Description
These White Chocolate Candy Cane Cookies are festive, sweet, and perfect for the holiday season. They combine the crunch and minty flavor of crushed candy canes with creamy white chocolate chips, baked to a soft and chewy texture that delights every bite.
Ingredients
Scale
Dry Ingredients
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2 1/4 cup flour
Wet Ingredients
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 2 eggs
- 1 tsp. vanilla
Add-ins
- 2/3 cup finely crushed candy canes
- 8 ounces white chocolate chips
Instructions
- Preheat Oven: Turn on your oven to 350 degrees Fahrenheit to prepare for baking the cookies.
- Cream Butter and Sugars: In a large mixing bowl, beat softened butter with an electric mixer on medium to high speed for 30 seconds. Add both sugars, baking powder, and salt, and beat until combined, scraping the bowl occasionally for even mixing.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract until fully incorporated into the mixture.
- Mix in Flour: Gradually beat in as much flour as possible with the mixer. If the dough becomes too stiff, finish mixing the remaining flour by hand to achieve a very stiff dough.
- Incorporate Candy Canes and White Chocolate: Stir in the finely crushed candy canes and white chocolate chips, distributing them evenly throughout the dough.
- Shape Cookies: Using a large cookie scoop, place the dough balls two inches apart on a cookie sheet lined with parchment paper or a silicone baking mat to prevent sticking.
- Bake: Bake the cookies in the preheated oven for 13 minutes or until they are lightly browned around the edges. Be careful not to overbake to maintain a soft texture.
- Cool: Let the cookies cool on the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Notes
- For the best texture, do not overbake; the cookies should remain soft and slightly chewy.
- Crush candy canes finely to avoid large chunks that may overpower the texture.
- Butter should be softened to room temperature for easier mixing.
- You can substitute white chocolate chips with white chocolate chunks for variation.
- Use parchment paper or silicone mats to prevent cookies from sticking and to ensure even baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
