Description
Delight in the festive flavors of White Chocolate Candy Cane Cookies, featuring a soft and chewy texture with creamy white chocolate chips and a hint of peppermint from finely crushed candy canes. These cookies are perfect for holiday gatherings or a sweet seasonal treat.
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
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 the cookies.
- 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 sugar, brown sugar, baking powder, and salt, then beat until well combined, scraping the bowl occasionally.
- Add eggs and vanilla: Beat in the eggs and vanilla extract until the mixture is smooth and fully incorporated.
- Mix in flour: Gradually beat in as much flour as possible with the mixer. When the dough becomes too stiff for the mixer, finish mixing the remaining flour in by hand until the dough is very stiff.
- Fold in candy canes and white chocolate chips: Stir the finely crushed candy canes and white chocolate chips evenly into the stiff dough.
- Scoop dough on baking sheet: Using a large cookie scoop, place dough balls two inches apart on a cookie sheet lined with parchment paper or a silicone baking mat.
- Bake the cookies: Bake in the preheated oven for 13 minutes or until lightly browned around the edges. Do not overbake to maintain a soft texture.
- Cool the cookies: Let the cookies cool on the baking pan for about 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Make sure not to overbake to keep the cookies soft and chewy.
- Using a cookie scoop ensures evenly sized cookies for uniform baking.
- Crush candy canes finely for better distribution throughout the dough.
- You can substitute white chocolate chips with white chocolate chunks for a different texture.
- For extra peppermint flavor, add a few drops of peppermint extract along with vanilla.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 35 mg
