White chocolate candy cane cookies are the ultimate festive cookies for the Christmas season! With creamy white chocolate, crunchy candy cane bits, and a soft, buttery texture, these cookies bring holiday cheer to every bite. Perfect for Christmas parties or cozy nights in!
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White chocolate candy cane cookies are a festive twist on classic chocolate chip cookies! Soft and chewy cookies, they’re a festive twist on classic chocolate chip cookie recipes, blending the richness of white chocolate with colorful peppermint candies for an irresistible holiday dessert.
These holiday cookies are loved for their perfect balance of flavors and textures. The creamy richness of white chocolate pairs beautifully with the sweet, minty crunch of peppermint candies, creating a treat that’s irresistible for chocolate lovers and fans of nostalgic, candy-inspired flavors.
This white chocolate peppermint cookies recipe is delightfully simple and perfect for baking with kids during the Christmas season. Shaping the dough and adding candy cane bits make it a fun and festive activity for the whole family.
Whether you're preparing for Christmas, holiday gatherings, or any seasonal celebration, these sugar cookies are sure to bring joy to your kitchen during holiday season and beyond.
Why you'll love this recipe
Craving for more Christmas cookie recipes? Give these a try : Candy cane cookies, iced gingerbread cookies, iced Christmas sugar cookies, spiced snowflake cookies, gingerbread men, mini gingerbread houses, chocolate spritz cookies, Grinch cookies.
Ingredients You Need
Here’s what you need to make these white chocolate candy cane cookies:
- Butter: Use softened unsalted butter, or slightly melted and cooled butter for easier mixing.
- Sugar: A mix of granulated white sugar and light or dark brown sugar for that perfect balance of sweetness and chewiness.
- Egg: At room temperature to ensure the dough comes together smoothly.
- Vanilla and Salt: Pure vanilla extract for a warm flavor and a pinch of fine salt to balance the sweetness.
- Flour: All-purpose flour works best for structure and a slightly crisp edge.
- Leavening: Baking soda or baking powder (check the recipe notes for specifics).
- White Chocolate Chips: For rich, creamy bursts of sweetness in every bite.
- Candy Canes: Crushed into small pieces to add festive color and a fun crunch.
How To Make White Chocolate Candy Cane Cookies
Here are some quick visual instructions. Remember, the full instructions with exact ingredients are in the main recipe card below!
Step 1: Place the candy canes in a zip top bag and use a rolling pin to crush them into small pieces.
Step 2: In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter with the white sugar and brown sugar. Mix on medium speed until creamy.
Step 3: Add the egg and vanilla extract, and mix again to fully incorporate them.
Step 4: Gently fold in the flour mixture—flour, baking soda, and salt—using a spatula until the dry ingredients are fully incorporated. Then, add the white chocolate chips and crushed candy cane bits, mixing until evenly distributed.
Step 5: Use an ice cream scoop to form cookie dough balls and place them on a cookie sheet lined with parchment paper. Place the cookie sheet in the fridge for 1 hour or the freezer for 20 minutes
Step 6: Bake the cookies in a preheated oven at 350°F (180°C) for about 12 minutes, until the edges are golden and the centers remain soft.
Enjoy! Let the cookies cool slightly on the cookie sheet before transferring them to a wire rack to cool completely. Serve with a glass of milk or melted chocolate for the perfect cookies!
Tips for this recipe
Storage instructions
Room Temperature: Store the cookies in an airtight container for up to 5 days to keep them soft and fresh.
Freezing: Place the cookies in an airtight container, separating layers with parchment paper. They can be stored in the freezer for up to 3 months. Thaw at room temperature before enjoying.
Variations & Substitutions
Recipe Questions
How do I keep the candy canes from melting too much?
For best results, add the crushed candy canes right before baking. If you want them to stay intact, sprinkle a bit more on top of the cookies immediately after they come out of the oven.
Can I use regular chocolate chips instead of white chocolate?
Of course! These cookies are versatile. Dark chocolate, semi-sweet, or even milk chocolate chips work beautifully and add a different layer of flavor.
Why do I need to chill the dough?
Chilling helps solidify the butter, making the dough easier to handle and preventing the cookies from spreading too much during baking. This step ensures soft, chewy centers and crisp edges.
What’s the best way to crush candy canes?
Place the candy canes in a resealable plastic bag and use a rolling pin to gently crush them into small pieces. This keeps your counter clean and makes it easy to control the size of the candy pieces.
Are these cookies kid-friendly?
Yes! Kids love the festive look and fun flavor of these cookies. Plus, crushing candy canes or decorating the cookies is a great way to involve them in holiday baking.
More Cookie Recipes
I hope you love this Christmas candy cane white chocolate cookie recipe! If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Candy cane white chocolate chip cookies
- Total Time: 22 minutes
- Yield: 12 cookies
Description
White chocolate and candy cane Christmas cookies, perfect for adding a festive and delicious touch to your holiday celebrations! (makes 12 cookies)
Ingredients
- 120 g (½ cup) unsalted butter - softened
- 100 g (½ cup) white sugar
- 50 g (¼ cup) brown sugar
- 1 large egg - at room temperature
- 1 tsp vanilla extract
- 240 g (2 cups) all-purpose flour
- 1 tsp baking soda
- 1 pinch of salt
- 150 g (1 cup) white chocolate chips
- 4-5 candy canes
Instructions
- Place the candy canes in a resealable bag and crush them with a rolling pin until you have small candy pieces.
- In a large mixing bowl, use an electric mixer to beat the softened butter with the white sugar and brown sugar until the mixture is light and creamy.
- Mix in the egg and vanilla extract, beating until the dough is smooth and well combined.
- Using a spatula, fold in the flour, baking soda, and salt. Then add the white chocolate chips and crushed candy canes, making sure they are evenly distributed throughout the dough.
- Scoop the dough using an ice cream scoop or spoon to form evenly sized balls, and place them on a baking sheet lined with parchment paper.
- Refrigerate the tray of cookie dough balls for 1 hour or freeze them for 20 minutes to help the cookies retain their shape during baking.
- Preheat your oven to 180°C (350°F). Bake the cookies for 10 to 12 minutes, or until the edges are lightly golden and the centers remain soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Storage: Keep the cookies in an airtight container at room temperature for up to 5 days or freeze them for up to 3 months.
Tips:
- Use softened butter for a perfectly smooth texture.
- Chill the dough before baking for thick, bakery-style cookies.
- Don’t overbake: remove them from the oven as soon as the edges turn lightly golden.
- Add the crushed *candy canes* just before shaping the dough to preserve their color and texture.
- For extra indulgence, sprinkle additional candy pieces on top after baking.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: cookies
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 284
- Sugar: 23.2 g
- Sodium: 318.6 mg
- Fat: 12.7 g
- Carbohydrates: 39.8 g
- Protein: 3.4 g
- Cholesterol: 39.6 mg
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