Peppermint White Chocolate Cookies

These cookies are a twist on the classic White Chocolate Macadamia Nut Cookies.  They're made with white chocolate and crushed peppermint candy (or candy canes) and don't contain any nuts.  The candy melts into the cookies and turns delicious.  Because the candy IS actually melting, it's important to use parchment paper with these cookies.  If you don't, the cookies will stick terribly and be almost impossible to remove from the cookie sheets.

I was lucky to have this bag of crushed candy canes left over in my pantry from last year.  They were still good, not stale or stuck together.  I LOVE these things.  No more unwrapping and crushing individual candy canes.  The color is not as brilliant red, but the convenience is worth it. 

Peppermint White Chocolate Cookies
adapted from Closet Cooking

1/2 cup butter room temperature
1/2 cup brown sugar, packed
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cup all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup white chocolate chips
1/2 cup peppermint crushed candy cane

1.  Preheat the oven to 350F/180C.  Mix the butter and sugars in a bowl. Beat in the egg and vanilla extract. Mix the flour, baking soda and salt in another bowl. Mix the dry ingredients into the wet until they are just incorporated. Mix in the chocolate and the peppermint candy cane.

2.  Chill the dough in the fridge for 30-60 minutes before placing it onto a parchment paper lined cookie sheet one tablespoon at a time rolled up into balls, using a cookie scoop.

3.  Bake in preheated oven until just lightly golden brown around the edges, about 8-10 minutes.

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