Delicious White Chocolate Candy Cane Cookies Recipe to Try!
These delightful White Chocolate Candy Cane Cookies are the ultimate festive treat that will make your holiday season magical. Bursting with creamy white chocolate and refreshing crushed candy canes, they are sure to spread joy and cheer!
- Prep Time: 15 mins
- Cook Time: 12 mins
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup white chocolate chips
- 1/2 cup crushed candy canes
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup.
- In a large mixing bowl, beat together 1 cup of softened unsalted butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar until the mixture is light and fluffy.
- Beat in 1 large egg and 1 teaspoon of vanilla extract until fully combined.
- In another bowl, whisk together 2 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Gently fold in 1 cup of white chocolate chips and 1/2 cup of crushed candy canes until evenly distributed throughout the dough.
- Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers might look a bit underbaked, but they will firm up as they cool.
- Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 30 mg
Keywords: Chill the dough for about 30 minutes before baking to help the cookies maintain their shape and add a chewier texture. For the best texture, crush candy canes in a sealed plastic bag with a rolling pin or a mallet. You can also add chopped nuts or substitute half of the white chocolate with dark chocolate for variations.