These Peppermint Cookies are soft, buttery and filled with crushed peppermint candies and creamy white chocolate. Each bite delivers a festive mix of sweetness and minty crunch that is perfect for the holiday season.
With their cheerful red-and-white specks and rich vanilla aroma, these cookies are a fun twist on a classic chocolate chip base. They’re easy to make and even easier to share at holiday parties or as a sweet homemade gift.
For more festive desserts, try our Frosted Sugar Cookie Bars and Snickerdoodle Cookie Bars.
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Why You Will Love This Recipe
- Festive Flavor: The combination of peppermint candies and white chocolate adds cheerful holiday flavor to every bite.
- Perfect Texture: Soft centers and slightly crisp edges make these cookies irresistibly balanced.
- Simple Ingredients: Everything comes together with pantry staples.
- Crowd-Pleasing Favorite: Kids and adults both love the mix of creamy chocolate and peppermint crunch.
Ingredients
These peppermint cookies use a handful of pantry staples with festive mix-ins that make them shine.
See the recipe card below for the exact quantities of each ingredient.
- Granulated White Sugar & Brown Sugar: Add sweetness and a hint of caramel depth.
- Butter: Provides rich flavor and a perfectly chewy texture.
- Egg: Binds ingredients and adds moisture.
- White Chocolate Chips and/or Bar: Create creamy, melty pockets throughout each cookie.
- Peppermint Candies: Crushed pieces add crunch, color and that signature minty finish.
Measuring cups and spoons, a stand mixer with paddle attachment, mixing bowl, cookie sheet, parchment paper, 3-tablespoon cookie scoop and cooling rack is all you need for these cookies.
Variations
- Chocolate Peppermint Cookies: Swap ¼ cup of flour for cocoa powder for a chocolate base.
- Dark Chocolate Chips: Replace white chocolate for a deeper, richer cookie.
- Peppermint Bark Version: Add chopped peppermint bark pieces in place of candies for extra indulgence.
- Frosted Version: Spread with vanilla buttercream and sprinkle crushed candy canes on top.
- Mint Extract: For a bolder peppermint flavor, add ¼ teaspoon peppermint extract to the dough.
How to Make Peppermint Cookies
Check out how simple it is to make these festive cookies.
Preheat oven to 350F and line a baking sheet with parchment paper. Set aside.
In a medium bowl, whisk all-purpose flour, sea salt, baking soda and baking powder. Set aside.
Place sugars and butter in the base of a stand mixer and cream together for about 2-3 minutes, scraping down the sides.
Add egg and pure vanilla extract and mix until just combined (about 30 seconds).
Pour dry ingredients in and mix again until combined. Scrape the sides and the bottom to ensure it is well mixed.
Add in white chocolate bar and chips, along with peppermint candies and run the mixer to combine.
Using a 3-tablespoon cookie scoop drop dough about 1 ½-2 inches apart and bake for about 9-10 minutes or until edges just start to turn light brown.
Cool on the baking sheet for about 10 minutes, before transferring to a wire rack.
Hint: Butter should be soft but not greasy for the ideal cookie texture.
Recipe Tips
- Crush Candies Gently: Use a rolling pin or mallet to crush your candies or candy canes into pieces, not peppermint dust.
- Don’t Overbake: Remove cookies when edges are just set for soft, chewy centers.
- Cool on the Sheet: Let cookies rest on the baking sheet for 10 minutes before transferring.
- Even Scooping: Use a cookie scoop for consistent size and even baking.
If you love peppermint desserts, you'll want to give our fudgy Peppermint Brownies a try.
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Storage Instructions
- Room Temperature: Store cooled cookies in an airtight container, out of direct sunlight, for up to 5 days.
- Freezer: Freeze baked cookies or unbaked cookie dough balls for up to 3 months.
Serving Suggestions
- Holiday Cookie Tray: Ginger Molasses Cookies, Espresso Chocolate Chip Cookies, Cake Mix Christmas Cookies, Banana Chocolate Chip Cookies, Chocolate Chip Cookie Brownie Bars or Peanut Butter Cookies.
Peppermint Cookie Recipe FAQs
The butter may have been too soft. Chill dough for 20 minutes before baking next time.
Yes, use a 1:1 gluten-free flour blend. We often use Bob’s Red Mills Gluten Free All-Purpose Baking Flour without any trouble.
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Peppermint Cookies
Equipment
- Measuring Cups and Spoons
- Stand Mixer and Paddle Attachment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- 3 Tablespoon Cookie Scoop
- Wire Rack
Ingredients
- 250 grams all-purpose flour about 2 cups
- 1 teaspoon sea salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 100 grams granulated sugar about ½ cup
- 100 grams light brown sugar about ½ cup, packed
- 1 stick butter unsalted, softened
- ½ tablespoon pure vanilla extract
- 1 large egg
- 4- ounce bar white chocolate roughly chopped
- ½ cup white chocolate chips
- ⅓ cup peppermint candies crushed into pieces
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper. Set aside.
- In a medium bowl, whisk all-purpose flour, sea salt, baking soda and baking powder. Set aside.
- Place sugars and butter in the base of a stand mixer and cream together for about 2-3 minutes, scraping down the sides.
- Add egg and pure vanilla extract and mix until just combined (about 30 seconds).
- Pour dry ingredients in and mix again until combined. Scrape the sides and the bottom to ensure it is well mixed.
- Add in white chocolate bar and chips, along with peppermint candies and run the mixer to combine.
- Using a 3-tablespoon cookie scoop drop dough about 1 ½-2 inches apart and bake for about 9-10 minutes or until edges just start to turn light brown.
- Cool on the baking sheet for about 10 minutes, before transferring to a wire rack.
Notes
- Butter should be soft but not greasy for the ideal cookie texture.
- Use a rolling pin or mallet to crush your candies or candy canes into pieces, not peppermint dust.
- Remove cookies when edges are just set for soft, chewy centers.
- Let cookies rest on the baking sheet for 10 minutes before transferring.
- Use a cookie scoop for consistent size and even baking.
Nutrition
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Leanne says
When I saw this recipe I knew I had to try it. They remind me of Christmas and really, it's just around the corner. Never too early to get into the Christmas spirit.
Eva Filer says
Oh I couldn’t agree more! I am a November 1st decorations kinda gal! So happy you enjoyed them.
Risa says
Saving this for Christmas gifts this year! Love the peppermint, chocolate, white chocolate combo!
Eva Filer says
Oh that will be such a nice gift. Enjoy it.
Misty Tannery says
Loved these!
Eva Filer says
They are a good one. Thanks for the review.
Tina says
These are so delicious and perfect for the holidays! Love the peppermint crunch!!!
Eva Filer says
Oh that is so wonderful that you will enjoy them. Happy Baking.
Abi says
Me and my daughter is a big fan of peppermint flavors, definately making this cookies for this holiday season!
Eva Filer says
I hope you both have a great time making them!