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White chocolate chips combined with pieces of candy cane make a delicious, melt in your mouth White Chocolate Peppermint cookies.
Why You Will Love This Recipe
These cookies are pretty, delicious and perfect for the holidays! They are one of my favorite Christmas cookies. The dough for these cookies is SO GOOD you may never get any of them baked – but save some for baking because there is nothing better than a warm cookie right out of the oven.
Cookie Ingredients
- unsalted butter softened
- sugar
- eggs
- vanilla extract
- flour
- baking soda
- salt
- white chocolate chips
- peppermint baking chips or 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.
- 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 degrees degrees F. 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.
Tips for Perfect White Chocolate Peppermint Cookies
- I have used both Andes Peppermint Crunch and crushed peppermint candies in these cookies and both are delicious.
- For more peppermint flavor use half peppermint extracts and half vanilla.
- 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.
I think this cookie recipes will quickly become one of your favorite this holiday season.
Enjoy peppermint in these other favorite treats:
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White Chocolate Peppermint Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 1/2 cups sugar
- 2 eggs
- 1 tsp. vanilla extract
- 2 1/4 cups flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 3/4 cups white chocolate chips
- 1 3/4 cups peppermint baking chips
Instructions
- Beat butter and sugar until creamy
- Add eggs one at a time, beating well with each addition
- Add vanilla
- Add flour, baking soda and salt into butter mixture
- Fold in white chocolate chips and peppermint chips
- Cover and refrigerate for at least 2 hours
- Bake at 350 degrees
- Line baking pan with parchment paper
- Drop dough by heaping teaspoonfuls, 2 inches apart (they will spread)
- Bake for 12-15 minutes or until light 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.