White Chocolate Candy Cane Cookies
White Chocolate Candy Cane Cookies – a little buttery with bites of candy cane goodness throughout. Perfect for Christmas!
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CANDY CANE COOKIES
I first fell in love with the candy cane and white chocolate combo with this Candy Cane Fudge. The flavors just are meant to be together. When I think of a holiday cookie this is it!
These are buttery, chewy, and full of flavor. The candy canes kind of melt when they bake.
HIGH ALTITUDE BAKING
King Arthur Flour says this: “At 3,500 feet, add 1 more tablespoon per recipe. For each additional 1,500 feet, add one more tablespoon.”
Since I’m at 5,000 ft I added 2 tablespoons of flour.
HOW TO KEEP COOKIES SOFT
I always make sure that my cookies are in an airtight container and I add a slice of bread to the container. This keeps cookies soft!
OTHER CHRISTMAS RECIPES:
- Grinch Heart Cookies
- Cherry Kiss Cookies
- Pistachio Cherry Meltaways
- Christmas Tree “Cheese” Ball
- Soft Eggnog Cookies
- Peppermint Eggnog Punch
- Peanut Butter Cup Cookies
- Eggnog Gingerbread Trifle
- Soft Molasses Cookies
- Cranberry and Feta Pinwheels
- North Pole Cupcakes
- Eggnog Eclair Cake
- Santa Claus Cookies
White Chocolate Candy Cane Cookies
Ingredients
- ¾ cup butter, one and a half sticks, softened
- ¾ cup brown sugar
- ¼ cup sugar
- 1 teaspoon vanilla
- 1 teaspoon peppermint extract
- 1 egg
- 2 cups flour, (spooned in then leveled)
- 1 (3.5 ounce) box instant vanilla pudding mix, not prepared
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup white chocolate chips, (more for top)
- 3/4 cup finely crushed candy canes, (more for top)
Instructions
- Preheat oven to 350 degrees and line baking sheets with parchment paper.
- In a large bowl, cream together butter and sugars. Mix in vanilla, peppermint extracts, and egg until smooth.
- In a medium bowl whisk together flour, pudding mix, baking soda, and salt. Add dry mixture to wet ingredients and mix until combined well. Stir in white chocolate chips and peppermint candy.
- Take around 2 Tablespoons of dough and roll into a ball. Place on prepared baking sheet.
- Bake for 8-10 minutes or until cookies just start to turn golden. Allow cookies to cool completely on the baking sheet - they will continue to bake as they cool. Top with additional white chocolate chips and crushed candy canes as they cool. Store in airtight container at room temperature.
Notes
HOW TO KEEP COOKIES SOFT
I always make sure that my cookies are in an airtight container and I add a slice of bread to the container. This keeps cookies soft!HIGH ALTITUDE BAKING
King Arthur Flour says this: “At 3,500 feet, add 1 more tablespoon per recipe. For each additional 1,500 feet, add one more tablespoon.” Since I’m at 5,000 ft I added 2 tablespoons of flour.
I’ve made 3 of your recipes this week (one dinner, two desserts), and we have loved them all! This one may be my favorite! You have never steered me wrong when it comes to a cookie. Even when I’ve done taste comparisons (as I often do), yours is the recipe I end of keeping. This cookie needs no comparison. We loved it that much. Thank you!
That means so much! Thank you Lindsey.