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Last Christmas I whipped up these White Chocolate Candy Cane Cookies and now my family can't get enough of them. They've got this amazing chewy texture with crunchy candy cane pieces and melty white chocolate chunks throughout. There's no waiting around for dough to chill - just mix everything up and pop them in the oven. They're my go-to when I need something sweet fast.
What Makes These Holiday Treats Special
When these are in the oven, my house turns into a Christmas wonderland. The candy canes transform into sweet minty pockets while the white chocolate gets all soft and gooey. These always vanish first at holiday parties, and their festive red and white look makes any dessert spread more cheerful.
Ingredients You'll Need
- Butter: One stick unsalted, grab the premium kind.
- Shortening: This is what keeps them tender for several days.
- Sugars: Both brown and white give the best taste balance.
- Eggs: Grab 2 large ones straight from your refrigerator.
- Peppermint Extract: Just a tiny bit packs plenty of flavor.
- Flour: Make sure to level off your measuring cups.
- White Chocolate Chips: Higher quality ones melt much nicer.
- Candy Canes: Crush them into chunks, not powder.
How To Make White Chocolate Candy Cane Cookies
- Get Your Base Ready
- Cream together your shortening butter and sugars until it's light and fluffy. Add in the eggs peppermint and vanilla, then gradually mix in your dry ingredients.
- Mix In The Extras
- Fold in your crushed candy canes and white chocolate pieces. You'll want to sample the dough here - it's irresistible.
- Into The Oven
- Drop spoonfuls onto your baking sheet and bake at 350 for around 9 minutes. Press a few extra chocolate chips on top while they're still warm for a prettier look.
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Storage Tips
I often double the batch and throw half the dough in the freezer. It's awesome having cookie dough ready when unexpected visitors come by. You can freeze the baked cookies too - just warm them up a bit before serving. They're perfect little gifts in holiday containers, and my neighbors always look forward to getting them each December.
Frequently Asked Questions
- → Can I freeze these cookies?
Yes, you can freeze the cookie dough balls for up to 2 months. When baking from frozen, add 1-2 extra minutes to the bake time. You can also freeze baked cookies in an airtight container.
- → Why add white chocolate chips on top after baking?
Adding chips right after baking creates an attractive look and ensures the chocolate stays visible. It's optional but makes the cookies look extra pretty for holiday sharing.
- → How do I crush candy canes properly?
Place candy canes in a zip-top bag and crush with a rolling pin or mallet. Aim for small pieces but not powder. You can also use a food processor with short pulses.
- → Can I skip the peppermint extract?
While possible, the extract helps distribute peppermint flavor throughout. Without it, you'll only get bursts of mint from the candy canes. Start with less if you prefer subtle mint.
- → How do I know when the cookies are done?
Look for edges that are lightly set but centers that still look slightly underbaked. They'll continue cooking on the hot baking sheet after removal from oven.