White Chocolate (Candy Cane) Cookies
I’ve never been able to understand people who leave their Christmas trees up until February… Yet here I am, making “Christmas” cookies on Valentines Day, using leftover candy canes. Sorry, not sorry, but I couldn’t let them go to waste. I know my mom wouldn’t either, so it seemed fitting to slightly manipulate her chocolate chip cookie recipe in attempt to incorporate the candy canes.
The first time I did this, I made a total of two batches. The first contained peppermint candy canes (highly recommend if you like peppermint), and the second contained cherry mint candy canes (wouldn’t recommend, unless you want your cookies to taste like cough candies). I personally don’t like the cough candy taste, so I’m just going to forget that even happened. Feel free to do whatever you want though. Don’t have the heart to throw out the 10 year old pack of Ricola in the back of your pantry? Toss some of those in there too. Just kidding. In all honestly though, this recipe is basically interchangeable when it comes to adding mix-ins, and that’s what I love about it. I even swapped semi-sweet chocolate chips for white chocolate chips, and it was just too good not to share.
Ingredients:
Directions:
Preheat oven to 350°
Cream softened butter into both sugars with an electric mixer (or by hand) in a medium bowl. To avoid mess, I suggest placing the medium bowl inside a larger bowl prior to mixing. The large bowl will be used for dry ingredients after.
Mix in egg, followed by vanilla extract on low speed until well combined.
In a large bowl, mix flour, baking soda, and salt together. Obviously remove medium bowl beforehand.
Add liquid ingredients to dry ingredients, then mix on low speed (or by hand) for 1 - 2 minutes.
Fold in white chocolate chips, followed by crushed candy canes of choice (optional). I crushed my candy canes with a mortar and pestle (highly recommend)!
Line baking sheet with parchment paper and drop cookie dough by the tablespoon. If you don’t have parchment paper, you can use a non-stick baking sheet.
Bake for 10 - 12 minutes.
Remove cookies from oven and let stand on cookie sheet for 2 minutes, then transfer to cooling rack.
Serve with a hot mocha (or literally whatever you want).
For those who don’t mind “Christmas” cookies on Valentine’s Day, I hope you enjoy this recipe! And for those who think that’s all kinds of messed up, just leave the candy canes out and thank me later.
Xoxo