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These White Chocolate Peppermint Cookies combine buttery sugar cookie dough with crushed candy canes and white chocolate chips for the perfect holiday treat. Soft, chewy, and festive!

A plate of white chocolate peppermint cookies topped with crushed peppermint candies sits on a red-striped cloth, with a jar and bottle of milk in the background.


 

Quick Recipe Overview

Two peppermint cookies sit on a white plate, topped with crushed peppermint candy pieces. In the background, there’s a plate of more cookies, a bowl of crushed peppermint, and two bottles of milk.

WHAT: Soft sugar cookies loaded with white chocolate chips and crushed candy canes with a festive peppermint flavor.

WHY: They’re the perfect balance of buttery sweetness and refreshing mint, plus they look absolutely stunning on any holiday cookie platter.

HOW: Cream butter and sugar, mix in extracts and dry ingredients, fold in candy and chips, then bake until golden.

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Table of Contents

Why I Love Making White Chocolate Peppermint Cookies

These white chocolate peppermint cookies have become a non-negotiable part of my holiday baking lineup. There’s just something about that combination of creamy white chocolate and cool peppermint that screams Christmas to me.

What really makes these cookies stand out is their texture – they’re soft and chewy in the middle with just slightly crisp edges. The candy canes add delightful little crunchy bursts throughout, while the white chocolate keeps everything smooth and sweet. I love how simple the ingredient list is, too.

These cookies also happen to be incredibly forgiving. They keep their shape beautifully, they don’t spread too much, and they look like they came straight from a bakery with those pretty speckles of red and white on top.

Melissa in her kitchen smiling in front of the starting ingredients for the chicken the quinoa salad and skillet chicken on the wood block in front of her

🩷 Melissa

Ready to bake? Grab your mixing bowl and let’s make some holiday magic happen!

These white chocolate peppermint cookies come together fast, and they’ll fill your kitchen with the most incredible festive aroma.

Trust me, once you taste that perfect combination of buttery cookie, cool peppermint, and creamy white chocolate, you’ll be adding these to your annual baking rotation!

Ingredient Notes

Peppermint extract: Just half a teaspoon adds incredible flavor without being overwhelming. It really makes the mint taste pop alongside the candy canes.

Candy canes: Any brand works, but fresher candy canes crush more easily. You can substitute peppermint candies or even Andes peppermint crunch baking chips if you can find them.

White chocolate chips: Look for quality chips that melt smoothly. Ghirardelli and Guittard are my favorite brands for the best flavor and texture.

See the recipe card below for full information on ingredients and quantities.

A white tray with ingredients: a bowl of flour, a bowl of powdered sugar, wrapped peppermint candies, two sticks of butter, a small bowl of vanilla extract, and a small dish of salt on a white surface.
A plate of white chocolate peppermint cookies topped with crushed peppermint candies sits on a red-striped cloth, with a jar and bottle of milk in the background.
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White Chocolate Peppermint Cookies

By: Melissa Griffiths
These White Chocolate Peppermint Cookies combine buttery sugar cookie dough with crushed candy canes and white chocolate chips for the perfect holiday treat. Soft, chewy, and festive!
Prep: 20 minutes
Cook: 9 minutes
Total: 29 minutes
Servings: 36 cookies
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Ingredients 

  • 1 cup butter, at room temperature
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • 2 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 5 regular candy canes, crushed, or ¼ cup crushed mint candies
  • 1 cup white chocolate chips
  • extra white chocolate chips and crushed peppermints, for the top of the cookies

