White Chocolate Peppermint Cookies

The MOST wonderful time of year is here!! Christmas-time!! yay!!

My husband, daughter and I rung in the season right by sipping eggnog (non-alcoholic for the Emster and even me actually) and decorating the tree the day after Thanksgiving!! While Emma’s first Christmas was last year, I felt like this year was her first real Christmas. Watching her get excited about the tree and the lights and trying to hang her first ornament was just awesome.

And to top it all off I also started my holiday baking!! yay!!

Every year I aim to bake at least one new type of cookie to mix things up a bit. This year I came up with the White Chocolate Peppermint Cookie. YUM. It is delicious. It is a spin-off of my favorite cookie and well it is just delicious AND festive. If you like peppermint you will love this!

The perfect festive treat for a holiday get together!

**Note: You can make these into mini bite size cookies by forming the cookie dough into 1/2 inch size balls (instead of the 1 inch size listed below) and bake for 6 minutes instead of 11. They are deliciously cute!! Also a slightly less guilty holiday treat!!

White Chocolate Peppermint Cookie Recipe

Ingredients:

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

1 2/3 cups (8 ½ ounces) bread flour

1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder

1 ½ teaspoons salt

2 ½ sticks ( 1 ¼ cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 bag of White Chocolate Chips
8 1/2 oz of Andes Peppermint Crunch Candies (Not the usual Thin Mint/After Eight Mint!!)
10+ drops of red food coloring
sea salt

Directions:

1. Chop the Andes Peppermint Crunch candies. Set aside.

2. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.3. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Add in red food coloring and mix in. Drop the peppermint and white chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours (or up to 72 hours).

4. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

5. Shape the dough into 1 inch size balls (approximately the size of a golf ball) and set onto the baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake for approximately 10 to 12 minutes in the oven…until partially baked and soft. Do not worry if cookie looks slightly under-baked, it will continue baking outside the oven. Transfer sheet to a wire rack for 10 minutes or so. Then carefully transfer cookie to a baking rack.

Yield: Approximately 30 to 36 cookies

Recipe adapted from Jacques Torres

Comments

Lilcelebrations Hubby says

January 11, 2015 at 4:49 pm

I liked these a little better than the salted mint. They came out a little thicker, giving them a nice chewy center. Might just be batch by batch, but they made a real awesome looking plate next to the salted mint cookies! XOXO

lauren.mckenna@gmail.com says

January 14, 2015 at 5:13 pm

🙂

Comments

Leave a Reply Cancel reply