Description
Delight in these festive White Chocolate Candy Cane Cookies, combining the rich sweetness of white chocolate chips with the refreshing crunch of finely crushed candy canes. These cookies offer a perfect balance of buttery softness and minty bursts, ideal for holiday celebrations or anytime you crave a seasonal treat.
Ingredients
Scale
Cookie Dough
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 1/2 cup butter, softened
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla
- 2 1/4 cups flour
Add-ins
- 2/3 cup finely crushed candy canes
- 8 ounces white chocolate chips
Instructions
- Preheat Oven: Turn on your oven and set it to 350 degrees Fahrenheit to prepare for baking the cookies.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with an electric mixer on medium to high speed for 30 seconds. Add the sugars, baking powder, and salt, then beat until fully combined, scraping the bowl occasionally to mix evenly.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract until the mixture is smooth and homogenous.
- Incorporate Flour: Gradually beat in as much flour as possible with the mixer. If the dough becomes too stiff for the mixer, mix the remaining flour in by hand until the dough is very stiff and well combined.
- Stir in Candy Canes and White Chocolate: Gently fold in the finely crushed candy canes and white chocolate chips, ensuring even distribution throughout the dough.
- Shape Cookies on Baking Sheet: Using a large cookie scoop, place dough balls two inches apart on a cookie sheet lined with parchment paper or a silicone baking mat to prevent sticking.
- Bake Cookies: Bake in the preheated oven for 13 minutes or until cookies are lightly browned around the edges. Avoid overbaking to maintain softness.
- Cool Cookies: Remove cookies from the oven and let them cool on the baking pan for about 10 minutes. Then transfer to a wire rack to cool completely and set.
Notes
- For more pronounced mint flavor, use additional crushed candy canes or peppermint extract.
- Softened butter should be at room temperature for easier creaming with sugars.
- Do not overbake to keep cookies chewy and soft inside.
- Using parchment paper or silicone mats helps prevent sticking and ensures easy cleanup.
- Store cookies in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
