Description
Delightfully festive White Chocolate Candy Cane Cookies combining the sweetness of white chocolate chips with the minty crunch of crushed candy canes in a soft, chewy cookie perfect for holiday celebrations.
Ingredients
Scale
Dry Ingredients
- 1 tsp baking powder
- 1/2 tsp salt
- 2 1/4 cups flour
Wet Ingredients
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 1/2 cup butter, softened
- 2 eggs
- 1 tsp 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 ensure it is fully heated when the cookies are ready to bake.
- 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, beating until all ingredients are combined, scraping the bowl occasionally to incorporate everything evenly.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract thoroughly into the mixture until smooth and uniform.
- Incorporate Flour: Gradually beat in as much flour as possible using the mixer. When the dough becomes too stiff for the mixer, finish mixing in the remaining flour by hand. The dough should be very stiff to hold the shape well.
- Add Candy Canes and White Chocolate: Stir in the finely crushed candy canes and white chocolate chips evenly throughout the stiff dough.
- Shape Cookies: Using a large cookie scoop, place dough balls about two inches apart onto a cookie sheet lined with parchment paper or a silicone baking mat to prevent sticking and promote even baking.
- Bake Cookies: Bake the cookies at 350 degrees for 13 minutes or until the edges are lightly browned. Avoid overbaking to keep them soft and chewy.
- Cool Cookies: Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Use a large cookie scoop to ensure uniform cookie sizes and even baking.
- Crush candy canes finely to integrate well into the dough and avoid large chunks in cookies.
- Do not overbake the cookies; edges should be lightly browned but centers remain soft for best texture.
- Line the baking sheet with parchment paper or a silicone mat for easy removal and cleanup.
- Allow cookies to cool on the pan before transferring to prevent breakage.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg
