White Chocolate Candy Cane Cookies
White Chocolate Candy Cane Cookies are festive, chewy holiday cookies loaded with creamy white chocolate chips and crunchy peppermint candy pieces. With soft centers, crisp edges, and a burst of minty sweetness in every bite, these cookies deliver the perfect balance of cozy and refreshing flavors. Quick to make and irresistibly pretty, they’re ideal for Christmas cookie boxes, holiday parties, or a fun seasonal baking treat.
Ingredients
- 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
Instructions
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.
Video
Notes
📝 Notes
- Use room-temperature butter for the best creaming texture.
- Crushed candy canes melt slightly while baking—fold in gently to keep pieces visible.
- White chocolate chips or chopped bars both work great.
- Chill the dough 20–30 minutes if cookies spread too much.
- Add a touch of peppermint extract for a stronger mint flavor.
- Store baked cookies in an airtight container for up to 5 days.
- Freeze dough balls for up to 2 months; bake from frozen with 1–2 extra minutes.
- For softer cookies, remove from the oven when the edges are just set.
🍽️ Nutrition Facts (Per Serving)
Calories: ~180Carbohydrates: ~22g
Fiber: ~0.5g
Sugars: ~15g
Protein: ~2g
Fat: ~9g
Saturated Fat: ~5g
Cholesterol: ~25mg
Sodium: ~95mg
Potassium: ~45mg
Calcium: ~35mg
Iron: ~0.6mg