Peppermint Crunch and White Chocolate Cookies
Posted by mike @ made by mike
It can’t be the holidays for me until some smashed up candy canes end up sprinkled on a cookie. Check out this peppermint-focused cookie from a few year’s back. This year, I present to you the Peppermint Crunch and White Chocolate Cookie. It’s a pretty basic buttery sugar cookie with a dash of peppermint extract, a bag of white chocolate morsels and a handful of pulverized candy canes. What could be wrong with any of that? Turn up the holiday music, here’s my favorite, and bake up a batch of cookies.
Peppermint Crunch and White Chocolate Cookie – a Made by Mike Original
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup butter, at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon peppermint extract
- 2 cups white chocolate morsels
- 1 cup crushed peppermint candies or candy canes, crushed
Preheat oven to 350°F. Whisk together flour, baking powder, and salt in a bowl.
Beat butter and both sugars with an electric mixer on medium-high speed until pale and fluffy, 3-5 minutes. Beat in eggs and peppermint extract. Reduce speed to low. Add flour mixture. Beat until just combined. Stir in white chocolate morsels.
Scoop dough with a 1-inch ice cream scoop, dip the tops of the dough balls into the crushed peppermint candy. Place candy-side up, about 2-inches apart, on a baking sheet lined with parchment paper. Bake 10-13 minutes, until puffy and light-golden brown in color. Let rest 5 minutes on sheet pan, then transfer to a wire rack to cool completely.
Makes about 40 cookies.
About mike @ made by mikeBlogger. Baker. Picture Taker. I live near Akron, Ohio with my partner Greg, Ted the wonder dog, and a pantry full of flour and sugar.
Posted on December 13, 2012, in Holidays! and tagged baking, christmas cookies, cookies, dessert, holiday cookies, peppermint candy, peppermint white chocolate cookie, recipe. Bookmark the permalink. 10 Comments.