The holidays aren’t complete without a cookie that marries the indulgent richness of white chocolate with the refreshing zing of peppermint. These delightful little treats are perfect for sharing, gifting, or just keeping around the house for those festive moments when a sweet tooth strikes. Plus, they make your kitchen smell heavenly, which is a bonus if you ask me!
Why you’ll love this dish
What’s not to love about these cookies? The creamy white chocolate paired with crisp candy cane bits makes every bite feel like a dreamy holiday escape. Not to mention, they’re as beautiful as they are delicious, with that festive speckling of red and white.
"These cookies are like a winter wonderland in every bite!"
Honestly, they are a crowd-pleaser, and they hold up well when packed up for holiday gifts. So get ready to hear raves every time you set them out. Plus, they’re ridiculously easy to whip up, making them an excellent choice for both seasoned bakers and novices alike.
The cooking process explained
Ready to make some cookie magic? Here’s the scoop: we’re starting with a classic cookie dough base, mixing in that velvety white chocolate and crunch candy canes before baking until they’re perfection. The key is not to overmix the dough, as that can lead to tough cookies. No one wants that!
Prep Time: 15 min | Cook Time: 10 min | Total Time: 25 min
What you’ll need
Gather these items to bring your cookie dreams to life:
- 1 cup unsalted butter, softened (don’t skip the softness!)
- 3/4 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup crushed candy canes (or peppermint candies)
Fresh peppermint gives the best flavor, but if you’re in a pinch, any brand of crushed candy will do.
Step-by-step instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter with the granulated sugar and brown sugar until fluffy.
- Add in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to your wet ingredients. Mix until just combined—seriously, don’t overdo it!
- Fold in those delicious white chocolate chips and crushed candy canes.
- Scoop heaping tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes or until the edges just start to turn golden. Let them cool on the baking sheets for a few minutes before transferring to wire racks.
Best ways to enjoy it
These cookies are delightful on their own, but if you want to take things up a notch, try pairing them with a steaming cup of hot cocoa or a chilled glass of milk (I mean, classic for a reason!). They’re also super cute served on a platter at any holiday gathering, where they practically scream “eat me!”
Storage and reheating tips
These lovelies will stay fresh in an airtight container at room temperature for up to a week. For longer storage, you can freeze the baked cookies—just make sure they’re cooled completely before wrapping them tightly in plastic wrap or aluminum foil. They’ll be good for up to three months. When you’re ready to enjoy, simply thaw at room temperature or reheat in the oven for a couple of minutes.
Helpful cooking tips
Want to make these cookies even more amazing? Here’s a pro tip: double the crushed candy canes if you really love that peppermint flavor! Also, be sure to keep an eye on them while baking; they can go from perfect to overdone in a blink. Underbake just a tad for that gooey center—it will solidify as they cool.
Creative twists
Feel free to switch things up by incorporating dark or semi-sweet chocolate chips for a more complex flavor. You could also replace the crushed candy canes with finely chopped nuts for a delightful crunch if you’re feeling adventurous. Even a dash of espresso powder can elevate the white chocolate taste—no one has to know your secret!
FAQ
Can I use white chocolate bars instead of chips?
Absolutely! Just chop them into small pieces for the same delicious effect.
What if I don’t have baking soda?
In a pinch, you can substitute baking powder, but use about three times the amount, as they aren’t one-to-one replacements.
How can I make these cookies gluten-free?
Simply swap out the all-purpose flour for a gluten-free flour blend, and you’re good to go! Just check that the other ingredients (like baking soda) are also gluten-free.
So, are you ready to roll up your sleeves and create some magic in the kitchen? These cookies will not only satisfy your sweet tooth but also spread a little holiday cheer wherever you take them. Happy baking!
Print
White Chocolate Peppermint Cookies
- Total Time: 25 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
Delightful cookies combining creamy white chocolate and crisp candy cane bits, perfect for the holidays.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup crushed candy canes
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Beat the softened butter with the granulated sugar and brown sugar until fluffy.
- Add in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Whisk together the flour, baking soda, and salt in a separate bowl. Gradually add this to your wet ingredients. Mix until just combined—do not overmix!
- Fold in the white chocolate chips and crushed candy canes.
- Scoop heaping tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes or until the edges just start to turn golden. Let them cool on the baking sheets for a few minutes before transferring to wire racks.
Notes
These cookies stay fresh in an airtight container for up to a week or can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, white chocolate, peppermint, holiday, dessert