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!
Servings: 40 cookies
Equipment
- Cookie Sheets
Ingredients
- ½ cup unsalted butter (112 grams) softened
- ½ cup shortening
- 1 cup white sugar (200 grams)
- ¾ cup brown sugar (158 grams) light or dark, I used light
- 1½ teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 large eggs
- 3 cups all-purpose flour (375 grams)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup crushed candy canes
- 1¼ cup white chocolate chips (about 225 grams) divided
Instructions
- Preheat the oven to 350℉ (180℃) 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 and 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. You may need up to 3¼ cups in total.
- Mix in the crushed candy canes and 1 cup white chocolate chips.
- Form the dough into balls about 1 - 1½ tablespoons in size* and place 2 inches apart on the lined cookie sheets.
- Bake 1 sheet at a time 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 from the remaining ¼ white chocolate chips
- Cool on the cookie sheet for 10 minutes, then continue cooling on a wire rack.
Notes
- Shortening Substitution: If you'd prefer to use entirely butter, use 1 cup butter and 3 1/4 cup all-purpose flour. After stirring in the chocolate chips and crushed candy canes, cover the bowl and refrigerate for 30 minutes before forming into balls.
- Making Large 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. I recommend chilling the dough for at least 30 minutes first if you plan to make larger cookie dough balls.
- Storage: Store in an airtight container at room temperature for up to 4 days, or in the fridge for up to 7 days. Fresh cookies are always best. Baked and cooled cookies can be placed in a freezer bag or freezer container and frozen. I recommend placing sheets of wax paper or parchment paper in between cookie layers to avoid the cookies sticking together. Thaw in the fridge.
- Nutrition: Details provided are an estimate only based on 1 cookie, assuming the recipe yields 36 uniform cookies.
Nutrition
Calories: 147kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 17mg | Sodium: 67mg | Potassium: 36mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 86IU | Vitamin C: 0.03mg | Calcium: 18mg | Iron: 1mg