Peppermint White Chocolate Cookies – Soft, chewy and delicious festive treat packed with crushed candy canes and white chocolate chips. A must-have addition to your Christmas cookie platter!
What are peppermint white chocolate cookies?
Peppermint white chocolate chip cookies are super delicious, soft and chewy cookies that typically combine the flavors of peppermint extract, crushed candy canes and white chocolate. These are a popular holiday treat, often enjoyed during the Christmas season.
These cookies are a delightful twist on traditional chocolate chip cookies, infused with the refreshing flavor of peppermint and the creamy sweetness of white chocolate.
Why you’ll love this recipe:
These are soft, chewy and super easy to make!
Ideal for Holidays and parties!
Great for gifting!
Refreshing and pretty!
Ingredients & Substitutions:
Flour – I have used plain flour or all purpose flour in this recipe. You can replace it with whole wheat flour. I haven’t tested it with gluten-free flours though.
Butter – Use softened unsalted butter. If you are salted butter, do not use any additional butter. Margarine or a plant-based butter substitute can be used for a vegan option.
White Chocolate Chips – You can also use white chocolate chunks. Use a good quality white chocolate for the best taste and flavor.
Candy Canes – Adds the refreshing peppermint flavor. You will need to crush the candy canes before adding to the dough. You can also use peppermint candies.
Vanilla – Adds a wonderful flavor. Do not skip it.
Peppermint Extract – For extra minty flavor. If you can’t find it replace it with peppermint oil.
Sugar – I used granulated sugar. Any type of sugar can be used, but the texture and taste of the cookies will be vary.
Milk – Binds the ingredients together and adds moisture. Swap it with any plant-based milk if needed.
Salt – Skip if you are using salted butter.
Pair these cookies with a glass of milk or a mug of hot chocolate.
These can be a perfect homemade gift during the holiday season.
Arrange them on a holiday-themed platter with other holiday cookies and treats at parties or gatherings.
These cookies can be used to make cookie sandwiches by spreading a layer of ice cream or frosting between tow cookies for a delicious treat.
Unbaked cookie dough can be stored in the refrigerator for up to 3 months.
Baked cookies stay fresh at room temperature for a week. Store them in an airtight container.
If you want to store them for longer period of time, freeze them in a freezer-safe container for up to 3 months.
Once the cookies are baked and cooled, drizzle melted white chocolate over the cookies for an extra chocolatey touch.
You can also add some chopped nuts like pecans, almonds, or macadamia for extra flavor and crunch.
Feel free to experiment with different types of chocolate chips like dark chocolate, semi-sweet chocolate, or even mint chocolate chips for a different flavor profile.
Tips & Notes:
Ensure that your butter is at room temperature. Room temperature butter incorporates more smoothly into the dough.
Use peppermint extract carefully, a little goes a long way. Start with a small amount and adjust if needed.
Use good quality chocolate chips and candy canes for the best flavor.
Bake the cookies just until the edges are lightly golden brown. While the centers might appear slightly less cooked, they’ll continue to cook on the baking sheet after removing them from the oven, resulting in soft and chewy cookies.
Step by step instructions:
Combine softened butter and sugar in a mixing bowl and mix until creamy using a spatula or hand mixer.
Add milk, vanilla extract and peppermint extract.
Give it a mix.
Add salt, baking soda and flour to the butter mixture.
Mix well to make a dough.
Add white chocolate chips and crushed candy canes.
Gently fold everything until combined.
Divide the dough into 12-14 round balls and arrange them on a lined baking tray, spacing 2 inches apart.
Add few more chocolate chips on the top of the cookies.
Bake them in the preheated oven for about 12 minutes or until lightly golden brown on the edges at 180 degrees C.
Remove from the oven and let them cool completely on a wire rack.
Few more cookie recipes on the blog:
- Peppermint Meltaways
- Lemon Snowballs
- Santa’s Whiskers
- Secret Kiss Snowball Cookies
- Sicilian Biscotti Regina
- Greek Easter Cookies
- Chocolate Crinkles
- Fruitcake Cookies
Peppermint White Chocolate Cookies
- ¼ Cup Unsalted Butter, softened
- ¼ Cup Sugar
- 2 Tablespoons Milk
- ¼ Teaspoon Vanilla Extract
- ⅛ Teaspoon Peppermint Extract
- ⅛ Teaspoon Salt
- ¼ Teaspoon Baking Soda
- ¾ Cup Flour
- ⅓ Cup White Chocolate Chips
- ¼ Cup Crushed Candy Canes
- Combine softened butter and sugar in a mixing bowl and mix until creamy.
- Add milk, vanilla extract and peppermint extract. Give it a mix.
- Add salt, baking soda and flour to the butter mixture.
- Mix well to make a dough.
- Add white chocolate chips and crushed candy canes.
- Gently fold everything until combined.
- Divide the dough into 12-14 round balls and arrange them on a lined baking tray, spacing 2 inches apart.
- Add few more chocolate chips on the top of the cookies.
- Bake them in the preheated oven for about 12 minutes or until lightly golden brown on the edges at 180 degrees C.
- Remove from the oven and let them cool completely on a wire rack.
Nutrition values are estimates only.