These perfect Peppermint White Chocolate Cookies are the ideal holiday treat! They are soft, buttery, and have the perfect amount of peppermint and white chocolate flavor. These cookies are also great for cookie exchanges or as a make-ahead cookie.
Is there a better flavor combination than the decadent duo, peppermint and white chocolate? I’m typically not a fan of white chocolate but when combined with peppermint, you can sign me up!
These white chocolate peppermint cookies are the ultimate festive treat. I don’t know about you but I don’t really think about peppermint until around November and then it explodes everywhere so this is your sign to make these for your next cookie exchange. I promise there won’t be but a crumb (or peppermint shard) left! Don’t forget to check out my post on how to build the perfect holiday cookie exchange box!
White chocolate peppermint cookies are so fabulous because they’re incredibly soft, buttery, and chewy. They’re a great make-ahead cookie and they have the perfect proportion of white chocolate and peppermint.
Ingredients in Peppermint White Chocolate Cookies You’ll Need
For exact measurements, scroll to the bottom of the post for the recipe card.
- All purpose flour
- Baking soda
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Vanilla extract
- Peppermint extract – it can be pretty potent so a little goes a long way!
- White chocolate chips
- Crushed candy canes – when you use crushed candy canes, they lose their crunchiness and actually become somewhat chewy when combined inside the cookie dough!
Pro tip: the best way to crush candy canes is by placing candy canes in a plastic bag and seal. Crush with a rolling pin or meat tenderizer.
How to make Peppermint White Chocolate Cookies
For detailed instructions, scroll to the bottom of the post for the recipe card.
Preheat oven and prep baking sheets. Set oven to 350 degrees F and prepare two baking sheets by placing parchment paper on top. Set aside.
Whisk the dry ingredients. In a mixing bowl, whisk together flour, baking soda, and salt.
Mix the wet ingredients. In the bowl of a stand mixer or separate bowl with hand mixer, cream the butter until fluffy then add in the sugars. Add in the eggs and extracts and mix until just incorporated.
Combine the dry with the wet. Add in the dry mixture in three separate additions, mixing on low speed until just incorporated. Fold in the white chocolate chips and crushed candy canes.
Divide the dough. Using a cookie scoop, scoop dough onto prepared baking sheets.
Bake. Place in oven and bake for 9-11 minutes.
Tips for success
- These cookies do spread quite a bit, so make sure to place them far apart on the cookie sheet.
- The dough does not need to be chilled before baking.
- If you prefer less minty cookies, leave out the peppermint extract.
Storing and make ahead instructions
Cookies stay fresh in an airtight container on the counter for 1 week.
If you’re making this ahead of time, you can keep the cookie dough in the fridge for up to three days and then allow it to come to room temperature before baking.
If you’d like to freeze these, the unbaked cookie dough balls can be frozen in an airtight container or plastic bag for up to three months. You can bake them right out of the freezer without needing to thaw. Just add a minute or two longer for baking.
More festive cookies for the holiday season
- Cinnamon Brown Sugar Cookies
- Classic Linzer Cookies
- Gingerbread Man Cookies
- Frosted Holiday Sugar Cookies
Peppermint White Chocolate Cookies
- 2 ½ cups (313 g) all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (227 g) unsalted butter, softened to room temperature
- ¾ cup (150 g) granulated sugar
- ¾ cup (165 g) light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 ½ cups (270 g) white chocolate chips
- ¾ cup (170 g) crushed candy canes
- Preheat oven to 350 °F (177 °C) and line 2 baking sheets with parchment paper.
- In a medium sized mixing bowl, whisk together the flour, baking soda and salt.
- In a separate mixing bowl or the bowl of a stand mixer, cream butter for 1 minute until fluffy. Add both sugars and beat for additional minute.
- Add in eggs, vanilla extract and peppermint extract and continue mixing. Add in the flour mixture in three additions on low speed, mixing just until incorporated. Fold in the chocolate chips and candy canes.
- Using a 2 tablespoon cookie scoop, place cookie dough onto baking sheet (12 cookies per sheet, spaced evenly).
- Bake for 9-11 minutes, then remove from oven and let cool for 5 minutes before transferring to a cooling rack to cool completely.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.