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), 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 the f*ck 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.
White Chocolate (Candy Cane) Cookies
Ingredients:
. 3/4 cup softened butter (unsalted)
. 3/4 cup brown sugar
. 1/2 cup granulated sugar
. 1 egg
. 1/2 tsp vanilla extract
. 1 3/4 cups flour
. 3/4 tsp baking soda
. 3/4 tsp salt
. 1 1/2 cups white chocolate chips
. 6 crushed candy canes (optional)
Directions:
Preheat oven to 350
Cream softened butter into both sugars with an electric mixer (or by hand) in medium bowl. I used organic butter from Island Farms and organic cane sugar and brown sugar by Wholesome Sweet, but you can use whatever you want. 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 large bowl, mix flour, baking soda, and salt together. (Obviously remove medium bowl beforehand).
Add liquid ingredients from medium bowl to dry ingredients in large bowl, 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 (or use non-stick sheet). Drop cookie dough onto baking sheet by the tablespoon.
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 Valentines Day, I hope you enjoy this recipe! And for those who think that’s all kinds of f*cked up, just leave the candy canes out and thank me later.
Xoxo