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Peppermint White Chocolate Chip Cookies

Peppermint White Chocolate Chip Cookies
In addition to baking my favourite holiday cookies every year I like to try some new ones and top on my list for this year was some peppermint white chocolate chip cookies. White chocolate chunk and macadamia nut cookies have to be one of my all time favourite cookies and I was thinking that it would be great to take a festive spin on them and use peppermint instead of the macadamia nuts. For the recipe I went with my usual white chocolate chunk and macadamia nut cookie recipe and replaced the macadamia nuts with crush peppermint candy canes or in this case peppermint candies. These chocolate chip cookies turn out nice and crisp on the edges but oh so soft and melt in your mouth on the inside! The crushed peppermint candy added and amazing peppermint flavour along with a rather pleasant crunch. I will definitely be adding these peppermint white chocolate chip cookies to my regular holiday rotation! You will have to excuse me while I go a place another batch into the oven.

Peppermint White Chocolate Chip Cookies
These peppermint white chocolate chip cookies will disappear fast!

Peppermint White Chocolate Chip Cookies

Peppermint White Chocolate Chip Cookies

White chocolate chip cookies with festive peppermint candy.


Servings: makes 12+ cookies

Prep Time: 10 minutes
Chill Time: 60 minutes
Cook Time: 10 minutes
Total Time: 1 hour 20 minutes

Printable Recipe
Ingredients
  • 1/2 cup butter (only real butter, not low fat), room temperature
  • 1/2 cup brown sugar, packed
  • 1/2 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cup all purpose flour, sifted
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup white chocolate chips
  • 1/2 cup peppermint candy cane, crushed
Directions
  1. Mix the butter and sugars in a bowl.
  2. Beat in the egg and vanilla extract.
  3. Mix the flour, baking soda and salt in another bowl.
  4. Mix the dry ingredients into the wet until they are just incorporated.
  5. Mix in the chocolate and the peppermint candy cane.
  6. Chill the dough in the fridge for 30-60 minutes before placing it onto a parchment paper lined cookie sheet one table spoon at a time rolled up into balls.
  7. Bake in a 350F preheated oven until just lightly golden brown around the edges, about 8-10 minutes.

Note: Due to popular demand, I have updated the recipe to produce a thicker version of the cookie and I have added tips to ensure that the cookies turn out right every time.

Similar Recipes:
Maraschino Cherry Chocolate Chip Cookies
White Chocolate Chunk and Macadamia Nut Cookies
Cranberry, Pistachio and White Chocolate Chip Oatmeal Cookies
Pumpkin White Chocolate Chip and Macadamia Nut Cookies
Bacon Chocolate Chip Cookies
Chocolate and Maraschino Cherry Shortbread Cookies
Peppermint Chocolate Coated Pretzels

60 comments:

Blog is the New Black said...

Right up my alley!

Stephanie said...

These look very festive and awesome! Great idea!

vanillasugarblog said...

kevin I have been on such a peppermint baking spree lately
before it was pumpkin
lately i've been craving peppermint
it's been a while since we've seen you do cookies
love these!

Katrina @ Warm Vanilla Sugar said...

These are absolutely lovely!

Sweet Tooth said...

Yum! These look so festive, and the red from the peppermint adds an extra fun pop of color!

xx
Sweet Tooth

Katherines Corner said...

peppermint just means Christmas, yum!

Maya, Project Pack a Lunch said...

This looks so tasty! I never would have thought to bake candy cane with cookies.

Anna from Italy said...

Kevin, I was looking for this recipe just last week! I swear you are my soul mate! I had so much trouble finding one that actually looked good and I eventually came up with something very similar, except instead of candycanes I made a peppermint glaze to drizzle on top. I <3 white chocolate and pepermint! Keep up the good work!

Joanne said...

I love the white chocolate peppermint combo! Sounds perfect in cookie form!

Iris said...

Ahh they're so pretty! And delicious too, I'm sure.

Julia | JuliasAlbum.com said...

I guess it's time for me to finally use those peppermint candy sticks I have left over from last Christmas ....

Rona said...

These look good! I used to be angered by white chocolate (THAT's not CHOCOLATE!!!) but I made some Cranberry Bliss Bars on the weekend that changed my mind. They were gluten free, so you would likely prefer a regular recipe, but I highly recommend them: cookie base with white choc chips and dried cranberries, cream cheese icing with a hint of orange, sprinkled with more chopped dried cranberries... and then drizzled with melted white choc. Soooooooo good. In case you are interested, I used this recipe, but modified the drizzle as I am pretty sure the 1 cup powdered sugar was an error: http://www.apronstringsblog.com/homemade-cranberry-bliss-bars-made-gluten-free/

Annie @ Annie's Noms said...

Oh gosh, I think I just died and went to cookie heaven! These look divine! :)

themustardseed said...

These look fabulous! Am going to try this recipe tonight!

Katie Mar said...

these would be some delicious christmas gifts!!

Anonymous said...

