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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:
Kathy LaRue says
This is an old recipe from Better Homes and Gardens. Make sure you frost with the Browned Butter Frosting. It makes these cookies extra special.
Frosted Butterscotch Cookies
1 1/2 cups brown sugar, packed
1/2 cup shortening
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 eggs
1 tsp. vanilla
2 1/2 cups flour
8 ounces sour cream
2/3 cups chopped walnuts (optional)
Preheat oven to 375 degrees.
Beat brown sugar and shortening with electric mixer until well mixed. Add baking soda, powder, and salt. Beat until combined. Beat in eggs and vanilla until combined. Add flour and sour cream alternately to beaten mixture, beating until combined after each addition. Stir in the 2/3 cups nuts. Drop by rounded teaspoon on greased cookie sheets. Bake for 10-12 minutes until edges are lightly browned. Cool and spread with Browned Butter Frosting. Top with additional chopped nuts, if desired.
Browned Butter Frosting
1/2 cup butter
3 1/2 cups powdered sugar
5 tsp. boiling water
1 1/2 tsp. vanilla
Heat and stir 1/2 cup butter in a medium saucepan over medium-low heat until golden brown (don’t burn it!) Remove from heat and stir in powdered sugar, boiling water, and vanilla. Beat until frosting is easy to spread. You may have to add a little more boiling water, 1 tsp. at a time, to make frosting more spreadable. Immediately spread on cookies as frosting will set up quickly. Enjoy!
2.
Katy says
These are a yummy treat.
Apricot Crescents
1 Cup cold butter
2 Cups flour
1 egg yolk
1/2 cup sour cream
1/2 cup apricot preserves
1/2 cup flaked coconut
1/4 cup finely chopped pecans
sugar
In a bowl, cut butter into flour until mixture resembles coarse crumbs. Beat egg yolk and sour cream, add to crumb mixture and mix well, cover and chill several hours or overnight. Divide dough into fourths. On a sugared surface, roll each portion into a 10-in. circle. Turn dough over to sugar top side. Combine preserves, coconut and pecans, spread over circles. Cut each circle into 12 wedges and roll into a crescent shape. Sprinkle with sugar. Bake on ungreased baking sheet. Bake at 350 for 15 -17 min until set and very lightly browned.
Michelle Wilkes says
Pumpkin White Chocolate Cookies
2 cups butter, softened
2 cups sugar
1 can (16 oz.) pumpkin
2 eggs
4 cups flour
2 tsp. pumpkin pie spice
1 tsp. baking powder
1/2 tsp. baking soda
1 bag (12 oz.) white chocolate chips
Beat butter and sugar. Add pumpkin & eggs; beat smooth. Add flour, spice, baking powder & soda. beat until just blended. Stir in chips. Bake at 375 on greased cookie sheets about 15 minutes or until set.
Icing: 16 oz. cream cheese
1/4 cup brown sugar
combine and ice cookies while still warm.
Sam says
I’m usually a chocolate fan, but for some reason these cookies are my favorite around Christmas-time. If I don’t put some out of reach, I end up eating them all.
CANDY CANE SNOWBALLS
2 cups butter, softened
1 cup confectioners’ sugar
1 teaspoon vanilla extract
3 ½ cups all-purpose flour
1 cup chopped pecans
8 ounces white candy coating
1/3 to ½ cup crushed peppermint candy
In a large mixing bowl, cream butter & confectioners’ sugar. Stir in vanilla. Gradually add flour. Stir in pecans. Refrigerate for 3-4 hours or until easy to handle. Roll into 1-inch balls. Place 2 inches apart on un-greased baking sheets. Bake at 350 degrees for 18-20 minutes or until lightly browned. Remove to wire racks to cool. In a microwave-safe bowl, melt candy coating; stir until smooth. Dip the tip of each cookie into the candy coating, then into the peppermint candy. Yield: 5 dozen
angie @ shopannies says
I have this one posted at my blog
Mexican Wedding Cakes
1/2 cup powdered sugar
1 cup butter, softened
2 teaspoons vanilla
2 cups all-pupose flour
1 cup finely chopped pecans
1/4 teaspoon saltpowdered sugar
Pre-heat oven to 325 F. In a large bowl combine 1/2 cup powdered sugar, butter and vanilla. Blend well. Stir in flour, nuts and salt until dough holds together. Shape into 1-inch balls. Place inch apart on ungreased cookie sheets. Bake for 15-20 minutes until set but not brown. Immediately remove from cookie sheets. Cool slightly and roll in powdered sugar. Cool completely and reroll in powdered sugar.
I glimpsed throught the list but if anyone has great recipe for snickerdoodles that is what my son is wanting me to make need a recipe for it