Peppermint Cookies

Imagine biting into a soft, buttery cookie that’s packed with creamy white chocolate chips and a delightful crunch of peppermint candy. That’s exactly what these Peppermint Cookies deliver. They’re festive, they’re cozy, and they carry just the right balance of sweetness and cool peppermint zing — perfect for the holidays or when you simply want something magical with your mug of hot cocoa.

Behind the Recipe

This recipe was born from my love of all things peppermint during the holiday season. I wanted something that combined the creamy richness of a classic sugar cookie with the unmistakable snap of candy canes. After a few batches (and a few too many taste tests), I landed on this version — chewy centers, lightly crisp edges, and a peppermint punch that never overwhelms.

Recipe Origin or Trivia

While peppermint and desserts have gone hand in hand for generations, these cookies blend the American sugar cookie base with crushed peppermint candies, which surged in popularity during the early 20th century as holiday baking became a festive tradition. Think of them as the cookie cousin to peppermint bark, but in a soft and chewy form — pure nostalgia with every bite.

Why You’ll Love Peppermint Cookies

These cookies are more than just pretty — they’re full of flavor and joy. Here’s why you’ll fall for them:

Versatile: Perfect for cookie exchanges, lunchbox treats, or cozy nights in.

Budget-Friendly: Uses pantry staples and a few festive extras.

Quick and Easy: No fancy equipment or chill time needed — mix, bake, done.

Customizable: Add sprinkles, swap chips, or play with extract flavors.

Crowd-Pleasing: A festive favorite for kids and adults alike.

Make-Ahead Friendly: The dough freezes beautifully, ready to bake when needed.

Great for Leftovers: Stay chewy for days and freeze like a dream.

Chef’s Pro Tips for Perfect Results

Want soft centers and crisp edges every time? Follow these tried-and-true tips:

1. Use Room Temperature Butter: It creams better with the sugars, making a smoother dough.
2. Don’t Overbake: Cookies should look slightly underdone in the center when pulled from the oven — they’ll finish setting as they cool.
3. Crush Candy Canes Just Right: Not too fine, not too chunky. You want bits that melt a little and some that crunch.
4. Fold, Don’t Overmix: Once the flour is in, stir just until combined to keep them soft.
5. Line with Parchment: Prevents sticking and helps get even bottoms.

Kitchen Tools You’ll Need

Baking these beauties doesn’t require anything fancy — just your trusty cookie basics.

Mixing Bowls: For combining dry and wet ingredients separately.

Hand or Stand Mixer: To cream the butter and sugars until fluffy.

Measuring Cups and Spoons: Accuracy is key, especially with baking.

Rubber Spatula: For gentle folding and scraping the bowl clean.

Baking Sheet: Flat and sturdy for even baking.

Parchment Paper: Keeps cookies from spreading too much and helps cleanup.

Ingredients in Peppermint Cookies

These ingredients come together in perfect harmony — creamy, sweet, and cool with peppermint.

1. All-Purpose Flour: 2 and 1/4 cups – Provides the cookie structure.
2. Crushed Peppermint Candies: 1/2 cup – Adds crunchy, minty bursts throughout.
3. White Chocolate Chips: 1 cup – Brings creamy sweetness that pairs beautifully with peppermint.
4. Granulated Sugar: 3/4 cup – Adds sweetness and helps create crisp edges.
5. Brown Sugar: 1/2 cup, packed – Gives the cookies chewiness and depth.
6. Unsalted Butter: 1 cup (2 sticks), softened – The rich, creamy base for the dough.
7. Eggs: 2 large – Bind everything together and add moisture.
8. Vanilla Extract: 1 teaspoon – Adds warmth and enhances the sweetness.

Ingredient Substitutions

Make these cookies work with what you have on hand.

All-Purpose Flour: Substitute with 1:1 gluten-free baking flour.

White Chocolate Chips: Use milk or dark chocolate chips for a different twist.

Crushed Peppermint Candies: Swap with peppermint bark pieces or crushed candy canes.

Brown Sugar: Light or dark both work — dark gives deeper molasses flavor.

Unsalted Butter: Salted butter can be used, just reduce added salt in the dough.

Ingredient Spotlight

Crushed Peppermint Candies: They’re the star of the show, adding both crunch and that signature cool mint burst. A little goes a long way, so balance is key.

White Chocolate Chips: Their creamy, mellow flavor tones down the sharpness of peppermint and adds melt-in-your-mouth richness.

Instructions for Making Peppermint Cookies

Now let’s get those cookies into the oven and your kitchen smelling like holiday joy.

