Go Back
Peppermint White Chocolate Chip Cookies

Peppermint White Chocolate Chip Cookies

Peppermint White Chocolate Chip Cookies are soft, chewy, and bursting with sweet white chocolate chips and bright crushed peppermint. This easy holiday cookie blends buttery richness with a cool mint finish, ideal for cookie swaps or cozy nights in. Make a batch for its creamy pockets of white chocolate and crunchy peppermint contrast, you will love how they disappear from the platter.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Desserts
Cuisine American
Servings 30 cookies
Calories 150 kcal

Equipment

  • Stand mixer
  • Paddle attachment
  • Mixing Bowl
  • Cookie Scoop
  • Baking Sheet
  • Parchment Paper
  • Wire Rack

Ingredients
  

  • 2 1/3 cups (330 g) all-purpose flour (scoop and level to measure) Provide structure and bulk to the cookie dough while contributing gluten for chewiness; sifted or properly scooped flour ensures consistent texture and proper rise during baking. Use the specified measurement to maintain dough hydration and prevent overly dense or crumbly cookies.
  • 1/2 tsp baking soda Leaven gently by releasing carbon dioxide during baking to help dough spread and become tender; baking soda also promotes browning and neutralizes acidity from other ingredients. Measure precisely to avoid soapy or metallic flavors from overuse.
  • 1/4 tsp baking powder Support gentle lift and lightness when combined with baking soda, improving crumb and preventing overly dense cookies; baking powder adds controlled rising power. Use the specified small amount to avoid an overly cake-like texture.
  • 1/4 tsp salt Enhance and balance flavors, cutting sweetness and amplifying other ingredients while helping to strengthen gluten slightly; salt is key for overall taste harmony. Dissolve evenly into the dough to avoid pockets of concentrated saltiness.
  • 1 cup (226 g) unsalted butter, at room temperature Provide richness, tenderness, and flavor while contributing moisture and fat that create a soft, tender crumb and help with spread; room-temperature butter creamed properly traps air for lighter cookies. Use unsalted butter to control sodium and ensure proper creaming with sugars.
  • 1/2 cup (100 g) granulated sugar Add sweetness and assist in creaming to incorporate air for lighter texture; granulated sugar also helps cookies spread and brown through caramelization. Measure accurately to maintain intended sweetness and structure.
  • 1/2 cup (100 g) packed light brown sugar Contribute sweetness, moisture, and deeper caramel-like flavor while promoting chewiness due to its hygroscopic nature; light brown sugar also aids in softer texture and slight molasses notes. Pack firmly or weigh for consistent results.
  • 1 large egg Bind ingredients together and provide moisture, structure, and richness through proteins that set during baking; whole egg supports leavening and color. Ensure proper mixing to avoid overworking the dough.
  • 1 large egg yolk Increase richness, tenderness, and emulsification with additional fat and yolk proteins that contribute to a dense, fudgy crumb; extra yolk helps create a more tender, richer cookie. Separate carefully and incorporate evenly for best texture.
  • 1 1/2 tsp vanilla extract Contribute warm, familiar sweet flavor and aromatic depth while enhancing other vanilla-compatible notes in the cookie; vanilla extract supports overall flavor complexity. Stir into wet ingredients to distribute aroma uniformly.
  • 1/2 tsp peppermint extract Impart cool, minty brightness and a concentrated peppermint aroma that defines the recipe’s flavor profile; small amounts are potent, so measure precisely to avoid overpowering. Mix with other extracts to balance the mint with sweet white chocolate.
  • 1 1/3 cups (226 g) white chocolate chips, plus more for tops if desired Provide pockets of creamy sweetness and melt-in-your-mouth texture while contributing richness and contrast to the mint; white chocolate chips also add visible morsels throughout the cookie. Fold in gently to distribute without overmixing the dough.
  • 1/2 cup (heaping, 103 g) crushed peppermint candy canes (8 standard size) Add crunchy texture, bright peppermint flavor, and festive visual appeal while contributing slight saltiness and extra sweetness from candy bits; crushed candy canes intensify the peppermint character. Sprinkle or fold in at the end to preserve crunch.

