Description
Sweet and chewy with little pops of candy canes, these White Chocolate Peppermint Cookies taste like Christmas in cookie form! They're a fun seasonal twist on chocolate chip cookies and look amazing on holiday cookie trays with the little candy cane bits peeking out. Make a batch of these white chocolate candy cane cookies for your holiday party or cookie exchange!
Ingredients
- 3 cups (360 grams) all purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (170 grams) unsalted butter, softened
- 1 cup (200 grams) white sugar
- 1/2 cup (110 grams) light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla
- 3/4 teaspoon peppermint extract
- 1 cup (180 grams) white chocolate chips
- 1/2 cup (50 grams) candy canes, crushed
Instructions
- Preheat oven to 350F. Line a large half sheet baking tray with a silicone baking mat or parchment paper and set aside.
- In a medium to large sized mixing bowl, add in flour, baking soda, baking powder, and salt. Whisk well to combine, then set aside.
- In a large mixing bowl, use a hand mixer or stand mixer to cream together butter, white sugar, and brown sugar on medium speed until light and fluffy, about 3-4 minutes.
- Add in egg, vanilla, and peppermint extract and beat again until smooth and fluffy.
- Add in the flour mixture, then beat together until well combined.
- Fold in the white chocolate chips and crushed candy canes until well-dispersed.
- Use a medium cookie scoop to scoop out 2 tablespoons of cookie dough onto the prepared baking sheet. Place the cookie balls onto the lined baking sheet, spaced at least 2 inches apart (you can fit about 6 on a large cookie sheet). Press in extra chocolate chips and candies on the top.
- Bake (in batches) for 10-12 minutes, until edges just start to brown. Remove from oven and allow the cookies to cool in the baking sheet for 5 minutes, then carefully transfer to a wire cooling rack to cool completely. Repeat baking in batches with remaining cookies.
Notes
How to store: Store leftover cookies in an airtight container at room temperature for approximately one week. They can also be refrigerated for up to 1 month.
How to freeze: For long-term storage, freeze baked cookies in an airtight container for 2-3 months. Thaw the cookies at room temperature before serving. You can also freeze the cookie dough for several months. Scoop out the cookie balls, then place on a parchment lined baking sheet and freeze for 1-2 hours until hard. Transfer to a freezer bag and store for up to 3 months. Thaw the cookie dough balls in the fridge before baking.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American