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These white chocolate candy cane cookies fix that holiday longing for something familiar yet fancy. They blend buttery cookie base, zingy peppermint, and smooth pools of white chocolate - perfect for cold days or holiday parties. They've become my December go-to, and I always make extra batches to share with friends and neighbors.
The first batch I ever made was with my sister during our holiday movie marathon. The house filled with amazing smells and we emptied the cookie jar faster than ever before.
Round Up Your Ingredients
- Unsalted butter: Room temperature for smooth mixing creates soft, tender cookies. Better quality butter makes tastier cookies
- Granulated sugar: Brings sweetness and helps create crunchy edges. Regular white sugar works perfectly
- Brown sugar: Adds moisture and hints of toffee flavor. Make sure it's soft and lump-free
- Large eggs: Hold everything together and add richness. Let them sit out until room temp
- Vanilla extract: Adds depth and rounds out flavors. Real vanilla makes a big difference
- All-purpose flour: Forms the cookie foundation. Spoon into measuring cups then level off for the right amount
- Baking soda: Makes cookies spread nicely and turn golden brown
- Baking powder: Creates a bit of rise for lighter texture
- Salt: Brings out all the flavors and cuts the sweetness
- White chocolate chips: Create smooth pockets of sweetness. Good quality chips melt better
- Crushed candy canes: Add minty crunch and festive red swirls. Regular peppermint sticks work best
How to Make It
- Preheat the Oven:
- Heat your oven to 350 degrees Fahrenheit. Cover cookie sheets with parchment or silicone mats. This stops sticking and helps cookies bake evenly without dark bottoms
- Cream Butter and Sugars:
- In a big bowl beat soft butter with both sugars for about three minutes. Keep going until it looks really light and fluffy. This step makes your cookies tender
- Add Eggs and Vanilla:
- Add eggs one at a time, mixing well after each. Pour in vanilla and blend until everything looks smooth and smells good
- Add Dry Ingredients:
- Mix flour, baking soda, baking powder and salt in another bowl. Add this slowly to your wet mix, stirring just enough to combine. Stop when you don't see any flour streaks
- Fold in White Chocolate and Candy Canes:
- Add your white chocolate chips and broken candy cane bits. Stir gently with a rubber spatula. Don't overmix or your cookies might turn out tough
- Scoop and Shape:
- Drop spoonfuls of dough onto your lined sheets, keeping them about two inches apart. You can press a few extra chips and candy bits on top for a prettier look
- Bake:
- Put sheets in the middle of your oven. Bake for about ten to twelve minutes until the edges look slightly golden but centers still seem soft. They'll firm up as they cool
- Cool and Enjoy:
- Let cookies sit on the hot sheet for five minutes before moving to a cooling rack. This helps the melty chocolate set up so the cookies don't fall apart
Crushing candy canes with my kids using a rolling pin is always the highlight of making these. Something about the mix of sweet chocolate and fresh mint instantly takes me back to childhood holiday magic.
Flavor Boosters
Keep these treats in a sealed container at room temp for up to five days. To maintain that perfect texture with crisp edges and soft middles, throw in a slice of bread to add moisture without making them soggy. You can freeze baked cookies or raw dough balls for up to two months. They'll thaw quickly at room temp, or you can bake frozen dough directly, just add an extra minute or two to the cooking time.
Serving Suggestions
Stack them on a plate for holiday get-togethers or enjoy with hot chocolate for the ultimate mint combo. You can also make fancy cookie sandwiches by spreading peppermint frosting between two cookies, or wrap them in clear bags for cute homemade gifts.
Creative Twists
Don't have white chocolate? Try milk or dark chips instead for a different taste that's less sweet. Can't find candy canes? Regular round peppermint candies work just fine when smashed up. For gluten issues, swap in a cup-for-cup gluten-free flour blend but watch how they spread and maybe chill the dough longer if it feels too sticky. Try using pastel mints in spring or mix in orange zest and dark chocolate for fall treats. These cookies work with lots of different mix-ins so play around with seasonal flavors.
These cookies make friends faster than any handshake ever could. I always try to keep some ready for surprise visitors or just to brighten someone's day when they need it most.
Common Questions About This Recipe
- → How do I prevent cookies from spreading too much?
Stick your cookie dough in the fridge for about 30 minutes before baking and you'll get thicker, chewier cookies that don't spread all over the pan.
- → Can I substitute white chocolate chips with another type?
Sure thing, dark or milk chocolate chips work too if you want a different taste, but white chocolate really brings out the peppermint flavor best.
- → How do I crush candy canes without making a mess?
Put your candy canes in a zip-top bag and smash them gently with a rolling pin until you've got nice even chunks without the kitchen chaos.
- → Can I freeze the dough or baked cookies?
You can freeze both! Just put the dough or finished cookies in airtight containers and they'll stay good for up to two months. Let them thaw before you eat them.
- → Are there gluten-free options for this treat?
Just swap out regular flour for a 1:1 gluten-free baking mix and you'll hardly notice any difference in how they taste or feel.