White chocolate peppermint cookies recipe with crushed candy canes. Soft, chewy Christmas cookies perfect for holiday baking and gift giving
Hi, I’m Linda, and welcome to Tasty at Home—where bold flavors meet everyday kitchens. Last December, my sister challenged me to recreate our grandmother’s mysterious holiday cookies that somehow disappeared from family memory.
Well, after six failed attempts and a kitchen that looked like a candy cane explosion, I cracked the code. These white chocolate peppermint cookies became my Christmas miracle.
The moment I pulled that first perfect batch from the oven, the scent of vanilla and peppermint transported me straight back to childhood winters in Wisconsin. You know that feeling when a recipe just clicks? This one delivers that magic every single time. Whether you’re a seasoned baker or someone who burns toast, I’ve tested this recipe dozens of times so you can nail it on the first try.
Let me tell you, these aren’t your average Christmas cookies with peppermint. They’re soft, chewy, and loaded with white chocolate chips that melt into pockets of creamy sweetness. Each bite delivers a perfect balance of cool peppermint and rich vanilla that’ll make your taste buds sing Christmas carols.
Table of Contents
What Makes These White Peppermint Cookies Special
These white chocolate peppermint cookies stand apart from traditional holiday treats because they achieve the perfect texture balance. Instead of crispy edges that crumble, you’ll get tender cookies with slightly chewy centers that hold together beautifully.
The secret lies in using peppermint oil rather than extract, which provides intense flavor without adding extra liquid to the dough. Furthermore, room temperature ingredients create a smooth, cohesive mixture that bakes evenly. Julia Child always emphasized the importance of proper ingredient temperatures, and this recipe proves her point magnificently.
Essential Ingredients
| Ingredient | US Measurement | Metric | Purpose |
|---|---|---|---|
| All-purpose flour | 1 1/4 cups | 156g | Structure and body |
| Unsalted butter | 1/2 cup | 113g | Richness and tenderness |
| White chocolate chips | 3/4 cup | 128g | Sweetness and texture |
| Crushed candy canes | 1/2 cup + extra | 60g + extra | Peppermint crunch |
| Granulated sugar | 1/2 cup + 1 tbsp | 108g | Sweetness and spread |
| Large egg | 1 | 1 | Binding and moisture |
| Vanilla extract | 1/2 tsp | 2.5ml | Flavor depth |
| Peppermint oil | 1/4 tsp | 1.25ml | Intense mint flavor |
| Salt | 1 pinch | 0.5g | Flavor enhancement |
| Baking soda | 1/4 tsp | 1.25g | Leavening |
| Baking powder | 1 pinch | 0.5g | Extra lift |
Shopping Tips for US Grocery Stores
When shopping at your local grocery store, look for high-quality white chocolate chips in the baking aisle. Ghirardelli and Guittard brands melt beautifully and maintain their shape during baking. Additionally, avoid white chocolate chips that contain too much oil, as they can make your cookies spread excessively.
For candy canes, choose traditional peppermint varieties rather than flavored alternatives. Crush them by placing them in a sealed plastic bag and gently tapping with a rolling pin. This method gives you better control over the size of the pieces.
Bold Add-ins and Substitutions
Transform these Christmas cookies with white chocolate into exciting variations:
International Adaptations:
- Replace peppermint oil with 1 teaspoon peppermint extract (reduce vanilla to 1/4 teaspoon)
- Substitute crushed spearmint candies for a milder mint flavor
- Use dark chocolate chips instead of white for a sophisticated twist
Dietary Modifications:
- Gluten-free: Replace all-purpose flour with 1:1 gluten-free baking flour
- Dairy-free: Use vegan butter and dairy-free white chocolate chips
- Reduced sugar: Decrease sugar to 1/3 cup and add 1 tablespoon honey
Quality Indicators
Select butter that feels firm but gives slightly to pressure when pressed. Fresh eggs should have bright, firm yolks and clear whites. Quality peppermint oil appears clear and smells intensely minty without harsh chemical notes.
Equipment and Preparation Steps
Essential Equipment
You’ll need a stand mixer or hand mixer, large mixing bowls, measuring cups and spoons, and two large baking sheets. If you don’t have a stand mixer, a sturdy wooden spoon and some elbow grease work perfectly fine. Additionally, parchment paper prevents sticking and ensures even browning.
