• Skip to primary navigation
  • Skip to primary sidebar
  • Skip to footer
  • Skip to content
Preppy Kitchen logo
  • About
    • Meet John Kanell
    • Press
  • Recipes
    • Desserts
    • Breakfast
    • Main Dishes
    • Side Dishes
    • Breads
    • Soups
    • Salads
    • Casseroles
    • Instant Pot
    • Appetizers
    • Drinks
    • Holiday
  • Cookbook
  • Shop
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About
  • Press
  • All Recipes
  • Cookbook
  • Shop
  • Contact
  • Follow us on

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Desserts » Cookies » White Chocolate Peppermint Cookies

    White Chocolate Peppermint Cookies

    Published: December 13, 2019 · Modified: Dec 13, 2019 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    White chocolate chips and flakes of candy cane are held together by the tenderest cookie possible. They'll melt in your mouth and become a holiday favorite!

    A photo of white chocolate peppermint cookies on a marble table surrounded by candy canes
    24889 shares
    • Share
    • Reddit
    Jump to Recipe Print Recipe
    white chocolate peppermint cookies on a counter
    white chocolate peppermint cookies on a counter
    white chocolate peppermint cookies on a cooling rack

    This is the holiday version of my favorite white chocolate macadamia nut cookie. Here, the crunch and Christmas Spirit come from the crushed candy canes, which add a nice “crunch” to this otherwise traditional cookie. I like to double the recipe and store about 3/4 of the dough in the freezer for later use. That way I have some portion control in the present and freshly baked cookies to look forward to in the future. Does anyone else do that?

    A group of white chocolate peppermint cookies next to candy canes and evergreen clippings.

    Pro Tips for the best Peppermint Cookies!

    • If you’re not a peppermint fan just scale back or omit the peppermint extract and or candy cane.
    • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
    • To store the cookie dough roll out into a log, wrap well with plastic wrap then place in a sealable plastic bag and freeze.
    • pressing the cookie balls into the crushed candy cane is the easiest and neatest way to apply it.
    • You can totally add nuts to this recipe for some amazing crunch. I would suggest macadamia, pecans, or walnuts.

    Candy canes being crushed with a marble rolling pin.

    Crush some candy canes! You’ll be using about 3/4 a cup in total. You can place the candy canes in a zip lock back and smash them with a rolling pin to contain the mess OR you can buy crushed candy canes online 🙂

    How to Make White Chocolate Peppermint Cookies

    Flour being sifted into a bowl.

    1. Sift the flour, salt, baking soda and baking powder together in a bowl. Whisk to combine and set aside.

    2. Cream the room temperature butter in a stand mixer fitted with a paddle attachment then add the sugar mixing on high until light and fluffy.

    Eggs and flour being added to cookie dough.

    3 .Add the eggs one at a time while the mixer is running. Mix until incorporated. Mix in the vanilla and peppermint extracts.

    4. Add the dry mixture in and mix until almost combined. Next add in the white chocolate chips and 1/2 cup of crushed candy canes. You can mix on low for a few seconds or finish it off by hand, which is what I normally do. Chilling the dough in a plastic bag for 20 minutes will make it easier to scoop and handle.

    White chocolate and peppermint being added to cookie dough.

    5. add in the white chocolate chips and 1/2 cup of crushed candy canes. You can mix on low for a few seconds or finish it off by hand, which is what I normally do. Chill the dough in a plastic bag for at least 20 minutes. This will make it easier to scoop and handle.

    6. Use a small  ice cream scoop to gather about 1 1/2 tablespoons of the cookie dough. Roll in your hands to round off and then dip in crushed candy canes. Place on a cookie sheet peppermint side up and bake at 350F for about 6-7 minutes. Allow to cool on the baking sheet until the cookie sets enough to handle.

    a photo cookie dough being scooped onto a pan.

    I wiped my ice cream scoop with vegetable oil so the cookie dough would release more easily, and dipping the cookie dough in crushed candy canes ensures the top will have all of that holiday sparkle. Not going to lie, I ate more than one cookie’s worth of dough pre-baking… Worth it

    I wanted my cookies to have some height so I rolled them after scooping them out and then chilled them for a few minutes. Six and a half minutes in the oven and they were done!

    If you love this recipe try these out!

    • A stack of chocolate crinkle cookies on a grey surface

      Chocolate Crinkle Cookies

    • Gingerbread cookies in a shape of trees, people, candy canes, and snowflakes.

      Gingerbread Cookies

    • A plate with four thumbprint cookies with a glass of milk and nothing plate of cookies in the back.

      Thumbprint Cookies

    • A photo of Stained glass cookies lit with small lights from behind

      Stained Glass Cookies

    • A Christmas cookie tree made from sugar cookies and buttercream.

