Description
Deliciously soft White Chocolate Peppermint Cookies filled with creamy white chocolate and crisp candy cane bits, perfect for the holiday season.
Ingredients
Scale
- ¾ cup Unsalted butter, softened
- ½ cup Brown sugar
- ½ cup Granulated sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2¼ cups All-purpose flour
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 cup White chocolate chips
- ½ cup Crushed candy canes
Instructions
- Cream the butter and sugars in a large bowl until light and fluffy, about 2 minutes.
- Add the egg and vanilla extract and mix until smooth and combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing on low speed until just blended.
- Gently fold in the white chocolate chips and crushed candy canes.
- Cover and chill the dough for 30 minutes.
- Preheat oven to 350°F (175°C). Scoop tablespoon portions of dough onto a parchment-lined baking sheet. Bake for 9–11 minutes or until edges are golden.
- Let cool for 5 minutes on the baking sheet before transferring to a wire rack.
Notes
Chill the dough for at least 30 minutes for thicker cookies. Sprinkle extra candy canes on top while warm for added decoration.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg