The Ultimate Guide to Soft & Chewy White Chocolate Peppermint Cookies for the Holidays

Embrace the festive season with every delightful bite of these incredibly soft and wonderfully chewy White Chocolate Peppermint Cookies. This recipe masterfully combines the creamy sweetness of white chocolate chips with the invigorating coolness of crushed candy canes, creating a truly irresistible treat that is an absolute must-have addition to your Christmas cookies platter. Get ready to fill your home with the joyous aroma of holiday baking!

For many, candy canes are synonymous with Christmas – often hung as dazzling ornaments rather than savored as a treat. However, these extraordinary white chocolate peppermint cookies have completely revolutionized my view on these classic holiday candies! They are more than just a sweet treat; they are a festive experience wrapped in a soft, chewy package.

From the very first bite, you’ll discover a harmonious dance of flavors. The smooth, velvety sweetness of white chocolate seamlessly melds with the crisp, refreshing zing of finely crushed candy canes. Each mouthful evokes the magical sensation of a winter wonderland, a delightful burst of cool mint and rich chocolate. The meticulously crushed candy canes are not just an afterthought; they are carefully folded into the cookie dough, contributing a subtle yet satisfying crunch and an unmistakable burst of genuine peppermint flavor that screams “Merry Christmas!”

So, if you’ve traditionally reserved candy canes for decorating your tree, prepare to have your mind changed forever. This recipe is designed to be straightforward and rewarding, even for novice bakers. It’s time to preheat your oven, crank up your favorite Christmas carols, and embark on a baking adventure that promises soft, chewy, and utterly blissful peppermint cookie perfection. These white chocolate peppermint cookies aren’t just a dessert; they’re a celebration!

Why You’ll Love These White Chocolate Peppermint Cookies

These festive cookies are more than just a seasonal delight; they offer a combination of flavors and textures that make them truly exceptional. Here’s why they’re destined to become a beloved part of your holiday baking tradition:

• Irresistibly Soft and Chewy Texture. Just like my popular soft M&M cookies, these white chocolate peppermint cookies boast a perfectly soft and chewy interior that melts in your mouth, complemented by delightfully crisp edges. This ideal balance of textures ensures every bite is pure joy, making them stand out from other holiday cookie recipes. The careful balance of ingredients and chilling process contribute to this desirable chewiness and ensures a cookie that’s never dry or crumbly.
• Perfectly Peppermint-y Flavor. These cookies strike the ideal balance of refreshing peppermint flavor. For those who adore a more vibrant minty punch, substituting vanilla extract with peppermint extract will elevate the festive notes. If you’re looking for a more subtle peppermint touch or prefer a buttery classic, check out my recipe for candy cane cookies that are shaped like candy canes but have a rich vanilla essence, offering a different take on the holiday theme.
• Just the Right Amount of Crunch. The crushed candy canes are not merely for flavor; they introduce a delightful textural contrast. Their finely crushed pieces add a subtle crunch that enhances the overall experience without overpowering the inherent chewiness of the cookies. This unexpected crispness makes each bite more engaging and satisfying, adding another layer of complexity to these holiday treats.
• Ideal for Cookie Exchanges and Holiday Dessert Platters. These cookies are showstoppers! Their vibrant colors and festive flavors make them a perfect centerpiece for any holiday gathering, cookie exchange, or dessert platter. Their appealing look and unforgettable taste mean they’re always the first to disappear – consider making a double batch, because a single plate will vanish almost instantly!
• Freezer-Friendly Cookie Dough for Easy Holiday Baking. Planning ahead for the busy holiday season is a breeze with this recipe! The cookie dough can be prepared in advance and frozen for up to three months. This invaluable trick allows you to get a head start on your festive baking, ensuring you can whip up warm, freshly baked cookies whenever a craving strikes or unexpected guests arrive, making holiday entertaining effortless.

Achieving the perfect balance of flavor and texture in these soft white chocolate chip peppermint cookies relies heavily on using the right ingredients and understanding their individual roles. Let’s explore each key component, along with expert tips to elevate your cookie game to an entirely new level, ensuring every batch is a masterpiece!

• All-Purpose Flour: This is the structural backbone of your cookies. Precise measurement is paramount here. To avoid dense, cake-like cookies, always use the “spoon and level” method: spoon flour into your measuring cup until overflowing, then level it off with a straight edge (like a knife). Never scoop directly from the bag, as this compacts the flour and results in too much being used.
• Baking Soda: A crucial leavening agent that helps the cookies spread and become tender. Always check its expiration date! Fresh baking soda is vital for proper rising. You can test its freshness by mixing a tiny bit with a spoonful of vinegar; if it fizzes vigorously, it’s good to go. If not, it’s time for a new box to ensure your white chocolate peppermint cookies rise beautifully.
• Kosher Salt: I almost exclusively use kosher salt for baking because its coarser granules dissolve easily and distribute evenly throughout the dough, ensuring a perfectly balanced flavor profile that enhances sweetness without making the cookies taste overly salty. If table salt is your only option, remember to reduce the amount slightly (by about half) due to its finer texture and stronger saltiness.
• Unsalted Butter: The cornerstone of rich, flavorful cookies, butter provides essential fat content that contributes to their delightful softness and moistness. Using unsalted butter allows you complete control over the total salt content in your recipe. It’s critical that your butter is at **room temperature** – soft enough to indent with your finger but not melted – for smooth creaming with the sugars, which is vital for developing the cookie’s texture.
• White and Brown Sugar: This dynamic duo provides both sweetness and crucial moisture. White sugar contributes to the crispness around the edges and overall sweetness, while brown sugar, rich in molasses, imparts a subtle caramel flavor and a wonderful chewiness that defines these cookies. Always pack brown sugar firmly into the measuring cup to ensure accurate measurement and a denser, more flavorful cookie.
• Vanilla Extract or Peppermint Extract: This is where you tailor the flavor to your preference! Opt for a high-quality pure vanilla extract for a classic, warm, and comforting taste that complements the white chocolate. For that iconic festive twist and a more pronounced minty flavor, go with peppermint extract. Just remember that peppermint extract is quite potent, so use it judiciously.
• Eggs: Eggs act as binders, holding all the ingredients together, and contribute significantly to the cookie’s structure, richness, and moisture. For optimal incorporation into the dough, ensure your eggs are at **room temperature**. This allows them to emulsify better with the butter and sugar, resulting in a smoother, more uniform dough.
• White Chocolate Chips: The sweet, creamy stars of these holiday cookies! While you’ll mix most of them into the dough, reserve a handful to press gently onto the tops of the cookie mounds before baking. This simple step creates that beautiful “bakery-worthy” finish, with molten chocolate puddles that are visually appealing and utterly delicious.
• Candy Canes: These festive treats bring both color and that signature peppermint crunch. Crush the candy canes finely, but not into a powder, for an even distribution of flavor and texture throughout the dough. A mix of small and tiny pieces works best. And don’t forget to save a little extra to sprinkle on top of your cookies just before baking for an extra pop of color and minty freshness. Have any crushed candy canes left over? They’re perfect for sprinkling on top of a batch of my chocolate sugar cookies dipped in white chocolate!

Kelly’s Note: Crushing candy canes is surprisingly therapeutic and simple! Just place them in a sturdy zip-top bag, seal it, and then give them a good whack with a rolling pin, the flat side of a meat mallet, or even the bottom of a heavy pan. This method ensures you get the perfect varying textures for your cookies – a mix of fine dust and small pieces!

For complete details on specific ingredient quantities, please refer to the comprehensive recipe card located at the bottom of this article.

Creating these delightful white chocolate peppermint cookies is a straightforward and enjoyable process. Much like my popular chocolate thumbprint cookies, this dough benefits significantly from a brief chill in the refrigerator before baking. This crucial step not only helps solidify the butter, leading to a perfectly structured cookie, but also intensifies the flavors and, most importantly, helps prevent excessive spreading during baking, resulting in a thicker, chewier cookie. Follow these steps for perfect results every time:

1. Combine the Dry Ingredients: In a medium-sized bowl, thoroughly whisk together the all-purpose flour, baking soda, and kosher salt. Whisking ensures these dry ingredients are evenly distributed, which is essential for uniform leavening and flavor throughout your cookies. Set this mixture aside.
2. Cream Together Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), cream together the softened unsalted butter, white sugar, and packed light brown sugar. Beat on medium speed for about 2 minutes, or until the mixture becomes light, fluffy, and noticeably paler in color. This step incorporates air, which contributes to the cookie’s soft texture.
3. Add Extract and Eggs: With the mixer on low speed, first stir in your chosen extract – vanilla for a classic flavor or peppermint for a stronger festive touch. Then, add the large eggs one at a time, beating well after each addition until fully incorporated. This ensures the eggs are properly emulsified into the butter mixture, adding richness and binding the dough effectively.
4. Incorporate Dry Ingredients: Gradually add the reserved flour mixture to the stand mixer bowl. Beat on low speed *just* until the dry ingredients are combined with the wet mixture. It is critically important not to overmix the dough at this stage; stop as soon as no streaks of flour are visible. Overmixing can develop the gluten in the flour too much, leading to tough cookies.
5. Fold in Chocolate and Candy Canes: Remove the bowl from the mixer. Using a sturdy spatula or wooden spoon, gently fold in 1 cup of the white chocolate chips and ½ cup of the crushed candy canes until they are evenly distributed throughout the cookie dough. Be careful not to crush the candy canes further during this step.

6. Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate the cookie dough for a minimum of 30 minutes. For an even richer flavor and a more controlled spread, you can chill it for up to overnight. This chilling period is crucial for allowing the flavors to meld and the butter to firm up, ensuring perfectly thick and chewy cookies.
7. Prepare for Baking: Once the dough is adequately chilled, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. Parchment paper is essential as it prevents sticking and helps the cookies bake evenly without the need for additional grease.
8. Scoop and Decorate: Using a 2-tablespoon cookie scoop or two spoons, drop rounded mounds of dough onto the prepared baking sheets. Make sure to space them at least 2 inches apart to allow for proper spreading without merging. For that irresistible bakery-style finish, gently press the remaining white chocolate chips onto the tops of each cookie mound, then sprinkle additional crushed candy canes for a festive and vibrant touch.
9. Bake, Cool, and Enjoy!: Place the baking sheets in the preheated oven and bake for 10 to 14 minutes. The cookies are ready when their edges are pale golden and the centers are just set but still look slightly soft. Avoid overbaking, as this can lead to dry cookies. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes; this allows them to set further and prevents them from breaking. After 5 minutes, carefully transfer the cookies to a wire rack to cool completely. Once cooled, they are ready to be savored and shared!

Pro Tips for Holiday Cookie Success

Baking delicious white chocolate peppermint cookies is an art, and these expert tips will help you achieve perfection with every batch, ensuring your holiday treats are truly unforgettable:

• Choose Your Extract Wisely: The choice between extracts significantly impacts the final flavor. Peppermint extract delivers a bold, refreshing, and distinctly festive minty kick, ideal for true peppermint lovers. However, if you prefer a more subtle hint of mint or a generally sweeter, classic cookie, opt for pure vanilla extract. You can also use a combination, starting with a smaller amount of peppermint and a touch of vanilla.
• Don’t Skip Chilling the Dough: This step is non-negotiable for achieving perfect cookies. Chilling allows the butter to re-solidify, preventing the cookies from spreading too much in the oven. More importantly, it gives the flour time to fully hydrate and the flavors to deepen and meld, resulting in a richer taste and a wonderfully thick, chewy texture. A minimum of 30 minutes is recommended, but longer (up to overnight) is even better for enhanced flavor.
• Customize with Other Mix-Ins: While white chocolate and peppermint are a classic pairing, don’t hesitate to get creative! Consider adding chopped nuts (like pecans or walnuts) for extra crunch, dark chocolate chips for a richer contrast, or even a sprinkle of festive sprinkles along with the candy canes for extra visual appeal. The dough is versatile, so feel free to personalize your white chocolate peppermint cookies.
• Keep a Close Eye on Baking Time: Ovens can vary, so the specified baking time is a guideline. For the perfect soft and chewy texture, look for cookies that are pale golden at the edges but still appear slightly underbaked and soft in the center. They will continue to cook and set as they cool on the hot baking sheet. Overbaking can lead to dry, hard cookies.
• Enhance Presentation with Melted White Chocolate: For an extra touch of elegance and indulgence, consider drizzling your cooled cookies with a bit of melted white chocolate. You can use a fork for a rustic zigzag pattern, a piping bag for more precision, or simply a spoon for an artistic touch. This not only adds more chocolatey goodness but also makes them look incredibly professional.
• Store Crushed Candy Canes Properly: To ensure any leftover crushed candy canes remain fresh, vibrant, and ready for future use, store them in an airtight container at room temperature. This will prevent them from becoming sticky or losing their characteristic crunch. They are fantastic for future batches of these cookies, or other holiday treats like oyster cracker toffee bark, hot cocoa toppings, or even rimming festive drinks.
• Use a Cookie Scoop for Uniformity: For perfectly uniform cookies that bake evenly and look professional, invest in a good quality cookie scoop. A 2-tablespoon scoop is ideal for this recipe. Consistent sizing means all your cookies will be perfectly baked at the same time, preventing some from being overdone while others are underbaked.
• Room Temperature Ingredients Matter: Ensure your butter and eggs are at true room temperature. This allows them to cream together smoothly, incorporating more air and creating a lighter, more tender dough that combines beautifully without lumps. Cold ingredients will lead to a dense, uneven dough.

