Irresistible White Chocolate Candy Cane Cookies Recipe

The scent of crushed candy canes and melted white chocolate wafting through the air is pure holiday magic. Imagine biting into a cookie that’s soft, chewy, and dotted with creamy white chocolate chips, only to be met with a burst of peppermint crunch—it’s basically Christmas in cookie form! The first time I baked these White Chocolate Candy Cane Cookies, I knew they would be a holiday tradition in my home. Watching my kids sneak extra cookies off the cooling rack (with guilty grins on their faces) was all the proof I needed. These cookies are festive, nostalgic, and the kind of treat that brings people together around the kitchen table. Honestly, you’re going to want to bookmark this recipe because it’s perfect for gifting or sharing at your next holiday gathering.

Why You’ll Love This Recipe

• Quick & Easy: These cookies come together in under 30 minutes, making them perfect for last-minute holiday baking.
• Simple Ingredients: Everything you need is likely already in your pantry or easy to find at your local grocery store.
• Festive and Fun: The vibrant pops of red from the candy canes make these cookies a showstopper at any party or cookie exchange.
• Crowd-Pleaser: Kids and adults alike can’t get enough of the irresistible combination of peppermint and creamy white chocolate.
• Unbelievably Delicious: The soft, chewy texture paired with crunchy candy cane bits is holiday perfection.

Unlike other holiday cookie recipes, these strike the perfect balance between sweet and minty without being overpowering. The addition of white chocolate chips gives them a creamy richness that complements the peppermint crunch beautifully. Plus, this recipe is forgiving—whether you’re a seasoned baker or just someone looking to impress guests with a festive treat, it’s fail-proof. Trust me, after one bite, you’ll be adding these to your holiday baking rotation year after year.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Here’s what you’ll need:

• Unsalted butter, softened: Provides richness and keeps the cookies soft.
• Granulated sugar: For sweetness and texture.
• Brown sugar: Adds a touch of caramel flavor and chewiness.
• Large egg: Helps bind the dough together.
• Vanilla extract: Adds depth and enhances the sweetness.
• All-purpose flour: The base of the cookie dough (can substitute with gluten-free flour if needed).
• Baking soda: Gives the cookies a slight lift.
• Salt: Balances the flavors.
• White chocolate chips: For creamy sweetness in every bite.
• Candy canes, crushed: The star of the show—provides festive peppermint crunch.

If you’re feeling adventurous, you can swap out the candy canes for peppermint bark or a mix of holiday sprinkles. For a dairy-free option, substitute the butter with plant-based butter and use dairy-free white chocolate chips.

Equipment Needed

• Mixing bowls: At least two—one for wet ingredients and one for dry.
• Electric mixer: A hand or stand mixer works well to cream the butter and sugar.
• Spatula: For scraping down the sides of the bowl.
• Baking sheets: Line these with parchment paper for easy cleanup.
• Rolling pin or food processor: For crushing the candy canes.

Don’t have a mixer? No problem—just use a sturdy whisk and some elbow grease to cream the butter and sugar. And if you don’t have a rolling pin for the candy canes, a heavy glass jar works just fine!

Preparation Method

1. Preheat your oven: Set it to 350°F (175°C) and line your baking sheets with parchment paper.
2. Cream the butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This should take about 2-3 minutes.
3. Add wet ingredients: Beat in the egg and vanilla extract until fully incorporated.
4. Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
5. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to keep the cookies tender.
6. Fold in extras: Stir in the white chocolate chips and crushed candy canes until evenly distributed throughout the dough.
7. Shape the cookies: Scoop the dough onto the prepared baking sheets, spacing them about 2 inches apart. Each scoop should be roughly 1 tablespoon.
8. Bake: Bake the cookies for 10-12 minutes or until the edges are lightly golden. Be careful not to overbake—they should look slightly underdone in the center.
9. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Pro tip: If your candy canes aren’t crushing easily, pop them into a zip-top bag and use a rolling pin or meat mallet to break them into smaller pieces.

Cooking Tips & Techniques

• Room temperature ingredients: Make sure your butter and egg are at room temperature for easier mixing.
• Don’t skip the parchment paper: It prevents sticking and makes cleanup a breeze.
• Chill the dough (optional): If you’re baking in a warm kitchen, refrigerate the dough for 30 minutes to prevent spreading.
• Watch the bake time: The cookies will continue to firm up as they cool, so don’t overbake them.
• Crush candy canes carefully: Use a sturdy plastic bag or food processor to avoid a mess.

These tips will help ensure your cookies turn out perfectly every time—soft, chewy, and full of festive flavor!

Variations & Adaptations

• Gluten-Free: Swap the all-purpose flour for a gluten-free baking mix.
• Dairy-Free: Use plant-based butter and dairy-free white chocolate chips.
• Seasonal Twist: Instead of candy canes, try crushed peppermint bark or holiday sprinkles.
• Extra Chocolate: Add semi-sweet or dark chocolate chips for a richer flavor.
• Nutty Addition: Stir in chopped toasted almonds or pecans for added texture.

Personally, I love mixing in peppermint bark during the holidays—it adds an extra layer of flavor that’s pure joy!

Serving & Storage Suggestions

These cookies are best served warm with a glass of milk or a mug of hot cocoa. For a festive touch, arrange them on a holiday-themed platter with extra candy canes scattered around.

• Storage: Keep the cookies in an airtight container at room temperature for up to 5 days.
• Freezing: Freeze the dough in pre-scooped balls for up to 3 months. Bake directly from frozen, adding an extra minute or two to the bake time.
• Reheating: Warm cookies in the microwave for 10-15 seconds to bring back their soft texture.

Pro tip: The peppermint flavor intensifies over time, so these cookies taste even better the next day!

Nutritional Information & Benefits

Here’s a quick look at the approximate nutritional values per cookie:

• Calories: 150
• Fat: 8g
• Carbohydrates: 20g
• Protein: 2g

The candy canes provide a festive peppermint flavor, while the white chocolate chips offer a creamy sweetness. These cookies are indulgent, but they’re worth every bite during the holiday season!

Conclusion

If you’re looking for a cookie that’s festive, easy to make, and absolutely delicious, these White Chocolate Candy Cane Cookies are it. They’re the perfect addition to your holiday baking lineup, whether you’re sharing them with friends or treating yourself to a cozy night in. I love how the peppermint crunch pairs with the creamy white chocolate—it’s a combination that feels like a little holiday hug.

Give them a try, and let me know in the comments how they turned out for you! Don’t forget to share this recipe with your friends and family—it’s one they’ll thank you for. Happy baking!

FAQs

Can I use dark chocolate instead of white chocolate?

Yes! Dark chocolate will add a richer flavor and balance the peppermint sweetness nicely.

Can I make these cookies ahead of time?

Absolutely. You can prepare the dough and freeze it for up to 3 months or bake the cookies and store them in an airtight container for up to 5 days.

How do I crush candy canes without making a mess?

Place them in a zip-top bag and use a rolling pin or mallet to crush them into small pieces.

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free baking mix for a delicious gluten-free alternative.

What’s the best way to store these cookies?

Keep them in an airtight container at room temperature or freeze the dough for longer storage.

Print