Holy smokes. What a crazy week/weekend it has been! I felt like my phone was going off every hour with a reminder for me to do something else on my list. Thankfully, the weekend (although it was completely insane), came through almost flawlessly. (On Saturday, our car was the victim of a really nasty hit-n-run without a note. Suckville USA, man). Crazy, crazy, crazy week!
For this week, I tried my best (with the exception of a friend dinner and cookie exchange) to NOT schedule a single thing for this entire week (other than the usual stuff, that is.) I look forward to zero crazy, and some serious relaxation.
The main reason why I created these cookies was just for that purpose: to sit back, relax, and have yourself a cup of steaming hot cocoa, and dunk a few of these babies right in that chocolately bath of Christmastime. Doesn't that just sound beautiful? Plus, I promise making these cookies can be super low-maintenance. Most of the ingredients should be around the house anyway - except for maybe the holiday peppermint extracts and peppermint bits, that is. Enjoy!
White Chocolate Chip Peppermint Sugar Cookies
makes 2 dozen
1 C all purpose flour
1/2 C cake flour
3/4 C sugar
1 stick of unsalted butter, room temp
1 t baking powder
1/2 t baking soda
1 t cream of tartar
1 t cornstarch
1 t vanilla extract
2 t peppermint extract
2/3 C white chocolate chips
2/3 C Andes white peppermint pieces
1. Preheat oven to 350 degrees. Prep cookie sheet with parchment paper or cooking spray, set aside.
2. In the bowl of a stand mixer fitted with paddle attachment, cream together butter, sugar, and both extracts. Beat on high until light in color - about 2-3 minutes. Reduce mixing speed to low, and add egg until just combined.
3. In a separate medium bowl, combine dry ingredients: both flours, baking powder, baking soda, cream of tartar, and cornstarch. Whisk together until combined. With the mixing speed on low, and the mixer shield over the top of the bowl, gradually add the dry ingredients until flour is fully incorporated. Toss in chocolate chips and peppermint pieces. Mix about 10 seconds more.
4. Roll dough into 1 inch balls and place on a baking sheet about 1-2 inches away from each other. Bake for 8-10 minutes. Remove from oven before edges are golden - cookies will look slightly undercooked, but that's perfect. Allow to cool on cookie sheet for a minute, then transfer to a wire rack to finish cooling completely. Store in an airtight container with a slice of white bread. Serve with hot chocolate!
adapted from BwB: white chocolate chip funfetti sugar cookies