The first time I baked these White Chocolate Peppermint Cookies, the house filled with a cool, sweet scent that reminded me of tree-trimming nights and my mother humming in the kitchen. The first bite was a small surprise: tender, buttery cookie giving way to a bright peppermint pop and a creamy white chocolate finish. My kids gathered around the counter, cheeks flushed, and we ate three each before the platter was even fully cool. Baking these cookies is a small ritual for me, a way to turn a regular afternoon into something warm and a little festive.
Why This White Chocolate Peppermint Cookies Means So Much
This recipe has a way of carrying a season into the room. It first made its way into our life during a slow December when the calendar felt full but our time together felt precious. I had a bag of white chocolate melting wafers and a jar of peppermint extract that smelled like childhood candy sticks. One pan of cookies later, the living room smelled like the best kind of memory.
The cookies remind me of being both a kid helping to crush candy canes and a mom trying to keep the house calm while the morning sun spilled in. They are an easy bridge between the ordinary and the special. When friends come by for coffee or when a child needs comfort, I reach for this dough. If you love other peppermint sweets, you might enjoy pairing these with a silky bar of white chocolate peppermint fudge on a dessert tray. It keeps the flavors in the same family while offering contrasts in texture.
These cookies are family friendly in every sense. They are sweet but not cloying, soft but not too delicate to pick up. When my husband comes home and opens the kitchen door, the scent of butter and mint is usually the first hello. It is the recipe that my kids ask for when they want to bring a plate to a friend. That is why it means so much: it ties us to quiet afternoons, small celebrations, and evenings when we simply want to be together.
How to Make White Chocolate Peppermint Cookies
“Every time I stir this pot, it smells just like Sunday at home.”
Making these cookies is a rhythm you learn by doing. You will notice how the butter goes from pale to glossy when it creams with sugar. You will feel the dough change from crumbly to soft as you fold in wet ingredients. Baking is a series of small changes that lead to something warm, and this recipe shows that gently.
Start by measuring the dry ingredients into a bowl. The flour looks pale and soft, the cream of tartar sits like a fine white snow, and the baking soda waits to lift the cookie as heat arrives. In another bowl the butter and sugar become almost glassy when mixed just right. Add the egg and yolk, a splash of vanilla, and that peppermint that smells like winter mornings. The dough comes together into a gentle mound, cooling your palms as you scoop it onto sheets.
As the cookies bake, watch their edges turn a soft gold and listen for the quiet change in the oven. The centers will look slightly underdone; that is the promise of a tender bite. When you dip the warm-ish cookies into melted white chocolate, they take on a glossy coat that hardens to a delicate shell. A sprinkle of crushed candy canes adds a bright crunch and a sparkle of color. It is a small display that says careful, loving work went into this plate.
Ingredients You’ll Need
1 cup butter (softened)
1 1/2 cups sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract (a little extra vanilla if you love a cozy aroma)
2 teaspoons peppermint extract
2 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1 bag white chocolate melting wafers (good melting wafers make the coating smooth)
2 cups crushed candy canes (fresh, not stale, for the brightest crunch)
A few warm notes as you gather: use fresh butter for the best richness. Measure flour by spooning it into your cup and leveling it so the cookies stay tender. If you love a stronger mint scent, add a touch more peppermint, a small half teaspoon extra will do. Good quality white chocolate wafers melt shiny and set with a snappy surface. Crushing candy canes in a clean towel with the back of a spoon is an easy way to keep your counters tidy.
Step-by-Step Directions
-
Preheat oven to 350°F and prepare a baking sheet with parchment paper or non-stick silicone baking mat. Line the sheets so cooling is easy and the bottoms bake evenly. Give the oven a few minutes to reach temperature so the first batch gets a steady start.
-
In a large mixing bowl, combine the flour, baking soda, salt and cream of tartar. Whisk together until well combined. The dry mix should look even and light, without clumps or pockets of spice. Set this bowl aside so the wet mix stays clean.
-
In a separate bowl, combine the sugar and butter and mix (using a hand mixer or stand mixer) until creamy. Beat until the sugar dissolves a little and the butter turns pale and glossy. Stop to scrape down the sides so everything blends smoothly.
-
Add in egg, egg yolk, vanilla and peppermint extract to stand mixer bowl and continue mixing. Mix just until they join the butter and sugar into a soft batter. Breathe in the cool mint and warm vanilla scent that fills the bowl.
-
Gradually add bowl of dry ingredients to bowl of batter. As you mix, scrape the sides of the bowl to ensure that all ingredients are incorporated into the batter. Fold until the dough pulls away from the bowl and looks soft and slightly thick. Do not overmix or it will become tough.
-
Use a cookie scoop to portion dough onto the cookie sheet and bake at 350°F for 8-10 minutes. Cookies will be slightly under-baked. Place them with space to spread and watch for soft, matte centers and edges that begin to color. The centers should jiggle only a little when the tray moves.
-
While cookies cool, melt the white chocolate using a double boiler. Stir until glossy and smooth, then remove from heat and keep it warm but not thin. If the chocolate thickens too much, a few drops of vegetable oil will make it silky again.
-
Dip half of each cookie into the melted white chocolate and set back on the cookie sheet to dry. The warm chocolate will cling and set to a thin shell. Work quickly so the chocolate does not seize and leave a dull finish.
-
Once all cookies are dipped, sprinkle with crushed candy canes. The crushed candy should stick to the warm chocolate and add bright color. Press gently if needed so the pieces set into the coating.
-
Let cookies dry fully, then enjoy! Let the plate rest at room temperature until the chocolate firms. Then arrange them on a platter and watch jaws drop. Breathe in that minty, creamy smell and enjoy a slow first bite.
Bringing White Chocolate Peppermint Cookies Together
I like to think of putting these cookies on the table as a small act of care. Arrange them on a simple white plate or a wooden board. A few extra whole candy canes and a sprig of evergreen make a homey display. Place a stack of napkins nearby, and tell whoever is passing by to take two.
When family gathers, we always make space for a few small rituals. Someone pours milk, someone else pulls out a mug of hot chocolate, and my youngest offers a cookie to anyone who looks like they need cheering. The cookies sit quietly in the center, doing the soft work of bringing people close. If you want to offer a darker companion to these bright treats, try pairing with a deep, bittersweet bite like a chocolate cookie. I often suggest a contrasting flavor and will sometimes serve these with small squares of chocolate coffee cookies for a mix of mint and roast on the table.
These cookies feel right for mornings when you want a bit of celebration with coffee, or for later in the evening when the house is quiet and the kids are reading. They travel well too. Stack them between layers of parchment and tie the package with a ribbon for a neighbor. The peppermint stays crisp, and the white chocolate keeps the cookie from drying out too fast.
Serving White Chocolate Peppermint Cookies With Family Warmth
Serve them warm, and they will melt a little in your mouth. Serve them cooled, and they will keep a gentle snap where the white chocolate meets the soft cookie. Both moments are delicious, and both feel like an invitation to sit down and talk.
Pair these cookies with a simple drink. A mug of plain milk softens the peppermint and makes the white chocolate feel richer. A black tea or a milky coffee will add a mild bitterness that anchors the sweetness. For parties, place a small bowl of crushed candy canes nearby so guests can add extra sparkles. For a kid-friendly twist, let children press an extra bit of candy cane into the wet chocolate before it sets.
I keep a few small traditions when I bring these to the table. I always warm the serving plate a moment in the oven so the cookies arrive cozy. I place them in a circle with a little gap in the center, because I grew up seeing plates look friendlier that way. And I always tell the kids to take only one at first so everyone gets a taste. It keeps the sharing gentle and the smiles wide.
Storing White Chocolate Peppermint Cookies for Tomorrow
If you have leftovers, store them in an airtight container at room temperature. Place a sheet of parchment between layers so the chocolate does not stick. The cookies keep for about five days at room temperature, and the peppermint will mellow and become more rounded after a day.
If you like the peppermint to stay crisp, leave the crushed candy canes off until serving and sprinkle them on again over the chocolate. You can also freeze the plain baked cookies without the chocolate coating; thaw them at room temperature and dip them when you are ready to serve. The cookie texture stays tender, and the thawing is quick.
Reheat gently if you like a warm cookie. A few seconds in a low oven or a short zap in the microwave can soften the center again. Be careful with the chocolate topping; it will soften faster than the cookie. Let the plate cool a touch so the chocolate does not smear. Often the next day the flavors will be more joined, mellow, and even more satisfying to me.