Storage Solutions for Peppermint Cookies

To keep your white chocolate peppermint cookies tasting fresh and delicious for as long as possible, proper storage is key. Following these simple tips will ensure they maintain their soft, chewy texture and vibrant flavor, making them ready to enjoy anytime.

Store your baked white chocolate peppermint cookies in an airtight container at room temperature for up to one week. To prevent them from drying out or becoming stale, ensure the container has a tight-fitting lid. If stacking, you can place a piece of parchment paper between layers to prevent them from sticking together. Avoid refrigerating baked cookies, as this can dry them out and make them hard.

Alternatively, these beautiful and delicious cookies make fantastic homemade holiday gifts! Package them in festive decorative bags or boxes, perhaps alongside other beloved holiday treats such as cheerful Christmas pinwheel cookies, classic pecan balls, and whimsical marshmallow Christmas wreaths. A handmade assortment of cookies is a truly thoughtful and appreciated present during the holiday season.

Freezing Instructions: Dough & Baked Cookies

Freezing is an excellent way to prepare ahead for holiday baking or to simply enjoy your white chocolate peppermint cookies at a later date. Both the cookie dough and baked cookies freeze exceptionally well, offering flexibility and convenience. Here’s how to do it:

• Freeze Cookie Dough: For ultimate convenience, prepare the cookie dough as directed in the recipe, then scoop it into individual balls. Place these dough balls in a single layer on a parchment paper-lined baking sheet and freeze until solid (this prevents them from sticking together). Once frozen, transfer the solid cookie dough balls to a freezer-safe zip-top bag or airtight container. Label with the date. Cookie dough can be stored in the freezer for up to three months. When ready to bake, place frozen dough balls on a baking sheet and add a couple of extra minutes to the baking time.
• Freeze Baked Cookies: Allow your white chocolate peppermint cookies to cool completely after baking. Once fully cooled, arrange them in a single layer in a freezer-friendly airtight container or a heavy-duty freezer bag. For stacking multiple layers, place a sheet of parchment paper between each layer to prevent sticking. Label with the date. Baked cookies can be safely frozen for up to three months, making them perfect for unexpected guests or a quick holiday treat.
• Thawing Frozen Cookies: To thaw frozen cookie dough, transfer the desired number of dough balls to the refrigerator overnight to soften slightly before baking. For baked cookies, simply allow them to thaw in the refrigerator overnight, then bring them to room temperature on the counter before serving. For a warm, freshly baked feel, you can briefly reheat thawed cookies in a microwave for a few seconds or in a low oven (around 250°F / 120°C) for 5-10 minutes.

Common Questions About Peppermint Cookies

Here are answers to some frequently asked questions to help you achieve the best possible results with your white chocolate peppermint cookies, ensuring a smooth and enjoyable baking experience:

How do I prevent the cookies from spreading too much?

Preventing excessive spreading is a common concern for cookie bakers. The most critical step is thoroughly chilling the dough. The cold butter in the dough takes longer to melt in the oven, allowing the cookies to set and rise slightly before spreading too much. Ensure your butter is at room temperature before creaming, but the dough itself should be well-chilled (at least 30 minutes, or up to overnight). Additionally, make sure you’re accurately measuring your flour by spooning and leveling it, as too little flour can also cause excessive spreading.

How finely should I crush the candy canes?

For the best results and an even distribution of flavor and texture, aim to crush your candy canes to a consistency that is a mix of small, consistent pieces and some finer dust. Avoid turning them into a complete powder, as you’ll lose that delightful crunch. Similarly, large chunks might melt unevenly or create hard spots. Using a zip-top bag and a rolling pin works perfectly to achieve this ideal varied texture, providing a pleasant chewiness with a subtle crispness.

Can I use regular chocolate chips instead of white chocolate chips?

Absolutely, you can substitute regular semi-sweet or dark chocolate chips if white chocolate isn’t your preference. However, be aware that this will alter the flavor profile significantly. The combination of sweet white chocolate and cool peppermint is what gives these cookies their distinct festive taste and appearance. Regular chocolate will offer a richer, deeper chocolate flavor, which is also delicious but will change the overall character of the cookie. Feel free to experiment to find your favorite combination!

How long do these cookies stay fresh?

