Chocolate Peppermint White Chocolate Chip Cookies


This weekend the Christmas season finally ended for me.  I took down my tree and put away the decorations.  However, I was still left with a box of candy canes and a pantry full of leftover chocolate chips that I did not want to let go to waste.  This recipe helped me put a small dent in my leftover fixings from Christmas baking, and will definitely be on the list of cookies to make for next year.

These cookies are deliciously fudgey, with just the right amount of refreshing peppermint.  They go great with a nice tall glass of milk.

Chocolate Peppermint White Chocolate Chip Cookies
Adapted from a recipe posted at Simply Recipes

1 cup butter (softened)
3/4 cup light brown sugar
3/4 cup white granulated sugar
1 large egg
1 tsp vanilla extract
1/2 tsp peppermint extract
1 3/4 cup all- purpose flour
3/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt
1 cup white chocolate chips
3/4 cup crushed candy canes

To Make:
Preheat oven to 350 degrees.  Cream the butter and sugars together for about 2 minutes, or until the mixture is well incorporated and light in color.  Add in the egg and extracts.  Beat until well incorporated.  Be sure to scrape down the sides of the bowl to make sure all ingredients are well blended.  Sift together the flour, baking soda, baking powder, salt and cocoa powder.  Add to the butter mixture slowly, beating at medium speed until everything is incorporated (do not overmix).  Fold in the white chocolate chips and candy cane pieces.  Take small spoonfuls of the dough and roll into 1 inch sized balls and place onto a baking sheet lined with parchment paper.  Gently flatten the balls with your hand.  Bake for 10-12 minutes.  Let cool for a few minutes before transferring to a cool flat surface to cool completely.

Yields 3-4 dozen cookies


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