Description
These white chocolate peppermint cookies are soft, buttery, and packed with crushed candy canes for the perfect peppermint crunch. Easy to make, full of sweet white chocolate chips, and ideal for holiday baking.(makes 12 cookies)
Ingredients
- 120 g (½ cup) unsalted butter, softened
- 100 g (½ cup) granulated sugar
- 50 g (¼ cup) brown sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 240 g (2 cups) all-purpose flour
- 1 tsp baking soda
- 1 pinch of salt
- 150 g (1 cup) white chocolate chips
- 4–5 candy canes, crushed
Instructions
- Crush the candy canes in a resealable bag with a rolling pin until you get small peppermint pieces.
- Beat the softened butter with the granulated sugar and brown sugar until the mixture is light and creamy.
- Mix in the egg and vanilla extract until the dough is smooth.
- Fold in the flour, baking soda, and salt using a spatula, then add the white chocolate chips and crushed candy canes.
- Scoop the dough into balls and place them on a baking sheet lined with parchment paper.
- Chill the dough for 1 hour in the fridge (or 20 minutes in the freezer) to help the cookies keep their shape.
- Bake at 350°F (180°C) for 10–12 minutes, until the edges turn lightly golden and the centers stay soft.
- Let the cookies cool on the baking sheet before transferring them to a wire rack.
Notes
Storage: Store in an airtight container for up to 5 days or freeze for up to 3 months.
Tips:
- Use softened butter for a smooth dough.
- Chill the dough for thicker, bakery-style cookies.
- Remove from the oven when the edges are lightly golden.
- Add crushed candy canes just before shaping to keep the color bright.
- Sprinkle extra candy pieces on top after baking for more peppermint crunch.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: cookies
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 284
- Sugar: 23.2 g
- Sodium: 318.6 mg
- Fat: 12.7 g
- Carbohydrates: 39.8 g
- Protein: 3.4 g
- Cholesterol: 39.6 mg