These peppermint white chocolate cookies are soft, chewy & filled with crushed candy canes. Perfect for Christmas
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White Chocolate Candy Cane Cookies

These white chocolate candy cane cookies are the perfect holiday chocolate chip cookie recipe. They're soft, chewy, filled with Christmas cheer & super pretty! 
Course Dessert
Cuisine American
Keyword Christmas Cookies, White Chocolate Candy Cane Cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 36 cookies
Author Fiona Dowling

Ingredients

  • 1/2 cup unsalted butter softened
  • 1/2 cup shortening
  • 1 cup white sugar
  • 3/4 cup brown sugar
  • 1 1/2 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup crushed candy canes
  • 1 cup white chocolate chips plus more for dotting on the tops

Instructions

  • Preheat the oven to 350F degrees and line cookie sheets with parchment paper.
  • In a large bowl beat together the butter, shortening, white sugar & brown sugar until fluffy (about 2 minutes).
  • Add in the vanilla extract & peppermint extract, then mix in the eggs 1 at a time.
  • Turn the mixer down to low speed and mix in the flour, baking soda & salt. If the dough sticks to your fingers when you squeeze it between them - add in a little more flour 1 tablespoon at a time.
  • Mix in the crushed candy canes & white chocolate chips.
  • Form the dough into balls about 1 - 1.5 tablespoons in size* and place 2 inches apart on the lined cookie sheets.
  • Bake for 8-10 minutes, or until the tops look just set. Remove from the oven and place a few white chocolate chips on the top of each cookie (optional).
  • Cool on the cookie sheet for 10 minutes, then continue cooling on a wire rack.

Notes

*For larger cookies, form the dough into balls about 3 tablespoons in size and form the dough balls so that they're taller than they are wide. Bake for 12-14 minutes, or until the tops look just set. 
To freeze the cookie dough, make the recipe through step 5 (without turning on the oven in step 1). Form the dough into balls and place them in a freezer bag. Remove the excess air, zipper close, and freeze for up to 2 months. When ready to bake, preheat the oven to 350F degrees and place the cookies on lined cookie sheets. Bake from frozen. They'll need an extra minute or 2.