Irresistible White Chocolate Candy Cane Cookies
Soft, chewy cookies with creamy white chocolate chips and a burst of peppermint crunch—perfect for the holiday season.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup white chocolate chips
- 1/2 cup candy canes, crushed
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes).
- Beat in the egg and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing.
- Stir in the white chocolate chips and crushed candy canes until evenly distributed throughout the dough.
- Scoop the dough onto the prepared baking sheets, spacing them about 2 inches apart. Each scoop should be roughly 1 tablespoon.
- Bake the cookies for 10-12 minutes or until the edges are lightly golden. Be careful not to overbake.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For best results, use room temperature butter and egg. Chill the dough for 30 minutes if baking in a warm kitchen to prevent spreading. Crush candy canes in a zip-top bag for easy cleanup.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Fat: 8
- Carbohydrates: 20
- Protein: 2
Keywords: White Chocolate Candy Cane Cookies, Holiday Cookies, Peppermint Cookies, Christmas Cookies, Festive Baking