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White Chocolate Candy Cane Cookies

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These White Chocolate Candy Cane Cookies are a festive holiday treat with the perfect combination of sweet white chocolate and refreshing peppermint crunch. Soft and chewy, they’re topped with crushed candy canes for a delightful wintery finish. Perfect for Christmas parties or as a gift for friends and family!

Ingredients

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  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (220g) light brown sugar, packed
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 ¾ cups (344g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (175g) white chocolate chips
  • ½ cup (75g) crushed candy canes (plus extra for garnish)

Instructions

  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs, one at a time, followed by the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  5. Fold in the white chocolate chips and crushed candy canes.
  6. Scoop the dough into 1.5-tablespoon balls and place them 2 inches apart on the prepared baking sheets.
  7. Bake for 10–12 minutes, or until the edges are lightly golden. The centers may look slightly underdone; they’ll firm up as they cool.
  8. Remove from the oven and immediately sprinkle with extra crushed candy canes if desired.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use parchment paper to prevent sticking and make cleanup easier.
  • For an extra festive look, drizzle melted white chocolate over the cooled cookies.
  • Store in an airtight container at room temperature for up to 5 days.

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