Ingredients
Equipment
Method
Instructions
- Preheat your oven to 350°F (175°C).
- Line your baking sheets with parchment paper.
- In a large mixing bowl, cream together butter, brown sugar, and granulated sugar for 2-3 minutes.
- Add eggs, vanilla extract, and ground cinnamon; mix until smooth.
- In a separate bowl, whisk together flour, baking soda, and salt; gradually add to wet mixture.
- Fold in chocolate chips, white chocolate chips, and crushed candy canes.
- Drop dough onto prepared baking sheets, leaving space between each scoop.
- Bake for 10-12 minutes until edges are golden; the centers should remain soft.
- Cool on baking sheets for 5 minutes, then transfer to wire racks.
- Melt white chocolate and drizzle over cookies; sprinkle with candy canes and sprinkles.
Nutrition
Notes
Store in an airtight container at room temperature for up to 5 days; refrigerate for 1 week or freeze for 3 months.
