White Chocolate Chip Peppermint Candy Cookies
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Soft and chewy White Chocolate Peppermint Cookies are a hit! Each bite melts on your tongue, releasing a burst of chocolatey peppermint. These white chocolate chip cookies with candy cane pieces are great for the holiday season, especially if you plan on participating in cookie exchanges.
If you love this white chocolate peppermint cookie recipe, try more of my peppermint recipes to celebrate the most wonderful time of the year!
Check out my sweet and salty White Chocolate Peppermint Popcorn, Peppermint Cheesecake Bars with a buttery Oreo crust, homemade Peppermint Oreos, and festive pink Peppermint Ice Cream!
Why you’ll love these Peppermint Cookies!
Ingredient notes
- Butter | Use creamy unsalted butter softened to room temperature to produce a rich flavor.
- Shortening | Get a soft, fluffy cookie with vegetable shortening that traps more air bubbles.
- Sugar | Sweeten the cookies with granulated sugar and light brown sugar.
- Extracts | Boost the taste with vanilla and peppermint extract for a refreshing peppermint flavor.
- Eggs | Add a couple of large eggs to get a fluffy texture and help bind the ingredients.
- Flour | The structure of these cookies comes from classic all-purpose flour.
- Baking soda | Use baking soda to help the chewy cookies rise in the oven.
- Salt | Just a pinch of salt highlights the sweeter notes of the cookie recipe.
- Add-ins | Make the cookies unique with crushed peppermint candies or candy canes and creamy white chocolate chips added in!
How to make White Chocolate Mint Cookies recipe
Make the perfect holiday cookie recipe in no time at all! Just mix, roll, and bake!
STEP 1 | Preheat and prep
Let’s dive right in by first preheating the oven to 350 degrees F and lining a large baking sheet with parchment paper or a silicone baking mat.
STEP 2 | Combine wet ingredients
In a large bowl, beat together the butter, shortening, white sugar, and brown sugar using a hand mixer until the mixture is light and fluffy. Next, add the vanilla and peppermint extracts, then mix in the eggs.
STEP 3 | Add dry ingredients
Then, turn the hand mixer down to low speed and add the baking soda and salt, adding the flour little by little.
STEP 4 | Sprinkle in the chocolate and peppermints
Now, mix in the peppermint pieces and white chocolate chips. Next, use a cookie scoop to scoop out the dough.
Form them into cookie dough balls by gently rolling them between your palms. Then, place them 2 inches apart on the cookie sheet.
tips
- For the best results, mix the ingredients just until they are combined and avoid overmixing.
- If the dough sticks to your hands while trying to form the balls, add 1-2 tbsps of flour at a time until it doesn’t stick anymore.
- If desired, add extra chocolate chips and crushed candy canes to the baked cookies for a prettier look.
STEP 5 | Bake, cool, and enjoy!
Bake the delicious cookies for 8-10 minutes, then remove them from the oven to cool for two minutes. Once they are easy to handle, carefully transfer the cookies to a cooling rack until completely cooled.
Variations and substitutions
- Double Chocolate Peppermint Cookies. If desired, add cocoa powder to the cookie dough and use dark or semi-sweet chocolate chips for double chocolate cookies!
- Gluten-Free Christmas Cookies. The biggest adjustment you need to make to achieve gluten-free cookies is to swap the flour for a reliable gluten-free alternative. From there, just ensure all the other ingredients are clearly labeled gluten-free, even if you assume they are naturally gluten-free.
- White Chocolate Drizzle. Put these cookies over the top by melting white chocolate and drizzling it in a zig-zag pattern across the top of the cookies.
- Use more or less peppermint candy, depending on how minty you want your cookies to be.
Storage and reheating tips
- Store leftover peppermint cookies in an airtight container for 2-3 days on the counter or for about four days in the fridge.
Frequently asked questions
It’s easy to crush candy canes or peppermint candies for a recipe! Just add the candy to a plastic bag and zip it to seal it completely. Then, use a rolling pin and pressure to roll over the candy, crushing it into small pieces. You can also use other sturdy and hard kitchen tools and hammer the candies, but this can sometimes result in a mess. A food processor really comes in handy for this. If you have one, just add the candy to it and pulse until they are crushed.
If you want fluffy cookies, the best ingredient to use is shortening. Some recipes call for just butter or a combination of butter and shortening. However, the softest cookies are made with only shortening. Because it melts at a high heat and traps more air bubbles, it raises cookies and other baked goods much more than butter alone.
Serving suggestions
I love putting together Christmas Cookie Trays for family gatherings and other holiday events. One of the recipes that always makes the cut is this Classic Sugar Cookie Recipe for a cozy, nostalgic feeling.
You can also add biscotti to a cookie tray. Include a crispy Cranberry Pistachio Biscotti or Espresso Chocolate Chip Biscotti coated with festive red and green sprinkles if you’re also serving coffee at the event.
Looking for more Christmas Cookies?
Some of the best cookies for the holidays include Chocolate Christmas Pinwheel Cookies, Chocolate Drop Cookies, Peanut Butter Brownie Cookies, and Christmas Sand Tarts —Yum!
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White Chocolate Peppermint Candy Cookies
Ingredients
- ½ cup unsalted butter softened
- ½ cup vegetable shortening
- 1 cup granulated sugar
- ¾ cup light brown sugar
- 1 ½ teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup crushed peppermint candy or candy canes
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or a baking mat.
- In a large bowl using a hand mixer, beat together the butter, shortening, white sugar, and brown sugar until light and fluffy. Add the vanilla and peppermint extracts, then mix in the eggs.
- Turn the hand mixer down to low and add the baking soda and salt, add the flour little by little. If the dough sticks to your hands while trying to form balls add 1-2 tbsps of flour at a time until it doesn’t stick anymore.
- Mix in the crushed peppermints and white chocolate chips. Scoop out the dough with a tablespoon and form into balls. Place the dough balls 2 inches apart on the baking sheet.
- Bake for 8-10 minutes. Remove from oven and let cool for two minutes, then transfer to a wire rack until completely cooled.
Notes
- For the best results, mix the ingredients just until they are combined and avoid overmixing.
- If the dough sticks to your hands while trying to form the balls, add 1-2 tbsps of flour at a time until it doesn’t stick anymore.
- If desired, add extra chocolate chips and crushed candy canes to the baked cookies for a prettier look.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
