Description
Delight in the festive flavors of White Chocolate Candy Cane Cookies, featuring a tender buttery base studded with creamy white chocolate chips and crushed peppermint candy canes. Perfectly soft with a hint of mint, these cookies make a wonderful holiday treat or a sweet winter indulgence.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup white chocolate chips
- 1/2 cup crushed candy canes
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps give the cookies a tender texture. Add the eggs one at a time, mixing well after each addition to fully incorporate them. Stir in the vanilla extract for flavor.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt to evenly distribute the leavening agent and salt throughout the flour.
- Combine wet and dry mixtures: Gradually add the dry ingredients into the wet mixture, stirring until just combined. Overmixing can lead to tougher cookies.
- Fold in add-ins: Gently fold in the white chocolate chips and crushed candy canes, ensuring they are evenly distributed throughout the dough.
- Form and bake cookies: Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading. Bake for 10-12 minutes, or until the edges turn golden while the center remains soft and chewy.
- Cool cookies: Let the cookies cool on the baking sheet for a few minutes, which helps them set, before transferring them to a wire rack to cool completely. This prevents breaking and preserves the soft texture.
Notes
- Ensure butter is softened, not melted, to achieve proper creaming texture.
- For a stronger peppermint flavor, add a few drops of peppermint extract along with the vanilla.
- Use crushed candy canes just before folding them in to avoid them dissolving into the dough.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- To keep cookies soft longer, add a slice of bread in the storage container; it helps maintain moisture.
- Make sure not to overbake; the centers should remain slightly soft for the best texture.
