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Peppermint White Chocolate Chip Cookies

Soft, thick, and chewy holiday cookies packed with creamy white chocolate chips and crunchy crushed candy canes for the ultimate festive treat.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 2 hours 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened to room temperature
  • 0.75 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1.5 tsp vanilla extract
  • 1 tsp peppermint extract
  • 2.75 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
Mix-ins and Topping
  • 1.5 cups white chocolate chips high quality recommended
  • 0.5 cup crushed candy canes plus extra for sprinkling on top

Equipment

  • Stand Mixer or Hand Mixer
  • Baking sheets
  • Wire rack
  • Mixing bowls
  • Cookie scoop

Method
 

  1. In a large bowl using a hand mixer or a stand mixer fitted with paddle attachment, beat softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
  2. Beat in the egg, egg yolk, vanilla extract, and peppermint extract until combined.
  3. In a separate bowl, whisk together flour, baking soda, and salt.
  4. Gradually add dry ingredients to wet ingredients on low speed, mixing until just combined with a few flour streaks remaining.
  5. Fold in the white chocolate chips and 1/2 cup crushed candy canes by hand using a spatula.
  6. Cover dough tightly and chill in refrigerator for at least 2 hours (essential to prevent spreading).
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Scoop dough into 2-tablespoon sized balls and place 2 inches apart on baking sheets. Press extra candy cane bits on top if desired.
  9. Bake for 10-12 minutes until edges are barely golden and centers still look soft. Do not overbake.
  10. Cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Notes

Total time includes the mandatory 2-hour chilling time for the dough. For best flavor, use pure peppermint extract, not artificial mint extract.