Description
Holiday baking gets a sweet and minty twist with these crisp-edged, chewy-centered cookies loaded with white chocolate and crushed candy canes.
Ingredients
Scale
- 1¼ cups (155 g) all-purpose flour
- ½ tsp fine sea salt
- ¼ tsp baking soda
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 1 large egg, at room temperature
- 1 tsp pure vanilla extract
- 1 cup (180 g) white chocolate chips
- ½ cup (50 g) crushed peppermint candies
Instructions
- Heat & Prep: Set the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone liners.
- Combine Dry: Whisk flour, baking soda, and salt together in a bowl; set aside.
- Cream Butters & Sugars: In a mixing bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy, about 3 minutes.
- Add Egg & Flavor: Mix in the egg until smooth, then stir in vanilla extract.
- Incorporate Dry Mix: On low speed, add the flour blend and mix just until no streaks remain.
- Fold in Mix-Ins: Gently stir in the white chocolate chips and crushed candy canes until evenly distributed.
- Shape & Chill: Scoop dough (approx. 1½ Tbsp each) onto prepared sheets. Roll into balls with slightly floured hands. Refrigerate the trays for at least 1 hour.
- Bake: Slide cookies into the oven and bake for 10–12 minutes, until edges are golden and centers look set. Let cookies cool completely on the sheet before transferring.
Notes
Tips & Storage
- Minty Mix: Crush candy canes coarsely for crunchy bursts—finer powder will disappear in the dough.
- Texture Check: Chilling dough prevents cookies from spreading too thin.
- Make-Ahead: Store baked cookies in an airtight container at room temperature for up to 5 days.
- Freeze for Later: Flash-freeze unbaked dough or fully cooled cookies in sealed bags for up to 3 months.
- Prep Time: 20 minutes
- Chilling Time: 1 hour
- Cook Time: 10 minutes
- Category: Desserts
Nutrition
- Calories: 174kcal
- Sugar: 17g
- Sodium: 88mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 23mg