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Festive Candy Cane and White Chocolate Cookies

These delicious peppermint cookies - filled with chopped candy canes and our sweet LINDOR White Chocolate Truffles - are perfect for Christmas get-togethers (or leaving out for Father Christmas!).


Chocolatier’s Tip

Adding peppermint extract heightens the refreshing mint flavour, you can always omit and rely on the candy canes. If you can’t find our LINDOR White Chocolate Truffles (they are available in our Online Shop), you can use 75 g of our EXCELLENCE White Chocolate with a Touch of Vanilla instead.

18 people


  • 150 g plain flour
  • ½ tsp baking powder
  • A pinch of salt
  • 75 g unsalted butter, at room temperature
  • 40 g caster sugar
  • 80 g soft light brown sugar
  • 1 large egg
  • A couple of drops of peppermint extract (see Tip)
  • A couple of drops of vanilla extract
  • About 5 mini candy canes
  • 7 LINDOR White Chocolate Truffles, unwrapped (see Tip)


Step 1.

Whisk together the flour, baking powder and a pinch of salt and set aside.

Step 2.

Beat together the butter and sugars in an electric mixer for about 2 minutes or until pale and fluffy. Add the egg, followed by the peppermint (if using) and vanilla extracts and beat again - scraping down the sides of the bowl as necessary. Add the dry flour mix and beat on low speed until just combined.

Step 3.

Meanwhile, crush the candy canes by blitzing in a blender (or crushing using a pestle and mortar) until you have very fine pieces. Tip into a bowl.

Step 4.

Chop the LINDOR White Chocolate Truffles into small ‘chocolate chip’ sized pieces and add to the crushed candy canes. Gently mix using a spoon.

Step 5.

Fold the truffle-candy cane mix into the dough until evenly distributed throughout the dough. Transfer into a clean bowl, cover with cling-film and chill overnight.

Step 6.

Preheat the oven to 175C/155 Fan and line a couple of baking sheets with greaseproof paper.

Step 7.

Scoop out 18 balls of dough and roll into smooth balls. Place well-spaced apart (at least 4 cm) onto the prepared baking sheets. Bake for about 12 to 14 minutes or until the edges just begin to turn golden brown, turning the trays half-way through to ensure even baking.

Step 8.

Leave to cool for 5 minutes on the baking sheets before using a spatula (or palette knife) to transfer onto wire racks to finish cooling completely.


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