White Chocolate Peppermint Cookies
12 ounces white chocolate chips (1 bag)
3 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2 sticks butter, (16 tablespoons), room temperature
2/3 cup sugar
2 large eggs
2 teaspoons vanilla
1/2 cup crushed peppermint candies
5 ounces Andres Peppermint chips (1/2 a bag)
8 teaspoons heavy cream
Crushed peppermint candies
Preheat oven to 350
Line baking sheets with parchment
Melt 4 ounces of the white chocolate, I do this in the microwave, 30 seconds, then stir, repeat till it is all creamy. Set aside to cool slightly
In a separate bowl, mix flour, baking powder and salt, set aside
Cream butter at medium speed in the bowl of an electric mixer. Add sugar, beat until light and fluffy .At least 2 minutes. Add the melted chocolate, blend till smooth. Add eggs and vanilla.
Add the flour in batches at low speed. (or you will get flour flying all over the kitchen)
Add the peppermint chips and 4 ounces of the white chocolate chips ( you should have 4 ounces left for the glaze)
Using the medium scoop, drop onto prepared pans about 2 inches apart.
Bake for 15 to 17 minutes or until lightly browned
Let them cool for a few minutes on the pan, the put them on a wire rack to cool completely.
Let cool completely.
Make the ganache
Take the last four ounces of white chocolate and melt it in the microwave.
Add heavy cream. Beat to blend well.
Dip the cookies in the ganache. Top down. Then dip into crushed peppermint candies. The white chocolate mixture (the ganache) will thicken up, so don't dawdle. If it does thicken up, you can warm it up for a few seconds in the microwave.
Let the cookies set on the wire racks about an hour.