What can I substitute for the white chocolate in the recipe?

You can substitute white chocolate with milk chocolate or dark chocolate if you prefer a different flavor. Each variation will bring its own unique twist to the cookies while keeping the overall texture and sweetness intact.

How should I store the cookies after baking?

To keep your cookies fresh, store them in an airtight container at room temperature. They’ll stay delicious for up to a week. If you want to keep them longer, consider freezing them by placing the cookies in a freezer-safe container.

Can I use a different type of candy instead of candy canes?

Absolutely! You could use crushed chocolate mints or even sprinkles for a pop of color. It’s a great way to customize the cookies to match your taste or event theme.

Why are my cookies spreading too much while baking?

If your cookies are spreading excessively, it may be because the butter was too warm during mixing or not enough flour was added. Make sure to measure your ingredients correctly and chill the dough briefly before baking.

Can I add more candy canes for extra flavor?

Yes, feel free to experiment! Adding more crushed candy canes will enhance the peppermint flavor, but be cautious as it might change the consistency of the dough slightly. Adjust flour as needed.

White Chocolate Candy Cane Cookies: Irresistibly Delicious

Ingredients

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1 cup Butter, softened
1 cup Sugar
1 cup Brown sugar, packed
2 Large eggs
1 teaspoon Vanilla extract
3 cups All-purpose flour
1 teaspoon Baking soda
1/2 teaspoon Salt
1 cup White chocolate chips
1 cup Crushed candy canes

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Instructions

Preheat your oven to 350°F (175°C).
Cream together the softened butter, sugar, and brown sugar until smooth (3 to 4 minutes).
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, combine the flour, baking soda, and salt; gradually blend this into the creamed mixture.
Fold in the white chocolate chips and crushed candy canes.
Drop rounded tablespoons of dough onto ungreased cookie sheets, spacing them two inches apart.
Bake for 10 to 12 minutes or until lightly golden around the edges.
Let cool on sheets for a few minutes before transferring to wire racks.

Notes

For a twist, consider adding almond extract or using milk/dark chocolate instead of white chocolate.

Author: Vivian Brooks
Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 10g
Sodium: 150mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0g
Protein: 2g
Cholesterol: 30mg