1-First, in a bowl, whisk together the 1 1/4 cups all-purpose flour, 1/4 teaspoon baking soda, 1 pinch baking powder, and 1 pinch salt until they’re well mixed. This step builds the base of your dough. In another bowl, beat the 1/2 cup unsalted butter at room temperature with 1/2 cup sugar plus 1 tablespoon until it’s light and fluffy, which takes about 2-3 minutes.

2-Next, add the 1 egg at room temperature, 1/2 teaspoon vanilla extract, and 1/4 teaspoon peppermint oil to the butter mixture, beating until everything blends smoothly. Gradually mix in the flour mixture, scraping the bowl as you go to ensure no lumps hide in the corners. Once combined, fold in the 3/4 cup white chocolate chips and 1/2 cup crushed candy canes gently so they spread evenly through the dough.

3-Use a small ice cream scoop to portion out about 2 tablespoons of dough per cookie onto a parchment-lined baking sheet. Dip each dough ball into extra crushed candy canes to coat the tops, adding that extra crunch. Chill the dough on the sheet in the fridge for 5 to 10 minutes this tip helps keep the cookies from spreading too much and gives them a great texture.

4-Bake at 350°F (175°C) for 6 to 7 minutes until the edges are just set but the centers stay soft. Let the cookies cool on the baking sheet until they’re firm enough to handle, about 5 minutes, then move them to a rack. Each cookie packs around 140 calories, with 2 grams of protein, 5.7 grams of fat, and other nutrients like 35 milligrams of calcium, making them a balanced treat.