These White Chocolate Chip Cookies are soft, chewy, and full of white chocolate chips. They are the perfect cookie for the holiday season. I love that the crushed candy canes on top of these sweet treats add a nice crunch and a tangy mint flavor.
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❤️ Why you'll love this recipe
- The perfect combination of festive flavor and buttery chocolate, these cookies are sure to get you into the holiday spirit.
- They're also incredibly easy to make, so you can enjoy them even if you're not a seasoned baker.
- All you need is a few simple ingredients and you'll be enjoying fresh-baked cookies in no time.
Looking for a delicious holiday cookie recipe? Look no further than peppermint white chocolate chip cookies! These festive cookies are perfect for any holiday gathering or just for enjoying at home with family and friends. The combination of peppermint and white chocolate is irresistible, and the addition of crushed candy canes gives them a beautiful holiday look.
🛒 Ingredients
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Note: The full list of this recipe ingredients with their amounts and options are listed in the recipe card below.
- unsalted butter, room temperature
- granulated sugar
- egg, room temperature
- \vanilla extract
- peppermint oil
- all-purpose flour
- baking soda
- baking powder
- kosher salt
- white chocolate chips
- crushed candy canes
🗒 Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- In a large bowl add butter and sugar.
- Using a hand mixer, cream the butter and sugar until light and fluffy.
- Add the egg, vanilla, and peppermint oil into the large bowl. Mix just until fully incorporated - for 15-20 seconds.
- Don't mix any longer, your cookies will be stiff.
- Sift together the flour, baking soda, baking powder, and salt.
- Add the flour mixture to a medium bowl and mix until fully incorporated.
- Slowly add the dry ingredients to the wet ingredients, mixing again until fully incorporated
- Scraping the sides of the bowl as needed.
- Be careful to mix the dough until just combined.
- Fold in ¾ of the white chocolate chips and ¾ of the crushed candy canes.
- Chill the dough for 30 minutes in the refrigerator. Meanwhile, preheat the oven to 350℉ (176.667℃). Line a baking sheet with parchment paper and set aside.
- Use a cookie scoop or measuring spoon to scoop 2 Tablespoons of dough. Use clean hands to roll the dough into a ball and place them on the prepared baking sheet. Bake for 5 minutes.
- Remove the cookies from the oven and place the remainder of the white chocolate chips and crushed candy canes on top of each cookie. Bake for an additional 2 minutes.
- Remove from the oven and allow them to cool for 2 minutes on the baking sheet and then place the cookies onto a wire rack.
🔪 Equipment
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You’ll need the following items to make this recipe successfully.
- Mixing bowls
- Electric Hand Mixer
- Dry measuring cups
- Measuring Spoons
- Baking trays or cookie sheets
- Parchment paper
🤔 FAQs
These are the questions we are most frequently asked about making Candy Cane White Chocolate Chip Cookies recipe.
This recipe calls for white chocolate chips, but you can use regular chocolate chips instead if you prefer.
White is made from cocoa butter, so it has a mild, sweet, and buttery flavor.
Type of sugar, shortening, and baking time is what determines if a cookie is chewy or crispy.
Yes, crushed candy canes will melt in the oven.
Yes, peppermint cookies can be frozen for up to three months.
👩🏻🍳 Tips
- I recommended using parchment paper or a silicone baking mat to prevent your cookies from sticking. However, if you don't have those you can spray your baking sheet with nonstick cooking spray instead.
- Don't skip the step of chilling the dough. This is very important to make sure that your cookies are set up correctly.
- You can chill the dough for longer than 30 minutes, up to 12 hours. Just make sure that you chill for at least 30 minutes.
- I used a 1.5 tablespoon cookie scoop to make even-sized cookies. You can weigh out the dough instead if you want to make sure they are all the same size.
- Be sure to spilt the dry ingredients into at least two batches, three is even better when adding it to the wet ingredients.
📚 Variations
- Switch up the chocolate chips, by using your favorites such as milk, dark or semi-sweet chocolate chips.
- Not a fan of peppermint? Leave the peppermint extract and candy canes out of the dough.
- Instead of chocolate chips, you can use seasonal candy instead of chocolate chips for an added crunch.
- Are you making these cookies for a cookie swap? Use ¾ tablespoons of dough to make mini cookies, but reduce the bake time by 3 minutes so that they don't over cook.
