White Chocolate Christmas Treats — Dreamy White Chocolate Candy Cane Cookies
If you want White Chocolate Christmas Treats that taste like cozy sweaters and twinkly lights, these White Chocolate Candy Cane Cookies deliver. They marry silky white chocolate with crunchy peppermint bits for a festive bite that’s both nostalgic and a little fancy. Ready to bake something that disappears fast at every holiday party?
Brief introduction to the recipe
These cookies combine soft, buttery dough studded with white chocolate chips and bright flecks of crushed candy cane. They smell like the holidays the moment they hit the oven, and they pair beautifully with cocoa, coffee, or a cheeky glass of eggnog. The recipe uses pantry-friendly staples and a handful of candy canes — perfect for last-minute baking or planned cookie swaps.
Why you’ll love these cookies
- Instant holiday vibes. The peppermint + white chocolate combo screams festive.
- Simple to follow. No weird ingredients — mostly stuff you already have.
- Customizable. Add nuts, dried fruit, or a Chocolate Drizzle for extra drama.
- Party-ready. These are a top pick among Desserts With Candy Canes and they look gorgeous on a platter.
- Great for gifting. Stack ’em in a tin and you’ve got a homemade present that looks pro.
The story behind this cookie (short & sweet)
I first made these during an overly ambitious holiday weekend — you know, the kind where you promise yourself you’ll “just bake one thing.” One batch later, friends queued up at my kitchen counter asking for seconds. The crunchy peppermint surprised everyone, and the white chocolate kept things buttery and mellow. Now they show up at cookie exchanges, brunches, and yes — sometimes as a cheeky midnight snack.
Ingredients breakdown — what each ingredient does
- Unsalted butter (1 cup): Gives the cookies richness and a tender crumb. Use room-temp butter.
- Granulated sugar + brown sugar: The combo creates caramel depth and a soft interior.
- Eggs (2 large): Bind the dough and help the cookies spread perfectly.
- Vanilla extract (1 tsp): Adds warm aroma and rounds out flavors.
- All-purpose flour (3 cups): The base structure — don’t skimp.
- Baking soda + baking powder: Give a gentle lift for soft centers.
- Salt (½ tsp): Balances and amplifies sweetness.
- White chocolate chips (1 cup): The creamy star — use good quality chips.
- Crushed candy canes (1 cup): The festive crunch and peppermint punch. If you want larger bites of candy, reserve some for topping.
Each ingredient plays a small but important role — this cookie succeeds because everything balances.
Step-by-step “How to Make It”
Step 1 — Preheat and prep
Preheat the oven to 350°F (175°C). Line baking sheets with parchment or silicone mats. Crush your candy canes by placing them in a zip-top bag and whacking gently with a rolling pin — no mess, FYI.
Step 2 — Cream the butter and sugars
In a large bowl, beat the unsalted butter, granulated sugar, and brown sugar until pale and fluffy — about 2–3 minutes. This traps air for a lighter cookie.
Step 3 — Add eggs and vanilla
Beat in the eggs one at a time, then add the vanilla extract. Scrape the bowl so everything mixes evenly.
Step 4 — Combine dry ingredients
In another bowl, whisk the flour, baking soda, baking powder, and salt together. Gradually add the dry mix to the wet and stir until just combined. Don’t overmix — that makes cookies tough.
Step 5 — Fold in white chocolate and candy canes
Gently fold in white chocolate chips and most of your crushed candy canes, reserving a handful for topping if you like. The dough should look speckled and festive.
Step 6 — Scoop and chill (optional)
Use a cookie scoop to portion dough onto your pans, about 2 inches apart. If your dough feels soft, chill for 20–30 minutes — this helps the cookies hold shape and prevents too much spreading.
Step 7 — Bake and cool
Bake 10–12 minutes until edges are lightly golden. Centers may look soft — they’ll set. Cool on the pan for 5 minutes, then move to a rack.
Pro tips for perfect results
- Don’t overbake. Pull when edges just color; centers should remain slightly soft.
- Soft, not melted butter. If the butter melts, cookies spread too thin.
- Chill if needed. A short chill time yields thicker, chewier cookies.
- Reserve big candy pieces for the top. Press a few larger bits onto dough before baking for that wow factor.
- For extra flavor, add peppermint extract (¼–½ tsp) but go light — it’s potent.
Bold tip: If you want a more sophisticated contrast, finish cooled cookies with a thin Chocolate Drizzle — it amps up the flavor and the look.
Variations to try
- With nuts or dried fruit: Toss in chopped pecans or walnuts, or stir in dried cranberries for chew. (If you add nuts, the cookies edge into Christmas Pretzel Cookies territory when you include pretzel bits — salty + sweet = addictive.)
- Peppermint-heavy: Increase crushed candy canes and add a touch of peppermint extract for extreme mintiness.
- Chocolate lovers: Fold in dark chocolate chips or drizzle dark chocolate on top — hello double-decker decadence.
- Mini bites: Make small dough balls for Mini Candy Cane Ideas — perfect for platters and tiny mouths.
- Pretzel twist: Add crushed pretzels and call them homage to Christmas Pretzel Cookies — salty crunch pairs amazingly with white chocolate.
Best ways to serve
- Classic: Plate with a glass of milk — timeless.
- Party tray: Mix with other Desserts With Candy Canes like peppermint bark or candy cane brownies.
