It’s Christmas baking season! With only a few weekends left before Christmas, there isn’t much time for baking. Today, I dedicated the afternoon to baking these yummy treats. Hopefully, I will have time to bake more cookies in the coming week. I originally wanted to make reverse chocolate chip cookies, but I only had about a half cup of white chocolate chips left. Oh no! Time to get creative! I decided to add some chopped up Hershey’s Cookies and Cream bar, some smashed up peppermint candies, and finally I topped the cookies with candy cane bits before placing them in the oven for a festive touch.
White Chocolate Peppermint Cookies
Ingredients
2 1/4 cups flour
2 eggs
1 cup butter, room temperature
3/4 cup sugar
2/3 cup brown sugar
2/3 cup cocoa
1tsp vanilla extract 1 tsp baking soda
1/4 tsp salt
1/2 cup white chocolate chips
1/2 cup Hershey’s cookies and cream bar, chopped
4 mini candy canes, smashed
15 peppermint candies, smashed (If I had more candy canes, I would have used those)
Ingredients
2 1/4 cups flour
2 eggs1 cup butter, room temperature
3/4 cup sugar
2/3 cup brown sugar
2/3 cup cocoa
1tsp vanilla extract 1 tsp baking soda
1/4 tsp salt
1/2 cup white chocolate chips
1/2 cup Hershey’s cookies and cream bar, chopped
4 mini candy canes, smashed
15 peppermint candies, smashed (If I had more candy canes, I would have used those)
Directions
Preheat oven to 350 ̊F or 177 ̊C. In a medium bowl, combine flour, cocoa, salt, and baking soda. Set aside. In a large bowl, cream together butter, sugars, and vanilla with an electric mixer. Add in eggs one at a time, mixing completely. Slowly add in the dry ingredients and mix with a wooden spoon. Fold in chocolate chips, Hershey’s chocolate pieces, and peppermint bits. Drop rounded tablespoons of dough onto an ungreased cookie sheet. Push the balls down slightly and sprinkle crushed candy canes on top of each cookie. Bake for 10 minutes and let cool.
Preheat oven to 350 ̊F or 177 ̊C. In a medium bowl, combine flour, cocoa, salt, and baking soda. Set aside. In a large bowl, cream together butter, sugars, and vanilla with an electric mixer. Add in eggs one at a time, mixing completely. Slowly add in the dry ingredients and mix with a wooden spoon. Fold in chocolate chips, Hershey’s chocolate pieces, and peppermint bits. Drop rounded tablespoons of dough onto an ungreased cookie sheet. Push the balls down slightly and sprinkle crushed candy canes on top of each cookie. Bake for 10 minutes and let cool.
Makes about 3 dozen cookies.
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