White chocolate chips and flakes of candy cane are held together by the tenderest cookie possible. They'll melt in your mouth and become a holiday favorite!
INGREDIENTS
- 1 1/4 cup all-purpose flour
- 1/2 cup unsalted butter room temp
- 3/4 cup white chocolate chips
- 1/2 cup crushed candy canes plus more for dipping
- 1 pinch salt
- 1/4 tsp baking soda
- 1 pinch baking powder
- 1 egg room temp
- 1/2 cup sugar plus 1 tbsp
- 1/2 tsp vanilla extract
- 1/4 tsp peppermint oil
INSTRUCTIONS
- Whisk together the flour, baking soda, baking powder and salt.
- Beat the butter and sugar until light and fluffy.
- While the mixer is running add the egg then the vanilla and peppermint oil.
- Slowly add the flour mixture and scrape the bowl down.
- Add the white chocolate chips and crushed candy canes and mix until just incorporated.
- Place the cookie dough on a parchment lined cookie sheet using an ice cream scoop if you have one. I recommend a 2 tablespoon sized portion for each cookie.
- Dip each ball of cookie dough into a bowl filled with crushed candy canes.
- Chill on baking sheet for 5-10 minutes in the refrigerator. Bake at 350F for about 6 to 7 minutes.
- Allow for cool on cookie sheet.
Comments
0 comment