sugar
7 tablespoons butter or stick margarine, softened
2 teaspoons grated lemon rind
1/3 cup honey
1/2 teaspoon lemon extract
1 large egg
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup plain fat-free yogurt
Icing:
1 cup powdered sugar
2 tablespoons fresh lemon juice
2 teaspoons grated lemon rind
Preheat oven to 350°.
Beat first 3 ingredients with a mixer at medium speed until light and fluffy. Add honey, extract, and egg; beat until well-blended.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk.
Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture.
Drop by level tablespoons 2 inches apart onto
baking sheets coated with cooking spray.
Bake at 350° for 12 minutes or until lightly browned.
Icing:
Combine powdered sugar and juice in a small bowl; stir with a whisk.
Brush powdered sugar mixture evenly over hot cookies. Sprinkle evenly with 2 teaspoons rind. Remove cookies from pan; cool on wire racks.
Yield: 32 cookies
Amber says
These are so simple it should be cheating but they are so great and easy to whip up.
Andes Mint Cookies
1 devils food cake mix
2 eggs
1/2 c. oil
1 c. chocolate chips
1 package of Andes Mints
Mix first 4 ingredients into dough. Drop Meduim size ball onto baking tray. Bake at 350 for 7-8 minutes.
Immediately after removing from oven place an unwrapped Andes mint on the cooling cookie. After mint has melted swirl lightly with a knife.
These present well and are always a crowd favorite!