You mean it smells minty? No, it smells like we need to put up the Christmas tree. Oh, Olivia, You’re a girl after my own heart. While we were at the Bulk Barn the other night, we noticed all things Christmas and when we happened upon the white chocolate peppermint chips, we had to set our no refined sugar during the week rule aside, and buy the delicious white chocolate peppermint chips to make some Christmas cookies (for the freezer).
The recipe is simple, it’s a basic chocolate chip cookie recipe that you can swap out for as many flavors as you want, and one that you’re going to want to memorize, because it’s fantastic.
The red speckled white chocolate chips are a great addition to your Christmas cookie recipes this year. You can put a bit of icing on these, and even put smashed candy canes on top to add a bit more oomph to the cookies. You can add chocolate chips, up the minty factor with peppermint extract for half of the vanilla, or leave them as is for some delicious, chewy and fresh cookies that are even better the next day stored in a covered container.
White Chocolate Peppermint Chip Cookies
1 cup butter (if you’re feeling keen, you can make your own)
1 cup brown sugar
1 cup white sugar
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon hot water
1/2 teaspoon salt
3 cups of flour (or a little less, start with two and a half)
2 cups chocolate chips
1, Preheat the oven to 350 degrees
2.. Cream together the butter, white sugar and brown sugar until they are smooth. Beat in the eggs one at a time and stir in the vanilla extract. Next, dissolve the baking soda in the water in a small glass and add to the batter, with the salt.
3. Stir in the flour, chocolate chips and drop by the spoonful on to ungreased pans. I prefer to use a cookie scoop, it keeps the cookies uniform and makes scooping them a breeze.
Tip: If you don’t want to cook all the cookies, and just freeze the dough, I scoop the dough and pop the tray in the freezer until the little mounds of dough are solid, then freeze them until I want to make cookies. Dough freezes nicer than cookies.
4. Bake for ten minutes or until golden brown, don’t be tempted to overbake or you will lose the chewy texture.