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.
These peppermint white chocolate chip cookies will disappear fast!
Peppermint White Chocolate Chip Cookies
White chocolate chip cookies with festive peppermint candy.
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
- Mix the butter and sugars in a bowl.
- Beat in the egg and vanilla extract.
- Mix the flour, baking soda and salt in another bowl.
- Mix the dry ingredients into the wet until they are just incorporated.
- Mix in the chocolate and the peppermint candy cane.
- 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.
- Bake in a 350F/180C preheated oven until just lightly golden brown around the edges, about 8-10 minutes.
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Blog is the New Black says
December 11, 2012 at 10:54 pmRight up my alley!
Stephanie says
December 11, 2012 at 11:19 pmThese look very festive and awesome! Great idea!
vanillasugarblog says
December 12, 2012 at 12:59 amkevin 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 says
December 12, 2012 at 1:26 amThese are absolutely lovely!
Sweet Tooth says
December 12, 2012 at 2:05 amYum! These look so festive, and the red from the peppermint adds an extra fun pop of color!
xx
Sweet Tooth
Katherines Corner says
December 12, 2012 at 2:12 ampeppermint just means Christmas, yum!
Maya, Project Pack a Lunch says
December 12, 2012 at 5:15 amThis looks so tasty! I never would have thought to bake candy cane with cookies.
Anna from Italy says
December 12, 2012 at 8:37 amKevin, 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 says
December 12, 2012 at 11:24 amI love the white chocolate peppermint combo! Sounds perfect in cookie form!
Iris says
December 12, 2012 at 4:51 pmAhh they're so pretty! And delicious too, I'm sure.
Julia | JuliasAlbum.com says
December 12, 2012 at 5:33 pmI guess it's time for me to finally use those peppermint candy sticks I have left over from last Christmas ….
Rona says
December 12, 2012 at 5:37 pmThese 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 says
December 12, 2012 at 5:55 pmOh gosh, I think I just died and went to cookie heaven! These look divine! 🙂
themustardseed says
December 12, 2012 at 10:31 pmThese look fabulous! Am going to try this recipe tonight!
Katie Mar says
December 12, 2012 at 10:49 pmthese would be some delicious christmas gifts!!
Anonymous says
December 13, 2012 at 6:39 amI 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 says
December 13, 2012 at 10:08 amNice blog
Parfum pas cher
Laura says
December 13, 2012 at 12:19 pmThese sound and look delicious! Any tricks for crushing the candy canes? (Every time I do I get dust and chunks).
What a Dish! says
December 14, 2012 at 7:03 pmThis 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 says
December 14, 2012 at 7:07 pmYour 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 says
December 14, 2012 at 11:35 pmi made these today and they flattened out 🙁 yummy but not so pretty, any ideas as to why?
Anonymous says
December 15, 2012 at 5:13 amHi 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 says
December 16, 2012 at 1:53 pmHelp, I made these and they taste wonderful but they turned out flat, any suggestions?
Thanks,
Kelly
Kelly espeland says
December 16, 2012 at 1:54 pmHelp, 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 says
December 16, 2012 at 4:25 pmLove this recipe! Will be linking back to this in my upcoming post 🙂
Kevin says
December 17, 2012 at 2:04 amRona: White chocolate and cranberries is another great combo!
Kevin says
December 17, 2012 at 2:10 amAnonymous & 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 says
December 17, 2012 at 2:11 amLaura: 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 says
December 17, 2012 at 2:15 amWhat 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 says
December 17, 2012 at 2:17 amJen: 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 says
December 17, 2012 at 11:33 amGreat recipe for Christmas cookies. I like the printable recipe it’s very useful for me.
Adrienne Richey says
December 17, 2012 at 9:15 pmI made these and they are totally flat. Maybe too much butter for only 1.25 c. flour?
Karebo says
December 18, 2012 at 11:19 amI 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 says
December 19, 2012 at 7:51 pmCan recipe be doubles? I like to make big batches, not just 12 cookies, when I bake! What size are yours? Thanks!
