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.
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.
Those look great! I’m not sure that I’ve ever seen peppermint baking chips though. Are they easily available?
oh, these look so yummy and it is nice to find a good recipe without nuts (im allergic)!
These cookies look amazing and i hope they taste as good as they look