The Cookie Jar - Minty White Chocolate Cookies

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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.

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Categories: Cookie Jar, Recipes

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One Response to “The Cookie Jar - Minty White Chocolate Cookies”

Michelle in Roswell » Monday, November 12, 2007, 5:13 pm

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.

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