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These White Chocolate Candy Cane Cookies popped into my head last December and now my family can't get enough of them. They've got this awesome chewy texture with bits of candy cane and white chocolate chunks scattered throughout. The best part? No waiting for dough to cool down - just mix everything up and pop them in the oven. They're your answer when you need sweet treats fast.
What Makes These Holiday Cookies Unbeatable
When these babies are in the oven, my house smells like the holidays came early. The candy canes turn into these amazing minty pockets while the white chocolate gets all melty and delicious. At cookie exchanges, these disappear first, and their festive red and white look makes any dessert spread more christmassy.
What You'll Need
- Butter: A single unsalted stick, grab quality butter if you can.
- Shortening: This ingredient keeps your cookies tender for several days.
- Sugars: You'll want both brown and white for maximum tastiness.
- Eggs: Two big ones straight from your refrigerator.
- Peppermint Extract: Just a tiny amount packs plenty of flavor.
- Flour: Make sure to measure carefully for best results.
- White Chocolate Chips: Higher quality ones will give you better melt.
- Candy Canes: Crush them up but leave some chunks.
Baking Steps
- Getting Started
- Combine your butter shortening and sugars until creamy. Add in eggs vanilla and peppermint before slowly working in your dry ingredients.
- Mix In The Treats
- Fold in your white chocolate and smashed candy canes. You might want to sample the dough now because it's incredibly yummy.
- Into The Oven
- Drop spoonfuls onto your baking sheet cook at 350 for around 9 minutes. While they're still hot add extra chips on top for a prettier look.
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Storage Tips
I normally whip up a big batch and stick half in the freezer. It's super handy having cookie dough ready when unexpected visitors drop by. You can freeze the finished cookies too, just warm them up a bit before eating. They make lovely presents in cute containers, and my neighbors always look forward to getting them during the holidays.
Frequently Asked Questions
- → Is freezing the cookies an option?
Absolutely, you can freeze the unbaked dough portions for around 2 months. Bake straight from frozen, increasing the bake time by about 1-2 minutes. Already baked cookies can be frozen in an airtight box too!
- → Why add extra chocolate chips after they’re done baking?
It gives the cookies that beautiful finishing touch and keeps the chocolate visible. It’s optional, but it makes them extra pretty for the holidays!
- → What’s the best way to crush candy canes?
Put the candy canes in a resealable bag and smash them using a rolling pin or mallet. Keep the pieces small, but not powdery. A food processor on pulse mode works too if you have one.
- → Do I have to use peppermint extract?
You don’t have to, but it boosts the peppermint flavor across the cookies. Without it, you’ll only get that minty pop from the candy cane chunks. Use a tiny amount if you just want a hint.
- → How can I tell when the cookies are ready?
The edges should look set while the center stays soft and a bit underbaked. They’ll finish baking on the tray while cooling off.