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A brown plate holding five Peppermint White Chocolate Cookies with crushed candy cane on top.
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5 from 1 vote

Christmas Peppermint White Chocolate Chip Cookies

The perfect way to beat the winter blues this time of year is with these White Chocolate Chip Cookies. Chewy, sweet and full white chocolate chips make them stand out from other holiday classics.
Prep Time10 minutes
Cook Time7 minutes
32 minutes
Total Time49 minutes
Course: Christmas cookies, Dessert
Cuisine: American
Servings: 16 Cookies
Calories: 230kcal

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
  • 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.
(Check for variations in this post).

Nutrition

Calories: 230kcal | Carbohydrates: 34g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 69mg | Potassium: 55mg | Fiber: 0.3g | Sugar: 24g | Vitamin A: 195IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 1mg