White Chocolate Peppermint Cookies: Soft, Chewy Holiday Cookies with Candy Cane Crunch

Line baking sheets with parchment paper.

Crush candy canes (place in a zip-top bag and gently crush with a rolling pin).

2) Mix dry ingredients

1. Whisk flour, baking soda, salt, and cornstarch (if using) in a bowl.

3) Cream butter and sugar

1. Beat butter, brown sugar, and granulated sugar until fluffy (2–3 minutes).
2. Add egg, egg yolk, vanilla, and peppermint extract (optional). Mix until combined.

4) Combine and fold

1. Add dry ingredients and mix just until combined.
2. Fold in white chocolate chips and crushed candy canes.

5) Scoop and bake

1. Scoop dough into 1.5 tbsp balls and place 2 inches apart.
2. Bake 9–11 minutes until edges are set and centers look slightly underdone.
3. Cool 5 minutes on the pan, then transfer to a rack.

6) Add drizzle or glaze (optional)

1. White chocolate drizzle: melt white chocolate with coconut oil, drizzle over cookies, sprinkle extra peppermint.
2. Peppermint glaze: whisk powdered sugar and milk (and tiny bit of peppermint extract) and drizzle over cookies.
3. Let set 15–20 minutes before stacking or packing.

Serving and Storage:

These cookies are perfect with hot cocoa, coffee, or peppermint tea. For gifting, pack them once the drizzle/glaze is fully set.

• Room temperature: Store airtight up to 5 days.
• Freeze baked cookies: up to 2 months (freeze unglazed for best looks).
• Freeze dough balls: freeze on a tray, then bag up; bake from frozen adding 1–2 minutes.

Tips:

• Peppermint extract is strong: Start small (1/4 tsp) if you’re sensitive to mint.
• Don’t overbake: Pull cookies when centers look soft—they finish as they cool.
• Save peppermint for the top: Candy canes can melt in the dough; sprinkle a little on top right after baking.
• Use chunks: White chocolate chunks create bigger creamy pockets than chips.
• Chill dough (optional): 30 minutes helps reduce spreading and deepens flavor.

Variations:

• Peppermint bark cookies: add dark chocolate chunks plus white chocolate and peppermint.
• Chocolate base: swap 1/3 cup flour for cocoa powder for a chocolate cookie with white chocolate peppermint.
• Gluten-free: use a 1:1 gluten-free flour blend.
• Extra festive: add holiday sprinkles along with crushed peppermint.
• Soft batch style: add 1 tbsp extra brown sugar and slightly underbake.

Tips:

• Prevent sticky peppermint: store cookies in a cool place; candy canes get tacky in humidity.
• Neat drizzle: use a spoon or piping bag corner for clean lines.
• Gift tip: place parchment between layers to protect the drizzle and peppermint bits.
• Flavor boost: add 1/2 tsp espresso powder to highlight the white chocolate sweetness.

Conclusion:

White Chocolate Peppermint Cookies are everything you want in a holiday bake: soft, chewy, sweet, and full of festive flavor.
The creamy white chocolate and bright peppermint crunch make them taste like peppermint bark in cookie form. Bake them for
cookie exchanges, Christmas parties, or cozy nights at home—and don’t be surprised if they become a yearly tradition.

FAQ:

Can I use peppermint candy instead of candy canes?

Yes. Peppermint baking bits work great and melt less than candy canes.

Why did my peppermint pieces melt?

Candy canes can dissolve in heat. Use baking peppermint bits, fold gently, and sprinkle extra on top after baking.

Can I make the dough ahead of time?

Yes. Chill dough up to 48 hours. This can actually improve flavor and texture.

How do I keep the cookies soft?

Store airtight and don’t overbake. You can also add a slice of bread to the container to help maintain softness.

Can I freeze these cookies?

Yes. Freeze unglazed cookies for best appearance, then drizzle after thawing if desired.