1. Preheat Your Equipment:
   Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Combine Ingredients:
   In a large bowl, cream the softened butter with granulated and brown sugars until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
3. Prepare Your Cooking Vessel:
   In a separate bowl, whisk together flour, baking soda, and a pinch of salt. Gradually add the dry mixture to the wet ingredients, mixing just until combined.
4. Assemble the Dish:
   Fold in crushed peppermint candies and white chocolate chips using a spatula. Scoop tablespoon-sized portions onto your prepared baking sheet, spacing them about 2 inches apart.
5. Cook to Perfection:
   Bake for 9 to 11 minutes, or until the edges are lightly golden and the centers still look slightly soft.
6. Finishing Touches:
   Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. If desired, sprinkle extra peppermint on top while still warm.
7. Serve and Enjoy:
   Serve warm with a mug of hot cocoa or cool completely and store for later. Either way, they’ll disappear fast!

Texture & Flavor Secrets

These cookies hit all the right notes — a soft, buttery center, a slightly crisp edge, sweet vanilla tones, and that sharp, cool pop of peppermint crunch. The white chocolate melts into silky pockets, and the candy melts just enough to create magical little flavor bursts.

Cooking Tips & Tricks

Let’s make your cookie game even stronger:

• Chill the dough for 20 minutes if your kitchen is warm to prevent spreading.
• Use a cookie scoop for even size and baking.
• Add a few chips and peppermint bits on top of each dough ball before baking for picture-perfect cookies.

What to Avoid

Even cookies can go wrong without a few friendly warnings:

• Don’t overmix the dough — it’ll make them tough.
• Don’t use finely ground peppermint — it’ll melt too fast and disappear.
• Avoid overbaking — the cookies will lose their chew and become dry.

Nutrition Facts

Servings: 24 cookies
Calories per serving: 180

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Make-Ahead and Storage Tips

These cookies can be made ahead and stored in an airtight container for up to 5 days. The dough freezes beautifully — just scoop, freeze on a tray, and store in a bag until ready to bake. Bake directly from frozen with an extra minute or two added to the time.

How to Serve Peppermint Cookies

Serve them stacked on a festive platter with crushed peppermint sprinkled around. Pair with a hot drink like cocoa, spiced chai, or peppermint tea. For extra indulgence, sandwich a bit of vanilla frosting or ice cream between two cookies.

Creative Leftover Transformations

Got a few extras? Here’s how to make them exciting again:

• Peppermint Cookie Crumble: Crush and sprinkle over ice cream or yogurt.
• Holiday Trifle: Layer cookie chunks with whipped cream and chocolate pudding.
• Cookie Milkshake: Blend with vanilla ice cream and milk for a festive shake.

Additional Tips

• Let cookies sit for 2 minutes before moving to the rack — they’ll firm up perfectly.
• For bright red swirls, add a tiny drop of food coloring to part of the dough.
• Store with a slice of bread in the container to keep them soft longer.

Make It a Showstopper

Stack cookies high on a cake stand and tuck candy canes and greenery around the base. Add edible glitter for sparkle or tie a ribbon around stacked cookies as gifts. These treats double as dessert and decor.

Variations to Try

• Chocolate Peppermint Cookies: Use cocoa powder in the dough and dark chips instead.
• Swirled Red Dough: Tint half the dough red and swirl together before baking.
• Peppermint Mocha Cookies: Add espresso powder to the dough for a coffee twist.
• Gluten-Free Version: Use a cup-for-cup gluten-free flour blend.
• Dipped in Chocolate: Half dip cooled cookies in melted white chocolate and sprinkle with crushed candy.

FAQ’s

Q1: Can I use peppermint extract instead of candies?
A1: Yes, but reduce to 1/2 teaspoon to avoid overpowering the dough.

Q2: Can I use regular chocolate chips?
A2: Absolutely, they’ll still taste great with peppermint.

Q3: How do I store them to stay soft?
A3: In an airtight container with a slice of bread to retain moisture.

Q4: Can I make the dough ahead of time?
A4: Yes, chill up to 48 hours or freeze dough balls for longer storage.

Q5: Do the peppermint bits melt completely?
A5: Some melt slightly, creating gooey spots, while others stay crunchy.

Q6: Can I make these without a mixer?
A6: Yes, but be sure to cream the butter well by hand.

Q7: How do I make these more festive-looking?
A7: Add crushed candy on top before baking or drizzle with chocolate after.

Q8: Can I use pre-crushed peppermint?
A8: Yes, just ensure the pieces aren’t too fine.

Q9: What’s the best way to crush candy canes?
A9: Use a zip-top bag and rolling pin or pulse in a food processor briefly.

Q10: Are these freezer-friendly after baking?
A10: Yes, store in freezer-safe bags and thaw at room temp before serving.

Conclusion

These Peppermint Cookies are the perfect blend of chewy, sweet, and minty — with just enough crunch to keep every bite interesting. Whether you’re baking for the holidays or just need a sweet winter pick-me-up, trust me, you’re going to love this recipe. Whip up a batch, share with friends, or keep them all to yourself — I won’t judge.

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