We are closing on our new home today and I will officially be a Nebraska resident again! I don’t think you understand how much this excites me! Especially after the week we just had. Of course, Fargo had to send us off with one last bit of nasty weather. I was feeling all sad and everything about packing and leaving and getting mail for the new owners when it was still MY house but that weather put it into perspective and left me saying “adios suckers, I’m out.” Well, I try to talk big and bad but it was still incredibly hard to leave. Shutting the door for the last time, ugh. I was not a pretty sight.
I have been having a hard time getting into the Christmas spirit this year with all that we have had going on with the move but when I whipped up these cookies I felt a little bit more cheery. The smell of peppermint filled the house while these are baking which always reminds me of Christmas. And now that we are officially in Nebraska, we get to decorate a tree (my parents waited to put theirs up so that Noah and I could help) so that will totally fix me. I was majorly bummed that we didn’t get to put ours up this year.
Although I loved these cookies (they taste like a white chocolate version of thin mints), they were a bit to crispy for me but I prefer a soft, chewy cookie. The flavors of peppermint, cocoa and white chocolate were pretty heavenly together making this recipe a huge keeper. I may roll out the dough a little less next time so that they have a bit of chew to them but that’s really the only change I would make. Not only are they delish but they are really festive and pretty! Try them….you will like them!
- 1 cup all-purpose flour
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 5 tablespoons unsalted butter, softened
- 3/4 cup fine sugar
- 1 large whole egg, plus 1 large yolk
- 3/4 teaspoon pure peppermint extract
- 4 large candy canes, crushed (or Andes Peppermint Crunch Baking Chips)
- 1 pound white chocolate or confectioners’ coating, coarsely chopped
- In a medium bowl, whisk dry ingredients.
- In another bowl, beat butter and sugar on medium until fluffy, about 4 minutes. On medium-low, add egg, then yolk, until blended. Beat in peppermint extract. Reduce speed to low and slowly add flour mixture, beating until just mixed.
- Divide dough into 2 and place dough on sheets of plastic wrap. Shape dough into disks, wrap, and refrigerate 1 hour (up to 2 days).
- Lightly flour surface and roll out one disk to 1/8 inch thickness. Using a 2 inch circle (I used 3 inch because my other cutters were already packed), cut into rounds and place on parchment lined baking sheet. Reroll dough scraps and cut remaining rounds.
- Preheat oven to 325 degrees F. Bake for 9-12 minutes. Transfer parchment to cooling rack; cool completely. Repeat with remaining dough.
- Place candy canes in a plastic bag and bang away with a kitchen mallet until the candy is crushed. Or if you are lazy like me, use Andes Peppermint Crunch Baking Chips.
- Melt white chocolate in a heatproof bowl over a pot of simmering water. Dunk cookies half way into chocolate. Use a fork to brush excess from cookie bottom, then transfer to parchment-lined baking sheet. Sprinkle the cookies with the candy cane chunks.
- Refrigerate baking sheets until set (3 hours). Serve immediately, or freeze.