Peppermint Cookies With White Chocolate
![Paula Skulina](https://cdn-fastly.hometalk.com/media/member_100002826091330275731_100002826091330_7378704_n_ef4e67530e10740166ad7c79883f6ff3.jpg?size=91x91)
Peppermint Cookies with White Chocolate are just the kind of Christmas cookie that I enjoy. They aren’t too large, they are flavorful, and they melt in your mouth. My husband and father-in-law can’t get enough of these when I bake them.
If you like peppermint, you’ll love this cookie. They are crispy and melt in your mouth good. Serve with a cup of hot chocolate or a cup of coffee for the ultimate Christmas treat.
This is a simple cookie to make. The dough comes together easily and is divided into two 2’’ diameter logs that are refrigerated until firm.
After the dough is firm, cut it into 1/4” slices and bake. You can bake the cookies on either parchment paper or a Silpat lined cookie sheet. I like Silpat liners because they are reusable.
After the cookies are baked and cool, melted white chocolate is spread over the top and each cookie is topped with a sprinkle of crushed peppermints. These cookies are so good and they are always a hit when I make them for family or to take to a Christmas gathering.
My neighborhood has a wonderful tradition at Christmas. We make plates of cookies for each other and deliver them to each house. Be sure to check out all of my cookie recipes that I use for this tradition.
Peppermint Cookies With White Chocolate
Recipe details
Ingredients
- 1/2 cup sugar
- 6 T butter, softened
- 1 large egg
- 1/2 tsp peppermint extract
- 1 1/4 cups flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 23 hard peppermint candies, crushed and divided, plus 10 more for topping
- 2 (4 oz) bars white chocolate
Instructions
- Beat sugar and butter at medium speed with an electric mixer until fluffy. Add egg and peppermint extract, beating until blended.
- Stir together flour and next 2 ingredients; gradually add to butter mixture, beating just until blended. Stir in 23 finely crushed candies.
- Shape dough into 2 logs and wrap each log in plastic wrap. (Logs will be about 2" in diameter.) Refrigerate until firm.
- Preheat oven to 350 degrees. Cut each log into 1/4" slices; place on parchment or Silpat lined baking sheets. Bake for 10 minutes until or until lightly browned. (I rotated my sheets after 5 minutes.) Remove from baking sheets to wire racks and cool completely. (About 20 minutes.)
- Microwave white chocolate at medium heat for one minute. Stir until smooth.
- Spoon chocolate over cookies and sprinkle with candy pieces. Let stand until the chocolate is firm.
Tips
- If you are in a hurry, instead of refrigerating the dough, freeze it for 45 minutes before slicing.
- Use a mini chopper like the Black and Decker that I’ve had for nearly 20 years makes quick work of chopping the candies needed for both the dough and topping.
![Paula Skulina](https://cdn-fastly.hometalk.com/media/member_100002826091330275731_100002826091330_7378704_n_ef4e67530e10740166ad7c79883f6ff3.jpg?size=91x91)
Comments
Share your thoughts, or ask a question!
can this be spoon dropped instead of rolling
Can candy canes be used instead of the little peppermint candies?