These soft and chewy cookies are studded with flecks of sweet peppermint candy cane and dotted with a generous amount of creamy white chocolate chips. The flavor pairing is an absolute dream, they are exceptionally delicious holiday cookie!
1 1/3cups (226g)white chocolate chips,plus more for tops if desired
1/2cup (heaping, 103g)crushed peppermint candy canes(8 standard size)*
Instructions
In a mixing bowl whisk together flour, baking soda, baking powder and salt. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, granulated sugar and brown sugar until well blended. Scrape down bowl.
Mix in egg, then blend in egg yolk, peppermint extract and vanilla extract. Scrape down bowl.
Add in flour mixture and mix just until combined.
Pour in white chocolate chips and crushed candy canes and mix to combined.
Scoop dough out using a slighlty heaped #40 cookie scoop (about 1.5 heaped Tbsp or 37g). Shape into balls and transfer to a parchment lined tray.
Chill cookie dough balls 20 minutes. Meanwhile preheat oven to 350 degrees and line baking sheets with parchment paper.
Transfer 12 cookie dough balls to lined cookie sheet, spacing 2-inches apart. Bake in preheated until until nearly baked through (they should appear puffed and slightly under-baked in center), about 12 to 14 minutes.
Let cool on baking sheet 5 minutes before transfering to a wire rack to cool. If you'd like you can press a few white chocolate chips into each cookie while cookies are still warm.
Repeat baking with remaining cookie dough.
Once cookies are cool store in an airtight container at room temperature up to 3 days.
Notes
The more red the candy cane the more pink and red you're cookies will appear. If you'd like a more pink cookie you can include a little red food coloring in the cookie dough, just add it when adding peppermint extract.