These White Chocolate Candy Cane Cookies are crispy, chewy, and delicious. The perfect sweet treat for the holidays!
The holiday season isn’t long enough for all the baking I want to do, especially this year with my sister in town for most of November and a new(ish) puppy that has taken over our lives (in the best way possible).
I’m still trying to come up with a plan of attack for the Christmas tree this year — how to keep her away from it while we’re putting it up and just in general once it is up.
Do we leave ornaments off all of the bottom branches? Barricade the tree somehow? Put her playpen around it?? Open to any and all tips!
These White Chocolate Candy Cane Cookies that I bring you today are a revamp of an old holiday cookie recipe from a few years ago.
Candy canes and peppermint aren’t everyone’s cup of tea. They’re a staple during the holiday season, but not everyone likes the taste of mint, which is understandable.
Personally, I am a huge fan of the mint and chocolate combo, especially when paired with dark chocolate.
If you’ve been following along, you know that I am not a fan of white chocolate, but honestly, white chocolate pairs so well with certain flavors, and peppermint happens to be one of them.
I swear, I’m not being converted to a white chocolate lover (it’s technically not even chocolate after all), but I’m now convinced that it pairs well with both gingerbread and candy canes!
White chocolate does add for more sweetness though, so these cookies are not lacking in that regard.
How to make White Chocolate Candy Cane Cookies
These White Chocolate Candy Cane Cookies are super easy to make. Crush up some candy canes and throw them into a standard cookie dough.
The first time I made these my food processor was being temperamental, so my candy cane chunks were a bit large. Not wanting them to turn into candy cane powder, I stopped pulverizing before I should have.
They still turned out great, but maybe a bit more crunchy than expected.
The second time making these I used store-bought crushed candy canes due to laziness, they worked perfectly well and would recommend you go this route if they are easily available to you. Either method will work though!
I strongly recommend chilling the cookie dough before baking. I didn’t do this when I baked them and they were fine, but lots of people had trouble with cookies that spread too much. As such, I’ve tweaked the recipe a bit and added a note to chill the dough before baking.
I didn’t try freezing them after baking. I suspect they would do ok in the freezer but the candy cane parts will get stickier/chewier.
Ideally, I would store them in an airtight container separated with parchment. They’ll last a couple weeks or so this way at room temperature.
And OH before I forget, I have a tip for you…
I am obsessed with perfectly round, pretty cookies. I don’t like when they come out lopsided and uneven due to the chocolate chips or other additions.
What I do as soon as they come out of the oven is I grab one of my metal cookie cutters (one that’s larger than the cookies that bake up), I place it over the baked cookie and nudge the cookie cutter in a circular motion around the outside of the cookie to bring in any uneven sides.
I hope that makes sense… This only works when the cookies are straight out of the oven and haven’t quite set yet, so you have to be a bit speedy about it.
These white chocolate candy cane cookies are the perfect burst of flavor this holiday season. If you’re not a fan of white chocolate like me, these cookies might just convert you, or you could swap the white chocolate for any other kinda and have an equally delicious cookie on your hands!
Looking for more Christmas Cookie Recipes?
- Dark Chocolate Candy Cane Cookies
- Eggnog Cookies
- Stained Glass Cookies
- Snow Capped Gingersnaps
- Chocolate Dipped Gingerbread Cookies
Tips for making these White Chocolate Candy Cane Cookies
- ***RECIPE REVISED NOV 5, 2020***
- These cookies are on the sweeter side due to the candy canes and white chocolate. You can add a bit more salt to cut the sweetness.
- Chilling the cookie dough is necessary as they will spread too much otherwise.
- The recipe can be doubled if you’d like to make more cookies – change the Servings to 40 to get the amounts.
- I used store-bought crushed candy canes due to laziness, but you can crush your own.
- I used a medium cookie scoop (1 1/2 Tbsp) for these cookies, but you can use a smaller one (2 tsp) if you want smaller cookies. You’ll need to reduce the baking time to 7-8mins or so.
White Chocolate Candy Cane Cookies
- 1 1/4 cup all-purpose flour
- 1/2 tsp sea salt
- 1/4 tsp baking soda
- 1/2 cup unsalted butter room temperature
- 1/2 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg room temperature
- 1 tsp vanilla
- 1 cup white chocolate chips
- 1/2 cup crushed candy canes
- Preheat oven to 350F and line baking sheets with parchment or silicone mats.
- In a small bowl, combine flour, baking soda, and salt. Set aside.
- Beat butter and sugars with an electric mixer until pale and fluffy (approx. 3 mins).
- Add egg and mix until fully combined. Add vanilla.
- Reduce speed to low and add in flour mixture. Mix until just combined.
- Add in crushed candy canes and chocolate chips and mix until just incorporated.
- Using a medium cookie scoop (1 1/2 Tbsp), scoop cookies onto baking sheets. With floured hands, roll each one into a ball.
- Chill dough balls for at least 1 hour in the fridge.
- Bake for 10-12 mins until cookies are golden brown on the edges. Cool completely on baking sheets.
Originally published on December 6th, 2015
Delicious! These cookies have quickly become my new favourite!
Hi Fooboo! So happy you love these 🙂
Can these be gluten free?
Hi Liv! If you use a proper all-purpose GF flour blend it should work ok.
