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The freshly baked cookies are cooling on a wire rack over the white marble cooktop. Nearby, a plate is stacked with cookies, their peppermint and white chocolate toppings sparkling, ready to be served.

White Chocolate Peppermint Cookies Recipe

A festive holiday cookie bursting with white chocolate, crushed candy canes, and a hint of peppermint! Perfect for cookie exchanges or to enjoy with a hot cup of cocoa.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Course Dessert
Cuisine American
Servings 18
Calories 140 kcal

Equipment

  • Mixing bowls (at least 2)
  • Whisk
  • Stand mixer or hand mixer
  • Spatula
  • Ice cream scoop (optional, 2-tablespoon size recommended)
  • Baking sheet
  • Parchment paper
  • Bowl for crushed candy canes

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
 

Preheat Oven:

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Prepare Dry Ingredients:

  • In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
    A medium glass mixing bowl on the white marble cooktop contains flour, baking soda, baking powder, and a pinch of salt. A whisk is blending the dry ingredients into a smooth, even mixture.

Cream Butter and Sugar:

  • In a large bowl, beat butter and sugar with a hand or stand mixer until light and fluffy (about 2–3 minutes).
    A large glass mixing bowl sits on the white marble cooktop. Inside, softened butter and sugar are being beaten with a hand mixer, creating a light and fluffy texture as the base for the cookie dough.

Add Wet Ingredients:

  • Mix in the egg, followed by vanilla extract and peppermint oil.
    The glass mixing bowl on the white marble cooktop shows an egg being cracked into the creamed butter and sugar mixture. Nearby, bottles of vanilla extract and peppermint oil await their turn to be added.

Combine Dry Ingredients:

  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Scrape down the sides of the bowl as needed.
    The glass mixing bowl on the white marble cooktop is shown as the dry ingredients are gradually folded into the wet mixture with a spatula, forming a cohesive cookie dough.

Fold in Mix-ins:

  • Gently fold in the white chocolate chips and crushed candy canes.
    A glass mixing bowl on the white marble cooktop is filled with cookie dough, as white chocolate chips and crushed candy canes are being gently folded in, adding festive flair.

Shape Cookies:

  • Use a 2-tablespoon cookie scoop or spoon to portion out dough onto the prepared baking sheet.
    A cookie scoop portions dough balls onto a parchment-lined baking sheet resting on the white marble cooktop. The evenly spaced dough balls are prepped for the next step.

Coat in Candy Canes:

  • Dip the tops of each dough ball into additional crushed candy canes for extra texture and festive flair.
    The dough balls on the parchment-lined baking sheet are being dipped into crushed candy canes, creating a colorful, textured coating for the cookies.

Chill Dough:

  • Place the baking sheet in the refrigerator for 5–10 minutes to chill the dough slightly.

Bake the Cookies:

  • Bake in the preheated oven for 6–7 minutes or until the edges are lightly golden.

Cool and Serve:

  • Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
    The freshly baked cookies are cooling on a wire rack over the white marble cooktop. Nearby, a plate is stacked with cookies, their peppermint and white chocolate toppings sparkling, ready to be served.