Candy Cane Cookies with white chocolate chips make one of the best cookies made from the best holiday flavor combination of peppermint and white chocolate. The cookie base isn't overly sweet and is complemented by the sweetness of the white chocolate and candy bits.
White Chocolate Candy Cane Cookies are quick and easy to make, making them perfect for a holiday cookie party or a special after school snack for the kids.
Holiday parties are so fun, and bringing a delicious treat that people can enjoy is so satisfying. Pair these with Chai Cookies, Christmas Bark recipe, Peppermint Frosted Brownies, or candy cane scomuffie, for an extra festive night. Or try it with our Original Fantasy Fudge recipe.
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Ingredients
Below is a list of ingredients needed for this recipe. Follow our tips on each ingredient for best results.
- butter, sugar, eggs - We tested this recipe over and over again to make a cookie that wasn't too sweet but still had the right texture to balance the sweetness of the white chocolate and candy cane.
- Vanilla - I always use pure vanilla, I find it has a better flavor. Where vanilla isn't a highlighted flavor in this cookie, you could use imitation.
- Flour - I used all-purpose bleached flour in this recipe.
- Baking soda - Make sure your baking soda is fresh (under 6 months old) for the best results.
- Salt - to accentuate all the other flavors.
- Candy canes - You could also use peppermints- About 5 peppermints equal 1 full size candy cane.
- White chocolate chips - If you prefer the flavors of regular chocolate and peppermint, feel free to sub with semi-sweet chocolate chips.
See recipe card for quantities.
How to Make Candy Cookies
Make these like normal cookies: Preheat your oven to 350°F. Then start by creaming the softened butter and sugar together. Beat on high for 3-4 minutes until light and fluffy. Add the eggs and vanilla and beat on high until well combined, about 1 minute.
Add the dry ingredients and mix just until combined.
Crush the candy cane. Use a hard flat surface and the bottom of a glass to break up the candy cane. Use pieces of all sizes and don't worry if some of it turns to dust, just mix it in.
Add the candy cane bits and white chocolate chips and mix with a spatula until just combined.
Place lumps of dough around 1.5 Tablespoons big on a parchment lined baking sheet. Bake for about 10 minutes.
Hint: Cookies are perfectly done when the tops turn matte and the edges just start to turn golden brown.
Variations and Substitutions
We love switching things up when we're in the kitchen. Try any of these variations for something a little different.
- Spearmint or other Flavors - try spearmint or a combination of spearmint and peppermint for a festive look. Try cinnamon or any other candy cane flavor you enjoy
- Semi-sweet Chocolate Chips - Use milk or semi-sweet chocolate chips for that chocolate peppermint flavor.
- Frosted - try these frosted! Make a simple buttercream and sprinkle more crushed candy cane on top.
Storing Candy Cane Cookies
Store these cookies in an airtight container for up to 3 days. They won't go bad for much longer, but the texture just isn't the same after 3 days. Warm up in the microwave for 5-8 seconds for a more fresh taste.
Freeze cookies in an airtight container. I like to put them in the freezer while they are still slightly warm. Upon thawing, this creates that soft chewy texture we all love!
Top Tips
Do not over bake these cookies or they will be crisp and crumbly. For soft and chewy cookies, remove from the oven when the edges are set and the tops are completely matte. Allow to cool and finish cooking on the baking sheet for at least 5 minutes.
Be careful not to over mix after adding the dry ingredients. Just mix until combined, no longer or your cookies could turn out tough in texture.
Recipe
White Chocolate Candy Cane Cookies
Ingredients
- 1 cup butter softened
- 1 ¼ cups white sugar
- 2 eggs
- 1 teaspoon vanilla
- 3 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 7 crushed candy canes
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350°F
- Cream the butter and sugar together. Beat on high until light and fluffy, about 3-4 minutes. Add the eggs and vanilla and beat on high about 1 minute or until well combined. Add the dry ingredients and mix just until combined.
- Crush the candy cane. Use a hard flat surface and the bottom of a glass to break up the candy cane into little pieces.
- Stir in the candy cane bits and white chocolate chips with a spatula until just combined.
- Place cookie dough on parchment lined baking sheet in mounds of about 1.5 Tablespoons.
- Bake for 10 minutes until the tops have turned matte and the edges are lightly golden.
- Enjoy!
Zach says
These turned out so good and fluffy! They even stayed soft for over a week. A great cookie to share with friends a d family during the holidays.
JCW says
My family absolutely loved these. The cookie base was really good- it wasn't very sweet which was the perfect compliment to the sweetness of the white chocolate chips and candy cane pieces.