Description
Delight in these festive White Chocolate Candy Cane Cookies that combine the creamy sweetness of white chocolate chips with the refreshing crunch of crushed candy canes. Perfect for holiday celebrations, these soft-centered cookies offer a perfect balance of flavors and textures, baked to golden perfection in just under half an hour.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup white chocolate chips
- 1/2 cup crushed candy canes
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies bake evenly and prevent sticking.
- Cream butter and sugars: In a large bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, creating a perfect base for your cookie dough.
- Add eggs and vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to incorporate air for a lighter texture. Then stir in the vanilla extract for aromatic flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined to avoid overmixing, which can make the cookies tough.
- Fold in chocolate chips and candy canes: Gently fold in the white chocolate chips and crushed candy canes, distributing them evenly throughout the dough for bursts of sweetness and peppermint crunch.
- Shape and place dough: Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are a lovely golden color while keeping the centers soft and chewy.
- Cool before serving: Allow the cookies to cool on the baking sheet for a few minutes to firm up, then transfer to a wire rack to cool completely for best texture and flavor.
Notes
- For a softer cookie, slightly underbake by a minute or two.
- Ensure butter is properly softened for easier creaming and a better texture.
- Use fresh crushed candy canes for maximum peppermint flavor and texture contrast.
- Store cookies in an airtight container at room temperature for up to a week to maintain freshness.
- For extra peppermint kick, sprinkle a few crushed candy canes on top just before baking.
