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White Chocolate and Candy Cane Holiday Cookies

White chocolate, candy cane, or soft and chewy cookies? We know it's hard to choose. So don't: here's all three in one.
  • Cooking time10 min
  • Prep time10 min
  • 26 cookies


  • 1/2 cup Becel® Original margarine
  • 1 1/4 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1/2 cup HERSHEY'S® CHIPITS® White Chocolate Baking Chips
  • 1/3 cup crushed candy canes

Nutrition facts

  • Calories100
  • Total Fat4.5 g
  • Saturated Fat1 g
  • Trans Fat0 g
  • Cholesterol10 mg
  • Sodium130 mg
  • Total Carbs-1 g
  • Dietary Fiber0 g
  • Sugars8 g
  • Protein-1 g
  • Vitamin D0 %
  • Calcium0 %
  • Iron0 %
  • Potassium0 %


  1. Preheat oven to 375°F (190°C).
  2. Combine flour, baking soda and salt; set aside. In large bowl, beat together Becel® Original, brown sugar and granulated sugar. Beat in egg and vanilla until blended. Gradually add flour mixture and beat just until blended. Stir in white chocolate chips and crushed candy canes.
  3. Drop tablespoonfuls of batter onto ungreased baking sheets, about 2 inches (5 cm) apart. Bake for 8 to 10 minutes or until edges are golden.
  4. Let cool for 2 minutes in pan on rack; transfer cookies directly to rack and let cool completely.

Tips: You can buy crushed candy canes or crush them in a food processor. If baking with kids, here's a good method to get them involved: place candy canes in resealable plastic bag and wrap in another plastic bag or a clean tea towel. Place on cutting board and crush with a rolling pin or meat mallet.