White Chocolate Candy Cane Cookie Recipe
This white chocolate candy cane cookie recipe turns out such a delicious treat, and they are easy to make! These cookies will be the most festive dessert on any holiday table!
Seeing candy canes in the stores means Christmas is on the way. My kids have always loved them.
I remember one year we kept saying there was something missing on the tree, and finally, we realized it was the candy canes! Do you put them on your tree?
It’s surprising how delicious candy canes are with white chocolate chips. Oh my word – you are going to love the flavor of these cookies!
Make these with the kids, or with girlfriends for a holiday cookie exchange. Don’t forget the wine, or make this Spiked Mocha Cappuccino!
Try these Peppermint Butter Candy Cane Cupakes or these Holly Red Velvet Cupcakes with Peppermint Frosting. Cupcakes are a popular treat for Christmas parties as you don’t need utensils!
What You Need to Make Candy Cane Cookies
Key Ingredients
Flour, unsalted butter, brown & white sugar
Pure Peppermint Extract
Peppermint baking chunks
White chocolate chips
Crushed candy cane pieces
Scroll down to the recipe card to see full list of ingredients and directions.
How to Make this Recipe
In a medium bowl, whisk the flour, cornstarch, baking soda, and salt together.
Using a standing mixer beat the butter and both sugars for 1 minute on medium speed until completely smooth and creamy.
Mix on medium speed until fluffy and light in color.
Next mix in the egg, vanilla, and peppermint extract.
Scrape the sides and bottom of the bowl as needed.
Slowly mix the dry ingredients into the wet ingredients on slow speed until combined.
The cookie dough will be very thick.
Add the 3/4 C white chocolate chips, 1/2 C chopped peppermint baking chunks, and 1/2 C crushed candy cane, mixing for about 5 seconds until combined.
Cover dough tightly with plastic wrap.
Chill for at least 2 hours.
Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes.
Preheat oven to 350 degrees.
Line 2 large cookie sheets with parchment paper.
Set aside.
Using a small ice cream scoop, scoop out some dough and roll into a ball.
Place 12 cookies onto the baking sheet and bake for 10-12 minutes or until slightly golden brown.
Allow cookies to cool for 5 minutes on the cookie sheet.
Transfer to a wire rack to cool completely.
Making the Candy Cane Cookie Topping
Add the 1/2 C white chocolate chips into a bowl.
Put the bowl in the microwave melting the white chocolate in 20-second increments.
Stir after each 20- second increment until completely melted.
Drizzle melted white chocolate over cooled cookies and sprinkle with remaining crushed candy canes. Aren’t they pretty?
I love festive desserts, and this is one I’ll be taking to holiday gatherings. Let us know what you think!
Join the Family!
More Christmas Dessert Recipes
You’ll also love this Egg Nog custard with Crushed Peppermint. It’s a little more work, but so worth it!
More Candy Cane Cookies
I love Double Chocolate Peppermint Cookies and Peppermint Mocha Cookies because… chocolate!
You also might want to try these Kentucky Butter Cookies with Bourbon Glaze!
Candy Cane Cookie Recipe
Ingredients
Ingredients:
- 2 C flour
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 C unsalted butter softened
- 1/2 C brown sugar packed
- 1/2 C sugar
- 1 egg large
- 1 1/2 tsp vanilla
- 3/4 tsp Pure Peppermint Extract
- 1/2 C peppermint baking chunks
- 1 1/4 C white chocolate chips
- 3/4 C crushed candy cane pieces
Instructions
Directions:
- In a medium bowl, whisk the flour, cornstarch, baking soda, and salt together.
- Using a standing mixer beat the butter and both sugars for 1 minute on medium speed until completely smooth and creamy.
- Next mix in the egg, vanilla, and peppermint extract.
- Scrape the sides and bottom of the bowl as needed.
- Slowly mix the dry ingredients into the wet ingredients on slow speed until combined.
- The cookie dough will be very thick.
- Add the 3/4 C white chocolate chips, 1/2 C chopped peppermint bark baking chunks and 1/2 C crushed candy cane, mixing for about 5 seconds until combined.
- Cover dough tightly with plastic wrap.
- Chill for at least 2 hours.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes.
- Preheat oven to 350 degrees.
- Line 2 large cookie sheets with parchment paper.
- Set aside.
- Using a small ice cream scoop, scoop out some dough and roll into a ball
- Place 12 cookies on each baking sheet and bake for 10-12 minutes or until slightly golden brown
- Allow cookies to cool for 5 minutes on the cookie sheet.
- Transfer to a wire rack to cool completely.
- Add the 1/2 C white chocolate chips into a bowl.
- Put the bowl in the microwave melting the white chocolate in 20-second increments.
- Stir after each 20-second increment until completely melted.
- Drizzle melted white chocolate over cooled cookies and sprinkle with remaining crushed candy canes.
