Minty White-Chocolate Cookies |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Note: Preparation time does not include 2 hours refrigeration time. A delicious holiday cookie recipe that I found in the 2007 edition of Christmas Cooking Southern Style. The recipe calls for peppermint baking chips, which I could not locate on short notice, so I substituted crushed candy canes. It made for a bit of extra work, but the melted crunch it created made it worth it! Ingredients:
1 cup unsalted butter, softened |
1 1/2 cups sugar |
2 eggs |
1 teaspoon vanilla extract |
2 1/4 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon salt |
1 3/4 cups white chocolate chips |
1 3/4 cups peppermint chocolate chips |
Directions:
1. In a large mixing bowl, beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs one at a time, beating well after each addition. Stir in vanilla.
2. In a medium bowl, sift together flour, baking soda, and salt. Gradually add flour mixture to butter mixture, beating until combined. Fold in white chocolate morsels and peppermint baking chips. Cover and refrigerate for at least 2 hours.
3. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
4. Drop dough by heaping teaspoonfuls 2 inches apart onto prepared baking sheets.
5. Bake for 12 to 15 minutes per batch, or until light golden brown. Let cool on pan for 5 minutes. Remove to wire racks to cool completely.
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