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image of realistic top down mise en place shot showing all purpose flour unsalted butter granulated sugar brown sugar eggs vanilla extract ghirardelli white chocolate chips crushed candy canes peppermint extract baking soda arranged on white marble kitchen counter with clear glass bowls rustic brown wooden kitchen sets under soft diffuse daylight

Easy Peppermint White Chocolate Cookies

These soft & chewy peppermint white chocolate chip cookies deliver the ultimate holiday flavor—creamy white chocolate, crunchy candy canes, and a hint of fresh peppermint. No chilling required, ready in under 30 minutes!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups all-purpose flour
  • 2 tbsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
Wet Ingredients
  • 1 cup unsalted butter room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar packed
  • 2 eggs large, room temperature
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
Mix-ins
  • 1 1/2 cups white chocolate chips
  • 1 cup crushed candy canes plus extra for topping

Equipment

  • Stand Mixer
  • Baking sheet
  • Parchment paper
  • wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, cornstarch, baking soda, and salt.
  3. In a large bowl or stand mixer, beat butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, then mix in vanilla and peppermint extracts.
  5. Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
  6. Fold in white chocolate chips and 3/4 cup crushed candy canes.
  7. Scoop dough into 3-tablespoon balls and place 2 inches apart on prepared sheets. Roll slightly taller than wide for thick cookies.
  8. Press extra white chocolate chips and crushed candy canes onto the tops of each dough ball.
  9. Bake for 10-12 minutes, until edges are set but centers still look slightly underdone.
  10. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Notes

For gluten-free: substitute all-purpose flour with 1:1 gluten-free baking blend. For double chocolate: reduce flour by 1/4 cup and add 1/4 cup cocoa powder. Dough can be frozen for up to 3 months - bake from frozen, adding 3-5 minutes to baking time.
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