Instructions 

  • Heat your oven to 350°F and line your baking sheets with parchment paper. Crush the candy canes in a zip-top bag using a rolling pin until you have small pieces and set them aside.
    5 regular candy canes
  • In a large bowl (or in a stand mixer with the paddle), beat the butter and sugar together until the mixture is light and fluffy, about 3 minutes. Add the egg, vanilla, and peppermint extract and mix until everything is smooth and well combined.
    1 cup butter, 1 cup sugar, 1 large egg, 1 teaspoon vanilla extract, ½ teaspoon peppermint extract
  • Add the flour, baking soda, baking powder, and salt and mix just until the dough comes together. Fold in the white chocolate chips and the crushed candy canes.
    2 ¼ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt, 1 cup white chocolate chips
  • Scoop the dough into 2-tablespoon balls and place them on the baking sheets about 2 inches apart. Sprinkle the tops with the extra crushed candy canes and white chocolate chips.
    extra white chocolate chips and crushed peppermints
  • Bake for 9–11 minutes, until the bottoms are lightly golden. The tops will still look a little soft—that’s perfect. They’ll firm up as they cool.

Notes

Andes Peppermint Crunch Chips: Andes makes a peppermint crunch baking chips and they are SO good in this recipe but I didn’t want to say that you have to use them because they are hard to find sometimes. If you can find them I used 3⁄4 cup of the peppermint chips, ½ cup of the white chocolate chips and a scant ¼ cup of crushed peppermint candies. It’s delightful. You can use what you have on hand; you can’t really go wrong!
Easy Topping Method: Sometimes, instead of placing the extra chocolate and candies on the top, I just put them in a small bowl and dip the top of my cookie dough ball into the mixture. It feels faster than trying to get them to stick to the top of the dough ball on the cookies sheet.
Mint Extract Makes a Difference: A little bit of mint extract in the dough really helps that mint flavor to pop and it just goes so well with the white chocolate. You are going to love it!

Nutrition

Serving: 1cookie, Calories: 124kcal, Carbohydrates: 15g, Protein: 1g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 19mg, Sodium: 84mg, Potassium: 26mg, Fiber: 0.2g, Sugar: 9g, Vitamin A: 166IU, Vitamin C: 0.03mg, Calcium: 17mg, Iron: 0.4mg
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How To Make White Chocolate Peppermint Cookies

A wooden rolling pin rests on a cutting board with a plastic bag of peppermint candies, some of which are crushed, on a light blue surface.

Step 1: Heat your oven to 350°F and line baking sheets with parchment paper. Place candy canes in a zip-top bag and crush them with a rolling pin until you have small pieces ranging from powder to pebble-sized chunks.

A metal mixing bowl filled with chunky cookie dough, containing small red and white bits, sits on a light blue textured surface.

Step 2: Beat the room temperature butter and sugar together for about 3 minutes until light and fluffy. Add the egg, vanilla extract, and peppermint extract, mixing until smooth and well combined. Mix in the flour, baking soda, baking powder, and salt just until the dough comes together.

Twelve unbaked cookie dough balls with pink and white pieces on top are arranged on a baking tray lined with brown parchment paper. The tray is set on a light blue surface.

Step 3: Gently fold in the white chocolate chips and crushed candy canes until evenly distributed throughout the dough. Form the dough into 2-tablespoon balls and place them 2 inches apart on your prepared baking sheets.

A baking tray lined with parchment paper holds twelve cookies topped with crushed peppermint candies. A few whole peppermint candies are scattered on the tray, and a red-striped cloth is nearby on a white surface.

Step 4: Sprinkle the tops with extra crushed candy canes and white chocolate chips, pressing gently so they stick. Bake for 9-11 minutes until the bottoms are lightly golden but the tops still look soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

A baking tray lined with parchment paper holds twelve cookies topped with crushed peppermint candies. A few whole peppermint candies are scattered on the tray, and a red-striped cloth is nearby on a white surface.

Substitutions &Variations For White Chocolate Peppermint Cookies

Different Extracts

Try adding 1/4 teaspoon almond extract along with the vanilla for a subtle depth of flavor. You can also use vanilla bean paste for extra vanilla specks.

Chocolate Variations

Swap half the white chocolate chips for semi-sweet or dark chocolate for a more complex flavor. Peppermint bark chips also work beautifully if you find them at the store.

Add-ins

Fold in ½ cup chopped Andes mints, or stir in 2 tablespoons cocoa powder to make chocolate peppermint cookies.

