White chocolate peppermint cookies with crushed candy canes, soft centers, and sweet white chocolate chips — a simple holiday cookie with the perfect peppermint crunch.
White chocolate peppermint cookies made from my classic chocolate chip cookies dough — soft, buttery, and perfect for the holidays.
Inside, you get white chocolate chips and crushed candy canes for that peppermint crunch, a festive cookie texture everyone loves.
Why you'll love this recipe
- Texture : soft inside, crisp edges, plus le peppermint crunch.
- Flavors : white chocolate chips, crushed candy canes, holiday vibe direct.
- Easy bake : dough simple, cuisson rapide, parfait pour la saison.
Ingredients You Need
- Butter: Softened unsalted butter for a smooth dough and even mixing.
- Sugar: Granulated sugar plus a little brown sugar for sweetness and chewiness.
- Egg: Room temperature so the dough comes together easily.
- Vanilla + Salt: Pure vanilla extract and a pinch of fine salt to balance the flavors.
- Flour: All-purpose flour for structure and light crisp edges.
- Leavening: Baking soda (or baking powder) to help the cookies rise.
- White Chocolate Chips: Creamy sweetness in every bite.
- Candy Canes: Crushed into small pieces for peppermint crunch and festive color.
Tips for this recipe
- Soft butter : beurre bien ramolli pour une pâte lisse et un bon mélange avec les sucres.
- Sugar mix : mélange bien le sucre blanc et le sucre brun pour des bords croustillants et un centre soft.
- Chill time : refroidis la pâte 30 minutes pour des cookies qui gardent leur forme au four.
- Fresh candy canes : écrase les candy canes juste avant de les ajouter pour garder couleur et croquant.
- Don’t overbake : retire-les dès que les bords dorent, puis ajoute un peu de crushed candy canes sur le dessus
How To Make White Chocolate Peppermint Cookies
Crush the candy canes in a zip bag with a rolling pin until you get small peppermint pieces.
In a large bowl (or stand mixer with the paddle), mix the softened butter with the granulated sugar and brown sugar until creamy.
Add the egg and vanilla extract, and mix again until smooth.
Fold in the dry ingredients — flour, baking soda, salt — with a spatula until the dough comes together.
Add the white chocolate chips and the crushed candy canes, and mix until evenly combined.
Scoop the cookie dough and place the balls on a parchment-lined baking sheet.
Chill the dough: 1 hour in the fridge or 20 minutes in the freezer for cookies that hold their shape.
Bake at 350°F (180°C) for about 12 minutes, until the edges turn golden and the centers stay soft.
Let the cookies cool on the sheet, then transfer to a wire rack.
Recipe Variations
- Peppermint boost: swap some candy canes for peppermint candies for a stronger flavor.
- More chocolate: mix in mini chocolate chips or chunks for extra richness.
- Double white chocolate: add extra white chocolate chips for a creamier bite.
- Extra crunch: sprinkle a little crushed candy cane on top before baking.
- Holiday colors: use red and green candy canes for a more festive look.
Recipe Questions
Can I use peppermint extract?
Yes, but just a small amount. Start with ¼ teaspoon and adjust to taste.
Do the candy canes melt in the oven?
They soften a little, but the crushed pieces keep their peppermint crunch.
Can I freeze the dough?
Yes. Freeze the scooped dough balls and bake from frozen, adding 1–2 minutes.
How do I keep the cookies soft?
Store them in an airtight container with a small piece of bread to maintain moisture.
Can I make them without white chocolate chips?
Yes. The cookies will still have great peppermint flavor from the crushed candy canes.
More Candy Cane Recipes
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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White Chocolate Peppermint Cookies
- Total Time: 22 minutes
- Yield: 12 cookies
Description
These white chocolate peppermint cookies are soft, buttery, and packed with crushed candy canes for the perfect peppermint crunch. Easy to make, full of sweet white chocolate chips, and ideal for holiday baking.(makes 12 cookies)
Ingredients
- 120 g (½ cup) unsalted butter, softened
- 100 g (½ cup) granulated sugar
- 50 g (¼ cup) brown sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 240 g (2 cups) all-purpose flour
- 1 tsp baking soda
- 1 pinch of salt
- 150 g (1 cup) white chocolate chips
- 4–5 candy canes, crushed
Instructions
- Crush the candy canes in a resealable bag with a rolling pin until you get small peppermint pieces.
- Beat the softened butter with the granulated sugar and brown sugar until the mixture is light and creamy.
- Mix in the egg and vanilla extract until the dough is smooth.
- Fold in the flour, baking soda, and salt using a spatula, then add the white chocolate chips and crushed candy canes.
- Scoop the dough into balls and place them on a baking sheet lined with parchment paper.
- Chill the dough for 1 hour in the fridge (or 20 minutes in the freezer) to help the cookies keep their shape.
- Bake at 350°F (180°C) for 10–12 minutes, until the edges turn lightly golden and the centers stay soft.
- Let the cookies cool on the baking sheet before transferring them to a wire rack.
Notes
Storage: Store in an airtight container for up to 5 days or freeze for up to 3 months.
Tips:
- Use softened butter for a smooth dough.
- Chill the dough for thicker, bakery-style cookies.
- Remove from the oven when the edges are lightly golden.
- Add crushed candy canes just before shaping to keep the color bright.
- Sprinkle extra candy pieces on top after baking for more peppermint crunch.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: cookies
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 284
- Sugar: 23.2 g
- Sodium: 318.6 mg
- Fat: 12.7 g
- Carbohydrates: 39.8 g
- Protein: 3.4 g
- Cholesterol: 39.6 mg
Nath
These cookies are so fun and sweet — definitely a kid favorite! Mine couldn’t stop eating them