White Chocolate Candy Cane Cookies (Print-Friendly Version)
Crushed candy canes and white chocolate chips run through this butter-and-shortening cookie dough. Small, even portions help the cookies bake before exposed peppermint becomes too dark. Let them settle on the tray before lifting.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Dough
01 -
1/2 cup unsalted butter, softened
02 -
1/2 cup vegetable shortening
03 -
1 cup granulated sugar
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3/4 cup packed brown sugar
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1 1/2 teaspoons vanilla extract
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1 teaspoon peppermint extract
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2 large eggs
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3 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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3/4 cup crushed candy canes
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1 cup white chocolate chips, plus extra for topping
# How to Make It:
01 -
Heat the oven to 350°F and line baking sheets with parchment.
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Cream softened butter, shortening and both sugars until evenly combined and lighter. Scrape the bowl.
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Beat in vanilla, peppermint extract and eggs.
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Whisk flour, baking soda and salt separately. Mix dry ingredients into the wet mixture just until combined.
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Fold in the measured crushed candy canes and white chocolate chips.
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Briefly chill if too soft to portion. Scoop uniform one-to-one-and-one-half-tablespoon portions and space two inches apart.
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Bake about eight to ten minutes until edges and tops are set, extending as needed.
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Add optional decorative chips while warm. Cool ten minutes on the tray before lifting to a rack.
# Extra Suggestions:
01 -
The formula calls for half a cup of each, with different melting behavior. Measure the crushed candy after breaking the canes into small pieces, and remove every wrapper fragment before mixing. A sealed bag and rolling pin help contain sharp shards. Keep the butter and shortening as separate half-cup portions; the archived all-butter formula used different sugar and leavener amounts. Peppermint extract is also a separate ingredient from vanilla, so check the bottle before measuring. Fold chips and candy through the finished dough rather than beating them into the creamed butter. Tuck large exposed candy pieces into the dough where practical. Bake a small first tray, let the cookies settle before lifting and use a completely cooled tray for the next batch. Melted peppermint can stick even when the surrounding cookie is ready to move.