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These candy cane cookies bring together the sweet creaminess of white chocolate and the festive crunch of peppermint for a holiday treat everyone loves. Every batch reminds me of snowy afternoons spent baking with my kids as peppermint floated through the air and laughter filled the kitchen.
I first tried these cookies after discovering extra candy canes in the pantry after decorating the tree and they instantly became the treat we look forward to every December.
Ingredients
- Unsalted butter: gives the cookies a soft chewy texture and rich taste Use high quality butter for best results
- Granulated sugar: keeps these cookies crisp on the edges and light
- Light brown sugar: lends moisture and a touch of caramel flavor Make sure it is fresh and packed
- Salt: balances the sweetness so the cookies are never cloying Use sea salt if possible
- Baking powder and baking soda: create the perfect lift and keep your cookies fluffy Always check they are fresh
- Egg: binds the dough for a sturdy but soft cookie Choose a room temperature egg for best mixing
- Vanilla: infuses warmth and rounds out the peppermint flavor Go for pure extract if available
- All-purpose flour: forms the base of the dough Measure it carefully for tender cookies
- White chocolate chips: melt into rich pools throughout the cookie Look for high quality chips with real cocoa butter
- Crushed candy canes: add holiday color and serious peppermint crunch Crush them just before using so they stay fresh
Step-by-Step Instructions
- Make the dough:
- Start by creaming butter with granulated sugar and light brown sugar in a large bowl Beat on medium speed three to four minutes until airy and pale This step ensures your cookies will be soft and fluffy
- Build the flavor:
- Add salt baking powder and baking soda into your creamed mixture Mix thoroughly for another minute for even lift and flavor distribution throughout the dough
- Finish the dough:
- Add a room temperature egg and vanilla Beat until you have a smooth glossy batter Next gradually stir in all-purpose flour one third at a time Scrape down the sides of your bowl to prevent pockets of dry flour
- Add chocolate chips:
- Gently fold in white chocolate chips until they are just combined Too much mixing at this stage can toughen your cookies
- Shape and decorate:
- Use a medium cookie scoop to portion the dough For the festive finish roll the top of each cookie scoop in a shallow bowl of freshly crushed candy canes press gently so the peppermint sticks
- Bake the cookies:
- Line your baking sheets with parchment paper Space prepared cookies two inches apart Bake in a preheated oven at 350 degrees for ten to eleven minutes Watch for golden edges that mean the cookies are finished
- Cool and enjoy:
- Immediately transfer cookies to a wire rack to cool This helps lock in their tender centers Allow to cool for at least ten minutes before serving
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The scent of crushed candy canes still reminds me of baking with my sister on Christmas Eve giggling as we tried not to eat all the chocolate chips before they made it into the batter My favorite part is how the candy cane bits sparkle on top just like a dusting of snow
Storage Tips
Store the cookies in an airtight container at room temperature for up to five days Place a piece of parchment between layers to keep the peppermint from sticking Always let the cookies cool completely before storing or vibrant flavors may fade If you want to freeze bake first then cool slide into ziptop bags and keep frozen for up to two months Thaw on the counter when ready
Ingredient Substitutions
You can swap in dark or semisweet chocolate chips if you prefer a less sweet experience For a gluten-free treat substitute your favorite gluten-free flour mix at a one-to-one ratio If you do not have fresh peppermint candy canes use classic red and white peppermints instead
Serving Suggestions
Pile these cookies on a platter for a holiday party or wrap up a stack with ribbon as a homemade gift They pair perfectly with a mug of hot chocolate or a festive peppermint mocha For dessert sandwiches spread on a light layer of vanilla buttercream between two cookies
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Cultural Context
Candy canes are a holiday staple representing the spirit of giving and sharing In our family baking these cookies together is just as important as eating them The mix of white chocolate and peppermint creates a treat that feels both classic and a little extra special
Recipe FAQs
- → How do I keep the cookies soft and chewy?
Careful not to overbake; remove from the oven when the edges are golden and the centers look slightly underdone. Let cool on the baking rack to finish setting.
- → Can I use milk or dark chocolate chips instead of white chocolate?
Yes, swapping in milk or dark chocolate chips offers a different flavor profile that pairs well with peppermint.
- → How can I crush candy canes evenly?
Place candy canes in a sealed bag and gently tap with a rolling pin or mallet for even-sized pieces.
- → Do I need to chill the dough before baking?
Chilling isn't required for this dough, but a short rest in the fridge can help control spreading if your kitchen is warm.
- → Can these cookies be frozen?
Yes, freeze baked cookies or unbaked dough balls, storing in airtight containers for up to two months.