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White Chocolate Candy Cane Cookies Recipe

4.7 from 76 reviews

These White Chocolate Candy Cane Cookies offer a delightful holiday treat combining the sweetness of white chocolate with the refreshing crunch of crushed candy canes. Soft and chewy with a peppermint twist, they are perfect for Christmas celebrations or any festive occasion.

Ingredients

Scale

Wet Ingredients

  • ½ cup unsalted butter (112 grams), softened
  • ½ cup shortening
  • 1 cup white sugar (200 grams)
  • ¾ cup brown sugar (158 grams), light or dark, light used here
  • 1½ teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 2 large eggs

Dry Ingredients

  • 3 cups all-purpose flour (375 grams), may need up to 3¼ cups
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Add-ins

  • ¾ cup crushed candy canes
  • 1¼ cup white chocolate chips (about 225 grams), divided

Instructions

  1. Preheat Oven and Prepare Pans: Preheat the oven to 350℉ (180℃) and line cookie sheets with parchment paper to prevent sticking.
  2. Cream Butter, Shortening and Sugars: In a large bowl, beat together the butter, shortening, white sugar, and brown sugar until the mixture is fluffy, about 2 minutes.
  3. Add Extracts and Eggs: Mix in the vanilla and peppermint extracts, then add the eggs one at a time, fully incorporating each before adding the next.
  4. Mix Dry Ingredients: Reduce mixer speed to low and gradually mix in the flour, baking soda, and salt. If the dough feels too sticky when pressed between fingers, add flour 1 tablespoon at a time, up to 3¼ cups total.
  5. Incorporate Candy Canes and Chocolate Chips: Fold in the crushed candy canes and 1 cup of the white chocolate chips evenly throughout the dough.
  6. Form Cookie Dough Balls: Shape the dough into balls about 1 to 1½ tablespoons in size, placing them 2 inches apart on the prepared cookie sheets.
  7. Bake: Bake one sheet at a time for 8-10 minutes or until the cookie tops look just set and slightly firm.
  8. Add Remaining White Chocolate Chips: Remove cookies from the oven and immediately press a few remaining white chocolate chips on top of each cookie while they are still warm.
  9. Cool: Allow cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Notes

  • Shortening Substitution: For an all-butter version, use 1 cup butter total and increase flour to 3¼ cups. After mixing candies and chips, refrigerate dough for 30 minutes before shaping.
  • Making Large Cookies: Use 3 tablespoons dough balls that are taller than wide and bake for 12-14 minutes until tops are set. Chilling dough for 30 minutes is recommended for larger cookies.
  • Storage: Store cookies in an airtight container at room temperature for up to 4 days or refrigerated for up to 7 days. Freeze baked cookies with wax or parchment paper between layers for best results, thaw in fridge before serving.

Keywords: white chocolate cookies, candy cane cookies, peppermint cookies, holiday cookies, Christmas cookies, festive cookies