Easy Peppermint White Chocolate Chip Cookies
Soft, chewy cookies that perfectly capture the festive spirit with peppermint extract and crushed candy canes mixed into a classic white chocolate chip cookie base. The combination of butter-rich dough and cool peppermint creates an irresistible holiday treat that's perfect for cookie exchanges, winter gatherings, or anytime you want a minty sweet indulgence. These cookies strike the ideal balance between familiar comfort and seasonal excitement.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- 1 ½ cups white chocolate chips
- ¾ cups candy canes, crushedchopped peppermint bark1:1
similar minty crunch
Instructions
- 1
Preheat oven to 350°F and line 2 baking sheets with parchment paper
- 2
Whisk together flour, baking soda, and salt in a medium bowl
- 3
Cream butter for 1 minute until fluffy in a separate bowl or stand mixer
- 4
Add both sugars and beat for an additional minute
- 5
Mix in eggs, vanilla extract, and peppermint extract
- 6
Add flour mixture in three additions on low speed, mixing just until incorporated
- 7
Fold in white chocolate chips and crushed candy canes
- 8
Using a 2 tbsp cookie scoop, place dough onto baking sheets with 12 cookies per sheet, spaced evenly
- 9
Bake for 9-11 minutes
- 10
Remove from oven and let cool for 5 minutes before transferring to cooling rack
Tips
Soften butter to room temperature for easier creaming and better texture
Don't overbake - cookies should look slightly underdone when removed from oven
Crush candy canes in a sealed bag with a rolling pin for consistent pieces
Good to Know
Store in airtight container at room temperature for up to 1 week
Cookie dough can be made 2 days ahead and refrigerated, or shaped and frozen for up to 3 months
Best served at room temperature within 2-3 days of baking
Common Mistakes
Don't overmix after adding flour to avoid tough cookies
Use room temperature butter to prevent dense cookies
Don't overbake as cookies continue cooking on hot pan
Substitutions
similar minty crunch
FAQ
Can I make these cookies without peppermint extract?
Yes, you can omit the peppermint extract and just use vanilla, or substitute with almond extract for a different flavor profile.
How long do these cookies stay fresh?
Store in an airtight container at room temperature for up to one week, or freeze for up to three months.
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt to 1/4 teaspoon to prevent the cookies from being too salty.