Servings: 24 cookies 1x
Ingredients
- 1 cup (2 sticks) of butter, room temperature
- 1 1/4 cup granulated sugar
- 1 egg, room temperature
- 1/2 tsp peppermint extract
- 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 3/4 cup crushed candy canes (about 10 full size candy canes crushed)
- 3/4 cup white chocolate chips
Instructions
- Preheat the oven to 350F and line two baking sheets with parchment paper
- Mix flour, baking powder, baking soda, and salt together in a small mixing bowl and set aside.
- In a large mixing bowl, beat softened butter and sugar together with an electric hand mixer until fluffy. Pour in the egg and peppermint and beat again, scraping down the sides as needed.
- Pour dry ingredients into wet and mix again with the mixer. It will take a minute for a cohesive dough to form so keep mixing until it does.
- Mix in the chocolate chips and the crushed candy canes with a flat spatula
- Scoop out about 2 tbsp of batter for each cookie and roll into a ball. Place on the lined baking sheet with space between each ball
- Bake at 350F for 12-14 minutes. Remove from the oven and allow to cool slightly on the baking sheet and then transfer to a cooling rack to cool completely
Notes
- You can buy pre-crushed candy canes instead of crushing then yourself
- You can use chopped andes mints in place of the white chocolate chips
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.