If there’s one treat that instantly brings the holiday spirit alive, it’s a batch of Peppermint Cookies fresh from the oven. They’re soft, chewy, and loaded with just the right balance of cool peppermint and sweet white chocolate, the kind of cookie that disappears faster than you expect.
Whether you’re baking for a holiday party, gifting to neighbors, or just treating yourself with a cozy cup of cocoa, these cookies hit that nostalgic, festive note every single time.
And let’s be honest, when it comes to holiday baking traditions, these truly deserve a spot on your list of the best Christmas cookies along with my snowball cookies and my white chocolate cranberry cookies.
They’re simple enough for beginners, fun enough to make with kids, and impressive enough to wow any cookie platter. One bite, and you’ll see why peppermint and Christmas are basically best friends.
Why These Peppermint Cookies Are So Good
Holiday vibes in every bite – Peppermint and white chocolate together? It’s like Christmas wrapped up in a cookie.
Chewy + crunchy magic – Soft, buttery centers with little peppermint crunches that keep every bite exciting.
Beginner-friendly – No tricky steps, no fancy tools… just mix, scoop, and bake.
Festive without fuss – No need for royal icing or cookie cutters. These look gorgeous just as they are.
Perfect for gifting – Pack them in a little holiday tin, and you’ve got the sweetest edible present.
Your Peppermint Cookies Ingredients
- All-purpose flour: I recommend sticking with this classic because it keeps the cookies soft yet sturdy without making them heavy.
- Baking powder: Just a touch gives the cookies a gentle lift, it’s best if you measure carefully so they don’t puff up too much.
- Baking soda: Always important for that golden color and chewy texture; it balances the sugars perfectly.
- Salted butter: I recommend using salted over unsalted here, it saves you from adjusting salt separately and adds extra flavor depth.
- Light brown sugar: It’s best if you pack it tightly, because that caramel-like sweetness is what makes the cookies chewy and moist.
- Granulated sugar: Adds sweetness, of course, but always remember it also helps give those crisp edges everyone loves.
- Egg + extra yolk: The extra yolk adds richness and makes the dough easier to work with.
- Peppermint extract: Always go for pure extract if you can, it gives a fresh, clean peppermint flavor without tasting artificial.
- White chocolate chips: It’s best if you use good-quality chips; the creamy sweetness pairs beautifully with peppermint.
- Crushed peppermint candies: I recommend crushing them into small bits so you get a nice festive crunch without sharp chunks.
If you love festive flavors, you might also enjoy my gingerbread cookies, perfectly spiced, soft, and just as cozy as these peppermint treats!
How to Make Peppermint Cookies
Step 1: Warm Up the Oven & Prep Your Space
First things first: preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper, this is a game-changer for easy cleanup.
Step 2: Cream the Butter and Sugars
In a large bowl, beat your softened salted butter with the light brown sugar and granulated sugar until creamy and fluffy. Fun tip: scrape the sides of the bowl a couple of times to make sure everything is blended perfectly. You’ll notice the mixture getting lighter in color and smelling incredibly buttery, that’s your cue you’re on the right track.
Step 3: Add Eggs and Peppermint Extract
Beat in your egg and extra yolk, then the peppermint extract. I recommend folding in the yolk gently at first, it adds richness without making the dough heavy.
Step 4: Mix the Dry Ingredients
In a small bowl, whisk together the all-purpose flour, baking powder, and baking soda. Take a moment here, sifting or just stirring thoroughly ensures no clumps sneak in, and your cookies will bake evenly.
Step 5: Gently Combine Wet and Dry Ingredients
Slowly mix in the flour mixture until just combined. Here’s a little tip: stop as soon as you see the dough come together. Overmixing can make cookies tough, and we want soft, tender bites with every single cookie.
Step 6: Fold in Chocolate Chips & Peppermint Candies
Now fold in the white chocolate chips and crushed peppermint candies. Save a few extra for pressing on top, this gives a bakery-level look and ensures each bite has a little festive sparkle.
Step 7: Scoop and Shape
Use a cookie scoop or spoon to portion dough into small balls (about 1–1½ tablespoons). Press a few extra chocolate chips and candy bits on top. Gently roll the dough in your hands to get perfect round shapes.
Step 8: Bake Like a Pro
Place the cookies a couple of inches apart and bake for 9–10 minutes. Look for lightly golden edges with slightly soft centers.
