White Chocolate Candy Cane Drop Cookies Melissa Howell
8 oz. white chocolate chips
1/2 c. sugar
1/2 c. brown sugar, packed
1/2 c. butter, softened
1 tsp. baking powder
1/2 tsp. salt
2 eggs
1 tsp. vanilla
2 1/2 c. flour
2/3 c. finely crushed candy canes
Turn on your oven to 350 degrees. In large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugars, baking powder, and salt. Beat until combined, scraping bowl occasionally. Beat in eggs and vanilla. Beat in as much flour as you can with the mixer. If it gets too tough, mix in the rest by hand. The dough should be very stiff. Stir in the chopped candy canes and white chocolate chips. Using a large cookie scoop, place the dough two inches apart onto a cookie sheet lined with parchment paper or a silicone mat. Bake 10-13 minutes, or until lightly browned around the edges. Do not overbake! Let cool for about 10 minutes on pan before transferring to wire rack to cool.
YIELD: 30 COOKIES, PREP TIME 15 minutes, ACTIVE TIME 10 minutes, TOTAL TIME 25 minutes
Source: Ice Cream and Inspiration
