White Chocolate Candy Cane Cookies

These White Chocolate Candy Cane Cookies are a festive holiday treat, combining creamy white chocolate with a hint of refreshing peppermint. With their chewy texture and bursts of candy cane crunch, they’re perfect for holiday gatherings or gifting!

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White Chocolate Candy Cane Christmas Cookies

The holidays are here, and there’s nothing quite like a batch of freshly baked cookies to bring a little extra cheer to the season! These White Chocolate Candy Cane Cookies combine the smooth, creamy sweetness of white chocolate with peppermint from crushed candy canes. Not only are they incredibly tasty, but they also add a festive pop of color to your holiday dessert table, making them perfect for sharing, gifting, or enjoying yourself.

These cookies are the best of holiday flavors with white chocolate richness and cool peppermint crunch. The two pair perfectly to create a balanced, deliciously festive treat that feels just right for the Christmas season. Not to mention the crispy edges and chewy cookies on the inside making it the perfect sweet treat.

These cookies aren’t hard to make (the hardest part is browning butter) so these cookies are perfect for a cookie exchange or to share with friends, neighbors, or coworkers. These holiday cookies are essentially a chocolate chip cookie but made festive cookies with different fillings. They also freeze great, both the dough before baking or after the cookies have been baked.

With the specks of red and white candy cane pieces, these cookies look as festive as they taste! They’ll be a colorful addition to any holiday gathering, and they’re sure to impress both in appearance and flavor.

For another variation on the classic chocolate chip cookie try these Chocolate Chip Marshmallow Cookies.

Ingredients

• All-Purpose Flour – I like to use King Arthur Flour for baking, it always seems to yield the best results.
• Baking Soda – For a little rise in the cookies.
• Unsalted Butter – Use unsalted butter so the cookies won’t come out too salty.
• Light Brown Sugar – I like this recipe with light brown sugar but dark brown sugar will work too.
• Granulated Sugar – Or also known as regular sugar or white sugar.
• Kosher Salt – Make sure you only use kosher salt for this recipe, definitely not table salt, that will throw off the recipe.
• Vanilla Extract – For flavoring the cookies, if you want to dabble with adding a small amount of peppermint extract you can give it a try, I find this to be too much peppermint flavor along with the candy canes but if you really love peppermint you can give it a try. 
• Eggs – You will need one full egg and one egg yolk.
• White Chocolate Baking Chips – Now this recipe is written with white chocolate chips but if you feel so inclined you can use dark chocolate chips or semi-sweet chocolate chips instead. 
• Crushed Candy Canes – For crushing the candy canes I like to use a heavy rolling pin, to make it easier crush them between parchment paper or in a zip top bag. If you want you can also use peppermint candies most often referred to as star brites.

Instructions

Preheat Oven & Prepare Baking Sheets
Preheat your oven to 375°F. Line two large baking sheets with parchment paper to prevent sticking.

Mix Dry Ingredients
In a medium bowl, whisk together the flour and baking soda. Set this aside.

Brown the Butter
In a skillet, melt 10 tablespoons of butter over medium-high heat, stirring frequently. Continue to cook until the butter turns golden brown and has a nutty aroma. Once browned, transfer it to a large heatproof bowl and add the remaining 4 tablespoons of butter, stirring until completely melted.

Combine Butter and Sugars
Add the brown sugar, granulated sugar, salt, and vanilla to the melted butter, whisking until fully incorporated and smooth.

Add the Eggs
Add the whole egg and the egg yolk to the butter mixture. Whisk for 30 seconds, then let the mixture rest for 3 minutes. Repeat the whisk-and-rest process two more times, until the mixture is thick, lightened in color, smooth, and shiny.

Incorporate the Flour Mixture
Use a rubber spatula to fold the flour mixture into the wet ingredients, mixing just until combined. Avoid overmixing, as this can make the cookies tough.

Add White Chocolate & Candy Canes
Gently fold in the white chocolate chips and crushed candy cane pieces, stirring until the add-ins are evenly distributed and no flour pockets remain.

Portion the Dough
Divide the dough into 24 portions, each about a rounded tablespoon. Place the cookies on the prepared baking sheets, spacing them about 2 inches apart.

Bake the Cookies
Bake one sheet at a time for 9-12 minutes, or until the cookies are golden brown and the edges are set, but still soft and puffy in the center. Transfer the cookie sheet to a wire rack to cool.

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