Description
Delightful cookies combining rich white chocolate and refreshing peppermint, perfect for the holiday season.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1/2 cup crushed candy canes (about 4–5 candy canes)
- Extra crushed candy canes for topping
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Fold in the white chocolate chips and crushed candy canes.
- Using a cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Press extra crushed candy cane pieces on top of each cookie.
- Bake for 10-12 minutes, until the edges are lightly golden and the centers are slightly soft.
- Allow to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Notes
Store cookies in an airtight container for up to one week at room temperature, or freeze unbaked dough for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg