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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.
- 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 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
No Christmas cookie basket would be complete without some
Snowy Nutballs
Mix together: 1/2 pound butter
4 tsp.granulated sugar
2 cup sifted flour
2 cups finely chopped nuts
vanilla
Form in small balls and place on ungreased cookie sheet. Bake 30 minuts at 320 degrees. Roll in powdered sugar while still hot. Carefully place on rack to cool.
Briahna says
Here’s one of our family favorites:
Sugar Nut Sticks
Ingredients
Dough:
2 c. flour
1 T sugar
3/4 c. butter
1/4 c. milk
1 egg
Filling:
1/2 c. sugar
1 tsp almond extract
1/4 c. butter
1/4 c. raisins (golden)
1/4 c. chopped almonds
Glaze:
1/2 c. powdered sugar
1 T water
almond ext.
Instructions
Mix flour and 1 T sugar. Cut in 3/4 c. butter until particles are size of small peas. Stir in milk and egg until dough forms a ball and cleans side of bowl. Divide in half, roll into rectangle and place on baking sheet. Heat oven to 350. Mix 1/2 c. sugar, 1/4 c. butter, 1/4 cup raisins, 1/4 cup nuts and 1 tsp. extract. Spread 1/2 of the mixture over each rectangle. Bring edges of each rectangle together to seal and bake 30 minutes. Cool and glaze. GLAZE: Mix 1/2 c. powdered sugar with 1 T. water until smooth–add a small amount of almond extract for flavoring.
Ashley BB says
All of these cookies sound sooooo yummy!!!
Mocha Truffle Cookies
1/2 c. butter
1/2 c. chocolate chips
3/4 c. sugar
3/4 c. brown sugar
1/3 c. cocoa powder
2 tsp. vanilla extract
2 c. flour
1/2 tsp baking powder
2 eggs
1 c. mini choc chips
1 Tbsp. instant coffee granules
In a saucepan, melt butter and 1/2 c. choc chips over low heat, or in microwave. Remove from heat and stir in the coffee granules; cool 5 min. Stir in the sugars, egg, and vanilla. In a mixing bowl combine flour, cocoa, and baking powder. Mix well with the coffee mixture. Stir in the 1 c. mini Chocolate chips. Drop dough by rounded tablespoonfuls onto a lightly greased cookie sheet. Bake in a 350 oven 10 minutes. Let cool 1 min before removing from cookie sheet. Makes 4 1/2 dozen.
Ellen says
Striped Cookies
These are so fun to make and are Christmas beautiful. They are the number two “Holiday” cookie recipe that everyone asks me for. The only reason they are number two is because they all want number one too. I will post that as well.
These may be made in different flavors and colors and look wonderful tied in bundles or packed into boxes. We love to eat them with ice cream or light desserts.
Makes 25
1 ounce white chocolate, melted
Red and Green food coloring (I sometimes use blue for Hanukkah, we celebrate both holidays in our family and this year I used orange and made them for Halloween too)
2 egg whites
1/3 cup sugar
½ cup all-purpose flour
4 tablespoons unsalted butter, melted
Preheat the over to 375. Line two baking sheets with parchment (or you can use a silt pad if you have one). Divide the melted chocolate in half and add a little food coloring to each half. Fill two icing bags (sandwich bags work if you don’t have an icing bag) and snip a small hole.
Place egg whites in a bowl and beat until stiff. Add sugar gradually to make a thick meringue. Add the flour and melted buter and beat until smooth.
Drop four separate teaspoonfuls of mixture onto the prepared sheets and spread into thin circles. Pipe lines or zigzags of alternate green and then red chocolate over each round.
Bake one sheet at a time for 3 – 4 minutes, until pale golden in color. Loosen the rounds with a metal spatula and return to the over for a few seconds to soften. Have several lightly oiled wooden spoon handles at hand. Take one round cookie out of the oven at a time and quickly and carefully roll it around a spoon handle and leave for a few seconds to set. Repeat and place second sheet of cookies in the oven. When the cookies are set, slip them off the spoon handle onto a wire rack. Repeat until you use all the mixture.
If at anytime, the cookies become to hard to shape, just return them to the oven for a few seconds to soften. When the cookies are cold, tie them together with a pretty ribbon and pack into boxes, tins or my favorite….glass jars.
Kristi says
The cookie that I get the most “can I have that recipe?” comments is for Raspberry Almond Cookies. We have varied the filling and the extract flavors and always get a request for the recipe.
Raspberry Almond Cookies
2/3 Cup sugar
1 cup butter, softened
1/2 teaspoon almond extract
2 cups flour
1/2 cup raspberry jam
Glaze:
1 cup powdered sugar
1 1/2 teaspoons almond extract
2-3 teaspoons water
Preheat over to 350°.
Beat sugar, butter and almond extract at medium speed until creamy. Reduce speed to low, add flour and beat until well mixed. Shape into 1” balls. Make an indent with thumb and spoon approximately ½ teaspoon jam into indentation.
Bake 14 – 18 minutes or until edges are lightly browned. Cool for 10 minutes then drizzle with glaze.