The holiday season calls for cookies that dazzle, and these Candy Cane Cookies deliver the perfect balance of crisp edges and Chewy Candy–studded centers. Imagine biting into a buttery round studded with crushed peppermint and generous white chocolate chunks—sound like heaven? Trust me, these treats will be the star of your Holiday Cookie Recipes lineup.
If you’ve ever wondered how to up your baking game beyond plain sugar cookies, these are your new go-to. They riff on classic Peppermint Candycane Cookies by folding in both white chocolate chips and real candy cane bits. The result? A festive mashup that feels equal parts candy shop and cozy kitchen.
Why You’ll Love Them
- Textural Bliss: Each cookie boasts a crisp perimeter giving way to a tender, slightly gooey center loaded with peppermint crunch.
- Flavor Explosion: The cool zing of peppermint meets the buttery sweetness of White Chocolate Candy—no one can resist that combo.
- Easy Swaps: Hate white chocolate? Swap in milk or dark chips. Want an M&M twist? Try White Chocolate Peppermint M&m Cookies by tossing in festive-colored candies.
Prep Like a Pro
You don’t need a food processor to crush candy canes—place them in a sturdy zip-top bag and whack them gently with a rolling pin until you have a mix of small chunks and fine shards. Bold tip: chilling your dough is non-negotiable. It prevents runaway spreading, so you get those perfect mounds rather than flimsy discs.
The Secret Weapon
I’ll let you in on a little trick: as soon as the cookies emerge from the oven, grab a round cookie cutter slightly larger than your cookies. Pop it over each warm cookie and gently twist. Voilà—instant perfectly round edges, even with melty chips and rogue peppermint shards!
Ingredient Highlights
- Butter & Sugars: A combo of granulated and a touch of brown sugar makes the interior tender and just sweet enough.
- Vanilla & Peppermint Extract: A splash of each brings out the holiday spirit—don’t skip the peppermint or you’ll miss that refreshing kick.
- Crushed Candy Canes: I’m talking about real bite-sized bits, not powder—these gems give you that satisfying crunch.
- White Chocolate Chunks: Go big here—use semi-sweet white chocolate for richer flavor.
Bake It & Share It
Use a medium cookie scoop (about 1½ tablespoons) to portion dough onto lined baking sheets. Bake at 350°F for 9–11 minutes, or until the edges just turn golden. Let them rest on the sheet briefly—this keeps the centers soft—and then transfer to a rack.
Feeling adventurous? Shape smaller dough balls for bite-size Peppermint Cookies With Crushed Candy Canes that guests can pop in one go. Or press a few additional peppermint bits into the tops right after baking so they glisten like holiday ornaments.
Beyond Basic Sprinkles
These aren’t your grandma’s sprinkle cookies—though they’d pair nicely on the same platter. For a sprinkle-free take, stir in chopped candy canes and skip the colored sugar. Or, for a truly decadent spin, swirl in a dollop of white chocolate ganache halfway through baking.
Your Cookie Exchange MVP
Heading to a festive gathering? These are your secret weapon. Everyone loves Köstliche Desserts, and these deliver on looks and flavor. Plus, they travel well—just layer them between sheets of parchment inside a tin, and no one will suspect you baked them last-minute (yes, they’re that forgiving).
Got Leftovers?
Store cooled cookies in an airtight container at room temperature for up to five days. Want to freeze extras? Pop them in freezer bags—just let them thaw fully before dunking in a steaming mug of cocoa.
Rhetorical Moment: Isn’t there something magically comforting about that peppermint aroma swirling through your kitchen? It’s the olfactory equivalent of a cozy cashmere blanket—warming you from the inside out.
So, are you ready to deck your baking sheets with these Candycane Peppermint Cookies? Shake up your holiday traditions and watch jaws drop when you unveil these beauties. Whether you’re a peppermint purist or chasing that perfect Chewy Candy bite, these cookies will earn their rightful spot on your holiday cookies roster—and trust me, you’ll be making them year after year. Happy baking!
Holiday Cookie Recipes: White Chocolate Candy Cane Treats
- Total Time: 1 hour 30 minutes
- Yield: 20
Description
Holiday baking gets a sweet and minty twist with these crisp-edged, chewy-centered cookies loaded with white chocolate and crushed candy canes.
Ingredients
- 1¼ cups (155 g) all-purpose flour
- ½ tsp fine sea salt
- ¼ tsp baking soda
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 1 large egg, at room temperature
- 1 tsp pure vanilla extract
- 1 cup (180 g) white chocolate chips
- ½ cup (50 g) crushed peppermint candies
Instructions
- Heat & Prep: Set the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone liners.
- Combine Dry: Whisk flour, baking soda, and salt together in a bowl; set aside.
- Cream Butters & Sugars: In a mixing bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy, about 3 minutes.
- Add Egg & Flavor: Mix in the egg until smooth, then stir in vanilla extract.
- Incorporate Dry Mix: On low speed, add the flour blend and mix just until no streaks remain.
- Fold in Mix-Ins: Gently stir in the white chocolate chips and crushed candy canes until evenly distributed.
- Shape & Chill: Scoop dough (approx. 1½ Tbsp each) onto prepared sheets. Roll into balls with slightly floured hands. Refrigerate the trays for at least 1 hour.
- Bake: Slide cookies into the oven and bake for 10–12 minutes, until edges are golden and centers look set. Let cookies cool completely on the sheet before transferring.
Notes
Tips & Storage
- Minty Mix: Crush candy canes coarsely for crunchy bursts—finer powder will disappear in the dough.
- Texture Check: Chilling dough prevents cookies from spreading too thin.
- Make-Ahead: Store baked cookies in an airtight container at room temperature for up to 5 days.
- Freeze for Later: Flash-freeze unbaked dough or fully cooled cookies in sealed bags for up to 3 months.
- Prep Time: 20 minutes
- Chilling Time: 1 hour
- Cook Time: 10 minutes
- Category: Desserts
Nutrition
- Calories: 174kcal
- Sugar: 17g
- Sodium: 88mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 23mg