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White Chocolate Candy Cane Cookies

White Chocolate Candy Cane Cookies
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White Chocolate Candy Cane Cookies are a festive, sweet holiday treat combining creamy white chocolate and the refreshing crunch of peppermint candy canes. These cookies offer a perfectly balanced flavor, tender chewiness, and an eye-catching red-and-white appearance that makes them ideal for holiday gatherings, gifting, or cozy winter snacking.

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract

Add-ins

  • 1 ½ cups white chocolate chips
  • ¾ cup crushed candy canes

Instructions

  1. Preheat and Prepare: Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to prevent sticking and promote even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and salt until well combined. This dry mix ensures even distribution of rising agents.
  3. Cream Butter and Sugars: Using a hand mixer or stand mixer, cream together unsalted butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, adding air to your dough for tender cookies.
  4. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated, helping bind the ingredients and adding moisture.
  5. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until a soft dough forms. Avoid overmixing to keep cookies tender.
  6. Fold in White Chocolate Chips and Crushed Candy Canes: Gently fold in white chocolate chips and crushed candy canes evenly throughout the dough, ensuring each cookie is packed with festive flavor.
  7. Scoop and Bake: Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about two inches apart. Bake for 10 to 12 minutes, or until edges are lightly golden.
  8. Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring they set perfectly for that ideal bite.

Notes

  • Use fresh candy canes for better texture and flavor.
  • Do not overbake; remove cookies when edges are just golden to keep them soft inside.
  • Chilling the dough for 30 minutes helps control spreading and enhances the cookie’s crumb.
  • Fold in candy canes gently at the end to prevent melting or losing their crunch.
  • Use parchment paper to prevent sticking and promote even browning.

Nutrition

Keywords: white chocolate, candy cane, peppermint, holiday cookies, festive treats, Christmas baking, chewy cookies, peppermint crunch

Find it online: https://mealsbymary.com/white-chocolate-candy-cane-cookies/