Categorized:

  • Christmas
  • Cookies
  • Desserts

Tagged:

  • butter
  • candy canes
  • egg yolks
  • eggs
  • flour
  • peppermint extract
  • sugar
  • vanilla extract
  • white chocolate chips
Close up photo of peppermint cookies showing texture. - 1

Peppermint Cookies

Ingredients

  • 2 1/3 cups (330g) all-purpose flour (scoop and level to measure)
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup (226g) unsalted butter, at room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp peppermint extract
  • 1 1/3 cups (226g) white chocolate chips, plus more for tops if desired
  • 1/2 cup (heaping, 103g) crushed peppermint candy canes (8 standard size)*

Instructions

  • In a mixing bowl whisk together flour, baking soda, baking powder and salt. Set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, granulated sugar and brown sugar until well blended. Scrape down bowl.
  • Mix in egg, then blend in egg yolk, peppermint extract and vanilla extract. Scrape down bowl.
  • Add in flour mixture and mix just until combined.
  • Pour in white chocolate chips and crushed candy canes and mix to combined.
  • Scoop dough out using a slighlty heaped #40 cookie scoop (about 1.5 heaped Tbsp or 37g). Shape into balls and transfer to a parchment lined tray.
  • Chill cookie dough balls 20 minutes. Meanwhile preheat oven to 350 degrees and line baking sheets with parchment paper.
  • Transfer 12 cookie dough balls to lined cookie sheet, spacing 2-inches apart. Bake in preheated until until nearly baked through (they should appear puffed and slightly under-baked in center), about 12 to 14 minutes.
  • Let cool on baking sheet 5 minutes before transfering to a wire rack to cool. If you’d like you can press a few white chocolate chips into each cookie while cookies are still warm.
  • Repeat baking with remaining cookie dough.
  • Once cookies are cool store in an airtight container at room temperature up to 3 days.

Notes

  • The more red the candy cane the more pink and red you’re cookies will appear. If you’d like a more pink cookie you can include a little red food coloring in the cookie dough, just add it when adding peppermint extract.

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