If you're looking for a festive holiday treat, these White Chocolate Peppermint Cookies are the perfect mix of soft, chewy, sweet, and minty. They remind me a lot of peppermint bark, but in a cozy, buttery cookie form instead of a chocolate bar. They're simple to make, taste like pure Christmas, and always look so pretty on a holiday cookie tray.
These are great for gifting, cookie swaps, or just baking on a December afternoon when you want your kitchen to smell like the holidays. Candy cane pieces add the perfect touch of crunch and color, while the white chocolate gives them that creamy sweetness everyone loves this time of year.
Why You'll Love These Peppermint Bark Cookies
- Soft centers with crisp edges
- Festive without extra decorating
- Easy to make with basic pantry ingredients
- A great choice for cookie boxes and holiday parties
Ingredients You'll Need
- All-purpose flour for structure
- Baking soda for a little lift
- Salt to balance sweetness
- Unsalted butter for richness
- Brown sugar and granulated sugar for sweetness and chewiness
- Egg to bind everything
- Peppermint extract for that holiday mint flavor
- Vanilla extract for warmth
- White chocolate chips for creamy sweetness
- Crushed candy canes for texture and color
How to Make White Chocolate Peppermint Cookies
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper.
Step 2: Whisk together the flour, baking soda, and salt.
Step 3: In another bowl, beat the butter, brown sugar, and granulated sugar until creamy.
Step 4: Mix in the egg, peppermint extract, and vanilla extract.
Step 5: Add the dry ingredients and mix just until combined.
Step 6: Fold in the white chocolate chips and crushed candy canes.
Step 7: Scoop out about 1 ½ tablespoons of dough per cookie and place on the baking sheets.
Step 8: Bake 9 to 11 minutes until the edges are lightly set. The centers should still look soft.
Step 9: Cool on the baking sheet for a few minutes before transferring to a rack. Add extra crushed peppermint or a drizzle of melted white chocolate if you want them extra festive.
Tips for Success
- Peppermint extract is strong, so stick to the measured amount
- Add the extra crushed peppermint while the cookies are warm so it sticks
- Chill the dough for thicker cookies
- Use both fine peppermint dust and small chunks for the best texture
Storage
Store the peppermint bark cookies in an airtight container for up to 5 days. You can also freeze baked cookies or freeze the dough scoops and bake them straight from the freezer with a slightly longer bake time.
FAQ
Can I use white chocolate chunks instead of chips?
Yes, absolutely. Chopped white chocolate melts beautifully and adds bigger pockets of sweetness.
Do the candy cane pieces melt in the cookies?
Some pieces melt slightly and some stay crunchy. If you want more visible peppermint on top, sprinkle a little extra on the warm cookies right after baking.
Can I make the dough ahead of time?
Yes. You can chill the dough for up to 48 hours or freeze the scooped dough balls for up to 2 months.
How do I keep the cookies soft?
Store them in an airtight container with a small piece of bread or a marshmallow to help maintain moisture.
Can I make these without peppermint extract?
You can, but they won't have much mint flavor. If you don't like extract, add a little extra crushed peppermint and reduce the white chocolate slightly.
Can I double the recipe?
Yes. This recipe doubles easily and is great for big holiday batches.
White Chocolate Peppermint Cookies
These white chocolate peppermint cookies are soft, chewy and packed with sweet white chocolate chips and crunchy bits of candy cane. They taste like a festive mashup between a classic holiday cookie and your favorite peppermint bark flavors.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 24 cookies 1x
- Category: cookies, Dessert
- Method: Baking
Ingredients
2 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
¾ cup packed brown sugar
½ cup granulated sugar
1 large egg
½ teaspoon peppermint extract
1 teaspoon vanilla extract
1 cup white chocolate chips
½ cup crushed candy canes
Optional: Additional melted white chocolate for drizzling and crushed candy canes for topping
Instructions
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In a medium bowl, whisk together the flour, baking soda and salt.
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In a large bowl, beat the softened butter, brown sugar and granulated sugar until light and creamy.
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Add the egg, peppermint extract and vanilla extract. Mix until combined.
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Add the dry ingredients to the wet ingredients and mix until a dough forms.
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Fold in the white chocolate chips and crushed candy canes.
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Cover the bowl and chill the dough for 30 minutes.
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Preheat your oven to 350°F and line two baking sheets with parchment paper.
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Scoop about 1.5 tablespoons of dough per cookie onto the baking sheets, leaving space between them.
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Bake for 10-12 minutes, or until the edges are set and lightly golden.
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Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. If you want to add a white chocolate drizzle to the cookies, make sure they are cooled completely before drizzling white chocolate on top and then sprinkling with additional chopped up candy cane pieces.
Notes
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Chilling the dough helps the cookies stay thick and chewy instead of spreading too much.
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Use finely crushed candy canes for the best texture. Larger chunks can melt into little caramelized spots.
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If the dough feels sticky after adding the candy canes, chill a bit longer - peppermint pieces can soften the dough slightly.
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Try topping the warm cookies with extra white chocolate chips or candy cane bits for a bakery-style look.
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These cookies stay soft for 3-4 days in an airtight container and freeze well for up to 2 months.
