Introduction

These white chocolate candy cane cookies are the perfect holiday treat—soft, chewy, and bursting with peppermint flavor. Easy to make and filled with festive crushed candy canes and creamy white chocolate chips, they’re sure to become a seasonal favorite.

A close-up view of a stack of five soft cookies with a light beige color, each cookie showing unevenly spread red spots and white chips embedded throughout. The cookies are slightly thick, with a textured surface that looks soft and chewy. They rest on a white marbled texture with a few red crumbs scattered around. In the background, there is a blurred glass of milk and a white and red round candy near the stack. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup unsalted butter, softened
½ cup shortening
1 cup granulated sugar
¾ cup light brown sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract (optional for less peppermint flavor)
2 large eggs, at room temperature
3 cups all-purpose flour (plus extra if needed)
1 teaspoon baking soda
½ teaspoon salt
¾ cup crushed candy canes
1¼ cup white chocolate chips, divided

Instructions

Step 1: Preheat your oven to 350°F (180°C) and line cookie sheets with parchment paper or silicone baking mats.
Step 2: In a large bowl, beat together the butter, shortening, granulated sugar, and brown sugar until the mixture is fluffy and no lumps remain.
Step 3: Add vanilla and peppermint extracts, then beat in eggs one at a time until well combined.
Step 4: Reduce mixer speed to low and gradually mix in flour, baking soda, and salt. If the dough sticks to your fingers when squeezed, add an extra tablespoon or two of flour until it feels tacky but not sticky.
Step 5: Stir in crushed candy canes and 1 cup of white chocolate chips.
Step 6: Form dough into balls about 1 to 1½ tablespoons each, placing them about 2 inches apart on the prepared cookie sheets. For thicker cookies, make the balls taller than they are wide.
Step 7: Bake one sheet at a time in the oven for 8 to 10 minutes, or until the tops appear just set.
Step 8: Remove cookies from the oven and immediately press a few of the remaining white chocolate chips on top of each cookie.
Step 9: Allow cookies to cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

If you want to use all butter instead of shortening, use 1 cup butter and increase flour to 3¼ cups to prevent spreading.
For a stronger peppermint flavor, add extra peppermint extract to taste.
Buy pre-crushed candy canes (peppermint crunch) to save time and avoid sticky fingers.
To make larger cookies, form 3-tablespoon dough balls, chill for 30 minutes, and bake for 12–14 minutes.

Storage

Store cookies in an airtight container at room temperature for up to 4 days or refrigerate for up to 7 days. For longer storage, freeze baked cookies in a freezer-safe container with parchment paper between layers for up to 2 months. Thaw frozen cookies in the refrigerator before serving.

How to Serve

A close-up view of a stack of five round cookies with a soft texture, each cookie showing light golden brown dough mixed with red specks and white chunks evenly spread throughout. The cookies are placed directly on a white marbled surface with some small red crumbs scattered around. The background is bright and blurred, focusing all attention on the layered colors and textures of the cookies. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I omit the peppermint extract?

Yes, you can omit the peppermint extract if you prefer a milder peppermint flavor. The crushed candy canes will still add some peppermint taste.

Do I have to chill the dough?

This recipe does not require chilling the dough, but chilling can help prevent spreading if you’re using all butter or making larger cookies.