White Chocolate Candy Cane Cookies
A dreamy mix of creamy white chocolate and crushed peppermint candy canes, these cookies are pure holiday magic in every bite.
Ingredients
- 1/2 c unsalted butter (softened)
- 1/2 c shortening
- 1 c white sugar
- 3/4 c brown sugar
- 1.5 tsp vanilla extract
- 1 tsp peppermint extract
- 2 eggs
- 3 c all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 c crushed candy canes
- 1 c white chocolate chips extra 1/2 c for later
Instructions
- Preheat oven to 350°F.
- Line cookie sheets with parchment paper.
- In a large bowl, beat together the butter, shortening, white sugar and brown sugar until fluffy (~2 minutes)
- Add the vanilla and peppermint extract
- Mix in the eggs, one at a time
- Turn the mixer to a low speed and add in the dry ingredients; flour, baking soda and salt.
- Mix in the crushed candy canes and white chocolate chips
- Using a 1 Tbsp cookie scoop, form the dough balls and place them 2” apart on the lined cookie sheets
- Bake for 8-10 minutes (until the top of the cookies are set).
- Remove from the oven (the cookies will continue to bake a bit more) and place a few white chocolate chips on top of each cookie
- Cool the cookies on the cookie sheets for ~10 minutes and then place on them a cooking rack.
- Enjoy!
Notes
You can make these cookies in advance!! To freeze the cookie dough, make the recipe through step 8 (without turning on the oven). Place the dough balls into a freezer bag and freeze for up to 2 months. When ready to bake, preheat the oven to 350°F and place dough balls on lined cookie sheets. When baking from frozen, add 2 extra minutes of baking time.
Nutrition
Serving: 1cookieCalories: 147kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 17mgSodium: 68mgPotassium: 34mgSugar: 13gVitamin A: 5IUCalcium: 2mgIron: 3mg
