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White Chocolate Peppermint Cookies

close up shot of white chocolate peppermint cookies
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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.

Ingredients

Scale

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, softened

3/4 cup packed brown sugar

1/2 cup granulated sugar

1 large egg

1/2 teaspoon peppermint extract

1 teaspoon vanilla extract

1 cup white chocolate chips

1/2 cup crushed candy canes

Optional: Additional melted white chocolate for drizzling and crushed candy canes for topping

Instructions

  1. In a medium bowl, whisk together the flour, baking soda and salt.

  2. In a large bowl, beat the softened butter, brown sugar and granulated sugar until light and creamy.

  3. Add the egg, peppermint extract and vanilla extract. Mix until combined.

  4. Add the dry ingredients to the wet ingredients and mix until a dough forms.

  5. Fold in the white chocolate chips and crushed candy canes.

  6. Cover the bowl and chill the dough for 30 minutes.

  7. Preheat your oven to 350°F and line two baking sheets with parchment paper.

  8. Scoop about 1.5 tablespoons of dough per cookie onto the baking sheets, leaving space between them.

  9. Bake for 10–12 minutes, or until the edges are set and lightly golden.

  10. 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

  • Chilling the dough helps the cookies stay thick and chewy instead of spreading too much.

  • Use finely crushed candy canes for the best texture. Larger chunks can melt into little caramelized spots.

  • If the dough feels sticky after adding the candy canes, chill a bit longer — peppermint pieces can soften the dough slightly.

  • Try topping the warm cookies with extra white chocolate chips or candy cane bits for a bakery-style look.

  • These cookies stay soft for 3–4 days in an airtight container and freeze well for up to 2 months.

Find it online: https://jesslovesbaking.com/2025/11/29/white-chocolate-peppermint-cookies/