INGREDIENTS
2 3/4 (390g) cups all-purpose flour 1 tsp baking soda
1/2 tsp salt
1/2 tsp cream of tartar
1 1/2 cups (320g) granulated sugar 1 cup (8 oz) unsalted butter, softened 1
large egg
1 large egg yolk
1 tsp vanilla extract
3/4 tsp peppermint extract
2 1/2 cups (15 oz) white chocolate chips 2 1/2 tbsp (30g)
shortening 1/3 cup
(60g) peppermint bits or finely crushed candy canes
DIRECTIONS
COOKIES
1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour,
baking soda, salt and cream of tartar for 20 seconds, set aside.
2. In the bowl of an electric stand mixer fitted with the paddle
attachment, cream together sugar and butter until combined. Mix in
egg then mix in egg yolk, vanilla and peppermint extract. With mixer
set on low speed slowly add in dry Ingredients and mix just until
combined.
3. Scoop dough out 1 1/2 Tbsp (about 33g) at a time and shape into
balls. Transfer to a baking sheet lined with parchment paper or a
silicone liner, spacing cookies 2-inches apart. Bake in preheated oven
10 - 11 minutes. Remove from oven and allow to rest several minutes
then transfer to a wire rack to cool completely.
COATING
1. Place chocolate chips and shortening in a medium microwave safe
bowl and heat in microwave on 50% power in 20 second intervals,
stirring well between intervals until melted and smooth.
2. Dip half of cooled cookies in white chocolate allowing excess to run
off then transfer to wax paper and immediately sprinkle with
peppermint bits. Allow to set at room temperature or in refrigerator.
3. Store in an airtight container at room temperature.
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