Sweet Peppermint Bliss: White Chocolate Cookies to Brighten Your Holidays

There’s something magical about the combination of peppermint and white chocolate. It’s crisp, creamy, and undeniably festive—like a winter wonderland in every bite. These Sweet Peppermint Bliss Cookies are the perfect holiday treat: soft and buttery with a refreshing peppermint twist, studded with crushed candy canes and dipped in silky white chocolate. Whether you’re baking for a cookie exchange, filling holiday tins, or simply treating yourself, these cookies are guaranteed to bring joy to your kitchen.

Why You’ll Love These Cookies

Festive and fun – Crushed candy canes and white chocolate make these cookies sparkle with holiday cheer.
Easy to make – No complicated steps or chilling required.
Perfect texture – Crisp edges, soft centers, and a melt-in-your-mouth finish.
Great for gifting – Stack them in tins or wrap in cellophane for a thoughtful homemade present.
Customizable – Add sprinkles, drizzle with dark chocolate, or swap in peppermint bark.

Ingredients

Let’s take a closer look at what makes these cookies so special.

Cookie Dough

½ cup softened butter
Provides richness and a tender crumb.
1 cup sugar (divided: ¾ cup for creaming, ¼ cup for rolling)
Sweetens the dough and adds sparkle to the outside.
1 large egg (room temperature)
Binds the dough and adds moisture.
1 teaspoon peppermint extract
Infuses the cookies with a cool, minty flavor.
1¾ cups all-purpose flour
Gives the cookies structure.
¾ teaspoon baking soda
Helps the cookies rise and spread just enough.
½ teaspoon salt
Balances the sweetness and enhances flavor.
1 cup mini white chocolate chips
Folded into the dough for creamy bursts in every bite.
½ cup crushed candy canes
Adds festive crunch and color.

White Chocolate Coating

2 cups mini white chocolate chips
Melted for dipping the cookies.
1 tablespoon vegetable shortening (optional)
Helps the chocolate melt smoothly and set with a glossy finish.
Extra crushed candy canes
For sprinkling on top of the dipped cookies.

Optional: Add red and white sprinkles for extra holiday flair.

Equipment You’ll Need

Mixing bowls
Hand or stand mixer
Measuring cups and spoons
Rubber spatula
Baking sheet
Parchment paper
Wire cooling rack
Microwave-safe bowl
Cookie scoop or tablespoon
Drinking glass (for flattening)

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream together:

½ cup softened butter
¾ cup sugar

Beat until light and fluffy—about 2–3 minutes. This step creates air pockets that help the cookies bake up soft and tender.

Step 3: Add Egg and Peppermint

Add:

1 large egg
1 teaspoon peppermint extract

Mix until fully combined. The peppermint extract will give the cookies their signature holiday flavor.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together:

1¾ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to keep the cookies soft.

Step 5: Fold in Mix-Ins

Gently fold in:

1 cup mini white chocolate chips
½ cup crushed candy canes

The candy canes will melt slightly during baking, creating little pockets of peppermint crunch.

Step 6: Shape and Roll

Scoop heaping tablespoons of dough and roll into balls.

Roll each ball in the remaining ¼ cup sugar for a sparkly finish.

Place on the prepared baking sheet, spacing about 2 inches apart.

Step 7: Flatten and Bake

Use your palm or the bottom of a drinking glass to gently flatten each dough ball to about ½ inch thick.

Bake for 10 minutes, or until the edges are just set and the centers are still soft.

Tip: Don’t overbake—cookies will continue to firm up as they cool.

Step 8: Cool and Decorate

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

While the cookies cool, prepare the white chocolate coating.

Step 9: Melt the White Chocolate

In a microwave-safe bowl, combine:

2 cups mini white chocolate chips
1 tablespoon vegetable shortening (optional)

Microwave on medium power for 30 seconds, then stir. Continue microwaving in 10-second intervals, stirring between each, until smooth and fully melted.

Step 10: Dip and Decorate

Dip each cooled cookie halfway into the melted white chocolate.

Let the excess drip off, then gently wipe the bottom edge against the bowl to avoid puddles.

Place dipped cookies on a parchment-lined baking sheet.

Sprinkle with extra crushed candy canes (and sprinkles, if using) before the chocolate sets.

Allow the coating to harden completely before serving or storing.

Time & Yield

Prep Time: 15 minutes
Bake Time: 10 minutes
Total Time: ~30 minutes
Yield: About 24 cookies

Pro Tips

Room temperature ingredients: Ensure your butter and egg are at room temperature for the best texture.
Crushing candy canes: Place them in a zip-top bag and crush with a rolling pin or pulse in a food processor.
Storage: Store cookies in an airtight container at room temperature for up to 5 days.
Freezing: Freeze undecorated cookies for up to 2 months. Thaw and dip in chocolate before serving.
Gifting: Stack cookies in a festive tin or wrap in cellophane bags with ribbon for a beautiful homemade gift.

Variations to Try

Chocolate Peppermint: Use dark chocolate chips in the dough and for dipping.
Mint Chocolate Chip: Swap peppermint extract for mint extract and use green food coloring.
Gluten-Free: Use a 1:1 gluten-free flour blend.
Double Peppermint: Add peppermint baking chips along with the white chocolate chips.

Final Thoughts

These Sweet Peppermint Bliss Cookies are everything you want in a holiday treat—festive, flavorful, and fun to make. With their cool peppermint crunch, creamy white chocolate, and sparkling sugar coating, they’re sure to become a seasonal favorite. Whether you’re baking for a cookie exchange, a holiday party, or just to enjoy with a cup of cocoa, these cookies are guaranteed to bring joy to every bite.