| Level: | Easy |
| Total: | 2 hr 10 min |
| Prep: | 1 hr 50 min |
| Cook: | 20 min |
| Yield: | about 18 cookies |
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick unsalted butter, at room temperature
- 1/3 cup sugar
- 6 ounces white chocolate, chopped
- 1 large egg
- 1 teaspoon vanilla extract
- 4 teaspoons heavy cream
- 1 to 2 drops peppermint extract
- 1 candy cane or 6 hard peppermint candies, roughly crushed
Instructions
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Place one-third of the white chocolate in a small microwave-safe bowl; microwave in 30-second intervals, stirring, until melted. Set aside to cool slightly. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the melted white chocolate until smooth, then beat in the egg and vanilla. Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until combined. Beat in half of the remaining chopped white chocolate. Roll heaping tablespoonfuls of dough into balls and arrange about 2 inches apart on the prepared baking sheets. Bake the cookies, switching the position of the pans halfway through, until the edges are slightly golden, about 15 minutes. Let cool 3 minutes on the baking sheets, then transfer to a rack to cool completely. Make the glaze: Microwave the remaining chopped white chocolate (you can use the same bowl as before) in 30-second intervals, stirring, until melted; stir in the heavy cream, and peppermint extract to taste. Dip the tops of the cookies in the glaze and return to the rack. Sprinkle with the crushed candy cane and let set, about 1 hour.
- Photograph by Johnny Miller
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 166 |
| Total Fat | 9 g |
| Saturated Fat | 6 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 0 g |
| Sugar | 10 g |
| Protein | 2 g |
| Cholesterol | 27 mg |
| Sodium | 56 mg |
Reviews
I made these with gluten free flour and they were delicious! The key to melting the white chocolate without burning is to melt it at 50% power in the microwave at 15-30 second intervals. I also used a couple more peppermint candies.
I made these cookies last year for Christmas. We loved them so much we could hardly wait for Christmas this year to make them again. We thought that by Thanksgiving we had waited long enough! When I looked at the recipe I knew that it wouldn’t make too many cookies so I doubled the recipe, not sure if that makes a difference or not. The white chocolate needs to be only heated enough that you can stir it with a toothpick although they may not look ‘melted’ yet. If it does burn add cream to w. chocolate and you might be able to save it. The w. choc. holds the cookie together so mine are not crumbly on the inside at all. For the outside we simply dipped the cookies into the melted w. choc.then sprinkled with the crushed peppermints. These are honestly some of the best cookies I have ever eaten and with their festive presentation they just scream ‘Merry Christmas!’
These cookies were fun and festive but lacked the oomph I was hoping for. I would NOT recommend melting the white chocolate in the microwave as it burns easily and is difficult to decorate with. They turned out hard and crumbly but my coworkers still ate them up!