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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.
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
Leigh Anne says
Joan Callaway »
I have this recipe too and it is a favorite at our house too, especially with the college boys and their buddies. I recently discovered that Kraft makes Caramel Bits now – they are like caramel chips. No unwrapping of caramels – it’s great!!!
Kandice says
Peanut butter acorns (yes, sounds more like Thanksgiving, but it is so fevstive looking, I use it year round…. and takes great, esp. if you are a PB and choc. lover)
peanut butter cookie:
• 1 cup granulated sugar
• 1 cup firmly packed brown sugar
• 1 cup Peanut Butter
• 1/2 cup Butter Shortening ( or veg. shorteneing)
• 2 large eggs
• 1 1/2 cups All Purpose Flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
1 tbs. vanilla
For topping:
apprx. 1 c. choc chips
1c. chopped to ground up nuts ( I use peanuts for this one)
Creamy together Peanut butter and shortening. Add sugar and mix. Add egg and vanilla mix just until blended. Combine flour, baking soda and salt in seperate bowl ( I use the glass measuring cup for this. slowly add to mixture until blended… so not over mix or they will toughen up.
Spoon out about 1 tbs. or a little more for bigger cookies.
cook for apprx. 8 min. at 350 degrees, take out just as they start to turn golden… tops will have that cracked look on top.
Set on cookie rack to cool. When all cookies have cooled you can start to make your choclate mixture.
I use milk chocolate chips… about 1/2c cup at a time:
add to glass bowl and microwaves for apprx. 5 seconds, taking out and stirring and heat up again, until chocolate has melted. These can over cook too quickly, so this must be a stand by and watch moment.
dip half or just the top portion of the cookie into the melted chocolate. Lay on parchment paper or foil. Sprinkle chopped nuts ( I use peanuts almost ground up) over the chocolate. Let dry and enjoy!
April (Young) Thorpe says
So hard to choose, but I think these are my absolute favorite.
CHOCOLATE MARSHMALLOW COOKIES
1 3/4 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 c. cocoa
1/2 c. shortening
1 c. sugar
1 egg
1 tsp. vanilla
1/2 c. milk
18 marshmallows, cut in half
Cream shortening, sugar and egg. Add wet and dry ingredients alternately. Drop from teaspoon onto cookie sheet. Bake 6 minutes at 350 degrees. Remove from oven, press 1/2 marshmallow cut side down on each cookie. Bake an additional 2 minutes. Frost with Chocolate Frosting when cooled. Can be frozen.
CHOCOLATE FROSTING:
6 tbsp. butter
1 tsp. vanilla
4 1/2 tbsp. milk
3 c. powdered sugar
3 tbsp. cocoa
Melt butter. Add cocoa and milk. Bring to a boil, stirring constantly. Remove from heat. Add remaining ingredients; beat well.
I was Logan’s MDT and YA adviser at BYU, by the way. Small world.
Joan Callaway says
I laughed when I read the previous Caramel Chocolate Bar recipe. I have a similar one – sinfully delicious, but I wrote on my notes that you needed help with the unwrapping of the caramels as that was the toughest part of the recipe. My reads, however, as follows:
1 – 14 oz. package Kraft caramels
3/4 c. Eagle brand condensed milk
1 pkt. German Sweet chocolate cake mix
1/3 cup evaporated milk
3/4 c. melted butter
1 c. nuts
6 oz. package chocolate chips
Melt caramels in condensed milk in a double boiler. In a large bowl add 1 package cake mix, evaporated milk, melted butter, and chopped nuts.
Butter bottom and sides of 9×13″ pan. Spread one half of cake mix batter on bottom and bake for 6 minutes at 350 degrees. Spread chocolate chips over it and then caramel mixture. Spread rest of cake mix over top. Bake 15 – 18 minutes more.
Donna D. says
Caramel Choc Bars
1/3 cup evap milk
3/4 cup melted Butter
Mix with a pkg german Chocolate cake mix
Put 1/2 mix in bottom of 9×13 cake pan
bake 6 minutes @ 350 oven
50 Kraft Caramels melted in 1/3 cup evap milk over double boiler, spread over first mixture. Add 1 cup Choc-Chips & 1 Cup nuts.
Sprinkle evenly over top put remaining 1st mixture over top of caramel & nuts & bake 15 minutes more.