🥫 Storage
Store these cookies in an airtight container at room temperature for up to one week.
You can also freeze the baked cookies or the dough for up to three months in an airtight container.
📗 Related Recipes
- Italian Chocolate Toto Cookies are spicy balls made with walnuts, mini chocolate chips, cocoa, and orange flavoring. They are also a great recipe to bring to your family holiday party.
- These Chocolate Peppermint Cookies are loaded with rich chocolate flavor, soft and chewy on the inside while crispy on the outside. They are festive and will look amazing on your dessert table.
- These Italian Christmas Cookies are light, and buttery, and will melt in your mouth. If you are looking for something different for your Christmas celebration then this is the recipe for you.
🍽 Serve with
- Dry Aged Standing Rib Roast With Herb Rub is now a Christmas Eve family tradition. This juicy and tender roast is hearty, and comforting and will wow your family and friends.
- This Italian Baked Zucchini is a family-friendly side dish that is full of delicious flavor and topped with a toasted crunchy topping. You will love this vegetable side dish.
- Are you looking for a tangy, flavorful side dish that is fresh and tasty? If so, look no further than this Italian Balsamic Roasted Sugar Snap Peas recipe. It's easy enough for weeknights and elegant enough for Christmas.
📞 Chiacchierata (chat)
Every year for the holidays we get together with our family and friends, and bring our favorite cookies. Last year I brought these white chocolate chip cookies to the swap and they were a huge success. I've already gotten requests to make these festive treats again this coming year.
Tutti a tavolo, è pronto!
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📝 Recipe Card
If you're a fan of mint and chocolate, then you'll love these peppermint white chocolate chip cookies. The perfect balance of sweet and refreshing, they make a delicious treat for any time of day.
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
📖 Recipe
Christmas Peppermint White Chocolate Chip Cookies
Equipment Needed
Ingredients
- ½ cup unsalted butter room temperature (113½g)
- ½ cup granulated sugar (100g)
- 1 egg room temperature
- 1 teaspoon vanilla extract (4⅓g)
- ¼ teaspoon peppermint oil
- 1¼ cups all-purpose flour (156¼g)
- ¼ teaspoon baking soda (1⅛g)
- ¼ teaspoon baking powder (1⅛g)
- ¼ teaspoon kosher salt (1½g)
- 1 cup white chocolate chips (170g)
- 1 cup crushed candy canes (200g)
Instructions
- In a large bowl, using a hand mixer, cream the butter and sugar until light and fluffy.
- Add the egg, vanilla, and peppermint oil into the large bowl. Mix just until fully incorporated - for 15-20 seconds. Don't mix any longer, your cookies will be stiff.
- Sift or whisk together the flour, baking soda, baking powder, and salt into a medium bowl and mix until fully incorporated.
- Slowly add the dry ingredients to the wet ingredients, mixing again until fully incorporated and scraping the sides of the bowl as needed.
- Fold in ¾ of the white chocolate chips and ¾ of the crushed candy canes.
- Chill the dough for 30 minutes in the refrigerator.
- Preheat the oven to 350℉ (176.667℃). Lie a baking sheet with parchment paper and set aside.
- Use a cookie scoop or measuring spoon to scoop 2 Tablespoons of dough. Use clean hands to roll the dough into a ball and place them on the prepared baking sheet.
- Bake for 5 minutes.
- Remove the cookies from the oven and place the remainder of the white chocolate chips and crushed candy canes on top of each cookie.
- Bake for an additional 2 minutes.
- Remove from the oven and allow them to cool for 2 minutes on the baking sheet and then place the cookies onto a wire rack.
Notes
- I recommended using parchment paper or a silicone baking mat to prevent your cookies from sticking. However, if you don't have those you can spray your baking sheet with nonstick cooking spray instead.
- Don't skip the step of chilling the dough. This is very important to make sure that your cookies are set up correctly.
- You can chill the dough for longer than 30 minutes, up to 12 hours. Just make sure that you chill for at least 30 minutes.
- I used a 1.5 tablespoon cookie scoop to make even-sized cookies. You can weigh out the dough instead if you want to make sure they are all the same size.
- Be sure to spilt the dry ingredients into at least two batches, three is even better when adding it to the wet ingredients.
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