Description
Delight in the festive flavors of these White Chocolate Candy Cane Cookies, combining creamy white chocolate chips with the refreshing crunch of crushed candy canes. Perfect for holiday celebrations, these soft and chewy cookies offer a sweet and minty twist that’s sure to please family and friends.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Add-Ins
- 1 cup white chocolate chips
- 1 cup crushed candy canes
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2 to 3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract and mix until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together to avoid overmixing, which can toughen the cookies.
- Fold in White Chocolate and Candy Canes: Gently fold in the white chocolate chips and crushed candy canes, ensuring they are evenly distributed throughout the dough without breaking down the candy too much.
- Shape the Cookies: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly underbaked, but they will set as the cookies cool.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, preserving their soft texture.
Notes
- For best results, use room temperature butter to ensure proper creaming with the sugars.
- Crush candy canes just before folding into the dough to maintain their crunchiness.
- Store cookies in an airtight container at room temperature for up to one week.
- To enhance the mint flavor, add a few drops of peppermint extract to the wet ingredients.
- This recipe can easily be halved if you want a smaller batch.
