White Chocolate Peppermint Cookies for the Holidays

These soft, festive White Chocolate Peppermint Cookies are the perfect holiday treat! Filled with crushed candy canes and melty white chocolate chips, they bring sweet cheer to every bite.

A Holiday Favorite: White Chocolate Peppermint Cookies

Every year, right after Thanksgiving, our kitchen starts smelling like peppermint and vanilla — which, in our house, means it’s officially cookie season. These White Chocolate Peppermint Cookies have become one of our go-to holiday cookies, the kind of treat that disappears faster than you can say “save me one.”

They’re soft, buttery, and dotted with melty white chocolate chips and sparkly bits of crushed candy canes. The first bite is sweet, then comes the cool little tingle of peppermint — like a candy cane kissed a cookie. I still remember Lily, my oldest, crunching on the leftover candy cane pieces when she was little, wide-eyed like she’d discovered treasure. Now she’s the one in charge of scooping the dough while her younger siblings take turns “taste-testing.”

Baking these cookies is a December tradition — right up there with matching pajamas and our favorite festive chocolate dessert. When I pull the first tray from the oven, it’s like lighting a candle of comfort. Warm cookies, cozy sweaters, and the soft hum of Christmas music in the background? That’s the magic.

Eva’s Note:
These White Chocolate Peppermint Cookies are also a great last-minute bake — no frosting, no fuss, just scoop and bake. And they make your whole kitchen smell like a peppermint wonderland.

Ingredients That Make the Magic

There’s something comforting about gathering the ingredients for these White Chocolate Peppermint Cookies — they’re simple, familiar, and just a little bit festive. This is one of those recipes where the whole family can get involved. Emma loves unwrapping the candy canes, and Noah’s in charge of smashing them — with great enthusiasm.

Here’s what you’ll need for this holiday cookie recipe and why each part matters:

• 1½ cups all-purpose flour – Our trusty base for soft but sturdy cookies
• 1 tsp baking powder – Helps give the cookies that gentle puff
• ½ tsp baking soda – Balances the tang and helps them spread just enough
• ½ cup salted butter, softened – I like the extra depth salted butter gives, especially when paired with sweet white chocolate
• ¾ cup granulated sugar – For just the right amount of sweetness
• 1 large egg – Binds everything together and adds richness
• 1½ tsp vanilla extract – For warmth and balance
• ½ tsp peppermint extract – Adds that cozy, cool flavor
• 1 cup white chocolate chips – They melt into the dough like little sweet surprises
• ⅓ cup crushed candy canes – The sparkle and crunch of the season

Eva’s Tip: Crush Candy Canes Without the Mess
Pop them in a zip-top bag and roll a rolling pin over them. It’s loud, fun, and strangely satisfying. Bonus: it’s a great way to get out some holiday stress!

Want to try a twist? You can sprinkle a tiny pinch of sea salt on top before baking for a sweet-and-salty moment. Or swap in chopped peppermint bark instead of candy canes for an extra-decadent version that still stays true to this peppermint cookie recipe.

If you like this style of cookie, you might also love my caramel cheesecake cookies — same cozy vibe, totally different flavor mood.

Step-by-Step: How to Make White Chocolate Peppermint Cookies

This peppermint cookie recipe is one of my favorites to make with the kids because it’s forgiving, quick, and totally scoopable. It’s the kind of cookie you can start after dinner and still be curled up with a fresh one before bedtime. I always say: these are “clean PJs and warm cookie” cookies.

Here’s how we make them at our house:

1. Mix the dry ingredients.

In a medium bowl, whisk together:
• 1½ cups flour
• 1 tsp baking powder
• ½ tsp baking soda
Set this aside for now. You’re already halfway to holiday joy.

2. Cream the butter and sugar.

In a large mixing bowl, beat together:
• ½ cup salted butter, softened
• ¾ cup granulated sugar
Beat until it’s light and fluffy — like fresh snow.

3. Add the egg and extracts.

Mix in:
• 1 large egg
• 1½ tsp vanilla extract
• ½ tsp peppermint extract
The peppermint extract is strong, so don’t overdo it. Just a little gives that perfect wintry finish.

4. Combine and fold.

Slowly stir the dry mixture into the wet until a dough forms. Then fold in:
• 1 cup white chocolate chips
• ⅓ cup crushed candy canes

Eva’s Note:
If little hands are helping, now’s the time to hand them a wooden spoon and let them stir. Don’t worry about perfect mixing — these cookies love a little character.

5. Chill for best texture.

Cover the dough and chill in the fridge for at least 30 minutes. Even a short chill helps these cookies bake up thick and chewy, and makes scooping a breeze.

Baking Day Tip:
I sometimes make the dough in the morning, chill it all day, and bake it after dinner. It gives the flavors time to settle and lets me pretend I have it all together.

6. Scoop and bake.

Preheat the oven to 350°F (175°C). Line your baking sheets with parchment paper.

Scoop dough into 1.5-tablespoon balls (a cookie scoop works wonders) and space them 2 inches apart. Bake for 9–11 minutes — just until the edges start to turn golden.

Don’t Overbake!
These are soft peppermint cookies. Pull them out when they look just barely done. They’ll keep cooking on the tray for a minute or two.

