Description
These festive cookies pair creamy white chocolate with crunchy peppermint for a merry, crunchy-sweet bite. They’re easy to pull together and perfect for cookie exchanges, gift tins, or a cozy night by the tree. Ready to bake? Let’s go.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup white chocolate chips
- 1 cup crushed candy canes (plus extra for sprinkling)
Instructions
Heat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats so cookies release easily.
In a large bowl, beat the softened butter with the granulated and brown sugars until the mixture is light and slightly fluffy — about 2–3 minutes. This creates a tender cookie texture.
Beat in the eggs one at a time, then mix in the vanilla until the batter looks smooth and glossy.
Whisk the flour, baking soda, baking powder, and salt in a separate bowl. Gradually add this dry mix to the wet ingredients, stirring until the dough just comes together. Don’t overmix — overworking the dough makes cookies dense.
Gently stir in the white chocolate chips and most of the crushed candy canes, saving a few pieces to press on top of each cookie if you like a decorative finish.
Use a cookie scoop or tablespoon to drop rounded mounds of dough onto the prepared pans, leaving about 2 inches between cookies. If the dough feels floppy, chill it for 20–30 minutes — this helps the cookies hold their shape while baking.
Bake 10–12 minutes, or until the edges show a light golden tint. The centers may look slightly soft — that’s okay; they’ll firm as they cool.
Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool fully. Press a few extra candy cane bits onto any cookies that could use more sparkle.
Notes
- Notes & pro tips
- Room-temperature butter and eggs make mixing easier and give the best texture.
- Chill the dough if you want thicker, chewier cookies. Short chill = neater rounds.
- To crush candy canes cleanly, put them in a zip bag and whack them with a rolling pin — no mess.
- Remove from oven when edges are set but centers are still soft — cookies continue to bake on the hot sheet.
- For a fancier finish, drizzle melted dark chocolate over cooled cookies. Yum.
- Troubleshooting & storage
- If cookies spread too much: your butter was too warm. Pop the dough in the fridge for 30 minutes before baking next time.
- Want bite-size treats? Scoop smaller dough balls and reduce bake time by a couple minutes.
- Store cooled cookies in an airtight container at room temperature for up to a week, or freeze baked cookies for up to three months.