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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

White Chocolate Peppermint Cookies Recipe

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This recipe for White Chocolate Peppermint Cookies is from Christmas Cookie Exchange Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 T unsalted butter softened
½ C granulated sugar
½ C light brown sugar
½ tsp salt
½ tsp baking powder
½ tsp baking soda
1 large egg
1 tsp vanilla extract
1¼ C all-purpose flour
1¼ C white chocolate chips (Ghirardelli brand)
½ C peppermint candies crushed
Directions:
Directions:
1. Preheat oven to 350º. Add the butter, sugar, brown sugar, salt, baking powder and baking soda to the bowl of a stand mixer. Mix on low until combined and then beat on medium speed for about 1 minute. Beat in egg and vanilla until smooth. Stop mixer and add the flour and white chocolate chips. Mix on low speed until a cohesive cookie dough forms, about 1 minute.
2. Use a medium size cookie scoop (about 1½ T) to form 24 cookie dough balls. Dip the top half of each ball in the crushed peppermint candies. Place the cookies on baking sheets lined with parchment paper.
3. Bake for approx 10-15 minutes.
4. The cookies should look a bit underdone when you take them out of the oven. They will set up as they cool.
5. Allow to cool on baking sheet for 10 minutes.
6. Cookies are best eaten within a day or two or can be frozen for up to 1 month.

 

 

 

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