Peppermint White Chocolate Chip Cookies

"I think I came up with these as a result of surfing the web and adding a few ideas together. These are really, really good. Be sure to use the parchment or wax paper or you will have a terrible mess on your hands. (Guess how I know this. ;) )"
 
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photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by aricarreras18 photo by aricarreras18
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by TasteTester photo by TasteTester
Ready In:
22mins
Ingredients:
10
Yields:
3 1/2 dozen
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ingredients

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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.

Questions & Replies

  1. Can I use baking powder instead of baking soda ?
     
  2. I ate my candy canes. What can I use instead of candy cane?
     
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Reviews

  1. I made these cookies and they were phenomenal!! Be careful with the peppermints/candy cane you use, it can melt onto the cookie sheet and make a little mess!
     
    • Review photo by aricarreras18
  2. Best cookies I have ever made! Absolutely delicious!! Super easy to make too :)
     
  3. 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.
     
  4. 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.
     
  5. 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.
     
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Tweaks

  1. These were great, although I did add slightly more brown sugar and substituted coconut oil for half the butter.
     
  2. 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!
     
  3. This recipe is awesome. I had bought some Andes peppermint crunch baking chips and have been looking for a good recipe. I had my 7 year old make them tonight and they are great!!!! I used the peppermint chips instead of choc chips and candy canes which makes it much easier and much, much less messy
     

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