Description
These White Chocolate Candy Cane Cookies offer a delightful blend of sweet white chocolate and peppermint flavors, perfect for the holiday season. Soft and chewy with a festive crunch from crushed candy canes, they’re an irresistible treat to share or enjoy on your own.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 1 cup white chocolate chips
- ¾ cup crushed candy canes (about 6 full-size candy canes)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and smooth, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each to fully incorporate them, then mix in the vanilla extract for flavor enhancement.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt, ensuring an even distribution of leavening and seasoning agents.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough and toughening the cookies.
- Fold in White Chocolate Chips and Crushed Candy Canes: Gently fold in the white chocolate chips and crushed candy canes, distributing them evenly throughout the dough to infuse every bite with peppermint sweetness.
- Scoop Dough onto Baking Sheets: Using a tablespoon-sized scoop, place balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake the cookies for 9–11 minutes, or until the edges are lightly golden and the centers appear just set, ensuring a soft and chewy texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Use room temperature butter and eggs for the best cookie texture.
- Avoid overbaking to maintain soft cookie centers.
- These cookies freeze well, making them perfect for holiday gift-giving.
- For extra peppermint flavor, add ¼ teaspoon peppermint extract to the dough.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 13g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
