Candy Cane Cookies (With White Chocolate)

ByChristopher Posted on Updated on

These candy cane cookies are soft, buttery, and loaded with festive flavor—white chocolate, crushed candy canes, and chopped pecans. They’re easy to make with pantry staples and better than anything from a bakery or coffee shop. This is a tried, tested, and perfected recipe that’s guaranteed to become your new holiday favorite!

Table of Contents

If you’re here searching for the perfect Candy Cane Cookies to add to your Christmas cookie box, holiday dessert table, or baking weekend lineup—you’re in the right place. These cookies are soft and chewy in the middle, lightly crisp around the edges, and perfectly balanced with sweetness, peppermint, and creamy white chocolate.

What sets my version apart? It’s not just peppermint extract and candy canes thrown into a sugar cookie base. I’ve added warm brown sugar, crushed candy canes for crunch, melty white chocolate chips, and toasted pecans for texture. The dough comes together in one bowl, no chill required (though I include tips if you’d like to prep ahead).

And yes—it tastes like December in a cookie.

As a professional recipe developer and lifestyle expert, I test each recipe multiple times until it’s absolutely foolproof. My goal is always to simplify home baking with recipes that use everyday ingredients but still feel elevated.

Whether you’re a seasoned holiday baker or just starting out, these cookies are reliable, approachable, and festive enough to impress at any cookie exchange or party. My readers come here for simple, seasonal recipes with big flavor—and this recipe is no different.

Why I Love This Recipe

Candy cane cookies are nostalgic. They remind me of cold afternoons spent baking in a cozy kitchen while holiday music played in the background. But I always found traditional candy cane cookies a bit dry or overly pepperminty.

So I created my own version. These cookies are a hybrid of a classic chocolate chip cookie and a peppermint bark-inspired treat. You still get the crunch of crushed peppermint, but it’s paired with soft vanilla cookie dough, creamy white chocolate, and the warm nuttiness of pecans. Every bite is perfectly balanced—cozy, festive, and irresistible.

Ingredients You’ll Need

Here’s a breakdown of what makes these cookies so special:

  • All-purpose flour (1 ¼ cups) – The base of the dough. Spoon and level to avoid dense cookies.
  • Salt (½ tsp) – Balances the sweetness and enhances flavor.
  • Baking soda (¼ tsp) – For light lift and chewy texture.
  • Unsalted butter (½ cup) – Use room temperature for easy creaming. Adds rich, buttery flavor.
  • Granulated sugar (½ cup) – Helps crisp the edges.
  • Brown sugar (¼ cup) – Adds moisture and a subtle caramel note.
  • Vanilla extract (1 tbsp) – Don’t skimp! This is essential for depth.
  • 1 Egg – Binds everything together. Room temperature is best.
  • White chocolate chips (¾ cup) – For creamy, sweet pockets of flavor.
  • Crushed candy canes (½ cup) – Adds crunch, minty flavor, and festive flair.
  • Chopped pecans (⅓ cup) – Adds texture and a nutty contrast.
  • Peppermint extract (⅛ tsp, optional) – A little goes a long way—feel free to leave it out if you prefer a milder mint flavor.

Substitutions & Variations

  • No pecans? Swap in walnuts or skip the nuts entirely.
  • Make them gluten-free: Use a 1:1 gluten-free baking flour.
  • Love chocolate? Swap white chocolate chips for dark or semi-sweet chips.
  • Amp up the peppermint: Add up to ¼ tsp of peppermint extract if you love a bold minty flavor.
  • Festive twist: Drizzle with melted white chocolate and sprinkle with extra crushed candy canes after baking.

How to Make Candy Cane Cookies

Step-by-step instructions:

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Whisk together flour, salt, and baking soda in a small bowl.
  3. In a large bowl, cream the butter and sugars together until light and fluffy.
  4. Add the vanilla extract and egg and mix until smooth (and peppermint extract, if using).
  5. Gradually mix in the dry ingredients until just combined.
  6. Fold in the white chocolate chips, crushed candy canes, and chopped pecans.
  7. Scoop the dough onto your baking sheet (about 1.5 tbsp per cookie) and chill in the fridge for at least 30 minutes.
  8. Bake for 10–12 minutes, or until the edges are lightly golden.
  9. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Recipe Tips

Crush candy canes finely—too large and they’ll melt into sugar puddles. You can also find them already crushed at baking supply stores!

Use parchment paper to prevent the peppermint from sticking to the pan.

Don’t overbake! They may look slightly underdone in the center—this is what makes them soft and chewy once cooled.

Room temperature butter helps create that perfect cookie dough texture. Too cold or too soft? You’ll notice the difference.

Make-Ahead & Storage Tips

  • Make ahead: Cookie dough can be made up to 48 hours in advance. Chill and scoop when ready to bake.
  • To freeze dough: Scoop into balls, freeze on a sheet tray, then store in a zip-top bag for up to 2 months. Bake from frozen, adding 1–2 minutes to bake time.
  • Store baked cookies in an airtight container at room temperature for up to 4 days.
  • To freeze baked cookies: Let cool completely and freeze in a container for up to 1 month.

FAQ

Yes! Chop it finely and fold it in with the white chocolate chips.

Absolutely. They’re just as delicious without the pecans.

Do I need to chill the dough?

You can! Mix half the dough with red coloring and swirl the two doughs together for a classic candy cane look

Final Thoughts

These Candy Cane Cookies are festive, flavorful, and just the right amount of sweet and minty. Whether you’re baking for a cookie exchange, wrapping up holiday treats, or just cozying up with a cup of cocoa, these cookies hit the spot every time.

I hope they become a new favorite in your holiday baking lineup—just like they are in mine!

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