White Chocolate-Peppermint Drops
Difficulty: Easy
Makes: around 18 cookies
Total Time: 2 hr 10 min
Preparation: 1 hr 50 min
Baking: 20 min
Nutrition Information Per Serving
Serving Size: 1 of 18 servings
Calories: 166
Total Fat: 9 g
Saturated Fat: 5 g
Carbs: 19 g
Fiber: 0 g
Sugar: 10 g
Protein: 2 g
Cholesterol: 27 mg
Sodium: 56 mg
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick unsalted butter, softened to room temperature
- 1/3 cup sugar
- 6 ounces white chocolate, chopped into pieces
- 1 large egg
- 1 teaspoon vanilla extract
- 4 teaspoons heavy cream
- 1 to 2 drops peppermint extract
- 1 candy cane or 6 hard peppermint candies, crushed roughly
Instructions
- Set racks in the upper and lower thirds of your oven and preheat to 350F. Prepare 2 baking sheets by lining them with parchment paper. Place one third of the chopped white chocolate into a small microwave-safe bowl; microwave it in 30-second intervals, stirring in between, until melted. Allow to cool a bit. In a medium bowl, whisk together the flour, baking powder, and salt. Using a mixer on medium-high speed, cream the butter and sugar in a large bowl until the mixture is airy and pale, about 2 minutes. Beat in the melted white chocolate until smooth, then add the egg and vanilla and blend well. Lower the mixer speed and incorporate the flour mixture in two additions, mixing until just combined. Stir in half of the remaining chopped white chocolate. Shape rounded tablespoonfuls of dough into balls and space them about 2 inches apart on the prepared baking sheets. Bake, switching the baking sheets halfway through, until the edges are light golden, around 15 minutes. Cool for 3 minutes on the pans before transferring to a wire rack to cool fully.
- For the glaze, microwave the leftover chopped white chocolate (reuse the bowl) in 30-second bursts, stirring until melted; mix in the heavy cream and peppermint extract to taste. Dip the tops of the cookies into the glaze, place back on the rack, and sprinkle with crushed candy cane. Let set for about an hour.
Photograph by Johnny Miller. Recipe courtesy Recipe Iseasy Magazine.
