Description
Soft, chewy cookies filled with white chocolate chips and crushed candy canes, perfect for holiday treats or any time you want a minty cookie.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup crushed candy canes or peppermint candies
Instructions
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar for 2–3 minutes.
- Add the eggs, vanilla extract, and peppermint extract; mix until fully blended.
- Add flour, baking soda, and salt. Mix on low speed until the dough forms.
- Fold in white chocolate chips and most of the crushed candy canes.
- Scoop the dough into balls and chill for 30 minutes.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Place chilled dough balls on the baking sheet, pressing extra chocolate chips or candy cane pieces on top.
- Bake for 10–12 minutes until edges are set and centers are soft.
- Let rest on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
Store in an airtight container for 3–5 days. For longer storage, freeze baked cookies for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg