Peppermint White Chocolate Chip Cookies are chewy, buttery cookies bursting with festive holiday flavor. These peppermint cookies studded with white chocolate chips are an ideal treat to leave for Santa or to bring to a cookie exchange.

The combination of sweet white chocolate and crisp peppermint makes these cookies a seasonal favorite. Crushed candy cane pieces folded into a soft, buttery dough add a pleasant crunch and bright minty note to every bite. From the slightly crisp edges to the soft centers, these white chocolate peppermint cookies are simple to make and always crowd-pleasing.

White Chocolate Candy Cane Cookies: A Festive Holiday Treat

These White Chocolate Candy Cane Cookies pair classic holiday flavors in a straightforward recipe that yields tender, flavorful cookies. With white chocolate chips and crushed peppermint candy, they deliver both texture and a light mint finish. They’re easy to bake, visually festive, and perfect for holiday gatherings, cookie swaps, or gifting.

Why you’ll love these Peppermint Cookies

• Simple to make: The recipe uses common pantry ingredients and straightforward steps, so even novice bakers can succeed.
• Great for gifting: Their festive look and tasty flavor make them an excellent homemade holiday gift.
• Peppermint meets white chocolate: The classic mint-and-chocolate combination is a holiday favorite that’s both refreshing and indulgent.

Peppermint White Chocolate Cookies Ingredients

• 2 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup softened butter
• ¾ cup granulated white sugar
• ¾ cup packed brown sugar
• 1 ½ tsp vanilla extract
• 2 large eggs
• 2 cups white chocolate chips
• ½ cup crushed peppermint pieces (candy canes or peppermint mints)

How to Make Peppermint White Chocolate Chip Cookies

Prep

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Crush the peppermint candies into small pieces using a food processor, or place them in a sealed bag and crush with a rolling pin.

Cookie dough

In a small bowl, whisk together the flour, baking soda, and salt; set aside. In a large bowl, cream the softened butter with the white and brown sugars until smooth. Add the eggs and vanilla, mixing until fully combined. Gradually stir the dry ingredients into the wet mixture until just combined—avoid overmixing.

Fold in the white chocolate chips and about half of the crushed peppermint pieces so the candy is distributed throughout the dough.

Scoop

Use a cookie scoop to portion the dough onto the prepared baking sheet. For larger cookies, use a 3-tablespoon scoop; for smaller cookies, use a 1.5-tablespoon scoop. Press the remaining crushed peppermint pieces lightly onto the top of each dough mound so the candy is visible after baking.

Bake

Bake in the preheated oven: 12–14 minutes for large cookies, or 9–11 minutes for smaller cookies. Allow cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to finish cooling. Serve once fully cooled, or store as directed below.

Variations and Substitutions for Peppermint Cookies

These cookies are flexible—here are a few easy swaps to suit dietary needs or personal preference:

• Chocolate chips: Substitute dark or milk chocolate chips for a richer chocolate flavor, or use dairy-free chips for a vegan option.
• Candy choices: Peppermint candy canes are traditional, but cinnamon or fruit-flavored hard candies will give a different twist.
• Flour: Use a gluten-free all-purpose blend in place of regular flour to make these gluten-free.
• Butter: Swap with vegan butter or coconut oil for dairy-free versions (texture may vary).

Storage and Shelf Life

Store baked cookies in an airtight container at room temperature for best flavor and texture; they are best within 3–5 days. If you want to keep them longer, freeze the cookies in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving.

What kind of peppermint candies should I use?

Small round peppermint mints or classic candy canes both work well. They crush easily into bite-sized pieces that distribute mint flavor throughout the cookie. Avoid very large chunks that could overpower the cookie texture.

Tips for Perfect Texture

The key to a tender cookie is the right flour amount and avoiding overmixing. Overworked dough can become tough and dry. For thicker, less-spread cookies, chill the dough for about an hour before baking. This helps the cookies hold their shape and improves texture.

Why use a cookie scoop?

A cookie scoop ensures uniformly sized cookies so they bake evenly. It speeds up portioning and helps you get consistent results compared with spooning dough, which can produce uneven sizes and variable baking times.

How to get a perfectly round cookie shape

A simple trick: while cookies cool on the baking sheet, place a medium round cutter or glass over each warm cookie and gently rotate it to nudge the edges into a smoother, rounder shape. Allow cookies to cool completely before removing the cutter.

More cookie ideas

If you enjoy these peppermint white chocolate cookies, try other seasonal recipes such as peppermint vanilla shortbread cookies, Linzer cookies, peppermint meltaways, pumpkin gingersnap cookies, and classic Christmas sugar cookies.

Peppermint white chocolate chip cookies deliver a refreshing mint flavor with sweet white chocolate pieces for a perfect winter treat. They bake quickly, store well, and disappear fast at holiday parties—so consider doubling the batch if you expect a crowd.