Candy Cane Cookies

Ingredients

For the white chocolate peppermint chunks:

• 12 oz bag Nestle white chips
• 16 peppermint candies, unwrapped OR 6 candy canes, unwrapped
• 1/4 tsp peppermint extract

For the cookies:

• 2 cups + 2 Tbsp flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 12 Tbsp butter, melted and cooled
• 1 cup packed light brown sugar
• 1/2 cup sugar
• 1 egg
• 1 egg yolk
• 2 tsp vanilla bean paste (or vanilla extract)
• 2 cups white chocolate peppermint chunks

Instructions

1. Line a large dinner plate or small tray with wax paper.
2. Finely crush/grind the peppermint candies until most of the candies are very small pieces.
3. Place the white chips in a medium bowl and microwave at 70% power for 1 minute.
4. Stir and microwave another 30-60 seconds until smooth.
5. Add the crushed peppermint and peppermint extract, give a few stirs.
6. Sprinkle the peppermint extract over top and give it a few more folds – your texture is going to go from flowy to something that looks feels more like buttercream frosting.
7. Transfer the white chocolate mixture to the prepared plate and use a spoon to spread it around to an even thickness.
8. Lay another piece of wax paper on top and use your hands to smooth and spread the white chips.
9. Refrigerate ~15 minutes until solid.
10. Turn the candy disk out onto a cutting board and cut into small chunks.
11. Preheat the oven to 325 and line two baking sheets with parchment or Silpat.
12. Stir flour, salt, and baking soda together and set aside.
13. Beat butter and sugars together on medium-high for about 2 minutes until mixed (I usually just let the mixer run while I’m gathering and measuring out dry ingredients and such).
14. Scrape down the sides and add the egg, egg yolk, and vanilla and beat until uniform.
15. Turn the mixer to low and add the dry ingredients, mixing just until incorporated.
16. Add the white chocolate chunks and let the mixer run a few more seconds until incorporated.
17. Roll the dough into 2 tablespoon sized balls (roughly 1 1/4 inch diameter), and place evenly spaced onto the prepared pan and bake ~18 minutes until the edges begin to brown, rotating sheets halfway through.
18. Let cool on the baking sheet and transfer to an airtight container for storage.

Notes

Yields: ~36 cookies

Inspired by Foodie Bride