This recipe for White Chocolate Peppermint Cookies landed on Galovi Cooks after a holiday cookie swap where I wanted something bright, tender, and a little nostalgic. I discovered the combination years ago when experimenting with cooling flavors to balance rich butter cookies — a tip I picked up from my grandmother, who always encouraged me to add a single unexpected ingredient. The peppermint here gives each bite a refreshing lift while the white chocolate provides a mellow sweetness that melts in your mouth. These cookies are soft in the center with slightly crisp edges and just enough crunch from chopped candy canes.

They quickly became a seasonal staple for our family gatherings: kids love the candy crunch, while adults appreciate the cookie’s buttery base and restrained sweetness. I first made them for a snowy afternoon cookie exchange and remember watching neighbors unwrap them with bright smiles. These cookies are surprisingly flexible — they travel well, freeze beautifully, and make a show-stopping addition to any dessert table. If you want a cookie that reads festive but is simple enough for weeknight baking, this is the one to keep in your repertoire.

Ingredients

• All-purpose flour: Use 2 1/4 cups of regular all-purpose flour for structure — spoon into the measuring cup and level off to avoid dense cookies. King Arthur or Gold Medal brands yield consistently reliable texture.
• Baking soda & salt: 1 teaspoon baking soda and 1/2 teaspoon fine salt lift the dough and balance sweetness; use kosher salt for a softer hit or table salt if measured carefully.
• Unsalted butter: 1 cup (2 sticks) unsalted butter at room temperature gives a tender crumb and controlled saltiness. If using salted butter, reduce added salt by half.
• Sugars: 3/4 cup granulated sugar and 3/4 cup packed light brown sugar create chewiness and depth; light brown adds a hint of molasses that complements the white chocolate.
• Large eggs: 2 large eggs at room temperature to help emulsify and create structure; room-temp eggs incorporate more evenly into the batter.
• Vanilla & peppermint: 2 teaspoons pure vanilla extract and 1/2 teaspoon peppermint extract for bright flavor — start with less peppermint if you prefer a subtler note.
• White chocolate chips: 2 cups white chocolate chips or chopped white baking bars; Ghirardelli and Guittard have stable chips that hold up well in baking.
• Candy canes or peppermint candies: 1 cup coarsely chopped for a crunchy topping; reserve some larger pieces for garnish if desired.

Instructions

Preheat and prepare: Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone liners and set a cooling rack nearby. This ensures even heat and prevents the bottoms from browning too quickly. If using convection, lower temperature by 25°F and monitor closely for faster browning. Whisk dry ingredients: In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Sifting is optional but helpful if your flour has compacted clumps. Mixing now avoids overworking later and distributes leavening evenly. Cream butter and sugars: Using an electric mixer, beat 1 cup unsalted butter with 3/4 cup granulated sugar and 3/4 cup light brown sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down the bowl once. Proper creaming traps air for lift, so don’t rush this step. Add eggs and extracts: Beat in 2 large eggs, one at a time, then add 2 teaspoons vanilla extract and 1/2 teaspoon peppermint extract. Mix until incorporated but avoid overbeating to keep the dough tender. Combine and fold: Fold the dry mixture into the wet in two additions using a rubber spatula until just combined. Stir in 2 cups white chocolate chips and 1 cup chopped candy canes, leaving a few larger pieces for decorating the tops. Overmixing activates gluten and creates tougher cookies. Chill the dough (recommended): For best texture, chill the dough for 30 minutes to 2 hours. Chilling firms up the butter and prevents excessive spread during baking. If short on time, you can bake immediately, but you may get thinner cookies. Scoop and bake: Scoop rounded tablespoons of dough (or use a 1.5-tablespoon cookie scoop) and space them about 2 inches apart on the prepared sheets. Bake at 350°F for 9–11 minutes, until edges are set and centers look slightly underbaked — they continue to set as they cool. Cool and finish: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle a few reserved peppermint pieces on top while still warm if you want a sparkly finish. Cool completely before stacking to prevent sticking.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to 4 days. Use wax paper between layers to prevent sticking. For longer storage, freeze baked cookies in a single layer on a tray, then transfer to a freezer-safe bag for up to 3 months. Reheat frozen cookies for 5–8 minutes at 300°F to revive that fresh-baked texture, or enjoy slightly thawed for a softer bite. If transferring cookies to a gift tin, include a folded paper towel to absorb excess humidity and keep them from becoming chewy.

Ingredient Substitutions

If you want less sweetness, substitute half of the white chocolate for 1 cup of semi-sweet or dark chocolate chips; this balances the sugar and deepens flavor. For a dairy-free version, use dairy-free white chips and coconut oil-based butter substitute, but expect a slightly different texture and flavor. To make them gluten-free, swap in a 1-to-1 gluten-free flour blend and chill the dough slightly longer to help structure. Reduce peppermint to 1/4 teaspoon if baking for children or those sensitive to cool flavors.

Serving Suggestions

Serve these alongside mint hot chocolate, espresso, or a simple glass of cold milk for classic pairing. For party platters, arrange on a bed of parchment with sprigs of fresh rosemary for a holiday contrast, or stack with ribbon in mason jars for gifts. They pair beautifully with citrusy desserts like an orange tart, where the peppermint offers a cooling counterpoint. Garnish with extra crushed peppermint for visual pop and a satisfying crunch.

Cultural Background

Cookies combining chocolate and peppermint have long been associated with winter holidays in American baking traditions. Peppermint as a flavor was popularized in confectionery during the 19th century, and combining it with baked goods grew during the 20th century when industrial candy production made crushed peppermint widely available. The white chocolate variation offers a modern twist, highlighting vanilla-forward sweetness rather than bitter cocoa, and reflects the tendency in contemporary baking to play with textures and festive colors.

Seasonal Adaptations

In winter, use crushed red-and-white candy canes and add a pinch of ground nutmeg for warmth. For Valentine’s Day, substitute pink peppermint candies and heart-shaped sprinkles. In warmer months, omit peppermint and add 1 tablespoon of lemon zest for bright, summery cookies. You can also drizzle melted white chocolate over cooled cookies and sprinkle coarse sea salt for a sophisticated sweet-salty finish.

Meal Prep Tips

Portion dough into scoops and freeze on a lined sheet; once firm, transfer to a labeled bag. This allows you to bake fresh batches on demand and reduces waste. For school lunches, place two cookies in a small wax paper bag; they travel well and remain tender. If prepping for a large event, bake the day before and store in a single layer in airtight containers with parchment between layers to preserve appearance and texture.

These cookies are a small ritual and an easy way to make any day feel like a celebration. Whether you’re baking for neighbors, a party, or simply to enjoy with a cup of tea, they invite sharing and create warm memories—just the kind of recipe Galovi Cooks loves to pass along. Make the dough ahead, keep a bag of chips on hand, and you’ll be ready to bake a batch whenever the mood strikes.