White Chocolate Candy Cane Cookies — Soft, Sweet & Festively Peppermint

Adam

White Chocolate Candy Cane Cookies — Soft, Sweet & Festively Peppermint

These White Chocolate Candy Cane Cookies are the holiday cookie that tastes like pure Christmas cheer. They’re soft and chewy with buttery vanilla flavor, sweet white chocolate chunks, and a refreshing peppermint sparkle from crushed candy canes. The textures play together beautifully — creamy chocolate, tender cookie crumb, and a tiny crunch of peppermint in every bite. Perfect for cookie boxes, snow-day baking, holiday parties, gifting, or simply enjoying with hot chocolate by the tree. These cookies look festive, taste magical, and always make people smile.

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Prep Time 10

bake time 12

Total Time 22

Servings: 28 cookies

Ingredients Equipment Method Notes

Ingredients

½ cup unsalted butter softened
½ cup shortening
1 cup granulated sugar
¾ cup brown sugar packed
2 large eggs
1½ teaspoons vanilla extract
1 teaspoon peppermint extract
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup white chocolate chips
¾ cup crushed candy canes

Equipment

Mixing bowls
Hand mixer or stand mixer
Rubber spatula
Measuring cups & spoons
Baking sheet
Parchment paper
Cooling rack
Zip-top bag + rolling pin (for crushing candy canes)

Method

Step 1: Prep

Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper.

Step 2: Crush the Candy Canes

Place candy canes in a zip-top bag.
Gently crush with a rolling pin into small pieces (not powder).
Set aside.

Step 3: Cream Butter, Shortening & Sugars

Beat butter, shortening, granulated sugar, and brown sugar together for 2–3 minutes, until creamy.

Step 4: Add Eggs & Flavor

Add eggs, vanilla, and peppermint extract.
Mix until smooth and fully combined.

Step 5: Add Dry Ingredients

In another bowl whisk together:
flour
baking soda
salt
Add dry mixture to wet and stir just until a soft dough forms.

Step 6: Fold in Mix-Ins

Gently fold in white chocolate chips and crushed candy canes.

Step 7: Scoop & Bake

Scoop dough into rounded tablespoons.
Place onto baking sheet, leaving room to spread.
Bake 9–12 minutes, until edges are lightly golden and centers are soft.

Step 8: Cool

Let cookies cool on tray for 5 minutes, then transfer to cooling rack.

Notes

🧊 Storage

Store in an airtight container for 3–5 days.

Freeze baked cookies for up to 2 months.

Freeze cookie dough balls for up to 3 months — bake from frozen +1–2 minutes.

🥄 Variations

Drizzled Finish:
Drizzle melted white chocolate over cooled cookies.

Extra Minty:
Increase peppermint to 1½ teaspoons.

Bakery Soft:
Add 1 tablespoon cornstarch to the dry ingredients.

Chocolate Twist:
Replace half the white chocolate chips with semisweet chocolate chips.

Snowy Look:
Sprinkle extra crushed candy canes over warm cookies just after baking.

❓ 10 FAQs

Can I skip shortening and use all butter?
Yes — cookies will be a bit flatter and softer.

Can I use peppermint candies instead of candy canes?
Yes — same result, just crush them the same way.

Can I use white chocolate chunks instead of chips?
Absolutely.

Do these freeze well?
Yes — both baked and unbaked freeze beautifully.

Why are my cookies too flat?
Dough was too warm — chill 15 minutes next time.

Why are my candy canes melting into the cookie?
They were crushed too finely — keep pieces slightly chunky.

Can I make them thicker?
Chill dough 20–30 minutes before baking.

Can I add food coloring?
Yes — a few drops of red for a festive hue.

Are they chewy or crunchy?
Chewy centers with light crisp edges.

Can kids help?
Yes — especially with the candy cane crushing!

🏁 Conclusion

These White Chocolate Candy Cane Cookies are cozy, festive, and full of holiday magic. The creamy sweetness of white chocolate blends beautifully with refreshing peppermint and soft buttery cookie texture. Perfect for celebrating, gifting, or enjoying by the glow of holiday lights.

Festive. Cheery. Absolutely delicious.