Cookie scoops create uniform cookies, but a regular spoon works just as well. A wire cooling rack allows proper air circulation, preventing soggy bottoms that nobody wants in their holiday cookies.
How to Make White Chocolate Peppermint Cookies
Preparing Your Workspace
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This temperature ensures even baking without over-browning the delicate white chocolate chips. Allow at least 2 inches between cookies for proper spreading.
Creating the Perfect Dough
Step 1: Cream Butter and Sugar Beat room temperature butter and sugar together for 2-3 minutes until light and fluffy. This process incorporates air, creating tender cookies rather than dense pucks. The mixture should look pale and almost doubled in volume.
Step 2: Add Wet Ingredients Incorporate the egg, vanilla extract, and peppermint oil until just combined. Don’t overmix at this stage, as it can develop too much gluten and create tough cookies. The mixture might look slightly curdled initially, but it will smooth out.
Step 3: Combine Dry Ingredients In a separate bowl, whisk together flour, salt, baking soda, and baking powder. This ensures even distribution of leavening agents throughout your dough. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
Step 4: Fold in Add-ins Gently fold in white chocolate chips and crushed candy canes using a wooden spoon or rubber spatula. This prevents overmixing while ensuring even distribution throughout the dough. The dough should hold together but not feel sticky.
Shaping and Baking
Step 5: Shape the Cookies Using a cookie scoop or spoon, portion dough into 1.5-inch balls and place them on prepared baking sheets. Roll each portion lightly in additional crushed candy canes for extra peppermint punch and visual appeal.
Step 6: Bake to Perfection Bake for 10-12 minutes until edges are set but centers still look slightly soft. The cookies will continue cooking on the hot pan after removal. Oops! I learned this lesson the hard way after baking my first batch for 15 minutes and ending up with peppermint hockey pucks.
Step 7: Cool Properly Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire cooling rack. This resting period prevents breaking and allows the cookies to finish setting up properly.
Expert Tips and Variations
Professional Baking Secrets
Thomas Keller always emphasizes measuring ingredients by weight for consistent results. If you have a kitchen scale, use it for the flour measurement especially. Additionally, chilling the dough for 30 minutes before baking creates slightly thicker cookies with better texture.
Room temperature ingredients mix more easily and create smoother dough. Take your butter and egg out of the refrigerator about an hour before baking. However, if you’re in a hurry, cut butter into small pieces to speed up the softening process.
Creative Variations
Regional Twists:
- Southern Style: Add 1/4 cup chopped pecans and a pinch of cinnamon
- Pacific Northwest: Include 1/4 cup dried cranberries for tartness
- New England: Fold in 2 tablespoons maple syrup and reduce sugar by 1 tablespoon
Holiday Adaptations:
- Valentine’s Day: Use pink peppermint candies and add red food coloring
- Easter: Replace peppermint with lemon zest and white chocolate
- Fourth of July: Add blue and red sprinkles with the candy canes
Dietary Variations: Create vegan white chocolate peppermint cookies by substituting plant-based butter and egg replacer. The texture changes slightly, but the flavor remains absolutely delicious.
Storage and Make-Ahead Tips
| Storage Method | Duration | Instructions |
|---|---|---|
| Room Temperature | 5-7 days | Store in airtight container with parchment between layers |
| Refrigerator | 2 weeks | Wrap in plastic wrap, then foil |
| Freezer (baked) | 3 months | Flash freeze, then store in freezer bags |
| Freezer (dough) | 6 months | Portion dough, freeze on trays, transfer to bags |
For make-ahead convenience, prepare the dough up to three days in advance and refrigerate covered. The flavors actually improve with time, creating even more delicious cookies. When ready to bake, let chilled dough come to room temperature for easier scooping.
Perfect Pairings
These white chocolate peppermint cookies pair beautifully with hot chocolate, coffee, or milk. For entertaining, arrange them alongside funfetti Christmas cookies and almond meltaway cookies for a stunning holiday cookie platter.
