Introduction

These White Chocolate Candy Cane Cookies are a festive treat perfect for the holiday season. Combining creamy white chocolate chips with the refreshing crunch of crushed candy canes, they offer a delightful balance of sweet and minty flavors in every bite.

A close-up view of a stack of three light brown cookies with a cracked texture, each cookie embedded with white chocolate chips and small pieces of red and white candy cane. The candies add bright red streaks and stripes to the cookies. The bottom cookie is partly visible beneath the middle one, while more cookies blur softly in the background. The cookies rest on a piece of parchment paper against a white marbled surface, with a candy cane lying nearby slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter (softened)
1 cup granulated sugar
1/2 cup brown sugar (packed)
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup white chocolate chips
1 cup crushed candy canes

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Step 2: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Step 3: Beat in the eggs one at a time, then add the vanilla extract and mix until well combined.
Step 4: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 6: Gently fold in the white chocolate chips and crushed candy canes until evenly distributed throughout the dough.
Step 7: Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may still look slightly underbaked, but they will set as the cookies cool.
Step 9: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For an extra peppermint kick, add a few drops of peppermint extract to the dough along with the vanilla.
Use mini white chocolate chips for better distribution throughout the cookie.
If you prefer less crunch, reduce the amount of crushed candy canes or chop them coarsely.
To keep cookies soft, avoid overbaking and store them properly.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, you can refrigerate them for up to two weeks or freeze them for up to three months. When reheating, warm gently in the microwave for 10-15 seconds to soften.

How to Serve

A close-up view of a stack of soft golden brown cookies with a slightly cracked surface, topped with white chocolate chips and broken red and white peppermint candy pieces. The top cookie shows three white chocolate chip clusters and several irregular peppermint candy shards scattered unevenly across the surface, giving a festive and textured look. The cookies have a warm, inviting color and a soft, chewy texture that contrasts with the smooth chocolate chips and crunchy peppermint bits. The background shows more cookies out of focus on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute white chocolate chips with regular chocolate chips?

Yes, regular or semi-sweet chocolate chips can be used as a substitute, but it will change the flavor profile from creamy and sweet to more classic chocolate.

How do I crush candy canes without making a mess?

Place candy canes inside a sealed plastic bag and gently crush them using a rolling pin or the bottom of a heavy pan. This method helps contain the pieces and prevents sticky messes.

White Chocolate Candy Cane Cookies Recipe

Print Recipe

★★★★★

4.4 from 93 reviews

Delight in the festive flavors of White Chocolate Candy Cane Cookies, featuring a buttery base adorned with sweet white chocolate chips and crushed candy canes. Perfectly soft with a hint of peppermint, these cookies bring holiday cheer to any gathering.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 27 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

1 cup unsalted butter (softened)
1 cup granulated sugar
1/2 cup brown sugar (packed)
2 large eggs
1 teaspoon vanilla extract

Dry Ingredients

3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Mix-ins

1 cup white chocolate chips
1 cup crushed candy canes

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup.
Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which typically takes about 2-3 minutes. This aerates the butter and sugars for tender cookies.
Add Eggs and Vanilla: Beat in the eggs one at a time to the creamed mixture, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract and mix until everything is well combined to create a smooth batter.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to distribute the leavening agents evenly throughout the flour.
Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cookies tender.
Fold in White Chocolate and Candy Canes: Gently fold in the white chocolate chips and crushed candy canes, distributing them evenly throughout the dough to ensure every bite has festive flavor.
Shape the Cookies: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing the cookies about 2 inches apart to allow room for spreading during baking.
Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn lightly golden. The centers might look slightly underbaked but will firm up as they cool.
Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents breaking.

Notes

For extra peppermint flavor, sprinkle a few additional crushed candy canes on top of the cookies before baking.
To make the cookies more festive, consider using red and white candy cane pieces for a colorful contrast.
Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
Be careful not to overmix the dough once the dry ingredients are added to avoid tough cookies.

Keywords: white chocolate cookies, candy cane cookies, holiday cookies, Christmas cookies, peppermint cookies, festive cookies, white chocolate chip cookies