Ingredients
Scale
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups white chocolate chips or chunks
- ¾ cup crushed candy canes (about 10-12 standard candy canes)
Instructions
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes. This step is crucial for achieving that perfect cookie texture.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until just combined. Scrape down the sides of the bowl as needed to ensure everything is mixed evenly.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; stop as soon as no streaks of flour remain.
- Gently fold in the white chocolate chips. For the crushed candy canes, place them in a zip-top bag and crush them with a rolling pin or meat mallet until you have a mix of fine crumbs and small chunks. You can also use a food processor for a finer crush. Set aside about ¼ cup for rolling, and fold the remaining ½ cup into the cookie dough.
- Scoop rounded tablespoons of dough and roll them into balls. For an extra festive touch, gently roll each cookie dough ball in the reserved ¼ cup of crushed candy canes before placing them about 2 inches apart on your prepared baking sheets.
- Bake for 9-12 minutes, or until the edges are lightly golden and the centers are still soft. Do not overbake for the chewiest cookies. The exact time will depend on your oven and cookie size.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents breakage.
Notes
For the best flavor, use good quality white chocolate chips or chop a white chocolate bar. If your candy canes become sticky, you can chill them briefly before crushing. Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. These make fantastic edible gifts!
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 18g
- Sodium: 100mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg