1. Crank your oven to 350°F and line a baking sheet with parchment paper. The parchment helps prevent the candy cane pieces from sticking.
2. In a small bowl, whisk together the flour, baking soda, and salt until everything’s evenly combined. Set this aside.
3. In a separate bowl, cream the softened butter and sugar together until the mixture looks light and fluffy, about 2-3 minutes with a hand mixer. Even though there’s less butter than usual, this step is still important.
4. Add the peppermint extract and egg to your butter mixture, beating well until everything’s combined. The peppermint smell should be noticeable but not overwhelming.
5. Gradually add your dry ingredient mixture to the wet ingredients, mixing just until a dough forms. Stop as soon as you don’t see flour streaks—overmixing makes tough cookies.
6. Gently fold in the white chocolate chips with a spatula until they’re evenly distributed throughout the dough.
7. Scoop tablespoon-sized balls of dough onto your prepared baking sheet, spacing them about 2 inches apart. These don’t spread too much but give them room.
8. Flatten each dough ball slightly with the back of a spoon. Then generously sprinkle crushed candy canes on top, pressing them gently so they stick.
9. Slide them into your preheated oven and bake for 8-10 minutes, until the edges are lightly golden. Watch them carefully—these bake fast! The centers will look slightly soft when done.
10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. The candy cane pieces will set as they cool.
11. Enjoy these festive peppermint white chocolate cookies with a glass of cold milk or a cup of hot cocoa!

Nutrition Information (Per Cookie):

• Calories: 85
• Carbohydrates: 13g
• Protein: 1g
• Fat: 3g
• Fiber: 0g
• Sodium: 75mg
• Sugar: 9g

Note: Peppermint has digestive benefits, and white chocolate provides a small amount of calcium.

Notes:

• Use pure peppermint extract, not artificial flavoring—the taste difference is huge.
• Only use 1/2 teaspoon extract. More will make them taste like toothpaste.
• White chocolate chips with cocoa butter melt better and taste creamier than imitation chips.
• Crush candy canes in a sealed plastic bag with a rolling pin for easy cleanup.
• Add candy cane topping right before baking, not while dough is warm.
• Every oven runs differently, so check at 8 minutes. These go from perfect to overbaked quickly.
• Don’t overbake! Pull them when edges are just lightly golden.
• For the best texture, let them cool completely before eating.

Storage Tips:

Store these in an airtight container at room temperature for up to 5 days. The candy cane pieces may soften slightly over time but will still taste delicious.

If your cookies get too hard, place a slice of bread in the container with them overnight. The cookies will absorb moisture from the bread and soften right up.

For longer storage, freeze baked cookies without the candy cane topping for up to 2 months. Thaw at room temperature and add fresh crushed candy canes before serving for the best crunch.

You can also freeze the unbaked dough for up to 3 months. Thaw in the fridge overnight, then scoop, top with candy canes, and bake as directed.

Serving Suggestions:

• With Hot Cocoa: These pair perfectly with hot chocolate for the ultimate winter treat combination.
• Holiday Cookie Platters: The red and white topping makes these stand out beautifully on any festive dessert table.
• Ice Cream Sandwiches: Sandwich peppermint or vanilla ice cream between two cookies for an incredible frozen treat.
• Gift Boxes: Stack them in a clear box tied with red ribbon—they look professionally made and taste homemade in the best way.