This easy small-batch peppermint cookie recipe makes delicious peppermint cookies that are perfect for any Christmas cookie collections. Made with puffy peppermints for a softer bite.
There’s always room for a Christmas cookie or two. These peppermint cookies are the perfect addition to any Christmas cookie tradition.
INGREDIENTS NEEDED TO MAKE PEPPERMINT COOKIES:
This peppermint cookies recipe is quite simple, you may already have all the ingredients. Here’s what you’ll need.
- Peppermint oil
- All-purpose flour
- Baking soda
- Puffy peppermints
- White chocolate
I purposely choose to create this recipe using puffy peppermints as they are easy to find year around until peppermint candy canes.
HOW TO MAKE SMALL-BATCH PEPPERMINT COOKIES:
MEASURING INGREDIENTS: MEASURING CUPS VS KITCHEN SCALE
Before starting, I highly recommend weighing the flour and sugar. When measuring these two ingredients, it is common for the volume (measured using a measuring cup) and weight (measured using a kitchen scale) to be different due to several factors.
The easiest way to be accurate in measuring the ingredients is to weigh them.
The flour to sugar ratio will directly impact the texture of the cookie By weighing the ingredients, this will insure the cookies come out of the oven as intended–soft and chewy not flat or cakey.
First, creaming the butter and sugar together. This will take 2 to 3 minutes. Don’t skimp on this step.
After the butter and sugar have become very light and fluffy the mixture is ready for the egg, vanilla and peppermint oil.
Once the egg and flavorings are fully mixed in, add the flour, baking soda and salt. Mix the dough only until the ingredients are incorporated.
Then fold in the white chocolate chips and crushed puffy peppermints.
Now portion and bake the peppermint cookies. I like these cookies to bake out to be about the size of the palm of my hand. To get this size cookie I use a size 40 portion scoop.
We love this recipe because it’s simple to make and yields about 1 1/2 dozen cookies (if portioned with a size 40 portion scoop). If you need more cookies than that for your holiday festivities, feel free to double or even triple the recipe.
These peppermint cookies take about 8-10 minutes to bake. Given the size of cookie and batch, I usually bake the batch between two cookie sheets, each having about 9-10 cookies on them.
QUESTION & ANSWER:
Are peppermint oil and peppermint extract the same thing?
No, peppermint oil is much stronger than peppermint extract. Oil has a much more potent, natural flavor. Extracts are usually watered down or made with alcohol as a base and can taste more artificial. You can use peppermint extract in this recipe but be aware that you many need to add more extract then the recipe calls for oil.
Can I use candy canes or peppermint hard candies in place of puffy peppermints?
I would not recommend switching the type of peppermint candy. With this being a small-batch cookie recipe, the margin for error with flour to sugar is low. Candy canes are made of sugar but the difference in volume is significant when comparing candy canes/peppermint hard candy to puffy peppermints.
If you’d like a peppermint cookie recipe with candy cane or peppermint hard candy bits in it, try my Peppermint Bark Cookies–coming soon!
I don’t have a kitchen scale. Can I still make these peppermint cookies?
YES! Make sure you fluff and spoon the flour into your measuring cup. Try to be as accurate as you can with the sugar and peppermint pieces. If your cookies come out too flat and spread out, there was too much sugar/not enough flour. If they come out cake-like and domed there was too much flour. Either way, they will still taste good.
How do I crush the puffy peppermints?
There are a couple different ways to crush the puffy peppermints. After removing the wrappers use one of these methods:
- place peppermints inside ziploc bag. Crush using a rolling pin or something similar. You will have an easier time controlling how small the bits of peppermint are.
- use a food processer. Pulse until crushed. Don’t over process or you’ll end up with peppermint dust with no chunks.
- use a blender. Same as the food processer. Make sure not to over crush.
I personally like to use the ziploc bag method because it’s quick and easy. No dishes to clean after. Note: some of the peppermint dust will come out as tiny holes will be made in the bag but I’d rather wipe the counter when I’m done (while have to do that anyways) rather than clean my blender or food processor.
What other peppermint recipes would you recommend?
These peppermint recipes are some of my favorites. I hope you will try some of these!
- EASY Peppermint Bark
- Homemade Peppermint Marshmallows
- Homemade Peppermint Patties
- Peppermint Surprise Chocolate Cookies
- 3-Ingredient Peppermint Crunch Fudge
HERE’S THE FULL PRINTABLE RECIPE. ENJOY!
- 1/2 cup butter, 4 oz
- 2/3 cup sugar, 130 g
- 1 egg
- 1 tsp vanilla
- 1/4 tsp peppermint oil
- 1 3/4 cups all-purpose flour, 210 g
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup crushed puffy peppermint candy, about 25 candies or 5.5oz or 150g
- 1/2 cup white chocolate chips
- Preheat oven to 350F.
- In a medium size bowl or stand mixer, cream butter and sugar together until light and fluffy (about 2-3 minutes).
- Add egg, vanilla and peppermint oil. Mix well. Scrape down side of bowl.
- Add the flour, baking soda and salt. Mix the dough only until the ingredients are incorporated. Don't over mix the batter.
- Fold in the white chocolate chips and crushed puffy peppermints.
- Using a size 40 portion scoop, form dough into balls (about 18).
- Place 9-12 cookies on a parchment lined baking sheet.
- Bake at 350F for 8-10 minutes or until the bottom edges of the cookie begin to brown. Immediately after removing the baking sheet from the oven, tap the sheet down to release any loose air. This will help the cookies be soft and chewy.
- Let cookies cool for 3-5 minutes before moving to a cooling rack or paper towel.
- Store cookies in an airtight bag or container to keep freshness.