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White chocolate candy cane cookies are my answer to that magical holiday craving for something nostalgic yet a bit special. With classic buttery dough, bright peppermint, and creamy pockets of melted chocolate, these cookies bring comfort and cheer to wintry days or festive gatherings. They quickly became a December must-bake in my kitchen and I often find myself making extra batches just to have some for gifting.
I still remember the first time I made these with my sister during a marathon movie night. The kitchen smelled amazing and our cookie tin disappeared in record time.
Gather Your Ingredients
- Unsalted butter: Softened for easy mixing gives these cookies a tender crumb. Look for quality butter for the richest flavor
- Granulated sugar: Adds sweetness and ensures crisp edges. Choose fine-grained for good creaming
- Brown sugar: Contributes moisture and a hint of caramel depth. Freshly packed soft brown sugar works best
- Large eggs: Bind the dough and add richness. Use fresh room-temperature eggs for best results
- Vanilla extract: Lends warmth and balance. Pure vanilla delivers superior flavor
- All-purpose flour: Provides structure. Measure with the spoon-and-level method to avoid dense cookies
- Baking soda: Helps the cookies spread a bit and turn golden
- Baking powder: Adds a touch of lift ensuring lightness
- Salt: Balances all the sweet and enhances chocolate and peppermint notes
- White chocolate chips: Offer creamy melty pockets. Choose high-quality chips or chop a bar for chunkier bites
- Crushed candy canes: Give signature minty crunch and festive color. Choose classic peppermint and avoid overly sticky brands
How to Make It
- Preheat the Oven:
- Set your oven to 350 degrees Fahrenheit. Line your cookie sheets with parchment paper or silicone baking mats. This prevents sticking and helps the cookies spread evenly without burning on the bottom
- Cream Butter and Sugars:
- In a large mixing bowl beat softened butter with granulated and brown sugar for two to three minutes. Mix until light fluffy and very pale. This builds a strong and airy cookie base
- Add Eggs and Vanilla:
- Crack in eggs one at a time beating after each addition until fully mixed in. Pour in vanilla extract and mix until the dough smells fragrant and everything looks creamy
- Add Dry Ingredients:
- In a separate bowl whisk flour baking soda baking powder and salt. Slowly add this dry mix to the wet ingredients mixing on low just until combined. You want the dough to come together with no streaks of flour
- Fold in White Chocolate and Candy Canes:
- Pour in white chocolate chips and sprinkle in crushed candy canes. Fold these in gently with a spatula being careful not to overmix as this can make cookies tough
- Scoop and Shape:
- Using a cookie scoop or tablespoon drop portions of dough on prepared sheets leaving two inches between each. For a festive touch press extra chocolate chips and candy cane bits on top of each dough mound
- Bake:
- Place sheets in the center of the oven. Bake cookies for about ten to twelve minutes watching for slightly golden edges and soft middles. Cookies will firm up more as they cool
- Cool and Enjoy:
- Let cookies cool on their sheets for five minutes before transferring to a wire rack. This helps the chocolate set and keeps the cookies from breaking when you lift them
I always look forward to smashing the candy canes with a rolling pin with my kids. The mix of sweet creamy chocolate and crisp mint always makes me feel like a kid during the holidays again.
Flavor Boosters
Store these cookies in an airtight tin at room temperature for up to five days. To keep their edges crisp and the centers chewy tuck a piece of bread in the tin to add moisture without making the cookies soggy. Freeze baked cookies or unbaked dough in a freezer-safe bag for up to two months. Let thaw at room temperature or bake directly from frozen adding a minute or two to the bake time if needed.
Serving Suggestions
Pile cookies high on a tray for holiday parties or enjoy with a mug of hot cocoa for the full peppermint experience. Sandwich two cookies with peppermint buttercream for festive cookie sandwiches or pack them into cellophane bags for a cheerful edible gift.
Creative Twists
No white chocolate Use milk or semisweet chips for a new twist though the flavor will be less mellow. Can not get candy canes Use round peppermint candies and crush them with a rolling pin. Gluten-free flours can swap in one-to-one for regular flour but check for spread and adjust chilling time if the dough seems too sticky. Swap candy canes for pastel-colored peppermints in spring or use orange zest and dark chocolate chips in the fall for a cozy alternative. These cookies adapt well to many add-ins so get creative and match the flavors to the season.
These cookies have a way of making friends faster than any introduction ever could. Keep a batch on hand for holiday surprises or just to bring a smile to someone you love.
Common Questions About This Recipe
- → How do I prevent cookies from spreading too much?
Chilling the dough for 30 minutes before baking helps control spreading and ensures a thicker, chewier cookie texture.
- → Can I substitute white chocolate chips with another type?
Yes, you can use milk or dark chocolate chips for a different flavor profile, though white chocolate best complements peppermint.
- → How do I crush candy canes without making a mess?
Place candy canes in a sealed bag and gently crush them with a rolling pin for even, manageable pieces.
- → Can I freeze the dough or baked cookies?
Both dough and baked cookies freeze well. Store in airtight containers for up to two months and thaw before enjoying.
- → Are there gluten-free options for this treat?
Substitute all-purpose flour with a 1:1 gluten-free blend for similar texture and flavor results.