Name: White Chocolate Candy Cane Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter (softened); 1 cup granulated sugar; 1/2 cup brown sugar (packed); 2 large eggs; 1 1/2 teaspoons vanilla extract; 2 3/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup white chocolate chips; 1 cup crushed candy canes (or peppermint candies)

Jump to Recipe·Print Recipe

Get ready to fall head-over-heels for these White Chocolate Candy Cane Cookies! Imagine biting into a soft, buttery cookie that’s studded with creamy white chocolate and bits of crushed candy cane, delivering a magical blend of sweetness and festive peppermint crunch. These cheerful treats transform any winter afternoon, holiday gathering, or cookie exchange into an extra special occasion—and you’ll love how simple and delightful they are to make!

White Chocolate Candy Cane Cookies Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for White Chocolate Candy Cane Cookies is as welcoming as the results: each item brings its own charm, helping you achieve cookies that are perfectly golden, soft, and bursting with flavor. Here’s what you’ll need, with a little bit of extra detail so every bite is as incredible as possible!

Unsalted Butter (1 cup, softened): The foundation of a great cookie—using unsalted lets you control the salt level for just the right balance.
Granulated Sugar (1 cup): Adds sweetness and keeps the texture tender.
Packed Brown Sugar (1/2 cup): Gives the cookies a hint of molasses flavor and extra chewiness.
Large Eggs (2): Essential for binding the dough and creating that soft, rich crumb.
Vanilla Extract (1 1/2 teaspoons): Rounds out the flavors and brings a cozy, aromatic touch.
All-Purpose Flour (2 3/4 cups): Provides structure for the cookies, keeping them sturdy but not dry.
Baking Soda (1 teaspoon): Helps the cookies rise and spread to the perfect thickness.
Salt (1/2 teaspoon): Enhances all the flavors—don’t skip it!
White Chocolate Chips (1 cup): Melty pockets of sweetness that play perfectly against the minty candy cane.
Crushed Candy Canes or Peppermint Candies (1 cup): For that signature peppermint crunch and a festive pop of color.

How to Make White Chocolate Candy Cane Cookies

Step 1: Prep the Oven and Baking Sheets

Begin by preheating your oven to 350°F so it’s ready when you are. Line your baking sheets with parchment paper—this will prevent sticking and make cleanup a breeze. If you haven’t yet crushed your candy canes, pop them into a zip-top bag and have some fun with a rolling pin, or pulse them a few times in a food processor.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together. Beat until the mixture is light, fluffy, and a little paler in color. This is your ticket to cookies that are tender and rich rather than dense.

Step 3: Add Eggs and Vanilla

Crack in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. This step adds moisture and binds all your ingredients together, infusing the dough with comforting flavor.

Step 4: Mix the Dry Ingredients

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Taking the time to combine these ingredients ensures even distribution, so every cookie bakes up just right.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry flour mixture to your creamed butter mixture, blending just until a soft dough forms. Be gentle and avoid overmixing; a light hand keeps the cookies tender.

Step 6: Fold in the White Chocolate and Candy Cane Pieces

Gently fold in the white chocolate chips and most of the crushed candy canes. Save a small handful of crushed candy for sprinkling if you want a dazzling, extra-festive finish.

Step 7: Scoop and Shape the Cookies

Using a tablespoon or cookie scoop, portion the dough into balls and place them on your lined baking sheet, leaving about 2 inches between each. This gives them space to spread while baking, so your White Chocolate Candy Cane Cookies come out perfectly shaped.

Step 8: Bake to Perfection

Pop the cookies into your preheated oven and bake for 10 to 12 minutes, until the edges are lightly golden but the centers still look a little soft. They’ll firm up as they cool, so don’t overbake!

Step 9: Cool and Garnish

Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack. While still warm, sprinkle on the reserved crushed candy cane pieces for extra sparkle and crunch. Now, all that’s left is to let them cool completely—if you can wait that long!

