Description
Delight in these festive White Chocolate Candy Cane Cookies, combining the sweetness of white chocolate with the refreshing crunch of crushed candy canes. Perfect for holiday gatherings, these cookies offer a soft, chewy texture with a hint of peppermint, making them a seasonal favorite that’s easy to prepare and sure to impress.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cup all-purpose flour
- 1/2 tsp sea salt
- 1/4 tsp baking soda
Wet Ingredients
- 1/2 cup unsalted butter (room temperature)
- 1/2 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg (room temperature)
- 1 tsp vanilla extract
Mix-ins
- 1 cup white chocolate chips
- 1/2 cup crushed candy canes
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking.
- Combine Dry Ingredients: In a small bowl, mix together the all-purpose flour, sea salt, and baking soda thoroughly. Set this mixture aside for later use.
- Cream Butter and Sugars: Using an electric mixer, beat the room temperature unsalted butter with the light brown sugar and granulated sugar until the mixture is pale in color and fluffy in texture, about 3 minutes. This creates a light base for your cookies.
- Add Egg and Vanilla: Incorporate the large egg into the butter-sugar mixture, mixing until fully combined. Follow by adding the vanilla extract and mix just until they are blended together.
- Mix in Dry Ingredients: Lower the mixer speed to low and gradually add the flour mixture to the wet ingredients. Mix just until everything comes together, being careful not to overmix which could toughen the cookies.
- Add Candy Canes and White Chocolate: Gently fold in the crushed candy canes and white chocolate chips until they are evenly distributed throughout the dough.
- Form Cookie Balls: Using a medium cookie scoop (about 1 1/2 tablespoons), portion the dough onto the prepared baking sheets. Lightly flour your hands and roll each scoop into a smooth ball to ensure even baking.
- Chill Dough: Place the baking sheets with cookie dough balls in the refrigerator and chill for at least 1 hour. This helps the cookies maintain their shape and enhances flavor development.
- Bake Cookies: Bake the chilled cookie dough at 350°F for 10-12 minutes or until the edges turn a golden brown. Remove from oven and allow the cookies to cool completely on the baking sheets before serving.
Notes
- Chilling the dough is key to preventing the cookies from spreading too much during baking.
- Use room temperature butter and egg to ensure proper mixing and texture.
- For a stronger peppermint flavor, add a few drops of peppermint extract along with the vanilla.
- Store cookies in an airtight container at room temperature for up to one week.
- For extra crunch, sprinkle additional crushed candy canes on top of the dough balls before baking.
