White Chocolate Candy Cane Cookies Recipe
These White Chocolate Candy Cane Cookies are festive and delicious, combining creamy white chocolate chips with the refreshing crunch of crushed candy canes. Perfect for holiday celebrations, these cookies have a soft, chewy texture and a delightful peppermint flavor that complements the sweetness of the white chocolate.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Add-ins
- 1 cup white chocolate chips
- 1 cup crushed candy canes
Instructions
- Preheat the Oven: Preheat your oven to 350°F. Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which should take about 2-3 minutes using an electric mixer at medium speed.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then add the vanilla extract and continue mixing until fully incorporated and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt throughout the flour.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring 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, ensuring they are evenly distributed throughout the dough without breaking down the candy canes too much.
- Shape the Cookies: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each to allow for spreading during baking.
- Bake: Place the baking sheets in the preheated oven and bake for 12 minutes, or until the edges are lightly golden. The centers may appear slightly underbaked but will firm up as the cookies cool.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to set before transferring them to a wire rack to cool completely, ensuring the best texture and flavor.
Notes
- Use room temperature butter for easier creaming and better texture.
- Crush candy canes coarsely for a nice crunch and visual appeal.
- Do not overbake; removing when edges are golden keeps the centers soft.
- Store cookies in an airtight container at room temperature for up to a week.
- For extra peppermint flavor, add ½ teaspoon peppermint extract along with the vanilla.
