Yield:
40 Cookies (#60 Scoop)
Prep Time:
10 Minutes (Chill Time: 15 Minutes)
Cook Time:
9 Minutes
Category
Desserts
Calories:
116
Carbs:
15.9
Fat:
5.3
Fiber:
0.2
Protein:
1.3
WW Points:
5
ingredients
½ cup butter
¼ cup vegetable shortening
¾ cup plus 2 tablespoons packed brown sugar
6 tablespoons sugar
½ teaspoon kosher salt
1 teaspoon baking soda
1 ¾ cups plus 2 tablespoons bread flour (all-purpose flour works as well)
½ teaspoon vanilla extract
1 large egg plus 1 egg white
½ cup white chocolate chips
½ cup mini Christmas M&M’s
½ cup red, green, and white sprinkles
directions
Step 1:
Preheat the oven to 375°F and line two baking sheets with parchment paper.
Step 2:
In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
Step 3:
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, shortening, brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 6–7 minutes. Stop once to scrape down the bowl.
Step 4:
Add the egg, egg white, and vanilla extract. Mix until fully combined.
Step 5:
With the mixer on low, gradually add the dry ingredients. Mix until just combined—do not overmix.
Step 6:
Stir in the white chocolate chips, mini M&M’s, and sprinkles.
Step 7:
Chill the cookie dough for 15 minutes.
Step 8:
Using a #60 scoop, portion the dough onto the prepared baking sheets.
Step 9:
Bake for 9 minutes, rotating the pans halfway through, until the cookies are lightly golden around the edges.
Step 10:
Allow the cookies to cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely.
Notes:
If you do not have a stand mixer, use a hand mixer up until adding the dry ingredients. Fold in the chips, M&M’s, and sprinkles by hand.