Cool on the baking sheet for 5 minutes, then transfer to a rack.

If you love a good cookie story, you’ll probably enjoy our chocolate chip pecan cookies too — that one has a birthday party disaster turned bake-a-thon behind it.

Holiday Cookie Tips & Tricks

Holiday baking can feel like a juggling act — especially when your kitchen’s full of helping hands and holiday chaos. But these White Chocolate Peppermint Cookies? They’re wonderfully low-stress. Still, a few simple tips can take them from really good to can-I-have-the-recipe amazing.

For Extra Softness

Want that bakery-style soft center? Store the cookies in an airtight container with a slice of sandwich bread tucked inside. The bread keeps them moist without changing the flavor. We’ve been doing this since I was a kid, and it still feels like magic.

Don’t Skip the Chill

Even 30 minutes in the fridge makes a huge difference. Chilled dough holds its shape better, keeps the cookies from spreading too much, and helps all the flavors meld beautifully.

The Real Deal White Chocolate

Look for white chocolate chips or bars made with cocoa butter. Some supermarket chips are just “white morsels” — and while they’ll do in a pinch, real white chocolate melts creamier and tastes richer.

Eva’s Note:
The first time I used real white chocolate, I never looked back. It makes the dough taste almost caramel-like once baked. Totally worth it.

Candy Cane Crunch Tips

Keep your candy cane pieces small but not powdery. Too fine, and they disappear into the dough. I like a mix of textures — some sparkle, some crunch.

Oh, and don’t be afraid of candy cane melt puddles. They harden into shiny, pepperminty magic once cooled.

If you’re gifting these as part of your Christmas cookie recipes box, this little detail makes them extra eye-catching.

Make-Ahead & Freezing Instructions

One of the best things about White Chocolate Peppermint Cookies? They’re incredibly freezer-friendly. And during the holidays, that’s a game-changer. I like to call these my “snow day stash” cookies — tucked away for when you need a warm bite of something sweet, fast.

Freezing the Dough

Scoop the dough into balls and freeze them on a parchment-lined tray. Once solid (about an hour), pop them into a freezer-safe bag. You can bake them straight from the freezer — just add 1–2 minutes to the baking time.

Great for when the in-laws show up early, or you forgot the school bake sale is tomorrow.

Freezing Baked Cookies

Let them cool completely, then layer them in an airtight container with wax paper between layers. Freeze for up to 2 months.

When you’re ready to enjoy, just let them thaw on the counter — they’ll still have that soft peppermint cookie magic.

Gifting Tip:
Pack these into a mason jar or holiday tin with a little twine and a handwritten tag. Pair with hot cocoa mix for a thoughtful, heartwarming gift. Noah and I did this for his teachers last year, and we still get thank-you notes.

More Holiday Cookie Joy

Once you’ve made these White Chocolate Peppermint Cookies, you might find yourself craving even more holiday baking time. (Or at least, more dough-licking helpers in the kitchen.) Around here, we keep a rotating tray of festive cookies all December long — some new, some tried-and-true.

Here are a few of our favorites to keep the cozy cookie train rolling:

• Layered Chocolate Delight Cake – A festive chocolate dessert that looks fancy, but is secretly easy
• Caramel Cheesecake Cookies – Creamy, gooey, and made to impress
• Chocolate Chip Pecan Cookies – Our “comfort in a cookie” classic

Peppermint Pairings:
These cookies are perfect with a hot mug of cocoa or spiced coffee. Wrap them with your favorite drink mix in a cellophane bag, tie it up with twine, and you’ve got a ready-to-go hostess gift or sweet surprise for neighbors.

When our kids’ friends come over during winter break, we usually set out a tray with a little bit of everything. No one ever says no — especially not to anything with crushed candy canes.

Frequently Asked Questions about White Chocolate Peppermint Cookies

Q: How do you keep peppermint cookies soft?
A: Store your White Chocolate Peppermint Cookies in an airtight container with a slice of soft white bread. The bread helps maintain moisture, keeping your cookies tender and chewy — just the way they’re meant to be.
Every time I open the container and get that cozy peppermint scent, I’m instantly taken back to my mom’s candy drawer in December — full of peppermints, ribbon candy, and the scent of Christmas.

Q: Can I use peppermint extract instead of candy canes?
A: Absolutely. If you don’t have candy canes, ½ teaspoon of peppermint extract will still give that cool, refreshing flavor. Just don’t overdo it — peppermint extract is potent.
I once added a little too much for a church bake sale and ended up with “mouthwash cookies.” Lesson learned. A little goes a long way!

Q: What kind of white chocolate is best for baking?
A: Look for white chocolate with cocoa butter listed on the label — whether chips or chopped bars. It melts smoother and has a richer flavor than baking “morsels” made with palm oil or fillers.
Eva’s Note: The first time I used real white chocolate, I never looked back. It made the dough buttery in the best way — and now it’s the only kind I buy for cookies.

Q: Can you freeze peppermint cookies?
A: Yes! You can freeze both the cookie dough and the fully baked cookies for up to 2 months. Baked cookies just need to be cooled and layered in a freezer-safe container.
I always save a batch in the freezer to surprise my niece after snowball fights. She calls them “the winter cookies.”

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