White Chocolate and Peppermint Cookie Brittle

Recipe by Annacia
READY IN: 50mins




  • Preheat oven to 350°F and line baking sheet with parchment paper.
  • Whisk flour, baking soda, and salt in medium bowl. Whisk melted butter, both sugars, and vanilla in large bowl until smooth.
  • Stir in flour mixture until just blended. Stir in 1 cup chopped white chocolate and 1/2 cup crushed peppermint candy.
  • Transfer dough to prepared sheet. Press dough into 14x8-inch rectangle, about 3/8 inch thick. Bake cookie until top is firm and dark golden, about 30 minutes.
  • Cool on sheet 10 minutes. Transfer to rack; cool completely.
  • Stir remaining white chocolate in top of double boiler over barely simmering water until melted and smooth.
  • Using small spoon, drizzle about half of melted chocolate in thin lines over cooled cookie and sprinkle remaining crushed peppermint candies over chocolate. Drizzle remaining white chocolate over top.
  • Let stand until white chocolate sets, about 1 hour. Break cookie into irregular 2- to 3-inch pieces. (Can be made 2 days ahead. Store in airtight container at room temperature.)Makes about 24 pieces.