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These White Chocolate Peppermint Cookies are the perfect holiday treat—soft, chewy, and packed with creamy white chocolate and festive peppermint crunch. Easy to make and full of classic Christmas flavor, they’re perfect for cookie exchanges, gift trays, or cozy baking days at home.
Why You Will Love This Recipe
You’ll love these cookies because they’re the perfect balance of soft, chewy texture with creamy white chocolate and a refreshing hint of peppermint. They’re easy to make with simple ingredients, but they look and taste special enough for holiday parties and cookie exchanges. These cookies also stay soft for days, making them ideal for baking ahead during the busy Christmas season. They are a holiday dressed up version of my favorite chocolate chip cookie
Cookie Ingredients
- Butter, salted, room temperature
- Granulated sugar
- Eggs
- Vanilla extract
- All purpose Flour
- Baking soda
- Salt
- White chocolate chips
- Peppermint baking chips or crushed candy cane pieces
How to Make White Chocolate Peppermint Cookies
- Cream together room temperature butter and sugar until creamy in the bowl of a stand mixer using the paddle attachment or use an electric hand mixer.
- Add in vanilla and eggs one at a time.
- Add dry ingredients – flour, baking soda and salt into butter mixture. Mix just until combined.
- Fold in white chocolate chips and peppermint candy.
- Cover and refrigerate for at least 2 hours
- Line baking sheet with parchment paper
- Form dough into heaping teaspoonfuls, 2 inches apart (they will spread) onto the cookie sheets.
- Sprinkle or dip the top of the cookie ball into additional crushed peppermint.
- Bake at 350 degree F oven for 12-15 minutes or until golden brown.Let cool on pan for 5 minutes
- Remove to wire rack to cool completely
Frequently Asked Questions
Can I use different chocolate chips?
You can substitute semi sweet, milk chocolate chips or dark chocolate chips for the white chocolate if you prefer.
Can I add nuts to the cookies?
If you like nuts in your cookies I would recommend adding macadamia nuts or pecans to these.
What is the best way to crush candy canes?
My store actually has crushed candy cane in the bulk bins. If you need to crush your own candy canes, place them in a zippered plastic bag and then roll over them with a rolling pin or crush them with the bottom of a cast iron pan.
Can I freeze these cookies?
These cookies freeze great and I love eating them frozen right out of the freezer. For all my info on how to freeze cookies check out this post. You can also freeze the cookie dough following these directions. Keep them stored in an airtight container.
Tips from leigh Anne
- I have used both Andes Peppermint Crunch and crushed Candy canes in these cookies and both are delicious.
- For more peppermint flavor use half peppermint extracts and half vanilla.
- If you prefer you can use half granulated sugar and half brown sugar.
- Do not over mix your cookie dough, mix until just combined. Over mixing causes tough cookies.
- Use a cookie scoop to shape your dough into balls for evenly sized cookies.
- Chill dough for at least two hours prior to baking to prevent cookies from spreading too much
These White Chocolate Peppermint Cookies are the kind of holiday cookies that instantly makes the season feel a little more special. Whether you’re baking them for a party, giving them as gifts, or sneaking one with a cup of hot cocoa, they’re sure to become a favorite. Save this recipe, share it with someone who loves peppermint, and enjoy every sweet, festive bite all holiday season long.
Enjoy peppermint in these other favorite treats:
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White Chocolate Peppermint Cookies
Ingredients
- 3/4 cup butter salted, room temperature
- 1 1/2 cups sugar
- 1 egg
- 1 egg yolk
- 1 tsp. vanilla extract
- 2 cups all purupose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 cups white chocolate chips
- 1 cups crushed candy cane divided
Instructions
- Preheat oven to 350 degrees F.
- Beat butter and sugar until creamy
- Add eggs one at a time, beating well with each addition
- Add vanilla extract
- Add flour, baking soda and salt into butter mixture
- Fold in white chocolate chips and 1/2 cup peppermint chips
- Form dough into balls and place 2 inches apart on parchment paper lined baking sheet. Dip top of dough into remaining crushed peppermint.
- Bake at 350 degrees F for 12-15 minutes or until edges begin to turn golden brown.
- Let cool on pan for 5 minutes
- Remove to wire rack to cool completely
Tips & Notes:
- I have used both Andes Peppermint Crunch and crushed candy cane in these cookies and both are delicious.
- For more peppermint flavor use half peppermint extract and half vanilla.
- You can also substitute semi sweet or milk chocolate chips for the white chocolate if you prefer.
- Do not over mix your cookie dough, mix until just combined. Over mixing causes tough cookies.
- Use a cookie scoop to shape your dough into balls for evenly sized cookies.
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Nutrition Facts:
Allison says
I want to make these for a Christmas cookie swap party for my work… Does anyone know how many this recipe makes?…. If you are using the Andes Peppermint Crunch does that take the place of the peppermint and white chocolate chips?
Leigh Anne says
I still used white chocolate chips along with the Andes Peppermint Crunch. Depending on the size you make your cookies it should make about 3 dozen.
ANessa says
These cookies look amazing and i hope they taste as good as they look
jennie says
oh, these look so yummy and it is nice to find a good recipe without nuts (im allergic)!
Kirsty says
Those look great! I’m not sure that I’ve ever seen peppermint baking chips though. Are they easily available?
Michelle in Roswell says
I did the exact same thing. My bag is still in the freezer. I thought I would eat them plain or see if there was a recipe on the bag. I’ll have to try this recipe.