Peppermint White Chocolate Chip Cookies
photo by DeliciousAsItLooks
- Ready In:
- 22mins
- Ingredients:
- 10
- Yields:
-
3 1/2 dozen
ingredients
- 1⁄2 cup butter, softened
- 1⁄2 cup sugar
- 1⁄4 cup light brown sugar
- 1⁄2 teaspoon vanilla
- 1 egg
- 1 1⁄2 cups all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1 cup white chocolate chips (about 1/2 a 12 oz. Bag)
- 1⁄2 cup candy cane, crushed (about 50 of the little ones)
directions
- Cream butter until light. Gradually add sugars, creaming well until blended. Beat in vanilla and egg.
- Stir together flour, salt and soda. Add flour mixture to butter mixture, blending well.
- Stir in chips and crushed candy canes.
- Drop by level tablespoonfuls, 2 inches apart, onto cookie sheets covered with parchment paper. Bake at 375 degrees for about 12 minutes until golden.
- Remove to wire racks to cool.
Reviews
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I liked the combination of the candy cane candy and the white chocolate chips. I think 375 degrees is a little too hot though. The cookies browned way too quickly. I tried around 340 instead for 12 minutes and it worked a lot better. Use parchment paper. I would also recommend sprinkling the candy canes 1-2 minutes before you take it out of the oven otherwise it just melts. Also, put the cookies immediately on the cooling rack, and I would recommend leaving it there for an hour.
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These cookies are pretty good. The candy gives them a crisp texture, with a little chew. I used round peppermint candies (about 24 will give you 1/2 cup crushed). They spread out a little too much for my liking and browned a little too quick. Definitely be sure to parchment paper. Otherwise, I like the flavor combination of creamy white chocolate and crisp peppermint.
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I may have had a little extra candy cane as I didn't measure. I just smashed tiny canes canes one at a time until it looked about right. I also chopped up white chocolate I had on hand instead of buying a bag of chips. They turned out fantastic. The parchment paper is a must. I also used a metal spatula to push any melted candy cane from the edges back into the cookie as soon as it came out of the oven and then let them set of a minuted before moving them to a cooling rack.
see 14 more reviews
Tweaks
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I had high hopes for this recipe - they look so good in the picture! When I made them, they spread uncontrollably. (Even after I had put the dough in the freezer!) I actually pulled them out of the oven to reshape them and still had to manipulate them into cookie shape at the end. They taste amazing, but they are a little oily. Next time, I will try stirring in white chocolate chips and crushed candy canes into my favorite chocolate chip cookie base instead. Thanks for the inspiration, and I hope other have better luck!