- Today we're making a delicious,
super easy cookie that comes together in a snap.
You are going to flip out for this.
There's tons of white chocolate chips in here,
and a lot of crushed candy cane,
and it melts into this gooey amazingness in the oven,
and then hardens back up for a wonderful crunch and snap.
Okay, let's get started.
We're adding our dry ingredients into a bowl,
I'm sifting it kind of optional,
you could just whisk it up if you want, but,
150 grams or one and a quarter cups of all purpose flour,
to begin with.
I love using a scale because there's a couple less dishes,
for me to wash, 150 Exactly.
Beside quarter teaspoon of baking soda,
and a nice pinch of salt.
Give that sugar some contrast, sift it up.
If you want to add a little bit of cinnamon or all spice,
or nutmeg, feel free.
Whisk it up, and we're going to set aside,
and cream that butter and sugar together.
One half a cup of butter unsalted room temperature,
into a standing mixer fitted with a paddle attachment,
but if you don't have one you can use a hand mixer too,
not a big deal.
Just cream it up.
If you want to make a double batch of these cookies,
it'll actually be easier because more butter,
creams up more easily and you'll have more cookies to eat.
Alright, one half a cup of sugar into the stand mixer now.
Beat It tells light and fluffy
You'll prescribe ball down, scrape, scrape, scrape,
scrape, scrape.
Now we're going to continue mixing,
and add one room temperature again.
So graceful, so elegant.
Okay.
Mix it until it's Incorporated.
scrape, scrape, scrape
Now for the flavorings add in half a teaspoon,
maybe a whole if you really want to go there.
A vanilla extract, so as half a teaspoon of vanilla extract,
then a quarter teaspoon of peppermint extract.
I like to have a nice minty kiss to the cookie<
but not like a breath mints.
It's like a little bit.
it's very powerful stuff.
That looks beautiful (mumbles).
Now it's time to add in our flower slowly.
Fish.
Don't let that mixer go too fast on lo que,
do some housekeeping over here.
I know that there's like a scraper paddle attachment,
that people are recommending and I want to buy it.
But I've just been very forgetful.
It's the holidays and I'm in overdrive.
Okay.
That's coming together.
Now we have to add in those white chocolate chips.
Delicious.
So now time for three quarters of a cup,
about white chocolate chips.
I'm using these giant big ones,
they're really pretty and you go.
You could also add in some chopped either toasted walnuts,
or toasted pecans that would be delicious,
and give you a really beautiful bit of crunch but not today.
Okay, that's all mixed in just like for a second.
Okay, transfer this into like some plastic wrap,
and just chill it.
The last step before we chill our dough,
is to fold in some of this crushed candy cane.
So here's what we're gonna do.
Add them into a plastic bag or you take the wrappers off.
You can seal it up or just fold it over.
Now, get that aggression out
or just start smashing.
so satisfying.
Okay,
pretty good.
So now we'll Measure out about half a cup.
And we're gonna have a little bit extra to dip them,
in at the end right before they go into the oven.
It's like that beauty little cheat shot that everyone uses,
the chocolate chips report with you on top.
Same deal with this white peppermint.
This is going to look so festive.
Sprinkle that in there.
That made me happy just seeing that
folded in.
I'm gonna transfer those to chill,
for maybe like 10 or 20 minutes.
You actually don't have to do that,
you can go straight to scooping it onto the baking sheet,
and then chill it's up to you.
You could also just put this in the fridge,
forget about it for a few days,
and have delicious cookies at the ready,
into the fridge.
We'll be back in a moment.
My dough chilled out.
I did some dishes.
Let's get to scooping,
evil ice cream scoop.
It is amazing.
It will get a little messy.
An warning you.
Cookie ball dip.
That's all you need.
Plop it in there.
Listen to repeat the process until all of your cookies,
are rolled out.
But you could totally save some batter for later.
You don't have to make them all now.
Last one in.
Okay, isn't a bake for maybe like six or seven minutes,
at 350 really fast, and you have to wait until they are set,
before you take them off of the baking sheet,
otherwise they'll break.
Okay, into the oven.
Out of the oven and they're looking totally delicious,
but I want them to be really round.
So here is the blogger's trick.
Use our circle cutter.
You're gonna place it over here and just tighten them up,
really quickly.
Just shape them up.
And everyone will be impressed.
None the wiser about this whole misshapen cookie situation.
You have to work really quickly.
Some of these are not going to be saveable.
Sorry, cookies. Okay, I'm pretty happy with that.
Okay, cookies are shaped up, let them cool.
In the meantime, you can snack on this very,
very hot cookie shard and just be patient,
because if you try and lift them up they'll just fall apart,
they have to set they have to be totally room temperature,
not warm.
Otherwise Let's be really malleable and break apart.
That's tasty.
Okay, these are just ready.
I'm cheating and I like lifted that silicon baking mat up,
so I can like pry the cookie off without breaking it,
because I'm totally not patient enough,
to wait the whole period of time you're supposed to wait.
By the way those silicone baking sheets are so handy,
I have so Pat's but you can get any brand,
they really just help the cookie not brown too much,
on the bottom.
They lift off really easily every single time.
Okay.
Appears that was so just so good.
(laughs)
The white chocolate is like gooey and molten,
and the candy cans are really crunchy,
with like a little minty kiss.
This cookie is all of your holiday dreams come true,
except the presence that you wanted that no one by you.
Alright, thanks so much for watching.
I hope you get a chance to make this recipe.
If you have any questions,
leave them in the comments below,
and hit that like button, and subscribe.