This is the holiday version of my favorite white chocolate macadamia nut cookie. Here the crunch and Christmas Spirit comes from crushed candy canes, which add a nice bite to this otherwise mellow cookie. I always like to make a double batch of these and store about 3/4 of the dough in the freezer for later use. That way I can have some portion control in the present and still look forward to freshly baked cookies in the future!
One of the most Christmassy cookies possible! White chocolate chips and flakes of candy cane held together by the tenderest cookie possible.
- 1 1/4cupall-purpose flour
- 1/2cupunsalted butterroom temp
- 3/4cupwhite chocolate chips
- 1/2cupcrushed candy canesplus more for dipping
- 1/4tspbaking soda
- 1pinchbaking powder
- 1eggroom temp
- 1/2cupsugarplus 1 tbsp
- 1/2tspvanilla extract
- 1/4tsppeppermint oil
Whisk together the flour, baking soda, baking powder and salt.
Beat the butter and sugar until light and fluffy.
While the mixer is running add the egg then the vanilla and peppermint oil.
Slowly add the flour mixture and scrape the bowl down.
Add the white chocolate chips and crushed candy canes and mix until just incorporated.
Place the cookie dough on a parchment lined cookie sheet using an ice cream scoop if you have one. I recommend a 2 tablespoon sized portion for each cookie.
Dip each ball of cookie dough into a bowl filled with crushed candy canes.
Chill on baking sheet for 5-10 minutes in the refrigerator. Bake at 400F for about 6 to 7 minutes.
Allow for cool on cookie sheet.
I wiped my ice cream scoop with vegetable oil so the cookie dough would release more easily.
First I tried sprinkling the crushed candy canes on top; worked ok but made a bit of a mess…
Dipping worked much better!
Not going to lie, I ate more than one cookie’s worth of dough pre-baking… Worth it.
I wanted my cookies to have some height so I rolled them after scooping them out and then chilled them for a few minutes.
Six and a half minutes in the oven and they were done!