Soft, chewy cookies studded with white chocolate chips and crushed candy canes—these White Chocolate Peppermint Cookies are festive, delicious, and perfect for holiday cookie exchanges. The cookie base is tender and buttery, while the peppermint adds a bright, seasonal finish. If you prefer a chocolate base, there’s also a chocolate version of this cookie.
I’ll admit I’m not usually a white chocolate person, but when paired with peppermint I’m completely sold. The minty contrast transforms the sweet white chocolate into one of my favorite holiday flavor combinations.
One of my kids’ teachers used to bring homemade white chocolate peppermint bark to every holiday gathering and would hand out bags to people who helped with the class party. She shared the simple recipe with me, and that bark remains one of my favorite holiday treats. These cookies capture that same flavor—bark folded into a buttery, chewy cookie. They’re easy to make and always disappear fast.
These cookies combine the best of both worlds: the creamy sweetness of white chocolate and the refreshing crunch of crushed candy canes. They’re beautiful on a cookie platter and easy to customize for taste or presentation.
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Step-by-step pictures for how to make White Chocolate Peppermint Cookies
Frequently Asked Questions about how to make White Chocolate Peppermint Cookies
Frequently Asked Questions about how to make White Chocolate Peppermint CookiesHow many candy canes do I need?
Use about 1/2 cup crushed candy cane plus extra for garnish. That’s roughly 20 mini candy canes or about 8 full-size candy canes. Adjust the amount to your taste if you prefer more or less peppermint crunch.
Do I need peppermint extract?
No, peppermint extract is optional. The crushed candy canes provide plenty of peppermint flavor. If you do choose extract, use true peppermint extract rather than a generic mint flavor and add sparingly so it doesn’t overpower the cookies.
Can I use hard peppermints instead of candy canes?
Yes. Whole peppermints will work as a substitute, though they can be a bit tougher to crush. They’ll still add the same minty flavor and texture.
Can I make these as bars instead of cookies?
Yes. Press the dough into a 9×13-inch pan and bake at 350°F (175°C) for about 20–25 minutes, or until the edges and top are lightly browned.
What white chocolate chips work best?
What white chocolate chips work best?Good-quality white chocolate chips or chopped white chocolate bars give the best flavor and texture. Brands like Ghirardelli and Nestlé Toll House are reliable options, or you can chop a white chocolate bar into chunks for richer pockets of flavor.
Do I need to refrigerate the dough before baking?
No. This dough can be scooped and baked without chilling.
How long to bake larger cookies?
Regular cookies bake 7–8 minutes at 350°F. If you double the cookie size, bake for about 11–13 minutes. Remove when the edges are lightly browned and the tops are just set.
Baker’s Tools
Baker’s Tools- Parchment paper or Silpat baking mat
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups
- Cooling rack
More Festive Recipes with White Chocolate
- 1 cup butter, softened
- 1 cup granulated sugar
- 1/4 cup light brown sugar, lightly packed
- 2 eggs
- 1 tsp vanilla
- 1/4 tsp peppermint extract (optional)
- 2 1/2 cups + 2 tbsp all-purpose flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt (or 1 tsp if using unsalted butter)
- 1 1/2 cups white chocolate chips
- 1/2 cup crushed peppermint candy canes, plus more for garnish
- Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper or a Silpat mat and set aside.
- In a stand mixer or large bowl with a hand mixer, cream together the softened butter and both sugars for about 1 minute until light and fluffy.
- Add the eggs, vanilla, and peppermint extract if using. Mix until fully incorporated, about 20–30 seconds.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet mixture and mix until a dough forms.
- Fold in the white chocolate chips and crushed candy cane pieces until just combined.
- Scoop the dough onto the prepared baking sheets. For regular-sized cookies, place 12 per sheet; for larger cookies, place 8 per sheet. Press extra chocolate chips or candy cane pieces on top for a pretty finish.
- Bake at 350°F. Regular cookies bake 7–8 minutes; larger cookies bake 11–13 minutes. Remove when edges are lightly browned and tops are set.
- Let the cookies rest on the baking sheet for 1–2 minutes, then transfer to a cooling rack to cool completely.
- Enjoy!
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