White Chocolate Candy Cane Cookies

These White Chocolate Candy Cane Cookies are perfectly chewy in the centre and crisp around the edges. They are loaded with sweet white chocolate chunks and crunchy candy cane pieces. These cookies are simple to make and super festive for the holiday season!

What you will need to make White Chocolate Candy Cane Cookies

Peppermint Extract – Peppermint extract gives these cookies an extra boost of mint flavour that the candy cane pieces alone don’t provide. The combination of peppermint and vanilla extract gives you that classic cookie base flavour with a holiday twist. 

Crushed Candy Cane – You can use pre-crushed candy cane or crush your own. I found that I needed one box of candy canes to make the required amount of crushed pieces. Candy canes add peppermint flavour and a little crunch to these cookies.

White Chocolate – I used a bar of white chocolate and chopped it up into chunks. You can definitely use chocolate chips, but I find that bar chocolate melts better and I prefer the bigger bites of white chocolate!

How to make White Chocolate Candy Cane Cookies  

In a medium-sized bowl, combine the flour, baking soda and salt. Set aside. 

Using a handheld or stand mixer, fitted with a paddle attachment, beat the butter and sugars together until light and fluffy.

Next, add the eggs, vanilla extract and peppermint extract and mix until fully incorporated.

With the mixer on low, add the dry ingredients to the wet and mix until just combined. 

Lastly, add the white chocolate and candy cane pieces and mix just to combine.

Scoop balls of cookie dough, about 3 tablespoons for large cookies, and place evenly on prepared cookie sheets. I like using a cookie scoop like this. If you’re looking for picture-perfect cookies, add some extra candy cane pieces and white chocolate to the tops of the balls of cookie dough before baking.

Bake the cookies for about 10 minutes or until golden around the edges.

Let the cookies cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. 

Can I make these White Chocolate Candy Cane Cookies gluten-free?

I have not tried making these cookies gluten-free, but I usually use a combination of a 1 to 1 gluten-free baking flour like Bob’s Red Mill and oat flour. Use 2 cups of 1 to 1 flour that includes xanthan gum and 1 cup of oat flour. Gluten-free cookie dough tends to be quite wet. I usually chill the dough for an hour or so before baking.

Other Holiday inspired recipes to try:

White Chocolate Peppermint Cupcakes

Peppermint Mocha Cupcakes

Gingerbread Latte Cupcakes

Make sure to tag me @cremedelacombe on Instagram and leave a review below if you make these White Chocolate Candy Cane Cookies. I love seeing what you bake! To pin this recipe and save it for later, you can use the button on the recipe card below.

White Chocolate Candy Cane Cookies

Recipe by Kelsey LacombeCourse: DessertDifficulty: Easy

Cookies

22

servings

Prep time

30

minutes

Bake time

10

minutes

These cookies are loaded with sweet white chocolate and crunchy candy cane, and are perfect for the holiday season!

Ingredients

• 1 cup unsalted butter, softened

• 3/4 cup brown sugar

• 3/4 cup granulated sugar

• 2 eggs

• 1 teaspoon vanilla extract

• 1 teaspoon peppermint extract

• 3 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup crushed candy cane, plus more for topping

• 1 cup white chocolate chunks or chips , plus more for topping

Directions

• Preheat oven to 350 degreesF. Line cookie sheets with parchment paper.
• In a medium sized bowl, combine the flour, baking soda and salt. Set aside.
• Using a handheld or stand mixer, fitted with a paddle attachment, beat the butter and sugars together until light and fluffy.
• Next, add the eggs, vanilla extract and peppermint extract. Scrape down the sides of the bowl to make sure everything is incorporated.
• With the mixer on low, add the dry ingredients to the wet and mix until combined.
• Lastly, add the white chocolate and candy cane pieces and mix just to combine.
• Scoop balls of cookie dough, about 3 tablespoons for large cookies, and place evenly on prepared cookie sheets. Press extra candy cane pieces and white chocolate into the tops of the balls of cookie dough before baking.
• Bake the cookies for about 10 minutes or until golden around the edges.
• Let the cookies cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Recipe Video

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