White Chocolate Candy Cane Cookies

You know that cozy holiday feeling? These cookies taste just like that. Sweet, minty, and a little bit magical.

I made a batch last night, and wow—they disappeared so fast. The white chocolate melts so creamy, and the crushed candy canes give the best crunch. It’s like Christmas in every bite.

They’re super easy too. No fancy stuff, just mix, scoop, and bake. Trust me, you’ll want to make these all winter long.

Why You’ll Love This Recipe

• Perfect for the Holidays: These cookies are packed with peppermint flavor, making them the ultimate Christmas treat!
• Easy to Make: No fancy ingredients or complicated techniques—just simple, delicious cookies.
• Chewy and Crunchy: The soft and chewy texture combined with the slight crunch of crushed candy canes makes these cookies irresistible.
• Great for Gifting: These cookies look beautiful, taste incredible, and make the perfect edible gift!
• Freezer-Friendly: You can freeze the cookie dough or baked cookies for a quick treat anytime.

Required Kitchen Tools

Before you start baking, gather these essential kitchen tools:

• Mixing Bowls: One for dry ingredients and one for wet ingredients.
• Hand or Stand Mixer: For creaming the butter and sugars.
• Baking Sheets: Lined with parchment paper for easy cleanup.
• Measuring Cups & Spoons: To get the perfect ingredient ratios.
• Spatula: For folding in the white chocolate chips and crushed candy canes.
• Wire Rack: To cool the cookies evenly.

Ingredients

Here’s what you’ll need for these festive cookies (exact measurements in the recipe card below):

• All-Purpose Flour: The base of the cookies, providing structure.
• Baking Soda: Helps the cookies rise and stay soft.
• Sea Salt: Enhances the flavor of the cookies.
• Unsalted Butter: Room temperature for easy mixing and a rich, buttery flavor.
• Light Brown Sugar & Granulated Sugar: A mix of both gives the perfect chewy texture and sweetness.
• Large Egg: Room temperature for better mixing.
• Vanilla Extract: Adds warmth and enhances the cookie’s flavor.
• White Chocolate Chips: The creamy sweetness pairs perfectly with the peppermint.
• Crushed Candy Canes: Adds festive color, crunch, and a pop of peppermint flavor!

Variations & Customizations

Want to put your own spin on these cookies? Try these fun variations:

• Drizzle with White Chocolate: Melt extra white chocolate and drizzle over the cooled cookies for an elegant touch.
• Use Dark or Milk Chocolate Chips: Swap white chocolate for dark or milk chocolate to change up the flavor.
• Add Peppermint Extract: For an extra peppermint kick, add ½ teaspoon of peppermint extract.
• Make It Gluten-Free: Use a 1:1 gluten-free flour blend for a gluten-free version.
• Stuff with Marshmallows: Place a mini marshmallow inside the dough before baking for a gooey center.

Step-by-Step Instructions

Making these White Chocolate Candy Cane Cookies is a breeze, and I promise you’ll enjoy every minute of it. Here’s how you can make these cookies from scratch:

1. Whisk Dry Ingredients

In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and sea salt. This step ensures the leavening agent (baking soda) and salt are evenly distributed throughout the dough. Set aside while you prepare the wet ingredients.

2. Cream Wet Ingredients

Using a stand mixer or hand mixer, beat the unsalted butter and both sugars (light brown sugar and granulated sugar) on medium speed until light and fluffy. This process takes about 2-3 minutes. The air whipped into the butter will help make your cookies soft and chewy.

Once the butter and sugars are well combined, add the egg and vanilla extract. Mix until fully incorporated, scraping down the sides of the bowl as needed. The mixture should be smooth and creamy.

3. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing on low speed until combined. Avoid overmixing at this point, as it can make the cookies tough. The dough should come together nicely but will still be soft.

4. Fold in White Chocolate Chips and Crushed Candy Canes

With a spatula, gently fold in the white chocolate chips and crushed candy canes. The candy cane pieces will add the perfect peppermint crunch and festive flair to your cookies. Be sure to fold them in gently to avoid breaking the chips or candy canes too much.

5. Chill the Dough (Optional but Recommended)

For the best texture and to prevent spreading too much during baking, chill the dough for at least 30 minutes. You can also chill the dough for up to 2 hours if you’re preparing it ahead of time. Chilling the dough helps the flavors develop and gives your cookies a thicker, chewier texture.

6. Preheat Oven and Prepare Baking Sheets

Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.

7. Scoop and Shape the Dough

Once the dough has chilled, use a cookie scoop or spoon to form tablespoon-sized balls of dough. Roll each portion into a smooth ball and place it on the prepared baking sheets. Leave about 2 inches between each dough ball to allow room for spreading.

