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.
Ingredients
Scale
- 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)
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.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 147
- Sugar: 10 g
- Sodium: 75 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: White Chocolate Candy Cane Cookies