White Chocolate Peppermint Crunch Cookies
Author: Adell Goff
Serves: 4 dozen
- 1 cup butter, softened
- 1 cup brown sugar
- ½ cup white sugar
- 2 large eggs
- 1 Tablespoon vanilla
- ½ teaspoon peppermint extract
- 3 cups (15 ounces) flour (spoon and level into the cup)
- 2 Tablespoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup white chocolate chips, plus additional for topping (optional)
- 1 cup Andes peppermint crunch
- Preheat your oven to 350 degrees. Line your cookie sheets with parchment or a silpat mat.
- Cream the butter and sugars. Add the eggs and mix just until creamy. Add the vanilla & peppermint extract and stir (or mix in mixer) to combine.
- In another bowl, stir the flour, cornstarch, baking soda & salt together. Add to the creamed mixture.
- Stir in the white chocolate chips & peppermint crunch chips just until combined
- Scoop into balls (my cookie scoop is 1½") and bake for 9-11 minutes. (I cooked mine for 9 because I like a softer cookie).
Recipe by Baked in AZ at http://bakedinaz.com/white-chocolate-peppermint-crunch-cookies/
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