Description
Santa approved cookie recipe!
Ingredients
Units
Scale
- 2 1/2 cups flour
- 1 1/2 tsp salt
- 3/4 tsp baking powder
- 1/3 cup dutch cocoa powder
- 1 cup butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 2 tsp vanilla extract
- 2 eggs
- 1 1/2 – 2 cups white chocolate melting rounds
- 1/2 cup crushed candy canes
Instructions
- Start by mixing the dry ingredients – flour, salt, baking powder and dutch cocoa. Whisk the ingredients together and set the bowl aside.
- Next you will start to cream your fat and sugar. In a stand mixer bowl, add softened butter, granulated sugar and brown sugar. Turn to medium speed and mix until you have creamed your sugars and it reaches a creamy, whipped consistency. Add in your eggs and vanilla. Mix until just combined.
- Lastly, add in your flour mixture. Gradually add in our flour mixture and mix until just combined. If you need to, scrape the edges and mix for a couple seconds more to incorporate.
- Remove the dough from the bowl and wrap in plastic cling wrap. Chill your dough for 1 hour or overnight (if you’re making ahead of time) in the refrigerator.
- Once chilled, preheat oven to 350°F and line a baking sheet with parchment paper. Roll the dough into small balls (we measured each ball to be 45 g).
- Bake for 12-15 minutes. Cool dough on a cooling rack for 15 minutes or until completely cooled. Melt white chocolate melting rounds in a small sauce pan over the stove. Once melted, remove from heat and dip each cookie halfway. Add crushed candy cane to the melted chocolate right after it’s dipped (that way it doesn’t cool and harden before the candy cane sticks).
- Enjoy with a hot cup of coffee or hot chocolate.
- Prep Time: 10 minutes
- Chill Time: 1 hour
- Cook Time: 15 minutes
- Category: Dessert