Description
These White Chocolate Candy Cane Cookies are festive, sweet, and perfect for the holiday season. Crunchy crushed candy canes and creamy white chocolate chips come together in a soft, chewy cookie that’s easy to make and sure to delight.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla extract
Add-ins
- 2/3 cup finely crushed candy canes
- 8 ounces white chocolate chips
Instructions
- Preheat Oven: Turn on your oven to 350 degrees Fahrenheit to prepare for baking.
- 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 combined, scraping the bowl occasionally to ensure even mixing.
- Add Eggs and Vanilla: Beat in the eggs followed by the vanilla extract until the mixture is smooth.
- Incorporate Flour: Gradually beat in as much flour as possible with the mixer. When the dough becomes stiff and difficult to mix, finish incorporating the remaining flour by hand to achieve a very stiff dough.
- Add Candy Canes and White Chocolate Chips: Stir in the finely crushed candy canes and white chocolate chips evenly throughout the dough.
- Portion Cookies: Using a large cookie scoop, place the dough onto a cookie sheet lined with parchment paper or a silicone baking mat, spacing the dough balls about two inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 13 minutes or until the edges are lightly browned. Be careful not to overbake to keep the cookies soft and chewy.
- Cool: Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure the butter is softened but not melted for optimal cookie texture.
- Crush candy canes finely to prevent large chunks from overpowering the cookie.
- Do not overmix the dough once the flour is added to avoid tough cookies.
- Using parchment paper or silicone mats prevents sticking and makes cleanup easier.
- Letting cookies cool on the pan first helps them set and avoids breaking when moving to a rack.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 95 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg
