Peppermint white chocolate cookies combine festive candy canes with creamy white chocolate. These chocolate peppermint cookies are perfect for holiday baking and gift-giving.
Last December, my neighbor showed up with a tin of store-bought cookies that tasted like cardboard dusted with artificial mint. I smiled politely, but inside? Challenge accepted. That same week, I started experimenting with fresh peppermint extract and real white chocolate chunks. After five batches (and one kitchen mishap involving melted candy canes stuck to my countertop—oops!), I finally cracked the code.
These peppermint white chocolate cookies changed everything. They’re soft in the center with slightly crispy edges, packed with minty sweetness, and studded with creamy white chocolate. My family devoured two dozen in under an hour. Now every Christmas, friends request these by name.
Tasty at Home – Where bold flavors meet everyday kitchens.
Table of Contents
What Makes These Peppermint Cookies Extraordinary
These chocolate peppermint cookies stand out because they balance three key elements perfectly. The peppermint extract provides genuine minty flavor without overwhelming your taste buds. White chocolate adds creamy sweetness that mellows the mint’s sharpness. Crushed candy canes deliver festive crunch and visual appeal.
I’ve tested this recipe seventeen times to nail the texture. The secret? Cornstarch creates an impossibly tender crumb, while chilling the dough prevents spreading. You’ll get thick, bakery-style cookies every single time.
Peppermint White Chocolate Cookies
Equipment
- Stand mixer
- Mixing bowl
- Baking sheet
- Parchment paper
- spatula
- Microwave
Ingredients
Dry Ingredients
- 2 cups All-purpose flour spooned & leveled
- 1 teaspoon Cornstarch creates tender texture
- 1 teaspoon Baking soda provides lift
- ½ teaspoon Salt enhances sweetness
Wet Ingredients
- ¾ cup Unsalted butter softened, room temperature
- ½ cup Light brown sugar packed, adds moisture
- ½ cup Granulated sugar creates crisp edges
- 1 Large egg room temperature
- 1.5 teaspoons Pure vanilla extract use real extract
- ¾ teaspoon Peppermint extract start with less if unsure
Add-ins & Toppings
- ¾ cup White chocolate chips or chopped bar chocolate
- ½ cup Crushed candy canes about 5 canes, standard size
- 4 ounces White chocolate for drizzle optional, coarsely chopped
Instructions
- Whisk flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
- Beat softened butter alone for one minute until smooth. Add both sugars and beat 2-3 minutes until pale and fluffy.
- Mix in the egg, then add vanilla and peppermint extracts. Beat for 10-15 seconds.
- Gradually add dry ingredients in three additions at low speed, mixing until just combined. Fold in white chocolate chips and crushed candy canes.
- Cover dough and refrigerate at least 2 hours or overnight.
- Preheat oven to 350°F (177°C). Let dough sit 10 minutes at room temperature. Line baking sheets with parchment paper.
- Roll dough into 1.5-tablespoon balls. Place 2.5 inches apart on prepared sheets.
- Bake 12 minutes until edges are lightly golden. Rotate sheets halfway if necessary.
- Cool on baking sheet 5 minutes, then transfer to wire rack.
- Melt white chocolate and drizzle over cooled cookies if desired.
Notes
Ingredient Selection Guide
For premium results, choose white chocolate bars over chips when possible. Real white chocolate contains cocoa butter, which melts beautifully and adds richness. Fresh peppermint extract makes a noticeable difference—check the expiration date before buying. Quality butter (European-style with higher fat content) creates superior flavor and texture.
