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overhead view of White Chocolate Candy Cane Cookies

Candy Cane White Chocolate Cookies

  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Total Time: 22 mins
  • Yield: 36 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


These Candy Cane White Chocolate Cookies are chewy and full of Christmas flavor. Step-by-step photos help you make sure you bake the perfect cookies for your family and friends!



  • 8oz (1 Cup) Unsalted Butter, at room temperature
  • 100 Grams (½ Cups) Granulated Sugar
  • 200 Grams (1 Cup) Light Brown Sugar
  • 2 Large Eggs, at room temperature
  • 2 Teaspoons Pure Vanilla Extract
  • 375 Grams (3 Cups) All-Purpose Flour
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Salt
  • (1 Cup) White Chocolate Chips- My favorite are Callebaut White Chocolate Callets
  • (1/2 Cup) Andes Peppermint Crunch Baking Chips
  • 6 Candy Canes crushed up


  1. In the bowl of an electric mixer or large bowl with handheld electrical mixer combine butter and sugars. Mix on medium speed for around 3 minutes, until light and fluffy.
  2. Stir in vanilla and eggs, one at a time. Scraping down the bowl to ensure everything is evenly combined.
  3. In a small bowl mix together flour, baking soda, and salt.
  4. Add the flour mixture to the wet ingredients and slowly mix together, when about 75% mixed through stir in white chocolate chips, Andes peppermint crunch bits, and crushed candy canes.

  5. Sccop the dough using a medium cookie scoop and place on a plate/cookie sheet cover with plastic wrap and chill for at least 1 hour.
  6. Preheat oven to 350F/180C and if using, line your baking sheet with a silpat liner or parchment paper. Place the cookie dough on the sheet, 2 inches apart and bake for 11-13 minutes. Let the cookies cool on the tray for 5 minutes then transfer to a wire rack

Keywords: candy cane cookies, peppermint white chocolate cookies, white chocolate Christmas cookies

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