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!
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.
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!)
The Cookie Jar – Minty White Chocolate Cookies
- 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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