Cookies, Holiday

Candy Cane White Chocolate Cookies

Coming at you on Day 6 of our 12 Days of Cookies with another easy peasy cookie recipe! The holidays aren’t complete without candy canes, and making them all gooey and melty is the perfect peppermint addition. These candy cane white chocolate cookies are a must for a dessert plate! The white chocolate adds the extra pop of richness, but the candy cane melts in your mouth and ties it together. These are simple drop cookies that are literally ready in less than 30 minutes! As much as I want to write a nice detailed recipe, these cookies are just too simple for words.

What’s the best part about these cookies?

Hands down the best part of these cookies are the melty candy canes! The candy melts in the oven making them gooey and adding extra peppermint flavor without artificial extract.

Now, it is a close tie, but the white chocolate compliments the peppermint. Melty chocolate, cakey cookies, and little bites of peppermint. It’s a festive bite for your eyes and mouth!

Ingredients You Need

  • Flour
  • Brown Sugar
  • Sugar
  • Baking Powder
  • Eggs
  • Salt
  • Butter
  • White Chocolate Chips
  • Candy Canes

How to make the cookie dough:

No joke, these cookies are ready to eat in less than 30 minutes! That’s less than the wait line at Texas Roadhouse on a Wednesday night! Mix the dough and bake. DONE.

  1. Start by creaming your butter and sugars together until light and fluffy. This takes 2-3 minutes.
  2. Next, add in the eggs and vanilla. Mix until fully combined. Add your flour, baking soda, and salt to the mixture and continue to mix. The dough will start to form and be somewhat thick.
  3. Add the crushed candy canes and white chocolate chips to the dough. Fold in with a spatula or your hands. I used lightly crushed candy canes for my dough. The pieces were about 1/2″ long.
  4. Use a large cookie scoop and scoop your dough 1-2 inches apart on a cookie sheet. They will lightly spread in the oven.
  5. Lightly press the tops of the cookies down, but not too much. Bake for 10-14 minutes until the edges are golden and the outside is crisp. The center will still be a little thick and chewy.

Adding the mix-ins

This recipe does use candy canes and white chocolate chips, but the options are endless! Here are some great picks! (Now I’m wishing I thought of this earlier 😁)

  • Golden Oreos + Candy Canes
  • Pretzels + White Chocolate
  • Candy canes + sprinkles
  • Nuts + White Chocolate
  • Toffee Pieces + White Chocolate
  • Candy Canes + Mini Marshmallows
  • White Chocolate + Shredded Coconut

Can I use different candy canes?

Yes! You can definitely add in chocolate candy canes, sour candy canes, or even Oreo candy canes.

I prefer to have large chunks of the peppermint so I only lightly crushed them. You don’t want pea-sized pieces that will disintegrate!

The secret to the soft & cakey cookies

These candy cane white chocolate cookies have crispy edges and a warm, cakey, and chewy center. They aren’t crispy or thin, they are hefty and the best few holiday bites.

The candy canes melt in the oven, turning them into little bites of crispy goodness.

Want more of our favorite peppermint recipes? Check out our:

Did you make this recipe? Let us know below or on Instagram @tuesday.treats or use #tuesdaytreats2016

Candy Cane White Chocolate Cookies

Recipe by Gillian VolzCourse: Cookies, HolidayCuisine: DessertDifficulty: Easy
Servings

24

servings
Prep time

10

minutes
Cooking time

13

minutes
Total time

30

minutes

These candy cane white chocolate cookies are cakey, chewy, and full of little bursts of peppermint. Not to mention, they are ready in less than 30 minutes!

Ingredients

  • 2 1/4 cups flour

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 1/2 cup brown sugar

  • 1/2 cup sugar

  • 2 eggs

  • 1/2 cup butter, softened (1 stick)

  • 1/2 cup white chocolate chips

  • 2/3 cup candy canes, lightly crushed

Directions

  • Preheat your oven to 350 F. Line 2 large cookie sheets with parchment paper.
  • Start by creaming your butter and sugars together until light and fluffy. This takes 2-3 minutes.
  • Next, add in the eggs and vanilla. Mix until fully combined. Add your flour, baking soda, and salt to the mixture and continue to mix. The dough will start to form and be somewhat thick.
  • Add the crushed candy canes and white chocolate chips to the dough. Fold in with a spatula or your hands. I used lightly crushed candy canes for my dough. The pieces were about 1/2″ long.
  • Use a large cookie scoop and scoop your dough 1-2 inches apart on a cookie sheet. They will lightly spread in the oven.
  • Lightly press the tops of the cookies down, but not too much. Bake for 10-14 minutes until the edges are golden and the outside is crisp. The center will still be a little thick and chewy.

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