White Chocolate Peppermint Cookies
If you’re dreaming of a white Christmas, then make some white chocolate peppermint cookies! They taste just like a holiday movie!
You know how I’m always talking about how easy baking is when you perfect a few simple recipes, and then just change them a little? (Pssst – I talk all about that in my free e-book The Sweet Six!) Well, that’s exactly what I did when I made these cookies.
They taste like everything you love about the holidays – bright peppermint and sugary white chocolate on a comforting cookie base. And it’s as easy to bake as my One Bowl Chocolate Chip Cookie Recipe!
If you have kids, they’ll love making (and eating) crushed-up candy canes for the toppings. And as they bake, they smell like the North Pole! You’ll both want to show them off and keep them all to yourself at the same time!
Easy Peppermint Cookies
These cookies don’t require any special or unique ingredients. I used all the things you probably already have at home – flour, eggs, sugar, butter – those things!
Then, you just add some crushed-up candy cane pieces on top right before you bake them. (Kids will love this step) Literally, it’s that easy!
In fact, if you really love peppermint cookies, then try my peppermint chocolate crinkle cookies next! They taste like a peppermint mocha, rich and delicious.
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What Ingredients Do I Need To Make White Chocolate Peppermint Cookies?
All it takes is a few key ingredients to make my White Chocolate Peppermint Cookies. Be sure to download your very own copy of my recipe e-book The Sweet Six, so that you can get the exact measurements to the base cookie.
- Melted butter
- Brown sugar
- Eggs
- Flour
- Baking soda
- Salt
- 1/2 cup white chocolate chips
- 4 candy canes, crushed
Do I need a separate recipe for the cookie dough?
Nope! These White Chocolate Peppermint Cookies use the exact same base as my One Bowl Chocolate Chip Cookies. Once you have that base down, you can turn it into countless variations just by swapping the mix-ins. That’s the whole philosophy behind The Sweet Six: simple recipes you can reuse again and again.
How do I turn the base cookie dough into white chocolate peppermint cookies?
It’s as easy as switching the mix-ins. Instead of classic milk chocolate chips, fold 1/2 cup white chocolate chips into the dough. Then, once the cookie dough balls are scooped and placed on the baking sheet, sprinkle crushed candy canes over the top before baking.
Same dough. Same method. Totally festive results.
Should I mix the candy canes into the dough or add them on top?
I recommend adding the crushed candy canes on top rather than mixing them into the dough. This keeps the cookies from becoming too minty and helps them bake evenly, while also giving them that pretty holiday finish.
Do these cookies taste strongly like peppermint?
Not at all. The white chocolate keeps things sweet and creamy, while the candy canes add just a light peppermint crunch. The flavour is balanced, cozy, and very “holiday movie baking montage” energy.
White Chocolate Peppermint Cookies
Ingredients
- Ingredients for Chocolate Chip Cookies from The Sweet Six
- 1/2 cup white chocolate chips
- 4 candy canes crushed
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside.
- Prepare the chocolate chip cookie dough according to the instructions in The Sweet Six, omitting the milk chocolate chips (https://thesweetsix.secretcrunch.com/).
- Fold 1/2 cup white chocolate chips into the finished cookie dough.
- Scoop dough onto the prepared baking sheet, spacing cookies evenly.
- Sprinkle crushed candy canes over the tops of each cookie dough ball and press down slightly.
- Bake for about 9 to 11 minutes.
- Let cookies cool slightly before transferring to a wire rack.
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