Servings 24 cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup unsalted butter, at room temp
- 1 cup white sugar
- 1/2 cup packed light brown sugar
- 1 1/2 teaspoons vanilla extract or peppermint extract (See Kelly’s Note)
- 2 large eggs
- 1 1/2 cups white chocolate chips, divided
- 1/2 cup crushed candy canes, plus more for topping
Instructions
- In a medium bowl, whisk together the flour, baking soda and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, white sugar and brown sugar until light and fluffy, about 2 minutes.
- Add the vanilla extract then add the eggs one at a time, beating between each addition.
- Add the flour mixture to the stand mixer and beat just until combined.
- Stir in 1 cup of the white chocolate chips and the crushed candy canes. Cover the bowl with plastic wrap and refrigerate it for a minimum of 30 minutes and up to overnight. (See Kelly’s Notes.)
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Drop 2-tablespoon mounds of dough on the prepared baking sheets, spacing the mounds at least 2 inches apart. Stud the cookies with the remaining white chocolate chips then sprinkle on additional crushed candy canes.
- Bake the cookies until the edges are pale golden and the centers are just set, 10 to 14 minutes. Remove the cookies from the oven and let them cool for 5 minutes on the baking sheets until transferring them to a wire rack to cool completely.
Notes
- Vanilla or peppermint extract can be used in this recipe depending on your taste preferences.
- You can either refrigerate the bowl of dough or, what I prefer (if fridge space allows), is to first scoop the dough onto a baking sheet into mounds, stud the mounds with chocolate chips and crushed candy canes, and then refrigerate them.
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