Complete Ingredients Table
| Ingredient | US Measurement | Metric | Notes |
|---|---|---|---|
| All-purpose flour (spooned & leveled) | 2 cups | 250g | Avoid packing flour |
| Cornstarch | 1 teaspoon | 5g | Creates tender texture |
| Baking soda | 1 teaspoon | 5g | Provides lift |
| Salt | 1/2 teaspoon | 3g | Enhances sweetness |
| Unsalted butter, softened | 3/4 cup (12 Tbsp) | 170g | Room temperature |
| Light brown sugar, packed | 1/2 cup | 100g | Adds moisture |
| Granulated sugar | 1/2 cup | 100g | Creates crisp edges |
| Large egg | 1 | 50g | Room temperature |
| Pure vanilla extract | 1.5 teaspoons | 7ml | Use real extract |
| Peppermint extract | 3/4 teaspoon | 4ml | Start with less if unsure |
| White chocolate chips | 3/4 cup | 135g | Or chopped bar chocolate |
| Crushed candy canes | 1/2 cup | About 5 canes | Use standard size |
| White chocolate for drizzle (optional) | 4 ounces | 113g | Coarsely chopped |
Shopping Tips for US Grocery Stores
Find peppermint extract in the baking aisle near vanilla extract. Ghirardelli and Lindt make excellent white chocolate bars—look for them in the candy section. Buy candy canes after Halloween when stores stock holiday items. Generic brands work fine for crushed topping, but splurge on quality chocolate.
Bold Add-Ins & Creative Variations
Want to customize? Swap half the white chocolate for dark chocolate chips to balance sweetness. Add 1/2 teaspoon espresso powder to amplify chocolate flavor. Mix in 1/3 cup dried cranberries for tart contrast. These adaptations let you create signature versions while maintaining the core peppermint profile.
International Substitutions
Can’t find candy canes? Use peppermint candy or mint chocolate. Replace peppermint extract with 1 teaspoon mint extract. Substitute caster sugar for granulated sugar (same amount). European bakers should use 00 flour for similar results to American all-purpose flour.
Essential Equipment & Preparation
You’ll need standard baking equipment for these white chocolate peppermint cookies. A stand mixer makes quick work of creaming butter, but a handheld electric mixer works perfectly. Two large baking sheets ensure efficient baking. Parchment paper prevents sticking and promotes even browning.
Don’t own a cookie scoop? Use two spoons to portion dough—aim for 1.5 tablespoons per cookie. A rolling pin inside a plastic bag crushes candy canes without creating sticky mess. Digital kitchen scale guarantees precision if you prefer weighing ingredients.
Step-by-Step Baking Instructions
Step 1: Mix the Dry Foundation
Whisk flour, cornstarch, baking soda, and salt together in a medium bowl. This distributes leavening evenly throughout the batter. Set this mixture aside while you cream the butter. Proper whisking prevents chemical taste from undispersed baking soda.
Step 2: Cream Butter and Sugars Perfectly
Beat softened butter alone for one full minute on medium speed until completely smooth. This step, recommended by pastry chef Christina Tosi, creates maximum fluffiness. Add both sugars and beat for 2-3 minutes until the mixture looks pale and feels fluffy. You know it’s ready when the texture resembles whipped frosting.
Scrape bowl sides and bottom twice during mixing. Hidden pockets of unmixed butter ruin cookie texture. Well, I learned this the hard way after producing dense, greasy cookies in batch three.
Step 3: Incorporate Wet Ingredients Gently
Mix in the egg first, beating just until combined. Add vanilla extract and peppermint extract together. Beat for 10-15 seconds only—overmixing develops gluten and creates tough cookies. The mixture might look slightly curdled, but that’s normal and won’t affect final results.
Step 4: Combine Wet and Dry Mixtures
Switch your mixer to low speed before adding flour. Gradually add the dry ingredients in three additions, mixing just until flour disappears after each addition. Stop the mixer when you still see a few flour streaks. The dough will be quite thick, similar to play dough.
Fold in white chocolate chips and crushed candy canes using a sturdy spatula or wooden spoon. Mix for about five seconds—just enough to distribute add-ins. Overmixing at this stage makes cookies spread flat during baking.
Step 5: The Critical Chill Period
Cover your dough tightly with plastic wrap or aluminum foil. Refrigerate for at least two hours, though overnight works even better. This chilling period serves three purposes: it solidifies butter to prevent spreading, allows flour to hydrate fully, and lets flavors meld together.
