White Chocolate Candy Cane cookies are a holiday favorite that perfectly blends the creamy sweetness of white chocolate with the refreshing crunch of candy canes. These cookies are not only visually appealing but also soft, chewy, and filled with Christmas cheer. The combination of flavors creates a delightful treat that’s perfect for sharing during festive gatherings or giving as gifts. Let’s dive into making these delicious cookies that will surely impress your family and friends!

Why You’ll Love This White Chocolate Candy Cane

These cookies are a delightful twist on traditional chocolate chip cookies. Here’s why you’ll love them:

They are incredibly soft and chewy, making every bite a pleasure.
The combination of white chocolate peppermint stick and crushed candy canes adds a festive touch.
They are perfect for holiday parties and gatherings, sure to be a hit!
They make for thoughtful white chocolate candy cane gifts.
Easy to make, they can be ready in just 45 minutes.
They can be customized with additional ingredients like nuts or other candies.
The cookies remain fresh for days, perfect for meal prep during the busy holiday season.
They offer a unique alternative to classic chocolate cookies, perfect for those who prefer white chocolate.

Ingredients for White Chocolate Candy Cane

Gather these items:

½ cup unsalted butter (112 grams) (softened)
½ cup shortening
1 cup white sugar (200 grams)
¾ cup brown sugar (158 grams) (light or dark, I used light)
1½ teaspoon vanilla extract
1 teaspoon peppermint extract
2 large eggs
3 cups all-purpose flour (375 grams)
1 teaspoon baking soda
½ teaspoon salt
¾ cup crushed candy canes
1¼ cup white chocolate chips (about 225 grams) (divided)

How to Make White Chocolate Candy Cane Step-by-Step

Step 1: Preheat the oven to 350℉ (180℃) degrees and line cookie sheets with parchment paper.
Step 2: In a large bowl, beat together the butter, shortening, white sugar, and brown sugar until fluffy (about 2 minutes).
Step 3: Add in the vanilla extract and peppermint extract, then mix in the eggs one at a time.
Step 4: Turn the mixer down to low speed and mix in the flour, baking soda, and salt. If the dough sticks to your fingers when you squeeze it, add in a little more flour one tablespoon at a time, up to 3¼ cups total.
Step 5: Mix in the crushed candy canes and 1 cup white chocolate chips.
Step 6: Form the dough into balls about 1 – 1½ tablespoons in size and place 2 inches apart on the lined cookie sheets.
Step 7: Bake one sheet at a time for 8-10 minutes, or until the tops look just set. Remove from the oven and place a few white chocolate chips on top of each cookie.
Step 8: Cool on the cookie sheet for 10 minutes, then continue cooling on a wire rack.

Pro Tips for the Perfect White Chocolate Candy Cane

Keep these in mind:

Make sure your butter is softened to achieve the best texture.
Don’t overmix the dough once you add the flour.
For a more intense mint flavor, consider adding extra peppermint extract.
Use high-quality chocolate chips for the best flavor.
These cookies can be frozen before baking; just add a couple of minutes to the baking time.

Best Ways to Serve White Chocolate Candy Cane

These festive cookies can be served in a variety of ways:

Pair them with hot cocoa or peppermint tea for a cozy treat.
Present them in a decorative tin as white chocolate candy cane gifts.
Serve them at holiday parties alongside other seasonal desserts.

How to Store and Reheat White Chocolate Candy Cane

Store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer and then transfer to a freezer bag. When ready to enjoy, simply reheat in the microwave for a few seconds to bring back their soft texture.

Frequently Asked Questions About White Chocolate Candy Cane

What’s the secret to perfect White Chocolate Candy Cane?

The key to perfect white chocolate candy cane cookies is balancing the sweetness of the white chocolate with the minty freshness of the crushed candy canes. Make sure to mix the dough just until combined for a tender texture.

Can I make White Chocolate Candy Cane ahead of time?

Yes, you can prepare the dough in advance and refrigerate it for up to 3 days. Just scoop the dough onto the cookie sheets and bake as directed when ready!

How do I avoid common mistakes with White Chocolate Candy Cane?

To avoid common pitfalls, ensure your ingredients are at room temperature and don’t skip chilling the dough if it’s too soft. This helps maintain the shape while baking.

Variations of White Chocolate Candy Cane You Can Try

Feel free to get creative with these variations:

Substitute some of the flour with cocoa powder for a chocolate twist.
Add chopped nuts for an extra crunch.
Try using dark chocolate instead of white for a richer flavor.
Incorporate different flavored extracts, such as almond, for unique tastes.

For more festive recipes, check out our Gingerbread Cookies with Maple Glaze or Double Chocolate Peppermint Cookies.

Delicious White Chocolate Candy Cane Cookies Recipe - White Chocolate Candy Cane - additional detail

For more tips on baking, visit our Last Recipes page for inspiration.

Delicious White Chocolate Candy Cane Cookies Recipe

Author: basmer
Total Time: 45 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These white chocolate candy cane cookies are the perfect holiday chocolate chip cookie recipe. They’re soft, chewy, filled with Christmas cheer and super pretty.

Instructions

Preheat the oven to 350℉ (180℃) degrees and line cookie sheets with parchment paper.
In a large bowl beat together the butter, shortening, white sugar and brown sugar until fluffy (about 2 minutes).
Add in the vanilla extract and peppermint extract, then mix in the eggs one at a time.
Turn the mixer down to low speed and mix in the flour, baking soda and salt. If the dough sticks to your fingers when you squeeze it between them, add in a little more flour one tablespoon at a time. You may need up to 3¼ cups in total.
Mix in the crushed candy canes and 1 cup white chocolate chips.
Form the dough into balls about 1 – 1½ tablespoons in size and place 2 inches apart on the lined cookie sheets.
Bake one sheet at a time for 8-10 minutes, or until the tops look just set. Remove from the oven and place a few white chocolate chips on the top of each cookie from the remaining ¼ white chocolate chips.
Cool on the cookie sheet for 10 minutes, then continue cooling on a wire rack.