These perfect Peppermint White Chocolate Cookies are the ideal holiday treat! They are soft, buttery, and have the perfect amount of peppermint and white chocolate flavor.
Preheat oven to 350 °F (177 °C) and line 2 baking sheets with parchment paper.
In a medium sized mixing bowl, whisk together the flour, baking soda and salt.
In a separate mixing bowl or the bowl of a stand mixer, cream butter for 1 minute until fluffy. Add both sugars and beat for additional minute.
Add in eggs, vanilla extract and peppermint extract and continue mixing. Add in the flour mixture in three additions on low speed, mixing just until incorporated. Fold in the chocolate chips and candy canes.
Using a 2 tablespoon cookie scoop, place cookie dough onto baking sheet (12 cookies per sheet, spaced evenly).
Bake for 9-11 minutes, then remove from oven and let cool for 5 minutes before transferring to a cooling rack to cool completely.
Notes
Can use regular chocolate chips in place of white chocolate chips, or a mix of the two. M&M’s would also work in this recipe.These cookies do spread quite a bit, so make sure to place them far apart on the cookie sheet.The dough does not need to be chilled before baking.If you prefer less minty cookies, leave out the peppermint extract.How to crush candy canes: Place candy canes in a plastic bag and seal. Crush with a rolling pin or meat tenderizer.