Ingredients

2 cups (250g) all-purpose flour (spooned & leveled)

1 teaspoon cornstarch

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature

1/2 cup (100g) packed light brown sugar

1/2 cup (100g) granulated sugar

1 large egg, at room temperature

1 and 1/2 teaspoons pure vanilla extract

3/4 teaspoon peppermint extract

3/4 cup (135g) white chocolate chips

1/2 cup crushed candy cane pieces (about 5 candy canes)

4 ounces (113g) white chocolate, coarsely chopped (for drizzling, optional)

Instructions

Step 1: Whisk together the flour, cornstarch, baking soda, and salt in a medium bowl until combined.

Step 2: In a large bowl, beat the softened butter with a handheld or stand mixer on medium speed for 1 minute until smooth and creamy. Add both sugars and mix until fluffy and light in color.

Step 3: Mix in the egg, vanilla extract, and peppermint extract, scraping down the bowl as needed to combine fully.

Step 4: On low speed, gradually add the dry ingredients to the wet mixture until just combined. The dough will be thick.

Step 5: Fold in the white chocolate chips and crushed candy cane pieces. Cover tightly with plastic wrap or foil and chill for at least 2 hours or up to 3 days.

Step 6: When ready to bake, remove dough from the refrigerator and let sit at room temperature for 10 minutes. Preheat oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.

Step 7: Roll dough into 1.5 tablespoon-sized balls. The dough may be crumbly but will come together when handled.

Step 8: Place cookie balls on the prepared sheets and bake for 12 minutes, or until edges are lightly golden. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 9: If desired, melt the chopped white chocolate in 20-second increments in the microwave, stirring in between. Drizzle the melted chocolate over the cooled cookies for an extra touch of sweetness.

Tips & Variations

For stronger peppermint flavor, increase peppermint extract by 1/4 teaspoon, but avoid adding too much as it can become overpowering.

Substitute crushed candy canes with crushed peppermint baking chips for a smoother texture.

Use a cookie scoop to ensure even-sized cookies for uniform baking.

Chilling the dough overnight enhances the flavor and helps prevent spreading during baking.

FAQs

Can I use regular peppermint extract instead of pure extract?

Yes, you can use regular peppermint extract, but pure peppermint extract is more concentrated, so adjust the quantity accordingly to avoid an overly strong flavor.

Can I skip chilling the dough?

While you can bake immediately, chilling the dough helps develop flavor and improves texture by preventing cookies from spreading too much. It’s recommended for best results.