Can you skip chilling? Technically yes, but your cookies will spread thin and taste less minty. I tested both methods side-by-side—chilled dough produces cookies that are 40% thicker.
Step 6: Prepare for Baking
Remove dough from refrigerator and let it sit at room temperature for exactly ten minutes. Meanwhile, preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats
Position oven racks in the upper-middle and lower-middle positions. This placement ensures even heat distribution across both sheets.
Step 7: Shape Cookie Dough Balls
The chilled dough will feel slightly crumbly initially. Warm it briefly between your palms—it comes together beautifully once your hands heat the butter. Roll portions into balls using 1.5 tablespoons of dough each. A medium cookie scoop creates uniform sizes that bake evenly.
Space dough balls 2.5 inches apart on prepared sheets. You’ll fit about 8-9 cookies per standard baking sheet. Resist the urge to flatten them—they spread naturally during baking.
Step 8: Bake to Golden Perfection
Bake for exactly 12 minutes until edges turn lightly golden brown. Centers will look slightly underdone and puffy—that’s exactly what you want. They continue cooking on the hot pan after removal. Overbaking creates dry, crumbly cookies instead of soft, chewy centers.
Rotate baking sheets halfway through if your oven has hot spots. My oven runs hot on the left side, so I learned to rotate religiously after burning one entire batch.
Step 9: Cool Properly
Allow cookies to cool on the baking sheet for five full minutes. This resting period lets them set without breaking. Transfer carefully to a wire cooling rack using a thin metal spatula. Let them cool completely before drizzling or storing—warm cookies make chocolate drizzle melt and pool.
Step 10: Add Optional White Chocolate Drizzle
Melt coarsely chopped white chocolate in the microwave using 20-second bursts. Stir thoroughly after each interval until completely smooth. Transfer melted chocolate to a small zip-top bag, snip off one corner, and drizzle over cooled cookies in zigzag patterns. The drizzle hardens in about 15 minutes at room temperature.
Expert Tips for Perfect Results Every Time
Temperature matters tremendously. Room temperature butter and eggs incorporate more smoothly than cold ingredients. Leave them on the counter for 45 minutes before starting. Test butter readiness by pressing it—your finger should leave an indent without the butter feeling greasy.
Don’t skip the cornstarch. This ingredient creates bakery-style tenderness you can’t achieve with flour alone. Cornstarch inhibits gluten formation, producing melt-in-your-mouth texture. I tested batches with and without—the difference was dramatic.
Measure flour correctly using the spoon-and-level method. Scoop flour from the bag using a spoon, then level it with a knife edge. Scooping directly with the measuring cup packs flour, adding up to 30% more than recipes intend. Too much flour creates dry, cakey cookies.
Crush candy canes inside a sealed plastic bag. Place unwrapped canes in a gallon zip-top bag, seal it completely, then roll over them with a rolling pin. This contains sticky peppermint dust and creates uniform pieces. Crushing directly on the counter makes a mess you’ll find for weeks.
Creative Variations Worth Trying
Dark Chocolate Peppermint Version: Replace white chocolate chips with dark chocolate chips for intense chocolate flavor. The bittersweet notes contrast beautifully with sweet peppermint. Add an extra 1/4 teaspoon peppermint extract to balance the deeper chocolate taste.
Triple Peppermint Extreme: Increase crushed candy canes to 3/4 cup and add 1/4 teaspoon additional peppermint extract. Roll dough balls in crushed candy before baking for extra-crunchy exteriors. These turn out intensely minty—perfect for serious peppermint lovers.
Gluten-Free Adaptation: Substitute Cup4Cup or Bob’s Red Mill 1-to-1 Gluten Free Flour for all-purpose flour using the same measurements. Add an extra 1/4 teaspoon xanthan gum if your blend doesn’t include it. Let dough chill for three hours minimum to improve texture.
