A light, festive holiday cookie for those who enjoy peppermint bark but might prefer something less time-consuming. I wanted a peppermint cookie that was easy and reminded me of Christmas. I think I found it! Made them with my 4-year-old daughter who had fun and kept saying 'mmmm' as she ate them.

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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Whisk flour, baking soda, and salt in a bowl. Beat butter, vegetable shortening, light brown sugar, and white sugar in a separate large bowl until creamy. Beat eggs, vanilla and peppermint extracts, and red food coloring into butter mixture until smooth. Gradually beat dry ingredients into wet ingredients until dough is smooth. Fold white chocolate chips and crushed candy canes into dough.

  • Pinch off 1-tablespoon-sized pieces of dough, roll into balls, and place on ungreased baking sheets. Lightly flatten cookies with the bottom of a drinking glass.

  • Bake in the preheated oven until cookies are set but not browned, 9 to 10 minutes. Let cool on baking sheets for 2 minutes before removing to finish cooling on wire racks.

Tips

Cook's Note:

Tips

For the more-adventurous baker, when cookies are cooled, melt 1 1/2 to 2 cups white chocolate morsels by placing in a bowl over a small pot of simmering water and stirring until all the morsels are melted. Add 1/2 teaspoon of peppermint extract, mixing well, before dipping half of each cookie in the melted chocolate. Place on waxed paper and sprinkle with more crushed candy cane. Let white chocolate harden. This gives them the more festive look.

Nutrition Facts

140.1 calories; 1.5 g protein; 18.1 g carbohydrates; 14.4 mg cholesterol; 77.3 mg sodium. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/21/2013
I just made these for a baby girl shower. Very good. I didn't dip in chocolate nor did I use peppermint extract. I did dip dough balls in crushed peppermint before I put them on the Cooke sheet. I would make these again. Watch the time. Mine were done in about 7-7.5 minutes. Depends on your oven. Read More
(3)

Most helpful critical review

Rating: 3 stars
12/20/2013
I've baked lots of cookies in my oven but these took forever to bake. At 10 min they were really gooey so I baked 2 min. more and took them out thinking they would bake a little more. They were not done. Made second batch smaller but with the same result so I baked them longer. They got really crispy then. They don't taste too bad except for the first gooey ones. Not sure I'll go to all that trouble again. Read More
9 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/21/2013
I just made these for a baby girl shower. Very good. I didn't dip in chocolate nor did I use peppermint extract. I did dip dough balls in crushed peppermint before I put them on the Cooke sheet. I would make these again. Watch the time. Mine were done in about 7-7.5 minutes. Depends on your oven. Read More
(3)
Rating: 5 stars
12/20/2012
It was a great recipe! but instead of dipping half the cookie in the chocolate i did the whole front (or face) they came out great and i know my coworkers will love them as much as we do. going to have to make more before christmas!!! Read More
(2)
Rating: 5 stars
12/23/2012
OMG!! In love with these!!! tasted really good with the white chocolate and peppermint shavings!!! Read More
(1)
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Rating: 5 stars
12/22/2013
I cut the recipe in half and didn't add peppermint extract or the chocolate chips simply because I didn't have them on hand. Also instead of using shortening I used almond oil. They turned out very well...they ended up baking for about 10 minutes total. They tasted very good and both my roommate and I love them! I will definitely be making these again! Read More
(1)
Rating: 3 stars
12/20/2013
I've baked lots of cookies in my oven but these took forever to bake. At 10 min they were really gooey so I baked 2 min. more and took them out thinking they would bake a little more. They were not done. Made second batch smaller but with the same result so I baked them longer. They got really crispy then. They don't taste too bad except for the first gooey ones. Not sure I'll go to all that trouble again. Read More
Rating: 5 stars
08/31/2018
I made them exactly as the recipe suggested but when they were finished I topped them with white cookie icing and crushed peppermints. they looked really good I would've taken a picture but I ate em all. Read More
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Rating: 5 stars
12/23/2015
I left out the peppermint extract and red food coloring. I also just made like regular chocolate chip cookies and didn't roll into balls or press down with a glass. They baked fine. The candy cane bits will stick to the cookie sheet so after the first pan I did use PAM to grease it each time. They do need to set for awhile before you take them off the sheet. One review said they had to bake them longer because they were gooey. I didn't bake longer. I just let them sit on the pan for a good while before trying to remove them. They are really delicious! We were out of candy canes so I used 24 starlight mints. Very yummy! Read More
Rating: 5 stars
12/16/2015
I made the dough added the white chocolate chips then took a small scoop of dough and dipped one side of it in crushed candy canes. We loved them! Next time I will add a bit more flour...maybe 1/4 cup. Read More
Rating: 5 stars
11/30/2016
These were so yummy and a different treat from our norm of chocolate desserts. Loved it. Read More