Crispy and chewy peppermint white chocolate chip cookies that are perfect for a cookie exchange or holiday gift!
Author: Eva Bakes
1 and 1/2cupall-purpose flour
1/2cup (1 stick)unsalted butterroom temperature
1/2cupwhite chocolate chips
1/2cuppeppermint baking chipsI used Andes
In a medium sized bowl, whisk together the flour, baking soda and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream together the butter, brown sugar and granulated sugar on medium speed until light and fluffy.
Add the egg, vanilla and peppermint extracts and mix well.
Turn the mixer down to low and slowly add the dry ingredients and crushed candy canes until well combined.
Turn the mixer off and fold in the white chocolate chips and peppermint baking chips until evenly distributed. Put the dough into the refrigerator for at least 1 hour.
Preheat your oven to 350 degrees F.
Line a cookie sheet with parchment paper or silicone mat.
Scoop the dough (about 1 Tablespoons' worth) into mounds and roll them into balls.
Bake in your preheated oven for about 8-10 minutes or until the cookies become a light golden color along the edges.
Cookies should be stored in an airtight container at room temperature or can be frozen and thawed. The room temperature cookies will keep for at least a week.Source: Slightly adapted from Closet Cooking