Description
These White Chocolate Candy Cane Cookies blend the creamy sweetness of white chocolate with the festive crunch of crushed candy canes, creating a perfect holiday treat. Soft and chewy with a peppermint twist, these cookies are easy to make and sure to delight family and friends during the holiday season.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1/2 cup crushed candy canes
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This process traps air and contributes to the cookies’ texture. Add the eggs one at a time, mixing well after each addition to fully incorporate them. Stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of the leavening agent and salt in the dough.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overworking the dough which could lead to tough cookies.
- Add Mix-Ins: Fold in the white chocolate chips and crushed candy canes gently to distribute them evenly throughout the dough without breaking them down.
- Form Dough Balls: Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake for 10-12 minutes, or until the edges are golden but the centers remain soft, indicating a chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes to set before transferring them to a wire rack to cool completely, preventing them from becoming soggy.
Notes
- For best results, ensure butter is softened, not melted.
- Crush candy canes finely but not into powder to maintain crunch.
- Store cookies in an airtight container at room temperature for up to one week.
- Double the recipe for larger batches during holiday gifting.
- To make dough ahead, refrigerate for up to 24 hours before baking for enhanced flavor.