For a fun touch, you can slightly flatten the dough balls with the back of a spoon before baking, but don’t press them flat completely. You want them to bake up a little thicker for that chewy texture!

8. Bake the Cookies

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still slightly soft. Keep an eye on them, as oven temperatures can vary, and you don’t want to over-bake them.

9. Cool the Cookies

Once the cookies are done, remove them from the oven and let them cool on the baking sheets for 5 minutes. This allows them to firm up before transferring them to a wire rack. After 5 minutes, carefully transfer the cookies to a wire rack to cool completely.

Pro Tip: The cookies may seem a little soft right after they come out of the oven, but they’ll firm up as they cool. Don’t worry if they’re slightly underdone—this is what makes them soft and chewy!

10. Decorate (Optional)

For an extra festive touch, you can sprinkle additional crushed candy canes on top of the cookies while they are still warm. This will help the candy cane pieces stick. Alternatively, you can drizzle melted white chocolate over the cooled cookies to give them a beautiful, glossy finish.

How to Serve White Chocolate Candy Cane Cookies

These cookies are perfect for any holiday occasion. Here are a few fun ideas for serving and enjoying them:

• On a Cookie Platter: Arrange them on a plate with other holiday treats like gingerbread cookies or snickerdoodles.
• With Hot Cocoa: Pair these cookies with a warm cup of homemade hot cocoa for a cozy treat.
• For a Holiday Cookie Exchange: These cookies will be a hit at any holiday cookie exchange—everyone will love the festive peppermint flavor!
• Wrapped as Gifts: These cookies make a thoughtful gift when wrapped in a cute holiday tin or gift box.

Storing White Chocolate Candy Cane Cookies

These cookies are delicious for days, and with the right storage, they’ll stay fresh for a while! Here’s how to store them:

• Room Temperature: Keep the cookies in an airtight container at room temperature for up to 5 days.
• Freezing: If you want to save some for later, you can freeze the baked cookies. Just place them in a freezer-safe bag or airtight container and freeze for up to 2 months. When you’re ready to enjoy, let them thaw at room temperature or warm them in the microwave for a few seconds.
• Cookie Dough: You can also freeze the cookie dough. Scoop the dough into balls, place them on a baking sheet, and freeze until solid. Once frozen, transfer the dough balls to a zip-top bag and freeze for up to 2 months. When you’re ready to bake, just place them directly on the baking sheet and bake as directed—no thawing necessary!

Nutrition Information

Here’s the estimated nutritional information for each White Chocolate Candy Cane Cookie based on the ingredients used (values may vary depending on specific brands or measurements):

Nutrient	Per Cookie
Calories	150-170 kcal
Carbohydrates	20g
Protein	1g
Fat	8g
Saturated Fat	5g
Cholesterol	20mg
Sodium	40mg
Fiber	0g
Sugars	15g
Vitamin A	4%
Vitamin C	1%
Calcium	1%
Iron	2%

These cookies are definitely a treat, but they’re perfect for the holidays! Feel free to indulge in moderation, especially when sharing with friends and family.

Final Tips for Success

To make sure your cookies turn out just as delicious as the ones pictured, here are a few pro tips:

1. Room Temperature Butter: Make sure the butter is softened to room temperature before starting. This helps the butter cream together smoothly with the sugars. If your butter is too cold, it’ll be harder to mix and the texture of your cookies might suffer.
2. Don’t Overmix: When combining the dry ingredients with the wet, mix only until just combined. Overmixing can lead to dense cookies.
3. Chill the Dough: Chilling the dough is a game changer for soft, chewy cookies. It firms up the dough and prevents spreading too much.
4. Use Fresh Candy Canes: Freshly crushed candy canes provide the best crunch and peppermint flavor. If they’re too stale, they can lose some of their crisp texture.
5. Keep an Eye on Baking Time: Each oven is different! Check your cookies around the 10-minute mark to prevent over-baking. The centers should still look slightly soft when you take them out—this will result in perfectly chewy cookies!

Conclusion

White Chocolate Candy Cane Cookies are a holiday favorite that’s sure to impress. Whether you’re baking for a family gathering, a cookie exchange, or just because you’re in the mood for something festive, these cookies will hit the spot every time. With their rich white chocolate, refreshing peppermint crunch, and soft, chewy texture, they’re guaranteed to be a crowd-pleaser.

So grab your mixing bowls, and get ready to enjoy the sweet flavors of the season! These cookies are easy to make, fun to decorate, and even better to eat. I hope you enjoy making and sharing these cookies as much as I do.