Minty White Chocolate Cookies

Minty White Chocolate Cookies

Minty White Chocolate Cookies are so pretty and delicious and perfect for the holidays!  I originally shared this recipe back in 2007 and when I went to look at the recipe the other day I saw that the photos had disappeared!  Now there were only two photos and they weren’t very good photos so it really wasn’t much of a loss.  It was also a good excuse to make the cookies and take new photos of them!

Minty White Chocolate Cookies

These cookies combine two of my favorite holiday flavors – white chocolate and peppermint.  If you have spent any time here on the blog you know how much I love these two flavors! I used the Andes Peppermint Crunch for the cookies which I found at Cost Plus-World Market but I have seen it in the grocery stores too during the holiday time.  Whenever I see the stuff I grab a bag or two because I love it so much and you can only get it during the holidays.  Just pop them in the freezer so you can have peppermint goodness all year round.  If you can’t find the Andes Peppermint Crunch you could use some chopped up candy cane.

Minty White Chocolate Cookies

I have to say that the dough for these cookies is SO GOOD you may never get any of them baked – but save some for baking because there is nothing better than a warm cookie right out of the oven.  We shared a plate of these with our neighbors and they received rave reviews!!  (they even agreed to help me move a dresser upstairs after eating the cookies – thank you Katie, Tom and Debbie!)

Minty White Chocolate Cookies

The Cookie Jar – Minty White Chocolate Cookies
 
Serves: 3 dozen depending on size
Ingredients
  • 1 cup unsalted butter, softened
  • 1½ cups sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2¼ cups flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1¾ cups white chocolate chips
  • 1¾ cups peppermint baking chips
Instructions
  1. Beat butter and sugar until creamy
  2. Add eggs one at a time, beating well with each addition
  3. Add vanilla
  4. Add flour, baking soda and salt into butter mixture
  5. Fold in white chocolate chips and peppermint chips
  6. Cover and refrigerate for at least 2 hours
  7. Bake at 350 degrees
  8. Line baking pan with parchment paper
  9. Drop dough by heaping teaspoonfuls, 2 inches apart (they will spread)
  10. Bake for 12-15 minutes or until light golden brown
  11. Let cool on pan for 5 minutes
  12. Remove to wire rack to cool completely
Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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Comments

  1. Michelle in Roswell says

    I did the exact same thing. My bag is still in the freezer. I thought I would eat them plain or see if there was a recipe on the bag. I’ll have to try this recipe.

  2. Allison says

    I want to make these for a Christmas cookie swap party for my work… Does anyone know how many this recipe makes?…. If you are using the Andes Peppermint Crunch does that take the place of the peppermint and white chocolate chips?

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