Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Servings: 36 cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup shortening
- 1 cup white sugar
- 3/4 cup brown sugar
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup crushed candy canes
- 1 cup white chocolate chips (plus extra for topping)
Instructions
- Preheat the oven to 350°F (175°C) and line cookie sheets with parchment paper.
- In a large bowl, beat together butter, shortening, white sugar, and brown sugar until fluffy (about 2 minutes).
- Add vanilla extract and peppermint extract. Mix in the eggs one at a time, ensuring each is fully incorporated.
- Reduce the mixer speed to low and gradually mix in the flour, baking soda, and salt. Adjust with more flour if the dough is sticky (1 tablespoon at a time).
- Fold in the crushed candy canes and white chocolate chips.
- Form the dough into balls, about 1–1.5 tablespoons in size, and place 2 inches apart on the prepared cookie sheets.
- Bake for 8–10 minutes, or until the tops appear just set. Optional: Add a few white chocolate chips on top of each cookie immediately after baking for a decorative touch.
- Cool cookies on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
Notes
- Larger Cookies: For bigger cookies, use 3 tablespoons of dough per ball. Shape dough balls taller than wide and bake for 12–14 minutes.
- Freezing Dough: After forming dough balls, freeze them in an airtight bag for up to 2 months. Bake directly from frozen, adding 1–2 extra minutes to the baking time.
Nutrition
Serving Size: 1 cookie
- Calories: 150
- Carbohydrates: 19g
- Protein: 2g
- Fat: 7g
- Saturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 14mg
- Sodium: 75mg
- Potassium: 23mg
- Fiber: 0g
- Sugar: 13g
- Vitamin A: 85IU
- Vitamin C: 0mg
- Calcium: 15mg
- Iron: 0.5mg