White Chocolate Peppermint Crunch Cookies

I participated in the Great Food Blogger Cookie Swap this year.  We got three food bloggers to send a dozen cookies to each and in return you would receive three dozen cookies from three different bloggers.

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I found some white chocolate peppermint crunch cookies on Pinterest via Kristy and decided that they looked yummy as well as festive.

whitechocolatecookies   Ingredients

2 1/4 c. All Purpose Flour

1 tsp. Baking Soda

1 1/2 tsp. Cornstarch

1/2 tsp. Salt

3/4 c. Unsalted butter – melted

3/4 c. Light brown sugar – loosely packed

1/2 c. Granulated sugar

1 Large egg + 1 egg yolk

2 tsp. Vanilla extract

1/2 c. Andes peppermint crunch

1/2 c. White chocolate chips

Instructions

1. Toss together the flour, baking soda, cornstarch and salt into a large bowl. Set aside.

2. In a medium bowl, whisk the melted butter, brown sugar and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla.

3. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft and thick.

4. Fold in the white chocolate chips and the Andes peppermint crunch. They may not stick to the dough because of the melted butter, but do your best to have them evenly distributed.

5. Cover the dough and chill for 2 hours or up to 3 days. CHILLING IS MANDATORY.

6. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.

7. Preheat the oven to 325 degrees F.

8. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

9. Roll the dough into balls (3 Tbsp.). The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact.

10. Roll the cookie dough balls to be taller rather than wide to ensure the cookies will bake thick.

11. Put 8 balls of dough onto each cookie sheet.

12. Press a few more chocolate chips/peppermint crunch on top of the dough balls if desired.

13. Bake the cookies for 11-12 minutes. The cookies will look soft and under baked. They continue to bake on the cookie sheet.

14. Allow to cool on the cookie sheet for 10 minutes before moving to wire rack to cool completely.

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I also want to thank Emily, Nena, and Des for the delicious cookies I received!  Each of these bloggers should also have the cookie recipe they sent out posted today as well.

Question:

Did you participate in a cookie exchange this year?

What’s your favorite Christmas cookie?

One Response to White Chocolate Peppermint Crunch Cookies

  1. […] White Chocolate Peppermint Crunch Cookies Ali Damron @alidamron […]

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