Tuesday, December 11, 2012

white chocolate peppermint cookies

i wish december never had to end! 
all my presents are wrapped and under the tree.
my christmas cards have been mailed.
my house is decorated.
holiday plans have been made.
now if only the season could last 4 months instead of 1! :)

recipe via food network


  • 6 ounces white chocolate, chopped
  • *i also used some dark chocolate for the glaze*
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, at room temperature
  • 1/3 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 4 teaspoons heavy cream
  • 1 to 2 drops peppermint extract
  • 3 or so candy canes, roughly crushed


1. position racks in the upper and lower thirds of the oven
and preheat to 350 degrees. 
line 2 baking sheets with parchment paper.

***i don't actually think the swapping of the pans
halfway through baking was necessary. if it made these again,
i would just keep the rack in the middle and check the cookies
frequently as you approach the end of the bake time.

2. place one-third of the white chocolate in a small microwave-safe bowl;
microwave in 30-second intervals, stirring, until melted. set aside to cool slightly.

3. whisk the flour, baking powder and salt in a medium bowl.
beat the butter and sugar in a large bowl with a mixer
on medium-high speed until light and fluffy, about 2 minutes.
eat in the melted white chocolate until smooth,
then beat in the egg and vanilla.
reduce the mixer speed to low;
add the flour mixture in 2 batches and beat until combined.
beat in half of the remaining chopped white chocolate.

4. roll heaping tablespoonfuls of dough into balls
and arrange about 2 inches apart on the prepared baking sheets.
bake the cookies, switching the position of the pans halfway through,
until the edges are slightly golden, about 15 minutes.
let cool 3 minutes on the baking sheets, then transfer to a rack to cool completely.
**feel free to shorten the bake time a bit on these if you don't want a crunchy cookie**

5. make the glaze: microwave the remaining chopped white chocolate
(you can use the same bowl as before) in 30-second intervals, stirring, until melted;
stir in the heavy cream, and peppermint extract to taste.
dip the tops of the cookies in the glaze and return to the rack.
sprinkle with the crushed candy cane and let set, about 1 hour.


these cookies got a bit too crunchy for me.
i would shorten the bake time a bit.

also, be sure to use high quality chocolate, or melting will be difficult!

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