When stored in an airtight container at room temperature, these white chocolate peppermint cookies will remain fresh, soft, and chewy for up to one week. To maximize their freshness, you can place a slice of bread in the container with the cookies; the moisture from the bread will help keep the cookies soft.

Can I make these cookies without a stand mixer?

Yes, absolutely! While a stand mixer makes the creaming process quicker and easier, you can certainly make these cookies with a hand mixer or even by hand using a sturdy whisk and a wooden spoon. Just ensure you dedicate enough time to thoroughly cream the butter and sugars until light and fluffy, and combine the dry ingredients and mix-ins until just incorporated.

More Irresistible Holiday Cookies to Try

If you’ve fallen in love with these White Chocolate Peppermint Cookies, you’re in for a treat! The holiday season is a perfect time to explore a variety of festive cookie recipes. Here are some more beloved classics and exciting new options from Just a Taste to fill your cookie platters and warm your hearts:

• The Best Cutout Sugar Cookies: A holiday staple, perfect for decorating with family and friends.
• Christmas Monster Cookies: Fun, colorful, and loaded with all your favorite mix-ins.
• Slice-and-Bake Butter Cookies: Effortlessly elegant and incredibly buttery, perfect for preparing ahead.
• Salted Caramel Snickerdoodles: A sophisticated twist on a classic, with delightful sweet and salty notes.
• Soft Ginger Molasses Cookies: Spiced to perfection with a wonderfully chewy texture, a true taste of the holidays.
• Christmas Tree Shortbread Cookies: Simple, tender, and festive shortbread cookies that are as pretty as they are delicious.

Craving even more delicious recipes and holiday inspiration? Subscribe to Just a Taste to get new recipes, expertly crafted meal plans, and our exclusive newsletter delivered straight to your inbox! And be sure to stay connected with us on social media: follow us on Facebook, discover visual delights on TikTok, explore inspiring boards on Pinterest, and catch all the latest updates on Instagram. Happy baking!

Dessert

White Chocolate Peppermint Cookies

Author: Kelly Senyei

4.25 from 4 votes

Prep Time 15 minutes mins

Cook Time 14 minutes mins

Total Time 29 minutes mins

Servings 24 cookies

Print Recipe

Ingredients 

• ▢ 2 1/4 cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon kosher salt
• ▢ 1 cup unsalted butter, at room temp
• ▢ 1 cup white sugar
• ▢ 1/2 cup packed light brown sugar
• ▢ 1 1/2 teaspoons vanilla extract or peppermint extract (See Kelly’s Note)
• ▢ 2 large eggs
• ▢ 1 1/2 cups white chocolate chips, divided
• ▢ 1/2 cup crushed candy canes, plus more for topping 

Instructions 

• In a medium bowl, whisk together the flour, baking soda and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, white sugar and brown sugar until light and fluffy, about 2 minutes.
• Add the vanilla extract then add the eggs one at a time, beating between each addition.
• Add the flour mixture to the stand mixer and beat just until combined.
• Stir in 1 cup of the white chocolate chips and the crushed candy canes. Cover the bowl with plastic wrap and refrigerate it for a minimum of 30 minutes and up to overnight. (See Kelly’s Notes.)
• Preheat the oven to 350°F. Line two baking sheets with parchment paper. 
• Drop 2-tablespoon mounds of dough on the prepared baking sheets, spacing the mounds at least 2 inches apart. Stud the cookies with the remaining white chocolate chips then sprinkle on additional crushed candy canes. 
• Bake the cookies until the edges are pale golden and the centers are just set, 10 to 14 minutes. Remove the cookies from the oven and let them cool for 5 minutes on the baking sheets until transferring them to a wire rack to cool completely. 

Kelly’s Notes

• Vanilla extract offers a classic, warm flavor, while peppermint extract provides a bold, festive minty taste. Choose based on your personal preference for intensity!
• You have two excellent options for chilling the dough: either refrigerate the entire bowl of dough covered with plastic wrap, or for even greater convenience (and if fridge space permits), first scoop the dough into individual mounds onto your baking sheets, stud them with chocolate chips and crushed candy canes, and then refrigerate them. This method allows you to bake directly from the fridge without any extra prep!
• ★ Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition

Calories: 227kcal, Carbohydrates: 28g, Protein: 2g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 36mg, Sodium: 160mg, Potassium: 59mg, Fiber: 0.3g, Sugar: 19g, Vitamin A: 260IU, Vitamin C: 0.1mg, Calcium: 32mg, Iron: 1mg

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