Description
Delight in these festive White Chocolate Candy Cane Cookies, featuring a perfect balance of sweet white chocolate chips and the refreshing crunch of crushed candy canes, all in a buttery, tender cookie base baked to golden perfection.
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
Mix-Ins
- 2/3 cup finely crushed candy canes
- 8 ounces white chocolate chips
Instructions
- Preheat Oven. Turn on your oven and preheat 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 sugar, brown sugar, baking powder, and salt, then beat until well combined, scraping down the sides of the bowl occasionally.
- Add Eggs and Vanilla. Beat in the eggs and vanilla extract until smooth and fully incorporated into the batter.
- Add Flour. Gradually beat in as much of the flour as possible with the mixer. When the dough becomes too stiff to mix properly, add the remaining flour by hand until fully combined. The dough should be quite stiff by the end of this step.
- Incorporate Candy Canes and White Chocolate. Stir in the finely crushed candy canes and white chocolate chips evenly through the dough.
- Portion the Dough. Using a large cookie scoop, place dollops of dough two inches apart onto 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 the edges are lightly browned, being careful not to overbake to keep the cookies soft.
- Cool Cookies. Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
Notes
- For evenly sized cookies, use a large cookie scoop when portioning dough.
- Make sure not to overbake; cookies will firm up as they cool.
- Crushing candy canes finely helps them incorporate well into the dough and prevents sharp pieces.
- Use parchment paper or a silicone mat to avoid sticking and for easier cleanup.
- For a stronger peppermint flavor, add a few drops of peppermint extract along with vanilla.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg
