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White Chocolate Chip Candy Cane Cookies

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Creamy white chocolate and crunchy candy cane pieces give this delicious cookie its’ appeal. The white chocolate drizzle on top adds a decadent, beautiful touch to the cookie that makes the cookie stand out. These White Chocolate Chip Candy Cane Cookies will be the star of your next Christmas Cookie Exchange Party or Holiday Gathering!

White Chocolate Chip Candy Cane Cookies

White Chocolate Chip Candy Cane Cookies

Have you been starting to watch the Hallmark Christmas movies yet? Those movies always get me in the mood for holiday baking. These yummy Christmas cookies hit the spot!

Since candy canes are inexpensive I tend to use them a lot for my holiday baking!

How to Crush Candy Candy Pieces

This recipe requires you to add crushed candy cane pieces. I have tried several ways over the years to do this and have discovered the secret to make them break easily into small pieces. A lot of cooking shows put the pieces into a plastic bag and using a rolling pin. That does not work for me. I have discovered using a meat tenderizer or even a hammer works best. The result is small pieces that aren’t dust.

White Chocolate Chip Candy Cane Cookies Directions

In a medium bowl, whisk the flour, cornstarch, baking soda, and salt together. Set this aside.

Using a standing mixer beat the butter for 1 minute on medium speed until completely smooth and creamy. Add both sugars. Mix on medium speed until fluffy and light in color. Next mix in the egg, vanilla, and peppermint extract. Scrape the sides and bottom of the bowl as needed.

Slowly mix the dry ingredients into the wet ingredients on slow speed until combined. I add about a half cup at a time of dry ingredients to the wet batter. The cookie dough will be very thick.

Using a wooden spoon add the 3/4 C white chocolate chips, 1/2 C chopped peppermint bark white chocolate chips. and 1/2 C crushed candy cane, mixing for about 5 seconds until combined.

Cover dough tightly with plastic wrap. Chill for at least 2 hours. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes.

Preheat oven to 350 degrees. Line 2 large cookie sheets with parchment paper.

Using a small ice cream scoop, scoop out some dough and roll into a ball. Place 12 cookies onto the baking sheet and bake for 10-12 minutes or until slightly golden brown. If you have an older oven like me sometimes it is a good idea to rotate the pans halfway through the baking time.

Allow baked cookies to cool for 5 minutes on the cookie sheet. Transfer to a wire rack to cool completely.

Now it is time to make the drizzle! Add the 1/2 C white chocolate chip into a bowl. Put the bowl in the microwave melting the white chocolate in 20-second increments. Stir after each 20- second increment until completely melted. Drizzle melted white chocolate over cooled cookies with a spoon and sprinkle with remaining crushed candy canes.

If you are looking for more treats using candy canes, you might like my Peppermint S’mores Bark.

Yield: 18

White Chocolate Chip Candy Cane Cookies

White Chocolate Chip Candy Cane Cookies
Prep Time 15 minutes
Cook Time 10 minutes
Inactive Prep 2 hours
Total Time 2 hours 25 minutes

Ingredients

  • 2 C flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 C unsalted butter softened
  • 1/2 C packed brown sugar
  • 1/2 C sugar
  • 1 large egg
  • 1 1/2 tsp vanilla
  • 3/4 tsp Pure Peppermint Extract
  • 1/2 C peppermint bark white chocolate chips
  • 3/4 C white chocolate chips Plus 1 C for topping
  • 1/2 C crushed candy cane pieces plus 1/4 C for topping

Instructions

  1. In a medium bowl, whisk the flour, cornstarch, baking soda, and salt together.
  2. Using a standing mixer beat the butter for 1 minute on medium speed until completely smooth and creamy.
  3. Add both sugars. Mix on medium speed until fluffy and light in color.
  4. Next mix in the egg, vanilla, and peppermint extract.
  5. Scrape the sides and bottom of the bowl as needed.
  6. Slowly mix the dry ingredients into the wet ingredients on slow speed until combined.
  7. The cookie dough will be very thick.
  8. Add the 3/4 C white chocolate chips, 1/2 C chopped peppermint bark white chocolate chips and 1/2 C crushed candy cane, mixing for about 5 seconds until combined.
  9. Cover dough tightly with plastic wrap.
  10. Chill for at least 2 hours.
  11. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes.
  12. Preheat oven to 350 degrees.
  13. Line 2 large cookie sheets with parchment paper.
  14. Set aside.
  15. Using a small ice cream scoop, scoop out some dough and roll into a ball
  16. Place 12 cookies onto the baking sheet and bake for 10-12 minutes or until slightly golden brown
  17. Allow to cool for 5 minutes on the cookie sheet.
  18. Transfer to a wire rack to cool completely.
  19. Add the 1/2 C white chocolate chip into a bowl.
  20. Put the bowl in the microwave melting the white chocolate in 20-second increments.
  21. Stir after each 20- second increment until completely melted.
  22. Drizzle melted white chocolate over cooled cookies and sprinkle with remaining crushed candy canes.

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Nutrition Information

Yield

18

Serving Size

1

Amount Per Serving Calories 252

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