White Chocolate Candy Cane Cookies
These delightful cookies blend sweet white chocolate with refreshing candy canes, making them a perfect holiday treat for sharing.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Use room temperature butter for best results.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract Can substitute half with peppermint extract for more mint flavor.
Dry Ingredients
- 3 cups all-purpose flour For gluten-free, use a gluten-free blend.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins
- 1 cup white chocolate chips Can substitute with dark chocolate or butterscotch chips.
- 1 cup crushed candy canes For festive touch, consider adding red and green sprinkles.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
Mixing
- In another bowl, combine the flour, baking soda, and salt. Gradually add this to the creamed mixture, mixing well.
- Fold in the white chocolate chips and crushed candy canes.
Baking
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 9-11 minutes in the preheated oven, or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
Notes
Store cookies in an airtight container at room temperature. They can be frozen for later enjoyment. Reheat gently in the microwave if preferred warm.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 150mgSugar: 10g
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