Amanda Sickau says
December 20, 2012 at 3:37 pmI 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 says
December 20, 2012 at 8:41 pmMarbellaSD: This recipe easily doubles.
Mrs.SK says
December 21, 2012 at 3:25 amThe 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 says
December 21, 2012 at 3:28 amI 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 says
December 21, 2012 at 5:30 amI 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 says
December 21, 2012 at 12:52 pmAlthough 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 says
December 21, 2012 at 5:37 pmHey 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 says
December 22, 2012 at 1:46 amPeople 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 says
December 22, 2012 at 7:32 amI'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 says
December 22, 2012 at 5:27 pmI 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 says
December 22, 2012 at 8:28 pmUpdate:
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 says
December 23, 2012 at 11:27 pmTried 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 says
December 24, 2012 at 2:17 pmone tip to get them off the pan if you don't use parchmentpaper is to use a metal spatula dipped in water
Maya says
December 25, 2012 at 11:40 pmMy 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 says
March 13, 2013 at 12:39 amSo 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 says
March 13, 2013 at 10:08 amsuzy homemaker : Thanks for letting me know about this! Now to try to get it taken down.
Cara Jane says
April 21, 2013 at 9:49 pmI 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 says
November 21, 2013 at 4:12 pmI 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 says
December 10, 2013 at 9:31 pmThese look fantastic! However I am not a huge fan of peppermint…but love cinnamon … could you substitute the candy canes for red hots?
kevin says
December 11, 2013 at 10:11 amAnonymous: Red hots would work.
Healinglove says
December 17, 2013 at 8:43 pmHi Kevin! These cookies look divine! I was wondering if anyone has made these cookies using gluten free flour?
kevin says
December 18, 2013 at 11:08 amHealinglove: 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 says
December 20, 2013 at 8:59 pmI 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 says
December 26, 2013 at 1:14 pmMay this Christmas marks the beginning of a wonderful year for us. Have a joyous Christmas!
Laura Dembowski says
December 26, 2013 at 1:46 pmThese look amazing! So festive and I bet the mint is very refreshing!
sonaly says
October 31, 2014 at 7:40 amPEPPERMINT 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.
Anonymous says
December 18, 2014 at 9:29 pmMine came out flat too. once I raised the temp to 375 they came out a little better.
carrie says
December 18, 2014 at 10:09 pmI just pulled the first batch of these out of the oven and they are delicious! I was able to find crushed candy cane in a bag at Kroger so I didn't have to do that and I'm impatient so I skipped chilling the dough and they still came out well.
Thanks!
Giusi. says
December 23, 2014 at 5:20 ami made these cookies tonight. and though they were super delicious.. they were awfully mushy and crumbly. I made the second batch with a bit more flour hoping that would help. it only helped a bit. and then they didn't taste as good as the first batch. any suggestions?
KarenH says
November 12, 2015 at 1:52 amMine came out flat and burnt after 8 minutes in the oven.:(
Lee says
December 12, 2015 at 4:38 amI made them today, and they really flattened out. Refrigerated them for about 1 hr. Maybe I over-mixed. But the recipe says it makes 12 servings. If you use a tablespoon to make each cookie like it says, you get a lot more than 12 cookies.
Lynne says
December 14, 2015 at 6:52 pmI made these cookies and they came out flat as a pancake. I don't know what I did wrong. Taste good but will not take them out for parties etc. I am going to make the chocolate and maraschino cherry shortbreads and instead of the cherries will substitute the peppermint candies.
Michelle Lee says
December 14, 2016 at 12:42 amJust made these today, and they definitely don't look as good as the ones in your photo 🙁 How do you get the crackly top effect? Mines have a smooth top.
Mary says
January 6, 2019 at 5:48 amI made these yesterday and they all ended up In the trash. They were real funny and flare I had to throw them away because they didn’t look that good to share I took a picture of them. You said you revised it to thicker cookies but they weren’t thicker ones.