Consider serving them with vanilla ice cream for an elegant dessert, or package them in festive tins for thoughtful homemade gifts. They complement other holiday treats like ultimate candy cane cookies and gingerbread crinkle cookies perfectly.
White Chocolate Peppermint Cookies FAQs
Why do my white chocolate peppermint cookies spread too much?
Spreading happens when butter is too warm or when there’s too much liquid in the dough. Make sure your butter is at proper room temperature (slightly firm but yielding to pressure) and measure flour accurately. Chilling the dough for 30 minutes before baking also helps control spreading.
Can I use peppermint extract instead of peppermint oil in these Christmas cookies with peppermint?
Yes, but use 1 teaspoon of peppermint extract and reduce vanilla extract to 1/4 teaspoon. Extract contains alcohol and water, which can slightly change the dough consistency, so you might need an extra tablespoon of flour.
How do I prevent the candy canes from making the cookies too hard?
Crush candy canes into small, uniform pieces about the size of coarse breadcrumbs. Large chunks can create hard spots, while powder dissolves completely. Store crushed candy canes in a dry place to prevent them from becoming sticky.
What’s the best way to store Christmas cookies with white chocolate?
Store cooled cookies in an airtight container at room temperature for up to one week. Place parchment paper between layers to prevent sticking. Avoid storing different cookie types together, as flavors and textures can transfer between varieties.
Making the Perfect Batch Every Time
The key to consistent white peppermint cookies lies in understanding your oven’s personality. Every oven bakes differently, so start checking your cookies at the 8-minute mark during your first batch. Look for edges that appear set but centers that still look slightly underdone.
Temperature matters more than you might think. Baking at too high a temperature causes the edges to brown before the centers cook through. Conversely, too low a temperature creates spreading issues and uneven texture. Trust the 350°F recommendation, but adjust timing based on your oven’s behavior.
Man, oh man, getting that perfect balance of chewy and tender took me months to master! The secret is pulling them from the oven when they look almost underdone. They continue cooking on the hot pan, reaching perfect doneness as they cool.
Conclusion
These white chocolate peppermint cookies capture everything magical about holiday baking. They’re sophisticated enough for adult palates yet approachable for young bakers eager to help in the kitchen. The combination of creamy white chocolate and refreshing peppermint creates a flavor profile that’s both nostalgic and contemporary.
Whether you’re planning a cookie exchange, filling holiday gift boxes, or simply wanting to fill your home with the scents of Christmas, this recipe delivers consistent, delicious results. Pair them with a steaming mug of hot chocolate and watch as these cookies become your new holiday tradition.
Have you tried making these cookies yet? I’d love to see your creations! Tag @TastyAtHome on social media and share your beautiful white chocolate peppermint cookie photos. After all, the best recipes are the ones shared with people we love.
Just like that challenging December when I recreated my grandmother’s lost recipe, sometimes the most rewarding culinary adventures come from persistence and passion. These cookies represent both, wrapped up in a perfect bite of holiday joy.
White Chocolate Peppermint Cookies
Equipment
- stand mixer or hand mixer
- mixing bowls
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cookie scoop or spoon
- Wire cooling rack
Ingredients
Cookie Dough
- 1 ¼ cups All-purpose flour 156g
- ½ cup Unsalted butter 113g, room temperature
- ½ cup + 1 tbsp Granulated sugar 108g
- 1 Large egg
- ½ tsp Vanilla extract 2.5ml
- ¼ tsp Peppermint oil 1.25ml
- 1 pinch Salt 0.5g
- ¼ tsp Baking soda 1.25g
- 1 pinch Baking powder 0.5g
- ¾ cup White chocolate chips 128g
- ½ cup Crushed candy canes 60g + extra for rolling
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugar together for 2–3 minutes until light and fluffy.
- Add the egg, vanilla extract, and peppermint oil; mix until combined.
- Whisk flour, salt, baking soda, and baking powder in a separate bowl. Add to butter mixture and mix until just combined.
- Fold in white chocolate chips and crushed candy canes.
- Portion dough into 1.5-inch balls, roll lightly in extra crushed candy canes, and place on baking sheets.
- Bake for 10–12 minutes until edges are set but centers are soft.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack.