The Cookie Jar - Minty White Chocolate Cookies

Friday, November 9, 2007, by Leigh Anne

If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!

About a month ago I was at Cost Plus - World Market and found a bag of Andes Peppermint Crunch - wasn’t sure what I would do with them but they sounded good so I bought them, brought them home and stuck them in the freezer.

This week as I was doing some bedtime reading of my most recent holiday baking magazines I found the perfect recipe to use them in - the one I am sharing today - minty white chocolate cookies! What a perfect combination - two of my favorite flavors! 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!)

1 cup unsalted butter, softened

1 1/2 cups sugar

2 eggs

1 tsp. vanilla extract

2 1/4 cups flour

1 tsp. baking soda

1 tsp. salt

1 3/4 cups white chocolate chips

1 3/4 cups peppermint baking chips

Beat butter and sugar until creamy. Add eggs one at a time, beating well with each addition. Add vanilla.

Add flour, baking soda and salt into butter mixture. Fold in white chocolate chips and peppermint chips. Cover and refrigerate for at least 2 hours.

Bake at 350 degrees. Line baking pan with parchment paper. Drop dough by heaping teaspoonfuls, 2 inches apart (they will spread). Bake for 12-15 minutes or until light golden brown. Let cool on pan for 5 minutes. Remove to wire rack to cool completely.

Popularity: 37% [?]

Related Posts:

Categories: Cookie Jar, Recipes