I made these cookies and they taste great, but they spread and fell flat. Yours look nice and fluffy. Do you think I need to increase the baking soda?

Dianne

parfums said...

Nice blog
Parfum pas cher

Laura said...

These sound and look delicious! Any tricks for crushing the candy canes? (Every time I do I get dust and chunks).

What a Dish! said...

This is yummy! I made this recipe and pressed it into an oversize (10 or 11 inch) pie plate for a giant cookie. This dough sticks a lot; I would highly suggest using parchment paper. I made the giant cookie for my hub's b-day, along with my homemade White Choc Peppermint Ice Cream- they were delish together.

Hannah said...

Your cookies turned out so beautiful! I tried to duplicate these cookies as a Christmas gift, and while they tasted amazing, they got stuck to the tray and crumbled when I tried to get them off. Any suggestions?

Heather Gardner said...

i made these today and they flattened out :( yummy but not so pretty, any ideas as to why?

Anonymous said...

Hi Kevin, I loved the idea of this recipe so much, I made the dough tonight to cook tomorrow. My dough seems kind of dry, a bit more crumbly than I am used to. Is that to be expected? Any suggestions for me?
Jen (jlhank80@yahoo.com)

Kelly espeland said...

Help, I made these and they taste wonderful but they turned out flat, any suggestions?

Thanks,
Kelly

Kelly espeland said...

Help, I made this and they taste WONDERFUL but they turned out flat. Any suggestions on what I may have done wrong? Seem to be a fairly simple recipe. Thanks, Kelly

marla said...

Love this recipe! Will be linking back to this in my upcoming post :)

Kevin said...

Rona: White chocolate and cranberries is another great combo!

Kevin said...

Anonymous & Heather Gardner & Kelly espeland: Argh, I even increased the flour in this recipe to prevent flattening. One thing that can cause cookies to flatten out is over mixing; you want to mix things until they are just incorporated. If you still have problems, you can try, chilling the dough before baking, adding a tablespoon or two of extra flour or removing a tablespoon or two of butter.

Kevin said...

Laura: I place the candy canes i a heavy freezer bag and then crush them by leaning on them with the bottom of a bowl.

Kevin said...

What a Dish! & Hannah: Parchment paper or a silicon baking sheet will help with sticking.

What a Dish! I like the sound of serving it as a giant cookie with peppermint ice cream!

Kevin said...

Jen: This recipe uses a bit more flour than normal in order to prevent the cookies from flattening but the dough should come together without crumbling.

Coloured Contact Lenses said...

Great recipe for Christmas cookies. I like the printable recipe it’s very useful for me.

Adrienne Richey said...

I made these and they are totally flat. Maybe too much butter for only 1.25 c. flour?

Karebo said...

I just made these!! Great recipe...crispy and chewy. The peppermint has a nice flavor with the chocolate. Definetely put on my cookie recipes
For future Christmases !!

MarbellaSD said...

Can recipe be doubles? I like to make big batches, not just 12 cookies, when I bake! What size are yours? Thanks!

Amanda Sickau said...

I just made these and they turned out terrible looking! They spread out all over the place and don't look anything like your picture. These were meant to be a gift but I'm almost embarrassed to give them now. I am so disappointed as they taste delicious, but they look something awful :(

Kevin said...

MarbellaSD: This recipe easily doubles.

Mrs.SK said...

The same thing that happened to Amanda just happened to me. There is something wrong with this recipe. I had to scrape the whole batch into the trash. Scrape because I couldn't pick the cookies up they were so flat and spread out. Epic fail!!!

Justin and Sarah said...

I just made these today and they were very good with these changes: I used 1 1/2 cups flour (half all-purpose and half bread flour - the bread flour makes for a chewier cookie) and increased the baking soda to 1 tsp. I also refrigerated the dough for about an hour before I baked the cookies. I used a large cookie scoop (about 3-4 Tbsp.) and baked the cookies on parchment paper-lined cookie sheets. The cookies came out beautifully and tasted great - crisp on the outside and soft and chewy inside. Thanks for the good recipe!

Melinda said...

I did all of the suggestions...no overmixing, extra flour, etc. I was SO disappointed when they went flat. I've never had a cookie do that before. I wanted to give them as a present, but had to quickly whip up something else. Fortunately, hubby and kids don't care what they look like.

Kevin said...

Although the original version of this recipe turned out perfectly for me for the 4 batches that I have made so ar this year, it is clear that it was not working for a lot of you. My testing of the new version of the recipe creates a thicker cookie than the ones in the photos above and it is also nice and crispy on the outside and soft and chewy on the inside. I have also added a few tips to the recipe to help ensure that the cookie turns out perfectly every time. Enjoy!

Kalanna said...

Hey Kevin, made a double batch of these today. Added an extra quarter cup of flour per batch. Perfect and lovely for Christmas! I accidentally bought candy canes with green and red stripes but the extra color didn't detract too much.

Anonymous said...

People who have had these fall flat: You could be using out of date baking soda. Even if it is out of date by as little as a week, it can still vastly affect the outome of whatever it is that you are baking.