- With hot drinks: Pair with hot chocolate or peppermint mocha for maximal holiday vibes.
- As gifts: Stack in a tin with parchment and a ribbon. Homemade gift = instant charm.
- Ice cream sandwiches: Sandwich vanilla or peppermint ice cream between two cookies for a festive twist.
Decorations & finishing ideas
- Chocolate drizzle: Melt dark or milk chocolate and drizzle thinly. Let set.
- Extra candy on top: Press larger candy cane pieces on the dough before baking.
- Sprinkles: Use red/white sprinkles for a cute holiday look.
- Dusting: Light dust of powdered sugar for a snow-kissed finish.
Storing and make-ahead tips
- Room temp: Store in an airtight container up to 1 week. Place a slice of bread in the tin to keep cookies soft. (Not a joke — it works.)
- Freeze baked cookies: Freeze in a single layer, then stack with parchment between layers — up to 3 months.
- Freeze dough: Portion dough, freeze on a sheet, then bag portions. Bake straight from frozen; add a minute or two to baking time. Great for last-minute baking marathons.
FAQs
How do I crush candy canes without a mess?
Put them in a zip bag and bash gently with a rolling pin. Keeps bits contained and cleanup easy.
Can I swap dark chocolate for white chocolate?
Yes — dark adds bitterness that balances the mint; white keeps the cookie sweeter and more festive.
How long do these last?
Stored airtight, they stay tasty for around 7 days at room temp, or up to 3 months in the freezer.
Can I make them gluten-free?
Use a 1:1 gluten-free flour blend and check texture — you may need a little xanthan gum. They convert well; you’ll have delicious Cookies With Candy Canes without gluten.
Are these suitable for cookie exchanges?
Absolutely. They’re festive, photo-ready, and tend to disappear first.
Why these cookies work so well (science-y but short)
The fat from butter creates tenderness and flavor. Sugars brown slightly at the edges, giving that faint caramel note. The candy cane pieces add crunchy bursts and peppermint oil — which cuts sweetness and adds lift. White chocolate melts into pockets of creamy sweetness that bolster the peppermint without overpowering it. In short: textures and flavors balance perfectly.
Fun serving ideas and party hacks
- Make a cookie board mixing these with gingerbread, spritz, and Christmas Pretzel Cookies for salty-sweet contrast.
- For a kids’ activity, set up a decorate-your-own station with extra candy cane bits, sprinkles, and melted chocolate for dipping.
- Pair mini versions with coffee samplers at an office party for a classy sampler tray.
- Put a single cookie on top of a wrapped bottle of wine — instant hostess gift.
Final thoughts — wrap-up and encouragement
These White Chocolate Candy Cane Cookies belong in your holiday rotation. They tick the boxes: festive, simple, and crowd-pleasing. Whether you stick to the classic or riff with pretzels, nuts, or a Chocolate Drizzle, they’ll become a seasonal favorite fast.
So go on — grab some butter, crush a few candy canes, and bake a batch. You’ll get twinkly smiles, polite requests for the recipe, and maybe a few taste-testing duties. IMO, that’s a holiday win.
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Dreamy White Chocolate Candy Cane Cookies — White Chocolate Christmas Treats
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 36 cookies 1x
- Category: Dessert
Description
These festive cookies pair creamy white chocolate with crunchy peppermint for a merry, crunchy-sweet bite. They’re easy to pull together and perfect for cookie exchanges, gift tins, or a cozy night by the tree. Ready to bake? Let’s go.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup white chocolate chips
- 1 cup crushed candy canes (plus extra for sprinkling)
Instructions
Heat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats so cookies release easily.
In a large bowl, beat the softened butter with the granulated and brown sugars until the mixture is light and slightly fluffy — about 2–3 minutes. This creates a tender cookie texture.
Beat in the eggs one at a time, then mix in the vanilla until the batter looks smooth and glossy.
Whisk the flour, baking soda, baking powder, and salt in a separate bowl. Gradually add this dry mix to the wet ingredients, stirring until the dough just comes together. Don’t overmix — overworking the dough makes cookies dense.
Gently stir in the white chocolate chips and most of the crushed candy canes, saving a few pieces to press on top of each cookie if you like a decorative finish.
Use a cookie scoop or tablespoon to drop rounded mounds of dough onto the prepared pans, leaving about 2 inches between cookies. If the dough feels floppy, chill it for 20–30 minutes — this helps the cookies hold their shape while baking.
Bake 10–12 minutes, or until the edges show a light golden tint. The centers may look slightly soft — that’s okay; they’ll firm as they cool.
Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool fully. Press a few extra candy cane bits onto any cookies that could use more sparkle.
Notes
- Notes & pro tips
- Room-temperature butter and eggs make mixing easier and give the best texture.
- Chill the dough if you want thicker, chewier cookies. Short chill = neater rounds.
- To crush candy canes cleanly, put them in a zip bag and whack them with a rolling pin — no mess.
- Remove from oven when edges are set but centers are still soft — cookies continue to bake on the hot sheet.
- For a fancier finish, drizzle melted dark chocolate over cooled cookies. Yum.
- Troubleshooting & storage
- If cookies spread too much: your butter was too warm. Pop the dough in the fridge for 30 minutes before baking next time.
- Want bite-size treats? Scoop smaller dough balls and reduce bake time by a couple minutes.
- Store cooled cookies in an airtight container at room temperature for up to a week, or freeze baked cookies for up to three months.
