By Michael Derr
(Editor’s note:The following piece is from Mike Derr’s “Made by Mike” blog. You can find more information at madebymike.wordpress.com.)
It can’t be the holidays for me until some smashed up candy canes end up sprinkled on a cookie. Check out this peppermint-focused cookie from a few years back.
This year, I present to you the Peppermint Crunch and White Chocolate Cookie. It’s a pretty basic buttery sugar cookie with a dash of peppermint extract, a bag of white chocolate morse
ls and a handful of pulverized candy canes. What could be wrong with any of that? Turn up the holiday music, here’s my favorite, and bake up a batch of cookies.
Peppermint Crunch and White Chocolate Cookie – a Made by Mike Original
• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 cup butter, at room temperature
• 1 cup granulated sugar
• 1 cup light brown sugar
• 2 large eggs• 1 teaspoon peppermint extract
• 2 cups white chocolate morsels
• 1 cup crushed peppermint candies or candy canes, crushed
Preheat oven to 350 degrees F. Whisk together flour, baking powder, and salt in a bowl.
Beat butter and both sugars with an electric mixer on medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs and peppermint extract. Reduce speed to low. Add flour mixture. Beat until just combined. Stir in white chocolate morsels.
Scoop dough with a 1-inch ice cream scoop, dip the tops of the dough balls into the crushed peppermint candy. Place candy-side up, about 2 inches apart, on a baking sheet lined with parchment paper. Bake 10-13 minutes, until puffy and light-golden brown in color. Let rest 5 minutes on sheet pan, then transfer to a wire rack to cool completely.
Makes about 40 cookies.