Step 9: Cool & Admire Your Work
Let the cookies rest on the baking sheet for a few minutes, then transfer to a wire rack.
Mistakes to Avoid
Skipping the room-temp eggs and butter: Cold ingredients can make your dough uneven and hard to work with. Always let your butter and eggs sit out for a bit, your dough will thank you.
Crushing peppermint candies too big: Large chunks can poke out and feel sharp while eating. I recommend crushing them into small, bite-sized pieces for even peppermint bursts.
Baking too long: Those edges might look done before the center, but don’t wait for golden centers. Pull them slightly underbaked, the cookies continue to set as they cool.
Crowding the baking sheet: Cookies need space to spread and bake evenly. Always leave at least 2 inches between them, trust me, no one likes cookies stuck together.
Variations to Try In These Holiday Cookies
- Chocolate Peppermint Swirl: Melt a bit of dark chocolate and drizzle over cooled cookies for a decadent touch.
- Mini Peppermint Sandwich Cookies: Spread a thin layer of white chocolate ganache or frosting between two cookies, holiday perfection!
- Nutty Peppermint Crunch: Add a handful of finely chopped toasted almonds or pecans for extra texture and flavor.
- Peppermint Hot Cocoa Cookies: Fold in mini marshmallows with the chocolate chips for a cookie that tastes like a warm cocoa hug. Or you can try my hot chocolate cookies. So rich, chocolaty and has the winter vibe in them.
Tips to Keep Peppermint Cookies Perfect
Airtight is your best friend: Store cookies in an airtight container at room temperature. I always add a small piece of parchment paper between layers so they don’t stick together and stay perfectly round.
Keep them chewy: Place a slice of fresh bread or a few marshmallows in the container. It’s a little kitchen hack I swear by, it keeps cookies soft and chewy for days!
Freeze for later: Want cookies on demand? Freeze the dough balls on a tray, then transfer to a freezer-safe bag. Bake straight from frozen, you’ll have fresh cookies in minutes without any extra effort.
Freeze baked cookies: Pop baked cookies in a freezer-safe container. When ready to eat, let them thaw at room temp or warm for 10 seconds in the microwave to get that just-baked feel.
If peppermint is your thing, you’ll definitely want to try my peppermint brownies, rich, fudgy, and topped with that same festive crunch!
Easy Peppermint Cookies for the Holidays
Ingredients
- ½ cup salted butter softened at room temperature
- ⅓ cup light brown sugar packed
- 6 tablespoons granulated sugar
- 1 large egg + 1 extra yolk
- ⅔ teaspoon peppermint extract
- 1 ½ cups all-purpose flour spooned and leveled
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup crushed peppermint candies
- ¾ cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper, this makes cleanup super easy and keeps the cookies from sticking.
- In a large bowl, beat the softened salted butter together with the light brown sugar and granulated sugar until the mixture is creamy and fluffy. Scrape down the sides a couple of times to make sure everything is fully combined. You’ll notice it getting lighter in color and smelling wonderfully buttery.
- Add in the egg and extra yolk, followed by the peppermint extract. I like to fold the yolk in gently at first to keep the dough rich without making it dense.
- In a separate small bowl, whisk together the all-purpose flour, baking powder, and baking soda. Taking a moment to stir everything thoroughly, or even sifting, helps avoid clumps and ensures the cookies bake evenly.
- Work the flour mixture into the wet base little by little, stopping as soon as the ingredients are fully combined. Be careful not to overmix; the dough should be soft and tender, not tough.
- Fold in the white chocolate chips and crushed peppermint candies, reserving a few to press on top of each cookie before baking. For extra texture, lightly toss the crushed candies in a teaspoon of flour so they don’t sink to the bottom.
- Scoop the dough into small balls, about 1–1½ tablespoons each, using a cookie scoop or spoon. Press a few extra chocolate chips and peppermint pieces on top.
- Place the cookies on the prepared baking sheets a couple of inches apart and bake for 9–10 minutes, or until the edges are lightly golden but the centers remain soft.
- Allow the cookies to relax on the hot pan for several minutes, then transfer them carefully to a rack to cool completely. This gives them time to set perfectly while keeping that soft, chewy center we all love.
Notes
- Feel free to swap half the white chocolate chips for dark or milk chocolate for a fun twist.
- Baking time can vary slightly depending on your oven; start checking a minute or two early to avoid overbaking.
- To keep cookies from sticking to the tray, let them cool for a few minutes before transferring, they firm up just enough.
