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+ servings
5 from 1 vote
White chocolate and peppermint cookies on a wooden table with peppermint candies and white chocolate pieces
White Chocolate Peppermint Cookies
Prep Time
10 mins
Cook Time
15 mins
Chill Time
2 hrs
Total Time
25 mins

Perfect for your holiday parties, these cookies are just the right amount of chewy and crunchy. These festive cookies will be a hit at Christmas!

Course: Dessert
Cuisine: American, Cookies
Keyword: Cookies, White Chocolate Peppermint
Servings: 24 cookies
Calories: 183 kcal
Author: Jennifer Bragdon
  • 2 cups all purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 tsp baking soda
  • 1 tsp cornstarch
  • 1/2 tsp salt
  • 3/4 cup (or 1.5 sticks) unsalted butter, softened to room temperature
  • 1 large egg at room temperature
  • 1.5 tsp vanilla extract
  • 3/4 tsp peppermint extract
  • 1 cup white chocolate chips
  • 1/2 cup crushed peppermint candy pieces * see note on how to crush in instructions
  1. To crush your candy pieces, place them in a baggie and gently pound with a rolling pin being careful to leave med sized pieces and not a fine powder. You want them about the same size as your white chocolate chips. The larger the pieces the less spread. Fine pieces will cause the cookie to spread too much) Set some aside to press into the top of each cookie once they're rolled and ready to bake. 

  2. Whisk the flour, sugar, brown sugar, baking soda, salt, and cornstarch together in a medium bowl. In a large bowl add softened butter, egg, vanilla extract, and peppermint extract. Using a hand-held mixer beat until completely smooth and creamy.

  3. Slowly add the dry ingredients into the wet ingredients and mix on low until combined. The cookie dough will be thick. Once combined, add the white chocolate chips and most of the crushed candy cane. Hand stir until combined. Cover the dough tightly with plastic wrap and chill for at least 2 hours and up to 3 days. Overnight is best. It's important not to skip this step. Warm cookie dough yields cookies that spread too much.

  4. Preheat oven to 350°. Remove cookie dough from the refrigerator. Line 2 large baking sheets with parchment paper or silicone baking mats. (I LOVE the Silpats from Williams Sonoma) Set aside.

  5. Roll dough into individual balls, about 1.5 Tablespoons of dough each, and place them onto your cookie sheet leaving space for spread. Press a few extra pieces of peppermint candy onto the tops of each ball.

  6. Bake for 14 minutes, or until lightly golden brown around the edges. Allow them to cool for about 5 minutes on the cookie sheet, then transfer to cooling rack to cool completely.

Recipe Notes
  • Baked cookies and unbaked dough balls freeze well for up to 3 months so these can be made ahead and tucked away for the holidays.
  • There is no need to thaw cookie balls before baking, just add an extra minute or two onto your baking time.
  • Cookies stay fresh covered & stored at room temperature for about 1 week.
Nutrition Facts
White Chocolate Peppermint Cookies
Amount Per Serving
Calories 183 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 24mg8%
Sodium 106mg5%
Potassium 43mg1%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 16g18%
Protein 2g4%
Vitamin A 197IU4%
Vitamin C 1mg1%
Calcium 23mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.