White Chocolate Peppermint Cookies
Peppermint white chocolate cookies feature sweet white chocolate chips and refreshing candy cane pieces wrapped in a soft, buttery cookie. Quick and easy to make, they’re gluten-free and dairy-free-friendly and perfect for the holiday season!
Easy Peppermint and White Chocolate Cookies
I love the holiday season and celebrate every year by preparing all the festive treats. My chocolate crinkle cookies, sugar cookies, and marble cookies always make an appearance on my Christmas cookie platter.
However, this year, I’m adding peppermint and white chocolate cookies, too! Soft in the center with crisp edges, they’re full of rich, buttery flavor, the perfect amount of sweetness, and bright peppermint flavors. Plus, they look pretty enough for the pages of a magazine.
Whether you’re hosting a holiday party, baking cookies for Santa, or just want to treat yourself to something sweet, these peppermint cookies will become an instant favorite on your list of holiday treats!
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White Chocolate Peppermint Cookies Ingredients and Notes
- Butter - Use regular unsalted butter or your favorite vegan butter if you need to keep this recipe dairy-free.
- Sugar - Use both granulated sugar and brown sugar (or coconut sugar) to sweeten the cookie dough while keeping it soft.
- Large egg - This adds structure, helping the cookies hold their shape while enhancing the rich flavor. I haven’t tested this recipe with egg substitutes and can’t guarantee your results but would love to know how it goes if you give it a try!
- Extracts - Vanilla extract and peppermint extract enhance the flavor of the cookies, making them truly bakery-worthy.
- Flour - I use a 1:1 gluten-free all-purpose flour to keep this recipe gluten-free, but regular all-purpose flour will also work.
- Mix-Ins - White chocolate chips and crushed candy canes add extra flavor and the perfect festive touch. Use dairy-free chocolate chips to make these cookies completely dairy-free. If you aren't concerned about making this recipe dairy-free, any type of white chocolate chip will work.
How to Make Peppermint Cookies with White Chocolate
This is an overview with step-by-step photos. Full ingredients & instructions for this recipe are in the recipe card below.
Step 1: Combine the wet ingredients. In a bowl, beat the butter with both sugars until light and fluffy. Then, add the egg, vanilla, and peppermint extract, and continue to mix until well combined. The mixture should look thick and creamy!
Step 2: Add the dry ingredients. Slowly fold in the flour, baking soda, and sea salt just until the flour is incorporated.
Step 3: Add the mix-ins. Gently fold in the white chocolate chips and crushed candy canes until they’re well distributed throughout the batter.
Step 4: Portion. Use a cookie scoop to divide the dough into equal-sized balls, and place them on a cooking sheet lined with parchment paper.
Step 5: Bake. Transfer the peppermint cookies to a preheated oven, and bake just until the edges look crispy.
Step 6: Serve. Sprinkle extra crushed candy canes on top, and let the cookies cool on the pan. Enjoy!
Expert Tips
- Measure carefully! For the best results, use a food scale to measure all your ingredients. Or, if that’s not an option, use the spoon and level method.
- Use room temperature ingredients to allow for easy mixing and create the best taste and texture.
- Only fold the dry ingredients into the batter until the flour is just dissolved. Overmixing the dough can result in dry tough cookies.
- Leave at least 3 inches of space between each cookie on the baking sheet so that they have room to spread in the oven.
- Keep a close eye on the oven, and remove the cookies as soon as the edges are lightly golden. They’ll continue to bake as they cool!
- Allow the cookies to cool completely before serving. Otherwise, they’re likely to crumble and fall apart.
Frequently Asked Questions
If you’re lucky enough to have leftovers, you can store them in an airtight container at room temperature for 2-3 days or in the fridge for up to 1 week.
Yes! Leftover cookies will stay fresh in the freezer for up to 3 months. Let them cool completely. Then, transfer them to a sealable bag or freezer-safe container, placing a sheet of parchment paper between each cookie to prevent them from clumping together. Thaw in the fridge or at room temperature when you’re ready to serve.
Absolutely. You can prepare the dough, and store it wrapped tightly with plastic wrap in the fridge for up to 3 days. Then, bring it to room temperature, and proceed with the recipe as normal.
Or, flash freeze the cookie dough balls on a baking sheet, transfer them to a sealable bag, and freeze for up to 3 months. Bake from frozen, adding a few extra minutes as needed, and they’ll taste as good as new!
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Recipe
Peppermint White Chocolate Cookies
Equipment
- 1 Hand Mixer or Stand Mixer
- 1 Cookie Sheet
Ingredients
- ½ cup butter - softened - sub vegan to make dairy free
- ½ cup sugar
- ½ cup light brown sugar - sub coconut sugar
- 1 egg - room temperature
- 1 teaspoon vanilla
- ½ teaspoon peppermint extract
- 1 ⅓ cup gluten free 1:1 flour - sub all purpose flour if needed
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup white chocolate chips
- ⅓ cup crushed candy canes - approx. 4 large candy canes
Instructions
- Preheat oven to 350 F. In a bowl, beat the butter with sugar and brown sugar until light and fluffy.½ cup butter - softened, ½ cup sugar, ½ cup light brown sugar - sub coconut sugar
- Add the egg, vanilla, and peppermint extract and continue to mix until well combined. The mixture should look thick and creamy.1 egg, 1 teaspoon vanilla, ½ teaspoon peppermint extract
- Slowly fold in the flour, baking soda, and sea salt. Be sure not to over-mix this step and only mix until the flour is incorporated.1 ⅓ cup gluten free 1:1 flour, ½ teaspoon baking soda, ¼ teaspoon sea salt
- Fold in the white chocolate chips and crushed up candy canes until combined.½ cup white chocolate chips, ⅓ cup crushed candy canes
- Use a cookie scoop to scoop the dough into a ball and place on a cookie sheet lined with parchment paper for easy clean up at least 3 inches apart. These cookies will spread so make sure you leave enough space in between each cookie. Bake in the oven for 12 - 15 minutes until the edges of the cookie look crispy.
- Sprinkle some extra crushed candy canes on top while warm if desired. Let the cookies cool before enjoying!
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