Description

White Chocolate Peppermint Cookies are the ultimate holiday treat, combining a crunchy exterior with a soft, melt-in-your-mouth center. These festive cookies are packed with creamy white chocolate chips and crushed candy canes, delivering a delightful peppermint punch that will brighten up any gathering. Easy to make and perfect for cookie exchanges, they promise to impress your family and friends with their irresistible flavor and visual appeal.

Ingredients

Scale

1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs, at room temperature
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup white chocolate chips
1/2 cup crushed candy canes

Instructions

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy (about 3–4 minutes).
Beat in the eggs one at a time followed by the vanilla until smooth.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients until just combined.
Fold in white chocolate chips and crushed candy canes.
Scoop dough onto prepared baking sheets, spacing them about two inches apart.
Bake for 10–12 minutes or until edges are lightly golden but centers remain soft. Cool slightly before transferring to wire racks.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie (about 30g)
Calories: 150
Sugar: 10g
Sodium: 70mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: <1g
Protein: 2g
Cholesterol: 25mg

Keywords: For chewier cookies, avoid overmixing once the flour is added. You can substitute white chocolate with dark or milk chocolate for different flavor profiles. Store cookies in an airtight container for up to a week or freeze for longer storage.