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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
Tanya Moyer says
These are a big hit at our house, any time of the year, because they are so quick and easy to make, yet so yummy!
Cake Mix Cookies
1 pkg. cake mix**
5 oz. Cool Whip
1 egg
Powdered sugar
Mix together the cake mix, Cool Whip, and egg. Drop by teaspoonfuls into powdered sugar. Place on greased cookie sheet. Bake at 350 for 8 to 10 minutes. Makes 4 dozen.
**You can use any flavor cake mix. We’ve used chocolate and lemon to great success! My kids love these because they are so easy to whip up!
Creative Triplet Mom says
I got this recipe from my aunt. Every Christmas time I look forward to eating these. They are so yummy. You can also make these with graham crackers too.
Toffee Squares
1 sleeve unsalted saltines
1 cup sugar
2 sticks butter
12 oz chocolate chips
crushed walnuts
Heat oven 350. Line cookie sheets completely with foil (wrap over sides). Lay out saltines in single layer,
meanwhile melt butter and sugar. Pour over saltines. Bake 8-10 mins until golden color. Remove from oven. Spread chips, sprinkle with nuts and freeze 1/2
hour or more if needed. Peel off foil and break into pieces.
Ellen says
RUGELACH
This is a traditional Jewish recipe from my favorite baker, Maida Heatter. If you are a TURE cookie lover, check out her books (your library will probably have all of them and it’s such a great way to check out recipes before you buy a book). Anyway…..this was her grandmothers recipe. It freezes perfectly. Plan ahead….the dough must refridgerate overnight.
The pastry: 1/2 pound unsalted butter at room temperature 1/2 pound cream cheese at room temperature 1/2 teaspoon salt, optional 2 cups sifted all-purpose flour.
The filling: 1/2 cup, plus 2 tablespoons, granulated sugar 3 teaspoons cinnamon 3 tablespoons melted butter 3/4 cup currants or raisins 1 1/4 cups walnuts, finely chopped,
The glaze: 1 egg yolk 1 teaspoon water.
1. Prepare the pastry the night before you are ready to cook.
2. To make the pastry, put the butter, cream cheese and salt into the large bowl of an electric mixer. Beat on medium, then high speed, until the mixture is creamy and smooth. Then beat on low speed while gradually adding the flour. If the dough starts to overly coat the beaters, scrape the dough off the beaters and continue adding flour, stirring it in with the hands until thoroughly and evenly blended. The dough will be extremely sticky.
3. Scrape the dough off the hands and fingers. Rinse, wash and dry the hands. Turn the dough out onto a well-floured board. Flour the hands and gather the dough into a short sausage shape. Cut this into three pieces of equal size. Flatten each piece slightly and wrap each piece in clear plastic wrap. Refrigerate overnight.
4. When ready to cook, preheat the oven to 350 degrees. Line two cookie sheets with aluminum foil and set aside.
5. Combine the sugar and cinnamon for the filling and set aside.
6. Place one ball of dough on a floured pastry cloth. Hammer the dough firmly to soften it slightly. Do not let it become warm. Quickly roll out the dough, turning it occasionally, with a floured rolling pin into a circle about 12 inches in diameter. Don’t worry about a slighly uneven edge.
7. Using a pastry brush, brush the dough with a tablespoon of the melted butter. Sprinkle the dough all over with one-third of the cinnamon-sugar mixture. Sprinkle with one-third of the currants or raisins and one-third of the walnuts. Roll the rolling pin lightly over the top to press the filling slightly into the dough.
8. Using a long, sharp knife, cut the circle into 12 pie-shaped wedges. Roll each wedge jellyroll fashion, rolling from the outside toward the point. Do not be dismayed if some of the filling falls out. Place each roll, point side down, about one inch apart on one foil-covered cookie sheet. Repeat with a second ball of dough and then a third, filling and rolling each as indicated.
9. For the glaze, beat the egg yolk with the water. Brush the top of each walnut horn lightly and evenly with the mixture.
10. Place each sheet on a rack in the oven and bake for 30 minutes. Preferably at mid-point during the baking, you should reverse the sheets top to bottom and front to back, to insure even browning. When the horns are cooked, remove them with a metal spatula and transfer them to racks to cool.
Yield: About 36 cookies.
Another promise Leigh Anne…..You won’t be able to eat just one. These are sooooo……good!!!!!! Also, I sometime make these filled with just chocolate chips, another favorite. ENJOY!!!!!!!
leah belle says
Angel Kisses
Ingredients needed:
4 egg whites at room temperature
1 c. sugar
dash of salt
1 t. vanilla
1t. vinegar
1 c. chopped nuts (I used pecans)
1 c. chocolate bits
Cooking directions:
Beat egg whites in an electric mixer until very stiff. Add sugar, one tablespoon at a time, beating constantly until mixture is very stiff. Beat in vanilla, vinegar and salt. Fold in nuts and chocolate bits.Drop by rounded tablespoonful, one inch apart, on buttered foil on cookie sheet (or the cooking world’s greatest invention: The DeMarle Silpat). I found that flattening the cookie slightly before cooking makes a prettier cookie. Bake in very low oven (250) for 1 hour.Remove from oven and peel off when cookies are cold. Makes 3 dozen.
I posted this recipe on my blog. You can see pics of the cookies here: http://leahbellesrecipes.blogspot.com/2008/12/angel-kisses.html
Leslie says
There are many different variations to this cookie but they are SO good!
No Bake Cookies (Anonymous)
from: northpole.com
Ingredients:
1 stick of margarine or butter
2 cups of sugar
1/2 cup cocoa
dash salt
1/2 cup milk
1 tsp vanilla
1/2 cup of chunky peanut butter
3 cups of quick oats
wax paper
Directions:
Combine first 6 ingredients in a saucepan and cook 5 minutes. Stir in peanut butter. Remove from heat and add quick oats, mix well. Drop from a teaspoon onto wax paper. Let cool. Enjoy!
**I have found that it turns out best if kept in the refrigerator until ready to eat.