White Chocolate Candy Cane Cookies

If you’re looking for a festive holiday cookie that’s equal parts buttery, chewy, and minty, these White Chocolate Candy Cane Cookies are the perfect addition to your Christmas baking list. Every bite combines creamy white chocolate chips with crunchy peppermint candy canes for a delicious twist on a classic chocolate chip cookie.

These cookies are perfect for holiday cookie exchanges, Christmas dessert platters, cookie swaps, bake sales, or leaving out for Santa on Christmas Eve. They’re easy enough to make with the kids but pretty enough to serve at holiday gatherings.

The combination of rich butter, sweet white chocolate, and refreshing peppermint creates a cookie that’s festive without being overpowering. If you love peppermint desserts during the holidays, this recipe is sure to become a family favorite.

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Why You’ll Love These White Chocolate Candy Cane Cookies

• Soft and chewy centers
• Crispy golden edges
• Loaded with white chocolate chips
• Festive peppermint flavor
• Perfect Christmas cookie exchange recipe
• Easy to make from scratch
• Ready in under 30 minutes

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Ingredients

To make these White Chocolate Candy Cane Cookies, you’ll need:

• 1¼ cups all-purpose flour
• ½ cup unsalted butter, softened
• ¾ cup white chocolate chips
• ½ cup crushed candy canes
• ¼ teaspoon baking soda
• Pinch of baking powder
• Pinch of salt
• 1 large egg
• ½ cup granulated sugar
• ½ teaspoon vanilla extract
• ¼ teaspoon peppermint extract

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Equipment You’ll Need

• Mixing bowls
• Electric mixer
• Whisk
• Rubber spatula
• Medium cookie scoop
• Baking sheet
• Parchment paper or silicone baking mat
• Cooling rack

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How to Make White Chocolate Candy Cane Cookies

Step 1: Preheat the Oven

Preheat your oven to 350°F.

Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.

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Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

• Flour
• Baking soda
• Baking powder
• Salt

Whisking helps evenly distribute the leavening agents and removes any lumps.

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Step 3: Cream the Butter and Sugar

In a separate large mixing bowl, beat together the softened butter and sugar until light and fluffy.

This usually takes about 2–3 minutes with an electric mixer.

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Step 4: Add the Wet Ingredients

Beat in the egg until fully incorporated.

Mix in the vanilla extract and peppermint extract.

The peppermint adds just enough holiday flavor without overpowering the cookie.

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Step 5: Combine Everything

Gradually add the flour mixture to the wet ingredients, mixing just until combined.

Avoid overmixing, which can make the cookies tough.

Fold in:

• White chocolate chips
• Crushed candy canes

Stir until evenly distributed throughout the dough.

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Step 6: Scoop the Cookies

Using a medium cookie scoop, portion the dough onto the prepared baking sheet.

Leave about 2 inches between cookies to allow room for spreading.

Gently flatten the tops slightly with your fingers or the back of a spoon.

Tip: Try not to leave large candy cane pieces on the outside edge of the cookie. As they melt, they can spread onto the baking sheet and become sticky.

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Step 7: Bake

Bake on the center oven rack for 6–8 minutes, or until the edges are lightly golden.

The centers may still look slightly underbaked—that’s exactly what you want for soft, chewy cookies.

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Step 8: Cool

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

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Tips for the Best White Chocolate Candy Cane Cookies

• Crush the candy canes into small pieces rather than large chunks.
• Don’t overbake. The cookies continue cooking as they cool.
• Use real butter for the richest flavor.
• Chill the dough for 20–30 minutes if your kitchen is warm.
• Sprinkle a few extra candy cane pieces on top immediately after baking for a festive presentation.

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Variations

Want to change them up? Try adding:

• White chocolate chunks
• Dark chocolate chips
• Holiday M&M’s
• Chopped macadamia nuts
• Crushed peppermint baking chips
• Red and green sprinkles
• Drizzle with melted white chocolate after cooling

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Serving Suggestions

These cookies pair perfectly with:

• Hot chocolate
• Coffee
• Peppermint mocha
• Eggnog
• A cold glass of milk
• Vanilla ice cream

They’re also a wonderful addition to Christmas cookie platters alongside fudge, bark, brownies, and other homemade holiday treats.

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Storage

Store the cookies in an airtight container at room temperature for up to 1 week.

To keep the peppermint flavor fresh, place a piece of parchment paper between the cookie layers.

The baked cookies freeze well for up to 3 months.

You can also freeze the unbaked cookie dough balls and bake them straight from frozen by adding an extra minute or two to the baking time.

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Frequently Asked Questions

Can I use peppermint baking chips instead of candy canes?

Yes! Peppermint baking chips add the same festive flavor while eliminating the crunch from crushed candy canes.

Why did my candy canes melt onto the pan?

Large pieces of candy cane near the edge of the cookie will melt as they bake. Try keeping most of the crushed candy inside the cookie dough for cleaner edges.

Can I make the dough ahead of time?

Absolutely. The dough can be refrigerated for up to 48 hours before baking.

Can I freeze these cookies?

Yes! Both the baked cookies and the unbaked cookie dough freeze beautifully, making them perfect for holiday baking ahead of time.

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These White Chocolate Candy Cane Cookies are everything you want in a holiday cookie—soft, buttery, festive, and full of peppermint flavor. The creamy white chocolate balances perfectly with the crunchy candy canes, creating a cookie that’s as beautiful as it is delicious. Whether you’re baking for a Christmas cookie exchange, wrapping homemade gifts, or simply enjoying a cozy afternoon with a cup of hot chocolate, these cookies are sure to become a holiday tradition you’ll look forward to making every year.

Be sure to check out our other recipes for the 25 Days of Baking!