Instructions
 

  • In a mixing bowl whisk together flour, baking soda, baking powder and salt. Set aside.: You will first notice a light, powdery scent as you whisk the dry flour and leaveners together, and the mixture should look uniformly pale without any streaks of baking soda. This blending ensures even distribution so pockets of leavener do not create uneven rise, which is why I always whisk until the color is consistent. A common mistake is skimping on this step which can produce bits of salty or metallic taste where the baking soda concentrates, so take a few extra seconds to make it even.
  • In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, granulated sugar and brown sugar until well blended. Scrape down bowl.: As you cream the room temperature butter with both sugars, you will see the mixture turn lighter in color and become fluffy, which traps air and contributes to tenderness. The sound changes to a gentle whipping as the paddle incorporates the sugars, and you should scrape the bowl to ensure no pockets of butter remain. Overcreaming can produce excessively soft dough that spreads too much, so stop once the mixture is pale and smooth, rather than ultra aerated.
  • Mix in egg, then blend in egg yolk, peppermint extract and vanilla extract. Scrape down bowl.: When you add the egg and extra egg yolk , you will notice the mixture briefly separate then come back together into a glossy batter, signaling proper emulsification. The scent will shift as the vanilla extract and peppermint extract bloom, giving a sweet and minty aroma. If the mixture looks curdled after adding eggs, it usually comes back together with a bit more mixing, but avoid overmixing which can toughen the final cookie.
  • Add in flour mixture and mix just until combined.: At this stage you should hear only a few soft clacks from the paddle as the dry flour disappears into the wet mixture, and visually you want pockets of flour to vanish without a glossy, overworked dough forming. Mixing until just combined maintains a tender crumb by limiting gluten development. A typical error here is continuing to mix until the dough looks perfectly smooth, which can produce dense cookies, so stop as soon as strands of flour are incorporated.
  • Pour in white chocolate chips and crushed candy canes and mix to combined.: Adding the white chocolate chips and crushed peppermint candy canes changes the texture instantly, scattering pale chips and flecks of red throughout the dough. You will feel slightly more resistance in the bowl, and the sound becomes more muted as mix-ins spread. Mixing briefly preserves the chips intact and prevents them from melting into the dough, which keeps pockets of creamy white chocolate. Avoid prolonged mixing which can break the chips and create streaks of white throughout the dough.
  • Scoop dough out using a slightly heaped #40 cookie scoop (about 1.5 heaped Tbsp or 37 g). Shape into balls and transfer to a parchment lined tray.: As you scoop, the dough should be pliable and hold its shape when rounded, with visible chips and peppermint pieces on the surface. The dough feels cool to the touch because of the butter , and shaping into neat balls helps promote even baking. A common oversight is using too large a scoop which increases bake time and can lead to underbaked centers, so keep to the recommended size for uniform results.
  • Chill cookie dough balls 20 minutes. Meanwhile preheat oven to 350 degrees and line baking sheets with parchment paper.: Chilling firms the dough, which helps control spread during baking and concentrates flavors. You will notice the dough becomes firmer and easier to handle after chilling, and the peppermint scent slightly intensifies. Preheating the oven while chilling ensures the oven is ready immediately so cookies go in at the correct temperature. If you skip chilling, the cookies may spread too thin, so resist the temptation to rush this step.
  • Transfer 12 cookie dough balls to lined cookie sheet, spacing 2-inches apart. Bake in preheated until until nearly baked through (they should appear puffed and slightly under-baked in center), about 12 to 14 minutes.: While baking you will see the cookies puff and the edges gain a soft golden hue, while the centers remain slightly domed and glossy. The kitchen will be filled with sweet white chocolate and mint notes as the chips begin to soften. Pulling them when the centers look a touch underbaked ensures a soft, chewy interior after cooling. A common mistake is baking until fully set, which yields a drier cookie, so watch for that slightly underdone center.
  • Let cool on baking sheet 5 minutes before transferring to a wire rack to cool. If you'd like you can press a few white chocolate chips into each cookie while cookies are still warm.: During this short cooling period the cookies continue to set, and the white chocolate chips will soften and adhere for a polished look. You should notice some steam rising initially then dissipating as the cookies stabilize, and the bottoms will become firm enough to move without breaking. Moving them too soon can cause breakage, so allow the brief rest. Pressing chips on top while warm gives that inviting glossy finish.
  • Repeat baking with remaining cookie dough.: Keep an eye on the second batch as oven temperatures fluctuate slightly between loads. You will likely see consistent results if you rotate sheets and maintain the same spacing and timing. A frequent error is overcrowding the pan which alters airflow and leads to uneven baking, so keep batches to the recommended count.
  • Once cookies are cool store in an airtight container at room temperature up to 3 days.: Fully cooled cookies should feel slightly springy but not soft to the touch before storing, and they will retain flavor when sealed in an airtight container. You may notice the peppermint crispness soften over time, but the overall taste remains excellent for a few days. Avoid storing while warm which traps steam and makes cookies soggy, that is an easy but common slip.

Notes

  • Reduce peppermint intensity: Use half the peppermint extract called for to keep a subtle mint presence without overpowering the white chocolate chips.
  • Stronger pink hue: Add a drop of red food coloring when combining the wet ingredients to deepen the pink tones created by crushed candy canes.
  • Extra crunch: Increase crushed candy canes slightly but be careful not to add so much that they make the dough dry.
  • Make smaller cookies: Use a smaller scoop and shorten bake time by a couple of minutes, watching for that slightly underbaked center.
  • Presentation boost: Press 2 to 3 extra white chocolate chips on top of each cookie while warm for a professional look.
Keyword holiday cookie recipe, peppermint white chocolate cookies, soft peppermint cookies, white chocolate chip peppermint