Ingredients
2cupsall-purpose flour,spoon and leveled
1tspcornstarch
1tspbaking soda
½tspsalt
¾cupunsalted butter,(1½ sticks), softened to room temperature
½cuplight brown sugar,packed
½cupgranulated sugar
1large egg,room temperature
1½tsppure vanilla extract
¾tsppeppermint extract
¾cupwhite chocolate chips
½cupcandy cane pieces,(5 candy canes), crushed
4ozwhite chocolate,coarsely chopped
Preparation
Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl.
In a large bowl using a hand-held mixer or stand mixer with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy.
Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in color. Mix in the egg, vanilla extract, and peppermint extract. Scrape down the sides and bottom of the bowl as needed.
At low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be quite thick. Add the white chocolate chips and crushed candy cane, then mix for about 5 seconds until combined.
Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours and up to 3 days.*
Remove the cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes, then preheat the oven to 350 degrees F.
Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
Roll the balls of dough, about 1½ tablespoons of dough each, into balls.
Bake for 12 minutes, until lightly golden brown around the edges.
Allow to cool for 5 minutes on the cookie sheet, then transfer to the cooling rack to cool completely.
Melt the chopped white chocolate in the microwave in 20-second increments, stirring after each until completely melted.
Drizzle over the cooled cookies, serve, and enjoy!