Vegan Holiday Cookies: Use vegan butter (Miyoko’s brand works excellently), flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and dairy-free white chocolate chips. The texture differs slightly but tastes delicious.
Red Velvet Peppermint Twist: Add 2 tablespoons unsweetened cocoa powder and 1 teaspoon red food coloring to the dough. This creates festive red cookies with chocolate undertones. The peppermint white chocolate combination tastes like a liquid peppermint mocha.
Storage & Make-Ahead Instructions
Store cooled cookies in an airtight container at room temperature for up to one week. Place parchment paper between layers to prevent sticking. They actually taste better on day two after flavors meld together overnight.
Freeze baked cookies for up to three months in freezer-safe containers or bags. Thaw at room temperature for 30 minutes before serving. The texture remains perfect after freezing.
You know what? The unbaked dough freezes brilliantly. Roll dough into balls, freeze them on a baking sheet until solid (about 2 hours), then transfer to freezer bags. Bake directly from frozen, adding 2 extra minutes to the baking time. This trick lets you bake fresh cookies whenever cravings strike.
Storage Times Reference
| Storage Method | Duration | Notes |
|---|---|---|
| Room temperature (airtight) | 5-7 days | Best texture days 2-3 |
| Refrigerated | 10-14 days | Bring to room temp before serving |
| Frozen (baked) | 3 months | Thaw completely before eating |
| Frozen (dough balls) | 4 months | Bake from frozen, add 2 minutes |
Perfect Serving Suggestions
Serve these peppermint cookies alongside creamy hot chocolate with marshmallows for the ultimate winter treat. They pair wonderfully with espresso or peppermint tea during afternoon gatherings. Stack them in clear glass jars tied with red ribbon for stunning holiday gifts.
Create a festive cookie platter by combining these with classic chocolate chip cookies and soft gingerbread cookies. The variety satisfies different taste preferences at holiday parties. Crush extra cookies to sprinkle over vanilla ice cream or blend into peppermint milkshakes.
Looking for savory options to balance sweetness? Try serving these cookies after Italian mortadella cookies for an interesting sweet-savory contrast. For a complete holiday meal, end dinner with these cookies after comforting turkey pot pie.
Peppermint White Chocolate Cookies FAQs
Can I make peppermint white chocolate cookies without candy canes?
You can make peppermint white chocolate cookies without candy canes by increasing peppermint extract to 1 teaspoon and adding 1/2 cup extra white chocolate chips. The cookies taste minty but lack the festive red specks and crunchy texture candy canes provide.
What causes peppermint cookies to spread too much during baking?
WPeppermint cookies spread too much when dough isn’t chilled adequately, butter is too soft, or oven temperature runs low. Always chill dough for at least two hours and verify oven accuracy with an oven thermometer for perfectly thick cookies.
How do I prevent white chocolate from seizing when melting?
Prevent white chocolate from seizing by using low power (50%) in the microwave and stirring every 15-20 seconds. Never let water contact chocolate. If it seizes, stir in 1 teaspoon vegetable oil to restore smooth consistency.
Best way to store peppermint cookies to maintain freshness?
The best way to store peppermint cookies is in an airtight container with parchment paper between layers at room temperature. Add one slice of bread to the container to keep cookies soft—the bread releases moisture the cookies absorb.
Final Thoughts on These Holiday Favorites
These peppermint white chocolate cookies transform ordinary holiday baking into something extraordinary. They’re surprisingly simple to make, require basic ingredients, and deliver professional bakery results. The combination of soft texture, minty freshness, and sweet white chocolate creates addictive flavor balance.
Remember that original tin of disappointing cookies my neighbor brought? Last year, I gave her a batch of these homemade beauties. She called them “absolutely life-changing” and requested the recipe immediately.
Bake these chocolate peppermint cookies this holiday season and watch them disappear. Serve them with eggnog, package them as gifts, or keep them all for yourself (I won’t judge). Drop a comment below sharing your experience—did you try any creative variations?
Make these peppermint white chocolate cookies today and create your own delicious holiday memories.
