Introduction

White Chocolate Candy Cane Cookies are a festive treat that combines the creamy sweetness of white chocolate with the refreshing crunch of peppermint candy canes. These cookies are perfect for the holiday season or any time you want a delightful twist on a classic cookie. Soft, chewy, and bursting with flavor, they’re sure to be a crowd-pleaser.

A close-up view of a pile of soft cookies with a light golden-brown base, scattered with white chocolate chips of various sizes on top. The cookies also have small bright red swirls mixed within the dough, giving a speckled texture and color contrast. The cookies are slightly overlapping each other on a white marbled textured surface, showing their round shapes and slightly uneven edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup unsalted butter (112 grams), softened
½ cup shortening
1 cup white sugar (200 grams)
¾ cup brown sugar (158 grams), light or dark
1½ teaspoon vanilla extract
1 teaspoon peppermint extract
2 large eggs
3 cups all-purpose flour (375 grams)
1 teaspoon baking soda
½ teaspoon salt
¾ cup crushed candy canes
1¼ cup white chocolate chips (about 225 grams), divided

Instructions

Step 1: Preheat the oven to 350℉ (180℃) and line cookie sheets with parchment paper.
Step 2: In a large bowl, beat together the butter, shortening, white sugar, and brown sugar until fluffy, about 2 minutes.
Step 3: Add the vanilla extract and peppermint extract, then mix in the eggs one at a time until fully combined.
Step 4: Reduce the mixer speed to low and gradually add the flour, baking soda, and salt. If the dough feels too sticky, add more flour a tablespoon at a time, up to 3¼ cups total.
Step 5: Fold in the crushed candy canes and 1 cup of the white chocolate chips.
Step 6: Shape the dough into 1 to 1½ tablespoon-sized balls and place them 2 inches apart on the prepared cookie sheets.
Step 7: Bake one sheet at a time for 8–10 minutes, until the tops are just set. Remove from the oven and press a few of the remaining white chocolate chips onto each cookie.
Step 8: Let the cookies cool on the cookie sheet for 10 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Use crushed peppermint candies or candy cane pieces for the best peppermint flavor and crunch.
If you prefer a stronger peppermint taste, increase the peppermint extract by ½ teaspoon.
For a dairy-free option, try a non-dairy butter substitute and skip the white chocolate chips or use dairy-free versions.
Try mixing in chopped nuts like pecans or walnuts for added texture.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can freeze the baked cookies in a sealed bag or container for up to 3 months. Reheat slightly in the microwave or serve at room temperature for the best flavor.

How to Serve

A close-up stack of five soft, chewy cookies with visible white chunks of white chocolate and red pieces of candy cane scattered throughout each layer, showing a light golden-brown base with colorful spots spread inside; the cookies are unevenly stacked, highlighting their thick texture and slightly crumbly edges, all set on a white marbled surface with a blurred background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peppermint extract instead of candy canes?

Yes, peppermint extract provides the flavor while the candy canes add texture and crunch. Using both gives the best balance, but you can skip the candy canes if you prefer a smoother texture.

Why does the dough sometimes feel too sticky?

Humidity and the exact flour type can affect dough consistency. Adding flour a tablespoon at a time until the dough is manageable helps achieve the right texture without drying out the cookies.