Ingredients
Scale
For the cookies:
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1½ cups semi-sweet chocolate chips
- ½ cup crushed candy canes (about 6-8 regular-sized candy canes)
For the topping:
- ½ cup white chocolate chips
- 1 teaspoon coconut oil (or vegetable oil)
- Additional crushed candy canes for sprinkling
Instructions
- Prepare the dough: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes. You want it nice and creamy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine everything: Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Don’t overmix—stop as soon as you don’t see any dry flour.
- Fold in the chocolate chips and crushed candy canes with a wooden spoon or spatula. The candy cane pieces should be distributed throughout the dough.
- Bake the cookies: Scoop the dough into balls about 2 tablespoons each (a cookie scoop works great here). Place them 2 inches apart on your prepared baking sheets.
- Bake for 10-12 minutes, until the edges are set but the centers still look slightly underdone. They’ll continue cooking on the baking sheet after you take them out.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Add the white chocolate drizzle: In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 20-second intervals, stirring between each one, until completely smooth.
- Use a fork or a piping bag to drizzle the melted white chocolate over the cooled cookies. Immediately sprinkle with additional crushed candy canes before the chocolate sets.
- Let the white chocolate harden completely (you can pop them in the fridge for 10 minutes to speed this up) before serving or storing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
