Introduction:
If one cookie could taste like the holidays, it would be a white chocolate peppermint cookie. The buttery,
vanilla-sweet dough, creamy white chocolate, and bright peppermint crunch come together in a cookie that feels festive in
every bite. These cookies are soft and chewy in the center with lightly crisp edges, and they’re studded with crushed candy
canes for that signature Christmas sparkle.
White chocolate and peppermint are a classic winter pairing—sweet, creamy, and cool at the same time. The white chocolate
melts into little pockets of richness, while peppermint adds a refreshing bite that keeps the cookie from feeling too heavy.
If you’ve ever loved peppermint bark, you’ll love these cookies.
They’re also a fantastic cookie exchange choice because they look beautiful: little red-and-white candy bits peeking through,
and an optional drizzle of glaze for a bakery finish. They travel well, they freeze well, and they’re easy to make ahead when
your holiday calendar gets busy.
Ingredients:
For the cookies
- 2 1/4 cups (280g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cornstarch (optional, for extra softness)
- 3/4 cup (170g) unsalted butter, softened
- 3/4 cup (150g) brown sugar (light or dark)
- 1/4 cup (50g) granulated sugar
- 1 large egg + 1 egg yolk (extra chewiness)
- 2 tsp vanilla extract
- 1/2 tsp peppermint extract (optional—go light, it’s strong)
- 1 cup (170g) white chocolate chips or chunks
- 1/2 cup crushed candy canes or peppermint pieces (plus extra for topping)
Optional white chocolate drizzle
- 1/2 cup white chocolate chips
- 1 tsp coconut oil or butter (helps it drizzle smoothly)
Optional peppermint glaze (instead of drizzle)
- 1 cup (120g) powdered sugar
- 2–3 tbsp milk
- 1/8 tsp peppermint extract (optional)
Instructions:
1) Prep
- Preheat oven to 350°F (175°C).
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