Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure peppermint extract
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup crushed peppermint candy canes
- Optional: ½ cup white chocolate chips
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and ensures an even bake without burning the bottoms.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 2 to 3 minutes using a hand mixer or a stand mixer. Creaming the butter properly creates a soft, airy texture in the final cookie.
- Add Wet Ingredients: Add the egg, peppermint extract, and vanilla extract to the butter mixture. Beat on medium speed until fully combined. Ensure you scrape down the sides of the bowl so the peppermint flavor distributes evenly through the dough.
- Incorporate Dry Ingredients: In a separate small bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the flour streaks disappear. Be careful not to overmix, as this can make the cookies tough.
- Fold in the Peppermint: Gently fold in the crushed peppermint candy canes (and white chocolate chips if you are using them) with a spatula. The dough should be thick and slightly tacky. Use a cookie scoop or a tablespoon to form 1-inch balls and place them 2 inches apart on the prepared baking sheets.
- Bake and Cool: Bake for 9 to 11 minutes, or until the edges are just barely golden but the centers still look slightly soft. Remove from the oven and let the cookies rest on the hot baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 25 minutes