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
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.