Finally, we bring it all together. With your mixer on the lowest setting, gradually add the cooled, heat-treated flour. Mix just until no dry streaks remain. Then, with a rubber spatula, gently fold in the white chocolate chips and crushed candy canes. The dough will be thick, pliable, and speckled with red and white. At this point, I always taste it (the best part!) and adjust salt or peppermint if needed. It’s ready to eat immediately, but I find letting it chill for 20 minutes firms it up to the perfect scoopable consistency.
Pro Tips for Best Results
For the absolute best texture, let your butter get to true room temperature—soft enough to easily press a finger into, but not melted or greasy. I leave mine out for 2 hours. I’ve tried using cold butter and melted butter, and both yielded a dough that was either too stiff or too runny. Room temperature is the sweet spot.
When crushing your candy canes, aim for a mix of sizes. I put them in a zip-top bag and use a rolling pin. Some fine powder and some small chunks are perfect. The powder tints the dough a faint pink and disperses flavor, while the chunks give you delightful crunchy bursts. Avoid using pre-crushed candy that’s all dust; you’ll miss the texture.
If your dough seems too dry or crumbly after adding the flour, don’t panic. Add more milk, just one teaspoon at a time, until it comes together. Humidity and flour brands can affect absorption. If it seems too wet or sticky, you can add a tiny bit more heat-treated flour. The ideal dough holds together when pressed but isn’t sticky to the touch.
Common Mistakes to Avoid
The biggest mistake is skipping the flour heat-treatment. Raw flour can carry bacteria like E. coli, and consuming it is a real risk. Baking it is a simple, quick step that makes this treat completely safe. I never take this shortcut, and neither should you. It’s the difference between a risky snack and a carefree indulgence.(See the next page below to continue…)