Gluten-Free Option

Use a 1:1 gluten-free baking flour blend in place of the all-purpose flour. The texture will be slightly more tender but still delicious.

Sugar Substitutes

You can replace up to half the sugar with a granulated sugar substitute for baking, though the texture may be slightly less tender.

FAQs for White Chocolate Peppermint Cookies

Can I use milk chocolate chips instead of white chocolate?

Absolutely! Milk chocolate or even dark chocolate would be delicious with the peppermint. The white chocolate gives you that classic red-and-white holiday look, but any chocolate will taste wonderful.

My candy canes turned sticky when I crushed them. What happened?

This usually happens in humid weather or if the candy canes are old. Try crushing them right before you need them and keep them in a dry place. You can also pop them in the freezer for 10 minutes before crushing.

Can I use mint extract instead of peppermint extract?

Yes, they’re very similar! Peppermint is slightly sweeter and more candy-like, while mint extract has a cooler, sharper flavor. Either works perfectly in this recipe.

Can I make the dough ahead of time?

Yes! The dough stores beautifully in the refrigerator for up to 3 days or in the freezer for up to 3 months. Just let it sit at room temperature for about 15 minutes before scooping and rolling into balls. Add the extra crushed peppermint and white chocolate right before baking.

A plate of peppermint cookies sits on a red-striped cloth, with small bowls of crushed peppermint and whole peppermint candies nearby, and two bottles of milk on a white surface.

My Best Tips for Making White Chocolate Peppermint Cookies

☞ Use Room Temperature Butter: You want the butter soft enough to cream easily but still holding its shape. This creates the perfect texture- too soft your cookies will spread, too cold and they won’t mix properly.

☞ Don’t Overbake : They should look slightly underdone when you pull them from the oven. The centers will still be soft and puffy, and the bottoms should just be turning golden. They’ll firm up as they cool on the baking sheet.

☞ Crushing Candy Canes: I like having a mix of fine powder and small chunks. The powder incorporates into the dough for flavor, while the chunks give you those pretty pops of color and satisfying crunch.

☞ Press the Toppings: The extra candy and chocolate chip pieces will need to be pressed gently into the cookie dough. This helps them stick during baking so you don’t lose all your pretty decoration. You can also dip the top of each dough ball into a small bowl of the topping mixture for faster assembly.

☞ Cooling Cookies: Let the cookies sit on the baking sheet for 5 minutes after removing them from the oven. They’re delicate when hot and need a few minutes to set up. Then transfer them to a wire rack to cool completely.

What to Serve With White Chocolate Peppermint Cookies

These cookies are perfect alongside a mug of hot chocolate topped with whipped cream and extra crushed candy canes. They also pair beautifully with coffee or a peppermint mocha for the ultimate holiday treat.

For a festive dessert spread, arrange them on a platter with other Christmas cookies like gingerbread men, snickerdoodles, and sugar cookies. They look stunning on holiday cookie trays and make wonderful gifts when packaged in clear cellophane bags tied with red ribbon.

Serve them at your holiday party with eggnog, spiked hot chocolate, or champagne for an elegant touch. They’re also perfect for leaving out for Santa with a glass of cold milk!

Room Temperature Cookies

Store cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking.

Refrigerator Cookie Storage

These cookies stay fresh in the fridge for up to 2 weeks in an airtight container, though I find room temperature storage keeps them softer.

Freezing Baked Cookies

Baked cookies freeze beautifully for up to 3 months. Layer them between parchment paper in a freezer-safe container. Thaw at room temperature for about 30 minutes before serving.

Make Ahead Cookie Dough

You can freeze the unbaked dough balls on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time.

Refrigerate unbaked dough for up to 3 days. Let it sit at room temperature for 15 minutes before scooping if it’s too firm to work with.

A baking tray lined with parchment paper holds eight cookies topped with crushed peppermint candies, with whole peppermint candies nearby. The tray rests on a red and white striped cloth.

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