      Cookie Tree

    If you’ve tried these cookies then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    White chocolate peppermint cookies on a marble surface.
    Print
    5 from 497 votes

    White Chocolate Peppermint Cookies

    One of the most Christmassy cookies possible! White chocolate chips and flakes of candy cane held together by the tenderest cookie possible. 
    Course Dessert
    Cuisine American
    Prep Time 10 minutes minutes
    Cook Time 6 minutes minutes
    Total Time 16 minutes minutes
    Servings 18 cookies
    Calories 140kcal
    Author John Kanell

    Ingredients

    • 1 1/4 cup all-purpose flour
    • 1/2 cup unsalted butter room temp
    • 3/4 cup white chocolate chips
    • 1/2 cup crushed candy canes plus more for dipping
    • 1 pinch salt
    • 1/4 tsp baking soda
    • 1 pinch baking powder
    • 1 egg room temp
    • 1/2 cup sugar plus 1 tbsp
    • 1/2 tsp vanilla extract
    • 1/4 tsp peppermint oil

    Instructions

    • Whisk together the flour, baking soda, baking powder and salt.
    • Beat the butter and sugar until light and fluffy.
    • While the mixer is running add the egg then the vanilla and peppermint oil.
    • Slowly add the flour mixture and scrape the bowl down.
    • Add the white chocolate chips and crushed candy canes and mix until just incorporated. 
    • Place the cookie dough on a parchment lined cookie sheet using an ice cream scoop if you have one. I recommend a 2 tablespoon sized portion for each cookie. 
    • Dip each ball of cookie dough into a bowl filled with crushed candy canes. 
    • Chill on baking sheet for 5-10 minutes in the refrigerator. Bake at 350F for about 6 to 7 minutes. 
    • Allow for cool on cookie sheet. 

    Video

    Notes

    If you're not a peppermint fan just scale back or omit the peppermint extract and or candy cane.
    To store the cookie dough roll out into a log, wrap well with plastic wrap then place in a sealable plastic bag and freeze.
    pressing the cookie balls into the crushed candy cane is the easiest and neatest way to apply it.
    You can totally add nuts to this recipe for some amazing crunch. I would suggest macadamia, pecans, or walnuts.

    Nutrition

    Serving: 1cookie | Calories: 140kcal | Protein: 2g | Fat: 5.7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 180mg | Potassium: 6mg | Sugar: 15g | Vitamin A: 100IU | Calcium: 35mg | Iron: 0.6mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
    « Peppermint Bark
    Sugar Cookie Recipe »

    Primary Sidebar

    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

    Search

    Follow Us On

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Preppy Kitchen Newsletter

    Sign up to receive recipes, recommendations and tips straight to your inbox!

    Buy My Book

    Preppy Kitchen Cookbook

    As Seen On

    As seen on Elle Décor, People, Food Network and more

    Top recipes This Month

    • A stack of peanut butter cookies on a small wooden board

      Peanut Butter Cookies Recipe

    • Lemon bars dusted with powdered sugar on a green and white plate.

      Lemon Bars

    • An Oatmeal Chocolate Chip cookie next to a glass of milk

      Oatmeal Chocolate Chip Cookies

    • An Espresso martini on a gray surface with coffee beans scattered around

      Espresso Martini

    • A plate with multiple cake pops on it with one with a bite taken out.

      Cake Pops

    • A strawberry cake on a cake stand with a slice cut and placed in front.

      Strawberry Cake

    • A photo of a vanilla cupcake on a cupcake stand with vanilla buttercream frosting beautifully piped on top.

      Buttercream Frosting

    • photo of moist Vanilla Cupcakes in pink paper wrappers

      Moist Vanilla Cupcake Recipe

    • A slice of lemon cake on a plate in front of a cake stand holding the rest of the cake.

      Lemon Cake

    • A vanilla milkshake, a strawberry milkshake, and a chocolate milkshake with toppings on top with sprinkles around the table.

      How to Make a Milkshake

    Footer

    As Seen On:

    Elle Décor, People, Country Living, Better Homes & Gardens, Food Network, Woman's Day, forkly, Yummly, the Bump, Buzz Feed, Home and Family and New York magazine.

    The Brand

    • About John
    • Press

    Preppy Kitchen Logo

    Dessert Recipes

    • Cakes
    • Cookies
    • Cupcakes
    • Pies
    • All Desserts

    Main Course Recipes

    • Main Dishes
    • Side Dishes
    • Casseroles
    • InstantPot
    • Soups
    • Salads

    COPYRIGHT © 2015–2023 PREPPY KITCHEN | PRIVACY POLICY

    24889 shares