White Chocolate Candy Cane Cookies

Why You’ll Love This Recipe

These cookies combine the nostalgic taste of candy canes with the smooth sweetness of white chocolate for a truly irresistible combination. They’re easy to make, bake beautifully, and stay soft for days. The pops of red and white peppermint also make them look stunning on any holiday dessert platter. Plus, the dough can be made ahead—ideal for busy bakers preparing for the holidays.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking soda
• Salt
• Unsalted butter, softened
• Granulated sugar
• Brown sugar
• Egg
• Vanilla extract
• White chocolate chips
• Crushed candy canes or peppermint candies

Optional: a few drops of peppermint extract for a stronger mint flavor

Directions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy.
4. Beat in the egg and vanilla extract (and peppermint extract if using) until combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
6. Fold in the white chocolate chips and crushed candy canes.
7. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 8–10 minutes, or until the edges are lightly golden but the centers still look soft.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 cookies.
Prep time: 15 minutes
Bake time: 10 minutes per batch
Cooling time: 10 minutes
Total time: approximately 35 minutes

Variations

• Chocolate Drizzle: Drizzle melted dark or white chocolate over cooled cookies for an elegant touch.
• Extra Minty: Add an extra ¼ teaspoon of peppermint extract for a bolder mint flavor.
• Gluten-Free Version: Use a 1:1 gluten-free flour blend suitable for baking.
• Candy Cane Crunch: Mix crushed candy canes into the dough and sprinkle more on top before baking for added texture.
• Chocolate Base: Replace ¼ cup of flour with unsweetened cocoa powder for a peppermint chocolate twist.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, place a slice of bread in the container. For longer storage, freeze baked cookies for up to 3 months. If frozen, thaw at room temperature before serving. To reheat, warm a few cookies in the microwave for 10–15 seconds.

FAQs

1. Can I use peppermint extract instead of candy canes?

Yes, you can use peppermint extract to achieve the flavor, but the crushed candy canes also add color and texture.

2. Can I use white chocolate chunks instead of chips?

Absolutely. Chopped white chocolate bars work beautifully and melt into creamy pockets.

3. Do I need to chill the dough?

Chilling isn’t required, but refrigerating the dough for 30 minutes can help prevent spreading for thicker cookies.

4. How fine should I crush the candy canes?

Crush them into small pieces—roughly the size of chocolate chips—to ensure even distribution throughout the dough.

5. Can I make the dough ahead of time?

Yes, store the dough in the refrigerator for up to 48 hours or freeze for up to 2 months before baking.

6. Why did my cookies spread too much?

The butter may have been too soft or melted. Chilling the dough before baking helps control spreading.

7. Can I use mint-flavored white chocolate chips?

Yes, but the combination of candy canes and mint chips may make the cookies very minty, so adjust to taste.

8. How do I prevent the candy canes from melting too much?

Bake on parchment paper and avoid overbaking; melted candy will re-harden as the cookies cool.

9. Can I substitute the candy canes with peppermint bark?

Yes, chopped peppermint bark makes a delicious substitute and adds extra chocolate flavor.

10. How can I make these cookies look more festive?

Top each dough ball with extra white chocolate chips and crushed candy canes before baking for a colorful finish.

Conclusion

White Chocolate Candy Cane Cookies are the essence of the holiday season—sweet, minty, and delightfully festive. Their soft, chewy texture and bright peppermint flavor make them a favorite for Christmas gatherings, cookie swaps, or cozy nights at home. With their beautiful appearance and irresistible taste, these cookies are sure to become a cherished holiday tradition.

White Chocolate Candy Cane Cookies

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Soft, buttery cookies filled with creamy white chocolate chips and crushed candy canes, these White Chocolate Candy Cane Cookies are festive, minty, and perfect for the holiday season.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 35 minutes
• Yield: 24 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon peppermint extract (optional)
• 1 cup white chocolate chips
• 1/2 cup crushed candy canes or peppermint candies

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Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in egg, vanilla extract, and peppermint extract if using.
5. Gradually add dry ingredients to wet mixture, stirring until a soft dough forms.
6. Fold in white chocolate chips and crushed candy canes.
7. Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them about 2 inches apart.
8. Bake 8–10 minutes, or until edges are lightly golden and centers are still soft.
9. Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Notes

• For thicker cookies, chill dough for 30 minutes before baking.
• Top each cookie with extra white chocolate chips and candy cane pieces for a festive look.
• Store in an airtight container with a slice of bread to keep cookies soft.
• Freeze dough or baked cookies for up to 3 months.

Nutrition

• Serving Size: 1 cookie
• Calories: 170
• Sugar: 14g
• Sodium: 110mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 25mg