Description
These White Chocolate Candy Cane Cookies are soft, chewy, and bursting with festive flavor! The combination of creamy white chocolate and crunchy peppermint candy canes makes these cookies perfect for holiday baking or gifting.
Ingredients
Units
Scale
- For the Cookies:
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1/2 cup (110 g) brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups (345 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (175 g) white chocolate chips
- 1/2 cup (50 g) crushed candy canes (plus extra for garnish)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Cream the Butter and Sugars:
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes).
- Add the Wet Ingredients:
- Beat in the eggs, one at a time, until fully incorporated. Mix in the vanilla extract.
- Mix the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add the Mix-Ins:
- Fold in the white chocolate chips and crushed candy canes.
- Shape the Cookies:
- Scoop the dough into 1 1/2-inch balls (about 2 tablespoons) and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake:
- Bake for 10-12 minutes, or until the edges are set and the centers look slightly underbaked.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Garnish (Optional):
- While the cookies are still warm, sprinkle extra crushed candy canes on top for a festive touch.
Notes
- To crush candy canes, place them in a zip-top bag and gently crush with a rolling pin or use a food processor.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- For extra decadence, drizzle melted white chocolate over the cooled cookies and sprinkle with crushed candy canes.