Description
Delight in the festive flavors of these White Chocolate Candy Cane Cookies. Soft, chewy cookies packed with creamy white chocolate chips and the minty crunch of crushed candy canes, perfect for holiday gatherings or a sweet seasonal treat.
Ingredients
Scale
Cookies
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1/2 cup crushed candy canes
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This creates the perfect base texture for your cookies.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to ensure even incorporation. Stir in the vanilla extract for flavor enhancement.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overworking the dough and keep the cookies tender.
- Fold in Add-ins: Gently fold in the white chocolate chips and crushed candy canes, distributing them evenly throughout the dough for bursts of sweetness and peppermint flavor.
- Scoop Dough: Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spread during baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers remain soft, ensuring a chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes to set before transferring them to a wire rack to cool completely, preventing breakage and maintaining their shape.
Notes
- For even softer cookies, slightly underbake by removing them at 10 minutes.
- Store cookies in an airtight container at room temperature for up to one week.
- Crushed candy canes can be adjusted to taste, adding more for a stronger peppermint flavor.
- Ensure butter is well softened for easier creaming with sugars.
- Use parchment paper or silicone baking mats to prevent sticking and facilitate easy cleanup.
