White chocolate candy cane cookies

Name: White chocolate candy cane cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12
Ingredients: 120g unsalted butter softened; 85g light brown soft sugar; 65g golden caster sugar; 1 medium egg; 1 tsp vanilla bean paste; 180 plain flour; ½ tsp bicarbonate soda; 180g white chocolate broken into chunks; 3 peppermint candy canes lightly crushed in a sealed food bag

Esther Clark

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Serves 12

Easy

Prep: 15 mins

Cook: 10 mins

plus 30 mins freezing

A star rating of 3.6 out of 5.3 ratingsRate

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These cookies are soft, chewy and cheerful. As well as pairing well with a cuppa, they make a great dessert served warm – or give them away as Christmas gifts

Easily doubled

Easily halved

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Ingredients

Nutrition

Units:

MetricUS

120g unsalted butter

softened
85g light brown soft sugar
65g golden caster sugar
1 medium egg
1 tsp vanilla bean paste
180 plain flour
½ tsp bicarbonate soda
180g white chocolate

broken into chunks
3 peppermint candy canes

lightly crushed in a sealed food bag

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Nutrition: per serving

kcal278
fat14g
saturates8g
carbs35g
sugars23g
fibre1g
protein3g
salt0.29g

Method

step 1

Heat the oven to 180C/160C fan/gas 4 and line two large baking sheets with baking parchment. Beat the butter and sugars together in a large bowl using an electric whisk, or in a stand mixer until just combined. Crack in the egg and beat again. Stir through the vanilla, flour, bicarb, chocolate chunks, most of the candy canes and ¼ tsp fine sea salt.
step 2

Roll the mixture into 10 even-sized balls, about 50g each, between the palms of your hands, then freeze for 30 mins on a baking sheet. Transfer the cookies to the prepared baking sheets and bake for 10-12 mins until golden brown at the edges. Sprinkle over the remaining crushed candy canes. Leave to cool slightly on the sheets, then transfer to a wire rack and leave to cool completely, or eat warm with ice cream.

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Overall rating

A star rating of 3.6 out of 5.3 ratings

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