There’s something absolutely magical about the combination of creamy white chocolate and the bold, nostalgic crunch of peppermint — and nothing brings those flavors together quite like these White Chocolate Candy Cane Cookies. With every bite, you get the perfect balance of sweet, minty freshness and melt-in-your-mouth decadence, making these cookies a festive favorite for the holidays and an irresistible treat year-round. Whether you’re looking to impress at a cookie swap or just want an excuse to indulge in some seasonal baking joy, you’re going to fall head over heels for this recipe!
Ingredients You’ll Need
The beauty of White Chocolate Candy Cane Cookies lies in their simple, pantry-friendly ingredients — every item adds something special, from chewy texture to their signature pop of color and flavor. Gather these baking staples, and you’ll be just minutes away from a batch of delightful holiday cookies that seriously deliver on taste!
- All-purpose flour: This gives your cookies their soft, chewy structure and a perfect base for all the mix-ins.
- Baking soda: Helps the cookies rise and keeps the texture tender, never cakey.
- Salt: Enhances the sweetness and brightens the peppermint and chocolate notes.
- Unsalted butter (softened): Adds rich flavor and ensures your cookies are moist and luxurious.
- Granulated sugar: Sweetens and helps the cookies spread just the right amount in the oven.
- Packed light brown sugar: Brings a caramelly depth and that wonderful soft chew.
- Large eggs: Bind everything together and give the cookies their classic cookie texture.
- Vanilla extract: Complements the peppermint and adds that familiar, warm bakery aroma.
- Peppermint extract: The star flavor! Just enough to make these taste like the holidays, no matter when you bake them.
- White chocolate chips: Add creamy sweetness and melt-in-your-mouth bursts in every bite.
- Crushed candy canes: For that iconic red-and-white sparkle and wonderful minty crunch.
How to Make White Chocolate Candy Cane Cookies
Step 1: Prep Your Oven and Baking Sheets
Start by heating your oven to 350°F (175°C) — this temperature is just perfect for turning out soft, chewy White Chocolate Candy Cane Cookies with golden edges. Lining your baking sheets with parchment paper gives you super easy cleanup and helps prevent sticking, especially with the melty white chocolate and gooey candy cane pieces in the mix.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your flour, baking soda, and salt. This quick step evenly disperses the leavening, so every batch is just the right thickness and texture. Plus, the salt gets distributed perfectly, so each bite sings with balanced flavor.
Step 3: Cream the Butter and Sugars
In a large bowl, beat the softened butter with both sugars until the mixture is light and creamy. This aerates the dough, delivering that classic bakery-style chew. Take your time here — a few extra minutes really does make your cookies turn out extra luscious!
Step 4: Add in Eggs and Extracts
Crack in your eggs one at a time, making sure to blend each in fully before adding the next. Then, stir in the vanilla and peppermint extracts. This combo is what infuses your cookie dough with its signature festive fragrance — you’ll be tempted to nibble the dough (and honestly, no judgment if you do!).
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry flour mixture to your butter mixture, mixing until just combined. Be careful not to overmix — gentle folding ensures the cookies stay pillowy soft, not tough. You want everything just incorporated!
Step 6: Fold in White Chocolate and Candy Canes
Now comes the fun part: fold in the white chocolate chips and the crushed candy canes. Try to keep the candy cane pieces on the smaller side so they melt into sparkling, minty pockets — it looks beautiful and adds the perfect festive crunch to your White Chocolate Candy Cane Cookies.
Step 7: Scoop and Bake
Scoop tablespoon-sized balls of dough and space them about two inches apart on your prepared baking sheets. Pop them in the oven for 9 to 11 minutes, until the edges are just turning golden. Remember, a little underbaking is the secret to a perfectly chewy center (don’t worry, they’ll set up as they cool!).
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for about five minutes; they’ll be a little soft and fragile straight from the oven. After that, transfer them to a wire rack to finish cooling. This brief pause helps the White Chocolate Candy Cane Cookies firm up beautifully and makes them easy to handle — but who could blame you if you sneak one while they’re still warm?
