White Chocolate Candy Cane Cookies – a little buttery with bites of candy cane goodness throughout. Perfect for Christmas!
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.
OTHER CHRISTMAS RECIPES:
Yield: 36 cookies
White Chocolate Candy Cane Cookies – a little buttery with bites of candy cane goodness throughout. Perfect for Christmas!
-
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)
-
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.
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