Once Thanksgiving is past, we quickly slip into Christmas mode at our house. The autumn decorations can't get put away fast enough before the Christmas trees and holiday decorations start appearing. It's always such a nice surprise and happy memory to pull out favorites from years past, whether its decorations or holiday cookie recipes! And one of the other favorites from years past are these wonderful White Chocolate & Peppermint Chocolate Sugar Cookies - always one of the first batch of cookies baked and happily devoured!
These are the perfect holiday cookie - soft chocolate sugar cookies with a crispy edge and tender cookie center, dipped in silky white chocolate and sprinkled with crushed peppermint candy canes.
These have a wonderful and light peppermint flavor - just a touch of peppermint from the crushed candy canes. If you prefer your cookie with a stronger peppermint bite, you can add a half teaspoon of peppermint extract to the cookie dough, and ramp up the mint flavor even more by stirring in another half teaspoon of peppermint extract to the white chocolate after melting.
This recipe makes 24 large cookies, so if you will be serving these on a cookie tray, you can make them a little bit smaller - or almost bite-size if you want. Adjust your baking time accordingly and you'll have wonderful little cookies for your cookie trays.
I lost track of how many batches of these I made last year. I'm always amazed at how much our little ones LOVE these! Maybe it's just the pounding of the candy canes that they love, but they gobble these cookies up pretty darn fast.
And make sure that you store these little treats all by themselves - the peppermint flavor and aroma will transfer to any of your other baked products if stored together - similar to what happens with our gingerbread and molasses cookies.
Enjoy the first of our 2017 holiday cookie palooza!
2 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup light brown sugar
9 Tablespoons (1 stick + 1 Tablespoon) unsalted butter (softened)
2 Tablespoons sour cream
1 large egg + 1 egg yolk (room temperature)
1/2 Tablespoon Pure Vanilla Extract
1/3 cup granulated sugar (for rolling)
8 oz. good quality White Chocolate Bars (I use Ghirardelli)
¼ cup finely crushed peppermint candy canes or candies
HOW I MAKE THESE:
SERVINGS: Makes 24 large cookies.
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