Description
White Chocolate Candy Cane Cookies: Indulgent and festive cookies with white chocolate and crushed candy canes; perfect for holiday gatherings!
Ingredients
Scale
- 2¼ cups (280g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¾ cup (150g) light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon peppermint extract (optional for more mint flavor)
- 1½ cups (255g) premium white chocolate chips or chunks
- 1 cup (120g) crushed candy canes (about 10–12 regular-sized candy canes)
Instructions
- Step 1: Preheat and Prepare Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt until well combined. Set aside this dry ingredient mixture while you prepare the wet ingredients.
- Step 2: Cream Butter and Sugar In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed for 2-3 minutes. This creaming process isn’t just mixing—it’s incorporating air into your dough for the perfect texture, so don’t rush it! The mixture should become noticeably lighter in both color and consistency.
- Step 3: Add Eggs and Flavorings Add the eggs one at a time to your butter-sugar mixture, beating well after each addition until fully incorporated. Then mix in the vanilla extract and peppermint extract (if using). The batter should now be smooth and somewhat fluffy.
- Step 4: Incorporate Dry Ingredients Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. When a few streaks of flour remain, stop the mixer.
- Step 5: Add White Chocolate and Candy Canes Gently fold in the white chocolate chips and about ¾ cup of the crushed candy canes, reserving the remaining ¼ cup for topping.
- Step 6: Form and Bake Portion the dough into balls and place them on the baking sheets. Sprinkle the tops with the reserved crushed candy canes and bake for 10-12 minutes.
- Step 7: Cool and Serve Cool the cookies on the baking sheets before transferring to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days. Enjoy your festive **White Chocolate Candy Cane Cookies**!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 13g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg