Peppermint White Chocolate Chip Cookies
Peppermint is one of my favorite flavors. I enjoy eating it year-round but it seems more socially acceptable to only bake up pepperminty flavored treats during the wintertime. These cookies are the first thing I baked when we moved into our new apartment a couple weeks ago.
Moving during the holiday baking season was rough for me. Not only did I miss out on all the delicious baking that I usually do around the holidays, I also didn’t get to decorate our house. We did get a tree on the 21st which we decorated, but doing this so late in the season really put a damper on my mood.
When I had started to think about what I would bake first in our apartment, my mind instantly went to cookies. I have been on a major cookie kick recently. I figured they’d be great since I was out of work for a few weeks and wouldn’t have anywhere to take my baked goods. So I baked these cookies up and threw them in the freezer. Some of them got taken to friends houses over the holidays and I still have a few left in my freezer.
I used my favorite browned butter chocolate chip cookie recipe but just subbed in white chocolate chips and crushed up candy canes. I learned a tip from a friend about unwrapping candy canes. You know how the plastic gets all staticky and you can’t get it off your hands? If you freeze your candy canes, the static goes away and the wrappers come off easily!
Two Years Ago: Chicken Noodle Soup
Three Years Ago: Kitchen Before and After Pics
Four Years Ago: Banana Bars with Cream Cheese Frosting
Five Years Ago: Cake Balls, Oreo Truffles, and Peanut Butter Balls
Peppermint White Chocolate Chip Cookies
Yield: 2 dozen large cookies
Ingredients:
1 cup (2 sticks) butter
4 oz cream cheese, softened
3/4 cups brown sugar
3/4 cups sugar
2 eggs
3 1/4 cups flour
1 tsp salt
1 tsp baking soda
1 cup white chocolate chips
1 cup crushed candy canes (~24 candy canes)
sea salting, for sprinkling (optional)
Directions:
Melt the butter in a saucepan until brown and set it aside to cool.
Cream the butter, cream cheese and both sugars together with an electric mixer until smooth.
Add the eggs and beat until combined.
Turn the mixer on low and mix in the flour, salt and baking soda until just combined.
Add the chocolate chips and candy cane pieces and mix until just incorporated.
Cover the dough and refrigerate until chilled, several hours or overnight.
When ready to bake, preheat the oven to 375 degrees and line a few trays with baking paper.
Roll 1/4 cup size balls of dough and place them on the trays. Flatten slightly. Sprinkle with sea salt.
Bake for 9-12 minutes, until the edges are golden.
Recipe adapted from Beantown Baker
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Yum that looks delicious and welcome back to my hometown! Cincinnati’s actually a great town that grows on you and has been evolving quite a bit in the time that you’ve been away. I suspect given your profession and work location history that we probably work for the same company as our day jobs ;).
beantownbaker — January 23rd, 2013 @ 8:30 am
Yes, Cincinnati has changed a LOT since we moved away in 2007.
I would suspect you’re right. There’s enough info to know where I work, especially if you work here too 😉 Going to go check out your blog now. I would love to meet some other Cincinnati area bloggers!
beantownbaker — January 23rd, 2013 @ 8:31 am
Ok I work for the *other* big company in town (just checked your About page).
Isn’t the KA ice cream attachment the best thing ever? I am always making ice cream, even in the wintertime, but I never thought of using canned coconut milk as the base. I’ll have to try this out soon!
beantownbaker — January 23rd, 2013 @ 11:37 am
Absolutely. I didn’t think I could love my KAM any more than I already did. The ice cream attachment proved that I can.
I have lots of cans of coconut milk laying around and I know they make a good ice cream! Adding this one to my list 🙂
I bought myself KA ice creamer maker for my birthday this summer and I adore it! I’ve been thinking about making non-dairy ice creams, but the recipes all sounded strange. It’s great to see a recipe from a trusted source. Can’t wait to try.
beantownbaker — January 23rd, 2013 @ 10:28 pm
Let me know what you think if you try it. I am going to be experimenting with different milks since I can’t have cow’s milk…
love coconut milk based ice creams!! this one looks fabulous, and good call throwing in those oreos 😉
beantownbaker — January 24th, 2013 @ 12:05 pm
It’s ALWAYS a good idea to throw oreos in 🙂
My brother’s favorite thing to get at Coldstone is chocolate oreo ice cream. Too bad I don’t have an ice cream maker, or I would definitely try this!
beantownbaker — January 29th, 2013 @ 7:51 am
I’ve been told you can make ice cream without an ice cream maker. I never tried it before I got mine though…
I just made your recipe and luckily I tasted it before I cooled it. The ratio of sugar to cocoa powder is off. You should use at least twice the amount of sugar to cocoa powder in order for it not to have a horribly bitter taste. After adding more sugar it had a nice sweet to chocolately balance. Thanks for the recipe, my daughter is lactose intolerant and she will enjoy it.
beantownbaker — January 31st, 2013 @ 2:03 pm
I am glad you were able to adjust this recipe to suit your needs. Hubby and I both enjoyed the sweetness level of this recipe. I’m sure different cocoa powders have different levels of sweetness. I plan to try this recipe without the cocoa powder to make vanilla ice cream too. We loved the creaminess of it!
This look yummy and chocolate ice cream is one of my favorite. Thanks for sharing the directions and ingredients.
I just opened a can of coconut milk and it looked extremely curdled. I shook it a lot but it was still completely curdled. Is that how coconut milk is supposed to be out of the can? Are there any brands that you specifically like to use?
beantownbaker — April 24th, 2013 @ 1:44 pm
Hm. It doesn’t usually look curdled, more just separated. Did you try shaking it up? I use Native Forest since that’s what they sell in my grocery store. It looks like this: http://www.amazon.com/Native-Forest-Organic-Classic-13-5-Ounce/dp/B001HTJ2BQ/ref=sr_1_1?ie=UTF8&qid=1366829034&sr=8-1&keywords=coconut+milk
Oh how I wish I could try this.. I am currently gluten and dairy free.. However this being dairy free is is not gluten free with the oreo’s… Bummer!!
beantownbaker — October 23rd, 2013 @ 12:28 am
I’ve made this recipe again without the Oreos and it’s really good. Not quite as good as with the Oreos, but if you wanted to make it gluten free, just leave them out.
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