White Chocolate Candy Cane Cookies
Deliciously festive cookies combining creamy white chocolate and crunchy peppermint candy canes, perfect for holiday gatherings.
Ingredients
Cookie Dough Ingredients
- 1 cup unsalted butter, softened Make sure butter is at room temperature.
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup crushed candy canes For an added festive touch, you can sprinkle extra on top before baking.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
- Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- In another bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring gently until combined.
- Fold in the white chocolate chips and crushed candy canes.
Baking
- Drop tablespoon-sized amounts of cookie dough onto ungreased baking sheets, leaving space between each cookie.
- Bake for 10-12 minutes, or until edges are lightly golden.
- Let cookies cool on the sheets for a few minutes before transferring to wire racks to cool completely.
Notes
Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them for up to three months. Experiment with different types of chocolate chips or add nuts for variation.