These Peppermint Puffs are delicate, melt-in-your-mouth cookies with a festive twist. They’re buttery, lightly flavored with peppermint and vanilla, and coated with creamy white chocolate, finished with a sprinkle of candy cane bits for that classic holiday flavor. These cookies are perfect for holiday gatherings, gift-giving, or as a cozy winter treat. The combination of white chocolate and peppermint creates a fresh, sweet bite that’s simply irresistible!

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Why You’ll Love These Peppermint Puffs

If you’re looking for a cookie that’s both elegant and delicious, Peppermint Puffs are the way to go. Their light, airy texture and refreshing peppermint flavor make them a delightful change from richer holiday treats. With a sprinkle of crushed candy cane on top, they have that festive look and taste we all love during the holiday season.

Ingredients for Peppermint Puffs

For the Cookie Dough:

2 cups all-purpose flour – forms the base for the dough, giving structure to the cookies.
1/4 teaspoon salt – balances the sweetness and enhances the flavor.
1 stick unsalted butter (at room temperature) – gives the cookies a rich, buttery flavor.
1 cup confectioner’s sugar – sweetens the dough and adds a delicate, melt-in-your-mouth texture.
1 large egg – helps bind the ingredients together and gives structure to the dough.
1/2 teaspoon peppermint extract – adds a hint of refreshing peppermint flavor.
1/2 teaspoon vanilla extract – rounds out the flavors with a warm, sweet note.

For the Coating:

8 ounces white chocolate, melted – coats the cookies with a smooth, sweet layer that complements the peppermint flavor.
1 teaspoon shortening – helps the white chocolate melt smoothly and stay glossy.
1/2 cup finely chopped candy canes – provides a festive, crunchy topping with peppermint flavor. Use store-bought or homemade candy canes.

Directions for Making Peppermint Puffs

Step 1: Prepare the Dough

Combine the Dry Ingredients: In a medium-sized mixing bowl, stir together the all-purpose flour and salt until well combined. Set aside.
Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and confectioner’s sugar together until the mixture is smooth, light, and creamy. This usually takes about 2-3 minutes with an electric mixer on medium speed.
Add the Egg and Extracts: Beat in the egg, peppermint extract, and vanilla extract, mixing until fully incorporated.
Incorporate the Flour Mixture: On low speed, gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cookies dense rather than soft and tender.
Chill the Dough: Shape the dough into a ball and wrap it in plastic wrap. Refrigerate the dough for at least 1 hour. Chilling helps to firm up the dough, making it easier to shape into balls and helping the cookies hold their shape during baking.

Step 2: Shape and Bake the Cookies

Preheat the Oven: Preheat your oven to 375°F (190°C). Prepare baking sheets by coating them with nonstick cooking spray or lining them with parchment paper to prevent the cookies from sticking.
Shape the Cookies: Remove the dough from the refrigerator. Roll the dough into 1-inch balls (about the size of a marble), aiming to make about 36 cookies. Place the balls on the prepared baking sheets, leaving about 1-2 inches of space between each one to allow for spreading.
Bake: Place the baking sheets in the preheated oven and bake the cookies for 10-12 minutes, or until the bottoms are lightly golden. The cookies should still look slightly underbaked on top, as they’ll firm up as they cool.
Cool Completely: Transfer the baked cookies to a wire rack to cool completely before adding the chocolate and candy cane topping.

Step 3: Decorate the Cookies

Melt the White Chocolate: In a microwave-safe bowl, combine the white chocolate and 1 teaspoon of shortening. Microwave in 15-second intervals, stirring between each interval, until the chocolate is completely melted and smooth. The shortening helps the chocolate melt more easily and gives it a smoother, glossier finish.
Coat the Cookies with White Chocolate: You can dip each cookie halfway into the melted white chocolate, or you can drizzle it over the tops if you prefer a lighter coating. To do this, hold each cookie by its base, dip the top half into the melted chocolate, and allow any excess to drip off.
Add the Candy Cane Sprinkles: Immediately after dipping in chocolate, sprinkle the tops of the cookies with the finely chopped candy canes. Alternatively, you can sprinkle the crushed candy canes over the white chocolate while it’s still wet. (I personally prefer to dip the cookies in chocolate and then sprinkle the candy cane pieces on top for a more even distribution).
Allow the Chocolate to Set: Place the coated cookies on a sheet of wax paper or parchment paper and let the chocolate harden. This should take about 15-20 minutes at room temperature, or you can speed up the process by placing them in the refrigerator for a few minutes.

Tips for Perfect Peppermint Puffs

Room Temperature Butter: Make sure the butter is at room temperature before mixing. This helps it blend smoothly with the sugar for a creamy, uniform texture.
Chill the Dough: Don’t skip chilling the dough! This step prevents the cookies from spreading too much during baking, helping them retain a soft, puffy shape.
Candy Cane Crumbles: Crush the candy canes into fine bits so they stick well to the melted chocolate. Larger pieces might fall off, so aim for small crumbs.
Even Coating with Chocolate: For a uniform chocolate coating, dip each cookie carefully and let excess chocolate drip back into the bowl. If you prefer a lighter drizzle, use a fork to drizzle chocolate over the tops of the cookies.

Serving and Storing

Serving Suggestions: Peppermint Puffs are perfect for holiday cookie platters or as a light treat with a cup of tea or hot chocolate. The refreshing peppermint flavor pairs wonderfully with warm winter beverages.
Storing: Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, freeze them in an airtight container for up to 3 months—just thaw at room temperature before serving.