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?
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.
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
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.
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.
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.
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!
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
Video
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.
Notes
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.
Liz Vermillion says
This was such an easy recipe to make. My husband is a fan!!!
Caroline says
I would LOVE to make these for my work holiday party next week, could you clarify why you would need to sift the flour etc.? I think I have a sifter but I don’t know the rationale for doing this. Maybe I’m just lazy but the flour I have seems very soft.
Also, I try to my best to make lower sugar recipes, do you have any recommendations for peppermint treats with less sugar than candy canes?
Kerry says
Seriously, I think this is the first recipe I’ve ever commented on and I used a lot online (shame, I know). I had leftover candy canes and white chocolate and googled for a cookie recipe and this came up. Wow. The most insanely delicious cookies and I’m not even a huge white chocolate fan. I left out the peppermint oil and yummy! If you want peppermint and white chocolate, stop looking- you’ve found it!
Jonathan says
If I added the nuts would if be 1/4 cup or 1/2 ?
jkanell says
I would do 1/2
Bronwyn Smith says
I just made these cookies this morning, and they were DELICIOUS! Good hot, good warm, good at room temp (my personal favorite). I love a soft cookie and these were wonderful, and the peppermint just says, “Holiday”. I am so very pleased. i love your directions, and helpful tips at the end.
Also, thank you for giving us a print option that is only about one page – this is very thoughtful of you. 🙂
jkanell says
Hi Bronwyn! So happy you liked the recipe. Happy Baking!
Iris says
I made these last weekend. They are delicious!
jkanell says
So Happy you liked them!
Barb Hicks says
I just made these. I substituted dark chocolate for white chocolate because my husband dislikes white. I have to say these are probably the best cookies I’ve ever eaten. I do hope I won’t have eaten them all before Christmas!
Lindsey says
Delicious!!! Made as directed, these were devoured by kids & hubby (& me, obviously). I had just toasted almonds, and as these came out of the oven & my tastebuds thanked me as I popped an almond + cookie bite in my mouth. Yummmmmm. Going to make these again today, and will add some chopped, toasted almonds to this batch. Thank you for the recipe!!
jkanell says
So happy you enjoyed!!
Maria says
I made these with Bob’s Red Mill 1 to 1 GF flour. They were amazing! I made them for my children’s’ bake sale and then bought a dozen back! LOL
jkanell says
LOLOLOL, that’s too funny!
Stephanie says
How do you get them to not stick to the baking sheet??
(I did not roll them in peppermint)
jkanell says
I use a silpat which really helps.
Sarah says
Great recipe! Really hit a lot of yummy holiday flavor and trxture profiles. I made these with King Arthur Gluten Free 1-for-1 baking flour and they turned out great. Also tried it with a 1/4 cup or so of butterscotch chips in additiom to the white choco and peppermint. Thank you!
jkanell says
Love that addition!