White Chocolate Candy Cane Cookies Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes per batch
- Total Time: 35-40 minutes
- Yield: 36 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
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
- Preheat Oven and Prepare Pans: Preheat the oven to 350℉ (180℃) and line cookie sheets with parchment paper to prevent sticking.
- 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.
- 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.
- 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.
- Incorporate Candy Canes and Chocolate Chips: Fold in the crushed candy canes and 1 cup of the white chocolate chips evenly throughout the dough.
- 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.
- Bake: Bake one sheet at a time for 8-10 minutes or until the cookie tops look just set and slightly firm.
- 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.
- 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
