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White Chocolate Candy Cane Cookies Recipe for the Holidays

White Chocolate Candy Cane Cookies

Soft, chewy holiday cookies filled with creamy white chocolate and crunchy crushed candy canes. This recipe yields about 30–36 cookies and is perfect for Christmas cookie trays and edible gifts.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 30 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup (226 g) Unsalted butter, softened
  • 1 cup (200 g) Granulated sugar
  • 1/2 cup (100 g) Packed light brown sugar
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
  • 2 3/4 cups (345 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
Mix-Ins
  • 1 cup (170 g) White chocolate chips or chunks
  • 3/4 to 1 cup, approximately 8–12 standard candy canes Crushed candy canes or peppermint candies
Optional Flavoring
  • 1/2 teaspoon Peppermint extract

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
  2. Cream the softened butter, granulated sugar, and brown sugar together for 2–3 minutes, until the mixture looks light and fluffy.
  3. Beat in the eggs one at a time, mixing after each addition. Stir in the vanilla extract and optional peppermint extract.
  4. Whisk the flour, baking soda, and salt together in a separate bowl. Gradually mix the dry ingredients into the butter mixture just until no dry streaks remain.
  5. Fold in the white chocolate chips and most of the crushed candy cane pieces, reserving some candy pieces and white chocolate for topping.
  6. Scoop approximately 1 1/2 tablespoons of dough per cookie onto the prepared sheets, spacing the portions about 2 inches apart. Chill the dough for 30 minutes if it is very soft or spreading.
  7. Bake for 10–12 minutes, until the edges are set and lightly golden while the centers still look slightly soft.
  8. Immediately press a few reserved candy cane pieces and white chocolate chips onto each warm cookie, if desired. Cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack.

Notes

Crush the candy canes into small pieces rather than fine powder. Use parchment paper or silicone baking mats because melted peppermint candy can stick to an unlined pan. Store fully cooled cookies airtight at room temperature for about 4–5 days, or freeze them for up to 2 months.