Lots of white chocolate and a perfect amount of mint make these cookies hard to resist.
The only bad thing about these cookies is the fact that you will eat them all by yourself.
Yields: Makes 24 cookies
Ingredients:
2 cups All-Purpose Flour
1 cup White Sugar
1 cup White Chocolate Chips
⅓ cup Andes Peppermint Crunch
1 large Egg
1 stick Unsalted Butter, softened to room temperature
2 tbsps Finely Chopped Peppermint
2 ½ tsps Vanilla Extract
¼ tsp Sea Salt
1 tsp Baking Soda
2 tsps Cornstarch
Method of preparation:
1. Mix the flour, baking soda, cornstarch and sea salt. Set aside.
2. Use an electric mixer to cream the butter and sugar. Add the vanilla extract
and egg mixing on low.
3. Gradually add the flour mixture and mix on low until nicely combined.
4. Cover the bowl and place in the fridge for half an hour.
5. Preheat the oven at 350F. Line a baking tray with a piece of parchment
paper.
6. Form little balls form the dough and place them on the prepared baking tray.
7. Bake in the preheated oven for about 10 minutes.
8. Leave the cookies to cool for about 5 minutes before serving.
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