White Chocolate Candy Cane Cookies
These white chocolate candy cane cookies are festive and flavorful, combining peppermint and white chocolate chips into a perfect holiday treat. They're soft, chewy, and easy to bake in your oven or even pressure cooker.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 0.5 cup unsalted butter softened
- 0.5 cup shortening
- 1 cup white sugar
- 0.75 cup brown sugar light or dark
- 1.5 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup crushed candy canes
- 1.25 cups white chocolate chips divided
Instructions
Instructions
- Preheat oven to 350°F and line cookie sheets with parchment paper.
- Cream together butter, shortening, white sugar, and brown sugar until light and fluffy.
- Beat in vanilla, peppermint extract, and eggs one at a time. Mix well after each.
- In separate bowl, whisk flour, baking soda, and salt.
- Gradually stir dry ingredients into wet until just combined.
- Mix in crushed candy canes and 1 cup white chocolate chips evenly.
- Form tablespoon-sized dough balls and place 2 inches apart on lined cookie sheets.
- Bake for 10–12 minutes, until edges are lightly golden. Add remaining white chocolate chips on top after baking.
- Let cool 10 minutes on sheet, then transfer to wire rack.
Notes
For best freshness store in airtight container at room temp for up to 7 days. Freeze baked cookies or dough balls for up to 3 months.