Description
Delight in festive White Chocolate Candy Cane Cookies that perfectly blend the creamy sweetness of white chocolate with the refreshing crunch of crushed candy canes. These cookies feature a rich browned butter base for a nutty depth of flavor, with a chewy and tender texture that’s irresistible during the holiday season.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cup all-purpose flour (8.75 ounces)
- ½ teaspoon baking soda
Wet Ingredients
- 14 tablespoons unsalted butter (1 3/4 sticks)
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 1 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 1 large whole egg
- 1 large egg yolk
Add-ins
- 1 cup white chocolate baking chips
- ½ cup crushed candy canes
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and baking soda, then set aside for later use.
- Bread Butter Preparation: Melt 10 tablespoons of unsalted butter in a skillet over medium-high heat. Continue cooking, swirling and stirring with a rubber spatula, until the butter browns, emitting a nutty aroma with golden brown specks forming. Immediately transfer this browned butter to a large heatproof bowl using the spatula, then add the remaining 4 tablespoons of butter, stirring until fully melted.
- Add Sugars, Salt, and Vanilla: To the melted browned butter mixture, whisk in the packed brown sugar, granulated sugar, kosher salt, and vanilla extract until thoroughly combined.
- Incorporate Eggs: Add the whole egg and egg yolk to the butter mixture. Whisk vigorously for 30 seconds, then let the mixture rest for 3 minutes. Repeat this whisk-rest cycle two more times (whisk 30 seconds, rest 3 minutes) until the batter becomes thick, smooth, and shiny.
- Combine Flour Mixture: Gently fold in the dry flour and baking soda mixture using a rubber spatula until just combined, about one minute, taking care not to overmix.
- Fold in Add-ins: Stir in the white chocolate chips and crushed candy canes, ensuring an even distribution throughout the dough with a final fold to eliminate any flour pockets.
- Portion the Dough: Divide the cookie dough into 24 rounded tablespoon-sized portions. Place the dough balls on the prepared baking sheets, spaced approximately 2 inches apart to allow spreading.
- Bake and Cool: Bake the cookies in the preheated oven, one sheet at a time, for 9 to 12 minutes until edges are set, cookies remain puffy, and tops are golden brown. Remove from oven and transfer sheets to wire racks to cool completely.
Notes
- For best flavor, do not skip browning the butter; it adds a rich, nutty depth to the cookies.
- Resting and whisking the egg and butter mixture multiple times creates a glossy, smooth dough texture.
- Use good quality white chocolate chips for a smoother melt and creamier taste.
- Crushed candy canes add festive flavor and crunch — adjust amount based on your preference.
- Cookies may appear soft when removed but will firm up as they cool.
