White Chocolate and Peppermint Cookies
Prep Time
15 minutes
Cook Time
10 minutes
5 dozen cookies


3/4 cup (175 ml) softened butter
3/4 cup (175 ml) granulated sugar
3/4 cup (175 ml) light brown sugar
2 (large) eggs
1 1/2 tsp (7.5 ml) vanilla extract
2 1/4 cups + 2 tbsp (590 ml) all purpose flour
1 tsp (5 ml) baking soda
3/4 tsp (4 ml) salt
1/2 cup (125 ml) crushed candy canes
1 1/3 cup (325 ml) white chocolate chips


  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix butter and sugars together until creamy. Add eggs and vanilla and mix well.
  3. In a medium bowl, mix together the flour, baking soda and salt.
  4. Slowly add the flour mixture to the butter, egg & sugar mixture. Mix well.
  5. Fold in candy canes and white chocolate chips.
  6. Drop by tablespoonfuls (preferably using a cookie scoop) onto a heavy cookie sheet lined with parchment paper.
  7. Bake for 8 – 10 minutes. Remove when cookies are just starting to brown for chewy cookies and when they are almost golden for crispier cookies. Cool for a few moments on the cookie sheet before removing them to a wire rack to cool completely.