White Chocolate Candy Cane Cookies

White Chocolate Candy Cane Cookies are soft, chewy, and full of holiday flavor. The white chocolate adds sweetness, and the crushed candy canes give a light minty crunch. This recipe is easy to follow and uses ingredients you likely have at home. Readers on homeandfiesta often ask for festive cookies that are quick to make, and this one fits perfectly.

You can serve these cookies on a holiday cookie tray, give them as gifts, or enjoy them with a cup of hot chocolate. Below, you’ll see what the cookies are, why they work, how to make them, and answers to common questions.

White Chocolate Candy Cane Cookies

What Are White Chocolate Candy Cane Cookies

White Chocolate Candy Cane Cookies are classic cookies with white chocolate chips and crushed peppermint candy. They are soft in the middle and slightly crisp at the edges. The candy canes add a refreshing, minty flavor that balances the sweetness of the white chocolate.

These cookies are especially popular around Christmas. You can bake them in large batches, and they store well. They’re suitable for gift boxes, cookie exchanges, or a simple festive treat at home.

Ingredients for White Chocolate Candy Cane Cookies

You’ll need the following ingredients for about 24 cookies:

• 1 cup (227 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• ½ cup (100 g) brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 ½ cups (310 g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups (270 g) white chocolate chips
• ½ cup (50 g) crushed candy canes or peppermint candies

Optional: a few drops of peppermint extract to enhance the flavor. You can also add ¼ cup of chopped nuts if you like extra texture.

How to Make White Chocolate Candy Cane Cookies

Follow these simple steps:

1. Preheat the oven

Set the oven to 350°F (175°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup easier.

2. Mix the wet ingredients

In a large bowl, beat the softened butter, granulated sugar, and brown sugar until smooth. Add the eggs, one at a time. Then mix in vanilla extract.

3. Mix the dry ingredients

In another bowl, combine flour, baking soda, and salt. Stir to blend evenly.

4. Combine wet and dry ingredients

Gradually add the dry ingredients to the wet mixture. Stir until just combined. Don’t overmix; this keeps the cookies soft.

5. Fold in white chocolate and candy canes

Gently fold in the white chocolate chips and crushed candy canes. Make sure the candy is evenly distributed. Some pieces may melt slightly during baking, giving pockets of minty sweetness.

6. Scoop and bake

Use a tablespoon or cookie scoop to place dough on the prepared baking sheet. Leave about 2 inches between cookies. Bake for 10–12 minutes, or until the edges are lightly golden. The centers should still look soft.

7. Cool and serve

Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. The cookies firm up slightly as they cool. Serve warm or at room temperature.

Why This Recipe Works

There are a few reasons these cookies turn out well every time:

• Soft, chewy texture: The combination of butter and brown sugar keeps the centers soft.
• Sweet and minty balance: White chocolate gives creamy sweetness. Candy canes add a cool, crisp contrast.
• Simple ingredients: You don’t need fancy items. Most ingredients are pantry staples.
• Easy portion control: Using a scoop ensures cookies bake evenly and look uniform.

Tips and Variations

• Add a few drops of peppermint extract for extra flavor.
• Use dark chocolate chips instead of white chocolate for a richer flavor.
• For crunch, fold in chopped nuts like pecans or walnuts.
• Drizzle melted white or dark chocolate on top after baking for a decorative touch.
• Store baked cookies in an airtight container at room temperature for up to 5 days.

Recipe FAQs

Can I use regular chocolate instead of white chocolate?
Yes. Dark or milk chocolate chips work. The cookies will taste less sweet but still be delicious.

How do I prevent candy canes from burning?
Crush candy canes into small pieces and fold them gently into the dough. Don’t place large shards on top before baking.

Can I make these cookies vegan?
You can. Substitute butter with plant-based margarine and eggs with flax or chia egg. Use vegan white chocolate.

Can I make a double batch?
Yes. Bake in batches and make sure cookies are spaced properly on the sheet.

Do cookies freeze well?
Yes. Freeze baked cookies in an airtight container for up to 2 months. You can also freeze raw dough in scoops, then bake later.

Storage and Serving

Store cookies at room temperature in an airtight container for up to 5 days. Freeze for longer storage. To refresh, warm in a 300°F (150°C) oven for 5 minutes. Serve with hot chocolate, coffee, or tea. They also make a festive addition to gift boxes or cookie trays.