White Chocolate Candy Cane Cookies
Soft chewy lightly sweetened cookies with white chocolate chips and crushed candy canes.
Ingredients
- 1 cup butter softened
- 1 ¼ cups white sugar
- 2 eggs
- 1 teaspoon vanilla
- 3 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 7 crushed candy canes
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350°F
- Cream the butter and sugar together. Beat on high until light and fluffy, about 3-4 minutes. Add the eggs and vanilla and beat on high about 1 minute or until well combined. Add the dry ingredients and mix just until combined.
- Crush the candy cane. Use a hard flat surface and the bottom of a glass to break up the candy cane into little pieces.
- Stir in the candy cane bits and white chocolate chips with a spatula until just combined.
- Place cookie dough on parchment lined baking sheet in mounds of about 1.5 Tablespoons.
- Bake for 10 minutes until the tops have turned matte and the edges are lightly golden.
- Enjoy!
Notes
Store these cookies in an airtight container for up to 3 days. They won't go bad for much longer, but the texture just isn't the same after 3 days. Warm up in the microwave for 5-8 seconds for a more fresh taste.
Freeze cookies in an airtight container. I like to put them in the freezer while they are still slightly warm. Upon thawing, this creates that soft chewy texture we all love!
Be careful not to over bake the cookies. They are done when the tops are completely matte and the edges are set. Remove from the oven and allow to cool on the cookie sheet at least 5 minutes before removing.
Do not over mix the dough after adding the dry ingredients. Mix just until combined or your cookies may end up a little tough.
Nutrition
Serving: 1cookieCalories: 211kcalCarbohydrates: 27gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 36mgSodium: 167mgPotassium: 46mgFiber: 0.4gSugar: 15gVitamin A: 259IUVitamin C: 0.04mgCalcium: 22mgIron: 1mg
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