Amelia’s Kitchen Notes
- Use room temperature eggs and butter. They mix together more kindly and help give a tender crumb. Cold butter will not cream well and can leave you with dense cookies.
- If you do not have a cookie scoop, use two spoons to drop even mounds. Wet one spoon to keep dough from sticking. This trick keeps cookies uniform without special tools.
- For a shinier white chocolate finish, heat slowly and stir constantly. Do not let steam or water touch the wafers or the chocolate may seize. If it does, a small spoon of warm cream will usually smooth it out.
- Clean up as you go. Wiping bowls and spatulas while the oven works saves time and keeps the kitchen calm. A tidy space makes the next recipe so much sweeter.
- If you want a less minty cookie, reduce the peppermint to 1 teaspoon. If you love mint, add another half teaspoon. Small changes make big differences and you will find your own balance.
Family Variations on White Chocolate Peppermint Cookies
We have made little changes to suit different moments. Once, to please a friend who prefers citrus, I added the zest of half an orange with a touch less peppermint. It became a bright winter cookie that tasted like holiday light. Another year, my teenager finely chopped chocolate instead of melting and dipping. The cookies had specks of white chocolate inside and a rustic look.
For a gluten-free version, substitute a cup-for-cup gluten-free flour blend and add a tablespoon of tapioca starch for chew. The texture is slightly different but still very satisfying. For a nutty twist, stir in a half cup of chopped toasted pecans or almonds into the dough. The nuts give a warm note that plays well with the cool peppermint.
If you want simpler decorating, drizzle the melted white chocolate over the top instead of dipping. It is a faster finish and creates a pretty, homemade look. Another simple change is to press a whole candy cane piece into the top of each cookie before baking. It bakes in and becomes a soft, minty ridge rather than a crunchy topping.
FAQs About White Chocolate Peppermint Cookies
Can I make this ahead of time?
Yes, and honestly, it might taste even better the next day once the flavors have settled and come together. Store cooled cookies in an airtight container and add crushed candy canes just before serving for the best crunch.
What if my white chocolate seizes when melting?
If water or steam gets into the chocolate, it can seize and turn grainy. Try adding a teaspoon of neutral oil or a small splash of warm cream and stir until it smooths. Work slowly and keep the bowl dry while melting.
Can I use peppermint candy oil instead of extract?
You can, but oils are stronger. Use them sparingly and follow the product notes. Start with half the amount and add more if needed. The goal is a fresh minty note, not overpowering heat.
How do I keep the candy cane pieces from getting chewy overnight?
Store the cookies in a cool, dry place and press fresh candy cane pieces on at serving if you can. If they go soft, a short time in a low oven will restore some crispness.
Can I make the dough ahead and freeze it?
Yes. Scoop the dough into balls and freeze on a sheet tray. Once solid, transfer to a freezer bag and bake from frozen, adding a minute or two to the bake time. It is a wonderful shortcut for unexpected guests or last-minute baking.
A Final Thought
I hope this White Chocolate Peppermint Cookies brings a little warmth and inspiration to your kitchen, the same way it does in mine. Baking is a way to pause and give ourselves a small gift. These cookies are simple enough to make on a quiet weekday and pretty enough for holiday sharing. When you hear the mixer hum and smell the butter and mint, think of someone you love and save them a cookie. We do that in my house, and it always makes the table feel full in the best way.
White Chocolate Peppermint Cookies
Ingredients
Method
- Preheat oven to 350°F and prepare a baking sheet with parchment paper or a non-stick silicone baking mat.
- In a large mixing bowl, combine flour, baking soda, salt, and cream of tartar. Whisk until well combined.
- In a separate bowl, combine sugar and butter, mixing until creamy and glossy.
- Add egg, yolk, vanilla, and peppermint extract to the butter-sugar mix and mix until combined.
- Gradually add the dry ingredients to the wet mixture, folding until the dough is soft and slightly thick.
- Use a cookie scoop to portion dough onto the prepared cookie sheet.
- Bake at 350°F for 8-10 minutes until the edges are golden and centers are slightly underdone.
- Let cookies cool on the sheet.
- Melt the white chocolate using a double boiler until smooth.
- Dip half of each cookie into the melted white chocolate and set back on the cookie sheet.
- Sprinkle with crushed candy canes while the chocolate is still warm.
- Let the cookies dry fully before serving.
