Our family cookie exchange is quickly approaching and I’ve been looking for different recipes to try with the family. I plan to make a Twix Cookie for the first time (be sure to check back for that recipe) and some sweet treats we had growing up as kids in Trinidad.
I recently tried baking with peppermint bark and it was an amazing cookie so while shopping at Safeway I saw they had a white chocolate peppermint bar on sale. I grabbed it not knowing what recipe I would use it for. I ended up finding a soft-baked sugar cookie recipe and decided to change it up a bit.
I loved baking this cookie and mailing it off to my online cookie exchange recipient, it’s perfect for shipping because it stays soft and it can easily be warmed up in the microwave for a few seconds to make it soft and chewy again.
It’s not heavily minty either, it was the right balance of peppermint. I would recommend though using the food processor to cut up the chocolate into really small pieces or using a knife. I broke mines up by hand and it was chunky.
This dough requires refrigeration, at least two hours before baking so you can make it ahead of time and pop it into the oven when you’re ready to bake. You can use the base of this recipe to create all kinds of sugar cookie goodies.
I didn’t roll in sugar but you certainly can to make it more like a sugar cookie you are used to making. Here’s the recipe so you can give these soft-baked cookies a try and customize it to your liking.
- 1/2 cup unsalted butter at room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1 and 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar (cannot be omitted)
- 1 White Chocolate Peppermint Bar, cut up into bite sized pieces
- Cream the softened butter for about 1 minute on medium speed in a large bowl using a hand-held mixer or stand mixer with paddle attachment. Add the sugar on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides and set aside.
- In a medium size bowl, whisk together the flour, salt, baking powder, baking soda, and cream of tartar. Slowly add the dry ingredients to the wet ingredients with the mixer on low. Once combined, fold in 1/2 cup white chocolate peppermint bar
- Scoop and roll into balls. Make sure the balls are taller, rather than wide.
- Chill the balls of dough on the cookie sheet for at least 2 hours and up to 48 hours in the refrigerator. This step will prevent spreading in the oven.
- Preheat oven to 350F. Bake chilled cookie dough for 9 minutes. The cookies will appear undone and very soft. Allow the cookies to cool on the cookie sheets for a few minutes and move to wire rack to cool completely.
Right now you can stock up on all your baking needs at Safeway stores. Get the basics like flour, sugar, chips, and eggs at great prices. To see all the current specials visit Safeway’s website for this week’s current sales circular and get a preview for the upcoming week as well.