Ael said...

I'm the same person as anonymous, but anyways... I made these cookies a bit ago and have a few more observations. Those who said their cookies went flat; were you dropping them by spoonful on the cookie sheet or were you following the directions to the letter and rolling the batter into balls first? I rolled mine into balls and didn't have an issue, they actually turned out more-or-less like the photos above. Just something else to consider if your baking soda was still okay and not out of date. That said, I used a full cup of crushed candy canes (doubled the recipe) and the cookie isn't all that pepperminty, which is totally fine for me because I don't like strong peppermint flavors. (I was mainly making this for my husband because he *loves* peppermint.) Last but not least, the batch size: I doubled the recipe, because according to the directions it says the recipe makes a dozen. It doesn't. I doubled the recipe because I wanted more than a dozen cookies out of it... I ended up with almost 5 full dozen; and they are not small cookies! Not exactly a bad thing. ;) Overall, a nice recipe!

Bethany said...

I made these cookies today and had the same problem with the first two sheets I baked-fell flat. I stuck my dough back in the fridge for another hour as I had only chilled the first time for 30 minutes. I also added about 2 TBS of extra flour to remaining dough and the rest came out much better, still a little thin but not bad. The flavor of these cookies is great so I will definitely make again but I think next time I will try adding 1/4 c. extra flour and chilling for at least an hour to see if that helps.

Melinda said...

Update:

I had leftover batter from my original attempt at these cookies. I added MORE flour and more baking soda, and a dash of vanilla extract since the batter had dried out, and they turned out just fine. Thanks!

Jenna P said...

Tried these today. Make sure you roll them into balls and DO NOT flatten them at all. They will look like pretty normal cookies then. The only problem is the candy melts a little faster than the cookie cooks! So just a keep an eye on them.
It also might make a fluffier cookie by using half bread flour and half regular flour!
Be sure to refrigerate!!

I gave these as a gift. They weren't pretty, but everyone said they tasted good.

Anonymous said...

one tip to get them off the pan if you don't use parchmentpaper is to use a metal spatula dipped in water

Maya said...

My cookies turned out fantastic! The only thing I'm puzzled by is that the peppermints melted and oozed out the sides, which made for weirdly crispy bottoms and strange edges. Next time I might try smaller peppermint pieces or sprinkling them on top instead. I will say, though, that overall they were the most perfect cookie I've ever baked - they definitely didn't fall flat for me. Thanks!

suzy homemaker said...

So this might sound weird, but I found this recipe through a linky party. But it wasn't linked to your blog, it was directed here.
http://www.yeswecoupon.com/peppermint-white-chocolate-chip-cookie-recipe/
It looks like the stole your picture and recipe. The thing is, their first link was to another recipe they stole. So I went back to check if the link was taken down, and it wasn't, it was just redirected and I checked the recipe and found yours.
Anyway I just thought you should know.

Kevin said...

suzy homemaker : Thanks for letting me know about this! Now to try to get it taken down.

Cara Jane said...

I had leftover Andes Peppermint Crunch baking chips from Christmas, stumbled across this recipe. YUM! YUM! YUM!!!! I should have made them when I had people to share them with because I will surely eat them ALL!! Now off to exercise. HA!

Jeanie said...

I made these with Unbleached all-purpose flour. They were fantastic! I made 1 Tbsp balls as directed (make sure the balls are compressed tightly). Baked them on a silicone baking mat and got 24 perfect cookies.

Anonymous said...

These look fantastic! However I am not a huge fan of peppermint...but love cinnamon ... could you substitute the candy canes for red hots?

Kevin Lynch said...

Anonymous: Red hots would work.

Healinglove said...

Hi Kevin! These cookies look divine! I was wondering if anyone has made these cookies using gluten free flour?

Kevin Lynch said...

Healinglove: I have not tried it but a gluten free blend should work. If you do make them gluten-free I would love to hear the results!

Jojo said...

I found that with the refrigerated dough, you end up having to bake the cookies longer. I initially baked mine for 10 minutes, but found them to be too doughy inside and quite flat. I popped them back in for an additional 4 minutes. In those 4 minutes they rose up a bit more and the bottoms were a nice golden color. The peppermint pieces near the tops of the cookies did turn a caramel color within 10 minutes, which made me think that the cookies were done, but they weren't, the bottoms were still white.

Mine did not come out as perfectly shaped. Whenever there was a piece of peppermint near an edge, that edge would blow out.

Also, I misread the recipe initially and used baking powder instead of soda. Luckily I was able to fix the batch since I know that baking soda is about 3x stronger. I wonder if people with the flat cookies are making that same mistake?

CQUEK said...

May this Christmas marks the beginning of a wonderful year for us. Have a joyous Christmas!

Laura Dembowski said...

These look amazing! So festive and I bet the mint is very refreshing!

sonaly said...

PEPPERMINT CHOCOLATE
This is a before or after dinner mint that packs a lot more than a refreshing feeling after you consume it. This is pure delight for your taste buds.

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