These white chocolate candy cane cookies are the perfect holiday recipe; they are soft and chewy and filled with white chocolate chips and candy canes. Make a big batch for your holiday baking trays.
I don’t think you can ever have enough Christmas cookie recipes. For me, I love adding new recipes to my Christmas trays every year, so today I’m sharing with you a spin on the classic chocolate chip cookie that has a great peppermint flavor.
Why you’ll love these cookies
- Soft and Chewy This sugar cookie has an amazing texture and then a nice crunch with the pieces of candy cane mixed through.
- Great for Cookie exchange These cookies look so nice on a cookie tray with their red and white colours that they will become a regular Christmas cookie favorite.
- Great Make Ahead Cookies This dough can be chilled for at least 2 hours and up to 3 days.
Ingredients in Peppermint White Chocolate Cookies
These peppermint white chocolate cookies have a light and slightly sweet flavor, very much like a sugar cookie, but are chewy like a chocolate chip cookie. Combine these two cookies, and you have this delicious cookie. Here is what you will need to make these cookies:
- Flour all-purpose flour is the base of these cookies
- Cornstarch the cornstarch adds the chewiness you want in this cookie
- Baking Soda this will help your cookies rise.
- Butter Essential for the buttery flavor cookie, make sure you are using room temperature butter
- Sugar Brown sugar and granulated sugar are used in these cookies.
- Eggs helps bind everything together
- Vanilla and peppermint extract most of the flavor comes from the peppermint extract a little goes a long way so makes sure you measure accurately.
- White Chocolate Chips need the white chocolate chips or they wouldn’t be chocolate chip cookies
- Candy Canes I like to use a crush candy cane they change there consistency in the cookie they go from being crunchy to chewy.
Recipe Tips and suggestions
- Butter should be softening and at room temperature, but still slightly cool to the touch.
- Line a baking sheet with parchment paper; I discovered that this helps the cookie bake evenly. It also makes cleaning up a lot quicker.
- Use a 1 tbsp cookie scoop, it helps you to have evenly sized cookies and they will also cook at all the same doneness.
- You can buy pre-crushed peppermint candies or crush them yourself. Buying them pre-crushed is nice, though.
- Try to avoid getting the peppermint candies on the bottom of your cookie dough because the candy will start to melt and make the edges cook unevenly or too quickly.
- You should remove these cookies when the edges are just starting to turn golden brown but the Centre is undercooked. They will firm up as they cool down.
The Best White Chocolate Peppermint Cookies
- 2 cup all-purpose flour
- 1 tsp cornstarch
- 1 tsp baking soda
- ¾ cup butter softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1-1/2 tsp pure vanilla
- ¾ tsp peppermint extract
- ¾ cup white chocolate chips
- ½ cup candy canes crushed
- Whisk the flour, cornstarch, and baking soda, together in a medium bowl.
- In a large bowl beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in color. Mix in egg, vanilla extract, and peppermint extract. Scrape down the sides and bottom of the bowl as needed.
- slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be quite thick. Add the white chocolate chips and crushed candy cane, then mix for about 5 seconds until combined. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours and up to 3 days.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes, then preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper and set aside.
- Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Roll balls of dough, about 1.5 Tablespoons of dough each, into balls.
- Bake for 12 minutes, until lightly golden brown around the edges. Allow to cool for 5 minutes on the cookie sheet, then transfer to cooling rack to cool completely.