White Chocolate Candy Cane Cookies (Print-Friendly Version)

Crushed candy canes and white chocolate chips run through this butter-and-shortening cookie dough. Small, even portions help the cookies bake before exposed peppermint becomes too dark. Let them settle on the tray before lifting.

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# Ingredients You’ll Need:

→ Dough

01 - 1/2 cup unsalted butter, softened

02 - 1/2 cup vegetable shortening

03 - 1 cup granulated sugar

04 - 3/4 cup packed brown sugar

05 - 1 1/2 teaspoons vanilla extract

06 - 1 teaspoon peppermint extract

07 - 2 large eggs

08 - 3 cups all-purpose flour

09 - 1 teaspoon baking soda

10 - 1/2 teaspoon salt

11 - 3/4 cup crushed candy canes

12 - 1 cup white chocolate chips, plus extra for topping

# How to Make It:

01 - Heat the oven to 350°F and line baking sheets with parchment.

02 - Cream softened butter, shortening and both sugars until evenly combined and lighter. Scrape the bowl.

03 - Beat in vanilla, peppermint extract and eggs.

04 - Whisk flour, baking soda and salt separately. Mix dry ingredients into the wet mixture just until combined.

05 - Fold in the measured crushed candy canes and white chocolate chips.

06 - Briefly chill if too soft to portion. Scoop uniform one-to-one-and-one-half-tablespoon portions and space two inches apart.

07 - Bake about eight to ten minutes until edges and tops are set, extending as needed.

08 - Add optional decorative chips while warm. Cool ten minutes on the tray before lifting to a rack.

# Extra Suggestions:

01 - The formula calls for half a cup of each, with different melting behavior.

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