I am absolutely in love with these cookies!! My family begs me to make them every Christmas! I was going to ask, what do you usually cook them on? I have done just straight on the pan, last year used parchment paper and they turned out amazing! But was thinking about using silicone baking mats this year.
Also, can I say that I just saw when this recipe was originally published… I hadn’t realized when I began – but I have been making these cookies since the beginning of this recipe! I will never go back!
Hi Elizabeth! I am so happy you’ve been making these all these years!! I usually do silicone mats myself, but parchment works too. Sometimes I find they spread more on the mats, but different ones have yielded different results! Let me know what you try 🙂
Lisa Drant says
I must have done something wrong, because although they came out delicious, I can’t call them cookies. They melted into a flat caramelized goo. Everybody was asking me if I forgot to include the flour! I read through the recipe a bunch of times remembering what I did and can’t figure out what I did wrong — unless it was just cooking them a bit too long. Like I say, delicious! (but not cookies)
Hi Lisa! It does sound like something was off in your ingredients. Is it possible you used powdered sugar instead of flour?
I had the exact same thing happen… and I used the correct ingredients.
Tina Thompson says
Mine did the same thing and I am a Baker. No clue what happened. They are flat and just as you described. Delicious but I wont make them again.
Tina Thompson says
I have made these three times with the same result but I was told by all family members that is why they love them! So whatever the reason, I am not changing anything!. Mine have almost a place appearance and have holes in them they are so thin. They are crispy on edges but still a bit chewy in the middle. My grandkids fight over them! So there is definitely something wrong with this recipe but we love it like that.
That is so strange and it should definitely not be happening!! I’m glad you guys like them anyhow! I just revised the recipe increasing the flour to 1 1/4 cup (from 1 cup +2 Tsbps, so you know what the original was if you want to keep using that) and added a step to chill the dough. Making smaller cookies should also help them not spread as much!
Hi Logan! So glad you liked these 🙂
This is my second year making this recipe. I make two double batches – one for family and one for work. First batch is white chocolate chips and the second is dark chocolate chips. Each type is split among family and work. Waiting until the butter is soft makes it easier. Two extra candy canes in the dark chocolate batch to keep the flavors even.. We love these cookies!
Hi Moniker! I’m so happy to hear these cookies are part of your holiday baking. I love the addition of dark chocolate chips! I need to give that a try 🙂
Hi Olivia! These look delicious! Do I need to flatten the balls of cookie dough with the bottom of a glass or anything before baking? Or do they flatten on their own. Thanks!
Hi Anna! They flatten on their own.
Cindy Rodriguez says
These are gorgeous cookies! And I love the tip on how you make them perfectly round with the metal cookie cutter. Duly noted! So perfect for the holidays.
Thanks so much Cindy! Hope you have a wonderful holiday season!
Funny story, I once made cookies similar to these except they had peppermint extract as well and instead of using peppermint extract I accidentally used mint so it tasted like toothpaste. But these look good!
Lol! Too funny, not exactly the kinda flavour you want out of your cookies 🙂 Thanks for sharing!
Can you make the cookies smaller than recipes says
Hi Cris! Yes, you can make them any size you like, but if you make them smaller you’ll need to adjust the baking time.
First time trying these cookies. They are amazing. Chewy with the right amount of crunch from the candy canes. I definately want to try it with the dark chocolate chips!!!
Hi Mike! So happy you loved these too!
How many cookies does this typically make?
Hi Stephanie! The recipe makes 12 cookies 😊
June @ How to Philosophize with Cake says
Peppermint + white chocolate is SUCH a great combo, highly underrated–I bet it works fantastically in here! These cookies look so crispy and chewy, mmm 🙂
Who knew it would be so yummy?? Well, you did, apparently 🙂 Thanks June!! <3
These cookies look so yummy! Thanks for linking up with What’s Cookin’ Wednesday!
Jess @ Sweetest Menu says
I love love LOVE these cookies Liv! They just LOOK like Christmas! Pinned my friend!
Thanks so much Jess! xo
Erica Brooks says
I’m not into white chocolate but my husband is and these look delicious! I’m looking for something different to make for our holiday party this year and this may be just the thing.
I’m not into white chocolate either! But it’s yummy with these. I hope you like them as well! 🙂
Nice cookies for Christmas! With white chocolate.. Yummy!
Thank you Medeja! 😀
I could not agree more with you that the holiday season isn’t long enough to fit in all the baking projects I want to do! And now my list just got longer, because these cookies look fantastic! I’m sure these cookies are phenomenal on their own, but also: how amazing would they be as an ice cream sandwich with some peppermint ice cream?!
Oooh great idea….They would work perfectly as ice cream sandwich cookies!! And thank you!!
Laura Dembowski says
White chocolate can be fun to bake with. I love it with peppermint too. These cookies are perfectly golden brown.
Thanks Laura! 🙂
Mel @ The Refreshanista says
Oh my gosh, you are killinnnn me with these Christmas cookies lately! They all look so good! But like- especially this one 😉
Hahaha, gotta get my Christmas Cookie fix! Thanks Mel! 🙂 <3
lauren Berger says
these look so good! Pinned & Stumbled!
heather @french press says
even though I am not much for white chocolate, I bet with the peppermint they are delicious, and certainly a very fitting holiday cookie
I’m not a fan of white chocolate either (usually), but it pairs surprisingly well with the peppermint! Thanks Heather 🙂