How to Serve White Chocolate Candy Cane Cookies
Garnishes
For a truly eye-catching finish, sprinkle a pinch of extra crushed candy canes or a few more white chocolate chips on top of your warm cookies. If you want a glossy bakery look, drizzle them with a little melted white chocolate. It’s an easy way to elevate the presentation and invite everyone to reach for seconds!
Side Dishes
Serve your White Chocolate Candy Cane Cookies alongside steaming mugs of hot chocolate, warm apple cider, or even a chilled glass of milk — it’s classic, comforting, and hard to beat! These cookies also make an excellent pairing with coffee or peppermint tea for a not-too-sweet afternoon pick-me-up.
Creative Ways to Present
Transform your White Chocolate Candy Cane Cookies into next-level gifts by packaging them in festive cellophane bags or stacking them in mason jars tied with ribbons. Arrange them on a platter for a holiday party, or sandwich a scoop of peppermint ice cream between two cookies for a show-stopping treat! However you serve them, they’re sure to impress.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, keep your White Chocolate Candy Cane Cookies in an airtight container at room temperature for up to 4 days. A slice of sandwich bread in the container helps maintain that soft, fresh-baked texture. Don’t be surprised if they disappear quickly!
Freezing
These cookies freeze beautifully — just layer them (with parchment between layers) in a freezer-safe container for up to 2 months. You can also freeze the unbaked dough balls and bake them fresh on demand for homemade cookies any time your cravings strike.
Reheating
To bring back that irresistible gooeyness, just pop a cookie in the microwave for 8–10 seconds, or warm a few in a low oven for 3–5 minutes. They’ll taste and smell just like they did on baking day!
FAQs
How can I keep my candy canes from melting and making the cookies too sticky?
For the best results, crush the candy canes into small, even pieces and mix them gently into the dough. Keeping the pieces bite-sized (not too powdery) helps them melt into the cookies just enough for crunch, but not so much that you lose their shape or create stickiness.
Can I substitute milk or dark chocolate chips for the white chocolate?
Absolutely! While white chocolate adds a creamy sweetness that perfectly balances the peppermint, you can swap in other chocolate varieties for a custom twist. Try half white and half dark chocolate for a double hit of flavor.
Is there a way to make these cookies gluten free?
Yes! Simply substitute a measure-for-measure gluten-free flour blend for the all-purpose flour, and check that all your other ingredients are certified gluten free. The cookies should bake up just as soft and delicious as the original.
Why are my cookies coming out flat?
If your cookies are spreading more than you’d like, try chilling the dough for 30 minutes before baking. Softened (but not melted) butter and properly measured flour are also key, so measure carefully for the perfect batch of White Chocolate Candy Cane Cookies.
Do I have to use peppermint extract, or will crushed candy canes be enough?
Peppermint extract really ensures that signature minty flavor in every bite; it amplifies what the crushed candy canes provide. If you want a subtler taste, you can reduce the extract, but for full holiday effect, I recommend using both.
Final Thoughts
If you’re looking for a delightfully festive, crowd-pleasing treat, you truly can’t go wrong with White Chocolate Candy Cane Cookies. They’re simple to make, endlessly giftable, and bring a little magic to any dessert table. Give them a try — I can almost guarantee you’ll find yourself reaching for this recipe every holiday season (and maybe a few times in between)!
Print
White Chocolate Candy Cane Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These White Chocolate Candy Cane Cookies are the perfect festive treat for the holiday season. With a delightful combination of white chocolate chips and crushed candy canes, these cookies are sure to be a hit at any Christmas gathering.
Ingredients
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
Mix-ins:
- 1 cup white chocolate chips
- 3/4 cup crushed candy canes
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
- Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy.
- Add Eggs and Extracts: Add eggs one at a time, mixing well after each. Stir in vanilla and peppermint extracts.
- Combine Wet and Dry Ingredients: Gradually mix in the dry ingredients until just combined.
- Add Mix-ins: Fold in white chocolate chips and crushed candy canes.
- Bake: Scoop tablespoon-sized balls of dough onto prepared baking sheets. Bake for 9–11 minutes or until edges are lightly golden.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For best texture, use finely crushed candy canes and avoid overbaking.
- These cookies are great for holiday gifting and freeze well for up to 2 months.
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