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White Chocolate Candy Cane Cookies

Soft and chewy holiday cookies loaded with creamy white chocolate chips and crunchy crushed peppermint candy canes.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2.25 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup unsalted butter softened (2 sticks)
  • 0.75 cup granulated sugar
  • 0.75 cup light brown sugar packed
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 0.5 tsp peppermint extract optional
Mix-ins
  • 1.5 cups white chocolate chips high quality
  • 0.5 cup candy canes crushed into small pieces

Equipment

  • Stand mixer or hand mixer
  • Baking sheets
  • Parchment paper
  • Rolling Pin (for crushing candy)

Method
 

  1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy (about 2-3 minutes).
  4. Add the egg, vanilla extract, and peppermint extract. Mix until well combined, scraping down the sides of the bowl.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in the white chocolate chips and crushed candy canes.
  7. Scoop dough into rounded tablespoons and place on prepared baking sheets, spacing them 2 inches apart.
  8. Bake for 9-11 minutes, or until edges are set and lightly golden but centers still look soft. Do not overbake.
  9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Chill the dough for 30 minutes before baking for a thicker cookie.