How to Serve White Chocolate Candy Cane Cookies

Garnishes

For eye-catching presentation and added texture, sprinkle a few extra crushed candy cane pieces or white chocolate shavings onto the cookies as soon as they come out of the oven. A drizzle of white chocolate makes them extra special for gifting or holiday dessert tables.

Side Dishes

Pair your White Chocolate Candy Cane Cookies with a mug of hot cocoa, a steamy latte, or even chilled milk. They also shine next to a scoop of vanilla or peppermint ice cream for an irresistible wintertime dessert plate.

Creative Ways to Present

Wrap a handful of cookies in clear cellophane bags tied with festive ribbon for holiday gifts. At parties, display them on a platter with candy canes and sprigs of holly for a cheerful centerpiece. For cookie swaps, stack them in a festive tin lined with parchment for a classic touch.

Make Ahead and Storage

Storing Leftovers

To keep your White Chocolate Candy Cane Cookies soft and flavorful, store them in an airtight container at room temperature. They’ll stay delicious for up to a week—but chances are, they’ll be gone long before that!

Freezing

You can absolutely freeze both the baked cookies and the unbaked dough. For baked cookies, wrap tightly and freeze in a zip-top bag for up to two months. For dough, freeze portioned balls on a baking sheet, then transfer to a bag and bake straight from frozen (just add an extra minute or two to the bake time).

Reheating

If you crave that warm, just-baked taste, pop a cookie in the microwave for 10–15 seconds or warm several in a 300°F oven for a few minutes. This revives the soft center and gives your White Chocolate Candy Cane Cookies that fresh-from-the-oven magic.

FAQs

Can I make White Chocolate Candy Cane Cookies with peppermint extract instead of candy canes?

Absolutely! While the crushed candy canes give these cookies satisfying bits of minty crunch, you can substitute with 1/2 teaspoon peppermint extract for flavor. Just note that you’ll miss out on the festive texture and fun look from the candy pieces.

Why did my cookies turn out flat?

It’s often due to overly soft butter or overmixing the dough. Make sure your butter is just softened, not melted, and gently mix the ingredients. Also, chilling the dough for 30 minutes before baking can help cookies hold their shape.

Can I use white chocolate chunks instead of chips?

Yes! Chopped white chocolate from a quality bar melts beautifully and gives nice, varied pockets of sweetness. Use the same amount as chips for equally tasty White Chocolate Candy Cane Cookies.

How do I crush candy canes without making a mess?

Seal the candy canes in a sturdy zip-top bag, then crush with a rolling pin, mallet, or even a heavy skillet. For less dust (and more uniform bits), a few pulses in a food processor work wonders.

Are White Chocolate Candy Cane Cookies suitable for gifting?

They certainly are! Their festive look and irresistible flavor make them a holiday favorite for cookie tins and gift bags. Just be sure they’re completely cool before packing to keep them looking perfect.

Final Thoughts

If you’re searching for that one cookie everyone will beg for all season long, you’ve found it in these White Chocolate Candy Cane Cookies. Gather your ingredients, invite a friend or two, and make a batch—you’ll be spreading cheer (and receiving requests for the recipe!) in no time.

White Chocolate Candy Cane Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 30 reviews

Author: admin
Total Time: 27 minutes
Yield: 36 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the festive spirit with these White Chocolate Candy Cane Cookies. The perfect blend of sweet white chocolate and refreshing peppermint, these cookies are a delightful treat for the holiday season.

Ingredients

Scale

Dough:

1 cup unsalted butter (softened)
1 cup granulated sugar
1/2 cup brown sugar (packed)
2 large eggs
1 1/2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Mix-ins:

1 cup white chocolate chips
1 cup crushed candy canes (or peppermint candies)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
Cream the butter and sugars: In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs and vanilla: Beat in the eggs one at a time, then add the vanilla extract.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
Mix the dough: Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
Add mix-ins: Fold in the white chocolate chips and crushed candy canes.
Form and bake: Scoop tablespoon-sized portions of dough, roll into balls, and place on the prepared baking sheet. Bake for 10–12 minutes until lightly golden.
Cool and enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.