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Categories:Viewed: 40 - Published at: 4 years ago
Ingredients
- 8 ounces white chocolate baking squares or 8 ounces chips with cocoa butter
- 12 cup butter, softened
- 1 cup sugar
- 1 teaspoon baking powder
- 12 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla
- 2 34 cups all-purpose flour
- 23 cup finely crushed peppermint candy cane
Method
- Preheat oven to 375F Line cookie sheet with parchment paper; set aside.
- Chop 4 ounces of the white chocolate; set aside.
- In a small saucepan, cook and stir the remaining 4 ounces white chocolate over low heat until melted.
- Set saucepan aside to cool chocolate slightly.
- In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
- Add sugar, baking powder, and salt.
- Beat until combined, scraping bowl occasionally.
- Beat in eggs and vanilla.
- Beat in melted white chocolate.
- Beat in as much of the flour as you can with the mixer.
- Stir in any remaining flour.
- Stir in the chopped white chocolate and crushed candy canes.
- Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheet.
- Bake in preheated oven for 8 to 10 minutes or until cookies are lightly browned around edges.
- Transfer cookies to a wire rack and let cool.
- To Store: Layer cookies between waxed paper in an airtight container; cover.
- Store at room temperature for up to 3 days or freeze for up to 3 months.
