Author Pam - For the Love of Cooking / Original by Sally's Baking Addiction
Equipment
Hand Mixer or Stand Mixer
Baking Sheet
Ingredients
2cupsflourspoon & leveled
1tspcornstarch
1tspbaking soda
½tspsalt
12tbspunsalted buttersoftened to room temperature
½cuplight brown sugarpacked
½cupwhite sugar
1large eggat room temperature
1 ½tspvanilla extract
¾tsppeppermint extract
¾cupwhite chocolate chips
½cuppeppermint candy canescrushed (5 candy canes)
Instructions
Combine the flour, cornstarch, baking soda, and salt together in a medium bowl; mix until well combined.
With a hand mixer, beat the butter for 1 minute until creamy and smooth.
Add the brown and white sugars and beat for another 1 minute until lighter in color.
Add the egg, vanilla extract, and peppermint extract and beat until well combined.
Gradually add the flour mixture until combined. Side Note: The dough will be thick.
Mix in most of the white chocolate chips and most of the crushed candy canes. Side Note: To make the cookies extra pretty, save a little bit of white chips and crushed candy cane to decorate the cookies right when they come out of the oven, if desired.
Place the dough into the refrigerator for at least 2 hours and up to 2-3 days. Side Note: The cookies will spread if the dough is not chilled for at least 2 hours.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Scoop tablespoon sized balls, and place them on the prepared baking sheet 2 inches apart.
Bake for 9-11 minutes, or until the cookies are golden brown and crisp around the edges.
Remove from the oven and immediately sprinkle the remaining white chocolate chips and crushed candy canes on each cookie, if desired.
Allow them to cool for 10 minutes before moving them to a wire cooling rack. Enjoy.