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White Chocolate Candy Cane Cookies Recipe

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★★★★★

4.5 from 96 reviews

These White Chocolate Candy Cane Cookies are a festive and delicious holiday treat, combining the classic flavors of peppermint and white chocolate in a soft, chewy cookie. Super easy to make without chilling the dough, they offer the perfect balance of buttery sweetness and minty crunch, ideal for Christmas baking and celebrations.

Ingredients

Scale

Wet Ingredients

  • 1/2 cup unsalted butter (112 grams), softened
  • 1/2 cup shortening
  • 1 cup granulated sugar (200 grams)
  • 3/4 cup brown sugar (158 grams), light or dark
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 2 large eggs, at room temperature

Dry Ingredients

  • 3 cups all-purpose flour (375 grams)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Add-ins

  • 3/4 cup crushed candy canes
  • 1 1/4 cup white chocolate chips (about 225 grams), divided

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (180°C) and line cookie sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
  2. Cream Butter, Shortening & Sugars: In a large bowl, beat together the unsalted butter, shortening, granulated sugar, and brown sugar until the mixture is fluffy and no lumps of butter remain, approximately 2 minutes.
  3. Add Extracts and Eggs: Mix in the vanilla and peppermint extracts. Then, add the eggs one at a time, beating well after each addition to incorporate fully.
  4. Incorporate Dry Ingredients: On low mixer speed, gradually blend in the all-purpose flour, baking soda, and salt. If the dough feels sticky when squeezed between your fingers, add extra flour one tablespoon at a time until the dough is slightly tacky but manageable.
  5. Mix in Candy Canes and White Chocolate Chips: Stir in the crushed candy canes and 1 cup of the white chocolate chips evenly into the dough.
  6. Form Dough Balls: Using a cookie scoop or spoon, form dough balls about 1 to 1 1/2 tablespoons each. Place them about 2 inches apart on the prepared baking sheets. For thicker cookies, shape the dough balls to be taller than wide.
  7. Bake Cookies: Bake one sheet at a time in the middle rack of the preheated oven for 8 to 10 minutes, or until the tops look just set but not browned.
  8. Add Topping Chocolate Chips: Immediately after removing the cookies from the oven, place a few of the remaining 1/4 cup white chocolate chips on top of each cookie to melt slightly.
  9. 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: To use only butter instead of shortening, use 1 cup of butter and increase the flour to 3 1/4 cups. After mixing in the add-ins, chill the dough for 30 minutes before forming balls.
  • Making Large Cookies: Use 3 tablespoons of dough per cookie, form balls taller than wide, bake for 12 to 14 minutes, and chill dough for at least 30 minutes before baking.
  • Storage: Store cookies in an airtight container at room temperature up to 4 days or in the fridge up to 7 days. Freeze baked cookies separated with wax or parchment paper for longer storage.
  • Making Ahead: Cookie dough can be refrigerated for up to 48 hours; dough balls can be frozen for up to 2 months and baked from frozen with 1-2 extra minutes bake time.
  • Purchase Crushed Candy Canes: To save time and reduce mess, buy pre-crushed candy canes or peppermint crunch at baking supplies stores or online.

Keywords: white chocolate candy cane cookies, peppermint cookies, holiday cookies, Christmas cookies, white chocolate chip cookies, peppermint extract cookies

Find it online: https://cheframi.com/white-chocolate-candy-cane-cookies-recipe/