Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup white chocolate chips
- ½ cup crushed candy canes (plus extra for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats for easy cleanup.
- Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer until light and fluffy (about 3-5 minutes). Scrape down the sides as needed to ensure even mixing.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Fold in Mix-Ins: Gently fold in the white chocolate chips and crushed candy canes, ensuring they are evenly distributed.
- Scoop and Shape: Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Sprinkle additional crushed candy canes on top for extra festivity.
- Bake: Bake for 10-12 minutes, or until the edges are lightly golden and the centers are slightly soft. Keep a close eye after 8 minutes, as ovens vary.
- Cool and Serve: Allow cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Make Ahead: Prepare the dough in advance and chill it for up to 24 hours for even better flavor!
- Storage: Store cookies in an airtight container for up to a week.