White Chocolate Candy Cane Cookies: 6 Simple Steps for Perfect Holiday Flavor Recipe
These White Chocolate Candy Cane Cookies combine festive peppermint flavors with rich white chocolate chips for a perfect holiday treat. Soft, chewy, and bursting with colorful candy cane crunch, they’re an easy-to-make cookie that will delight family and friends during the Christmas season.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 egg
- 1½ tsp vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
Mix-Ins
- ¾ cup white chocolate chips
- ½ cup crushed candy canes
Instructions
- Cream Butter and Sugar: Beat the softened unsalted butter with the brown sugar and granulated sugar for about 2 minutes until the mixture becomes fluffy and light. Ensure the butter is softened but not melted for optimal cookie structure.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until the batter is smooth. For extra peppermint flavor, optionally add ¼ teaspoon of peppermint extract at this stage.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually incorporate the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing.
- Fold in Mix-Ins: Gently fold in the white chocolate chips and crushed candy canes, adding the candy canes last to keep their chunky texture and vibrant color. Chill the dough in the refrigerator for 30 minutes to help prevent excessive spreading during baking.
- Scoop and Bake: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and scoop the chilled dough onto it, spacing each dollop about 2 inches apart. Bake the cookies for 9 to 11 minutes until the edges turn golden brown.
- Cool and Serve: Allow the cookies to rest on the baking sheet for 5 minutes after removing them from the oven, then transfer them to a wire rack to finish cooling. The centers will continue to set during this resting period, resulting in a perfect soft and chewy texture.
Notes
- Use softened butter, not melted, to maintain cookie structure and texture.
- For a stronger peppermint taste, add ¼ teaspoon of peppermint extract along with the vanilla.
- Chilling the dough before baking helps control spreading and keeps candy cane pieces chunky.
- If you prefer less sweetness, reduce the amount of white chocolate chips slightly.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
Keywords: white chocolate candy cane cookies, holiday cookies, peppermint cookies, Christmas cookies, festive dessert
