white chocolate peppermint cookies~!

I credit one of my best friends, J, to getting me to eat more of foods I otherwise wouldn’t really care for–being roommates and always sharing food helps 😛 On the savory side, there is cheese, and on the sweet side…enter white chocolate. I have always personally had more of a predilection towards dark chocolate, as I love the complexity in the combination of ‘bitter’ and ‘sweet’ and white chocolate alone is too sweet for me. However, when paired with something ELSE to contrast…something tart (re: white chocolate cranberry cookies), something spicy, or something minty (like in peppermint bark, something else J loves :)), I must agree it is divineee. While working on our gingerbread house for the contest, we bought a TON of candy canes and had a lot left over. Not wanting them to go to waste, but realizing how easy it is to get sick of JUST candy canes, I decided to grab some white chocolate chips and, reminiscent of the holiday spirit, make some white chocolate peppermint cookies! I pretty much followed the same recipe as for the white chocolate cranberry cookies (reproduced below), except substituting cranberries with crushed candy canes. Perfect treat just in time for all your holiday parties :)!


Recipe: Soft-Baked White Chocolate Chip Peppermint Cookies
Modified from Sally’s Baking Addiction (check out her blog for more amazing recipes! :))
Makes 2.5 dozen cookies.

• 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
• 3/4 cup dark brown sugar
• 1/4 cup granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons cornstarch <–secret to amazing cookie chewiness!!!
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup white chocolate chips
• 1/2 cup crushed candy canes (about 6 regular sized candy canes, or 12 minis)

1. Line an ungreased cookie sheet with parchment paper or silicone baking mat. Set aside.
2. Crush your candy canes. What I did:  I put the candy canes within a ziplock bag on top of a cutting board (so it was easier to clean up afterwards), and crushed them using a hard metal coffee can (if you have a rolling pin, that works too!). The candy canes ended up ripping the ziplock bag about 2 minutes in, so I was glad I had a cutting board underneath. The ziplock bag is ok ripped –as long as you don’t get candy cane all over, the baggie just functions to keep the candy canes together in one place. When you have crushed them to small enough pieces (about the size of rice grains). Set aside.
3. In a large bowl, cream the butter and sugars together until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed.
4. Mix in flour, cornstarch, baking soda and salt. Stir in white chocolate chips & crushed candy canes. Optional: Chill dough (covered) for 30 minutes or up to 3 days.
5. Preheat oven to 350F. Drop balls of dough (1.5 tablespoons each) onto cookie sheet. Bake for about 9 minutes, until barely golden brown around the edges. Do NOT cook them longer than 9 minutes. Remove and let cool for 5-10 minutes on the cookie sheet. Transfer to cooling rack.
6. Enjoy! Baked cookies freeze well – up to three months. Unbaked cookie dough balls freeze well – up to three months.

PS: Thanks M for letting me use your apartment :D!



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