White Chocolate and Peppermint Cookie Brittle

Over the weekend, I had a holiday potluck for one of my many jobs.  The hostess decided to have just appetizers and desserts, so the food table was full of cheese and sugar.  The offerings were far from healthy, but it was all delicious!

Cookie Brittle

Cookie Brittle

I can always use some baking therapy, so I decided to take a dessert.  In a recent email from Bon Appetit**, I saw a recipe for White Chocolate and Peppermint Cookie Brittle.  After drooling over the recipe, I decided that was the perfect thing to bake for a holiday party!  It helped that I already had most of the ingredients in my pantry.  The result was delicious!

**If you don’t get the Bon Appetit emails, sign up for them!  They always have exciting recipes and tips.

White Chocolate and Peppermint Cookie Brittle

Makes 24 pieces

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted, cooled slightly
  • 1/2 cup sugar
  • 1/3 cup golden brown sugar, packed
  • 1 teaspoon vanilla extract
  • 10 ounces high quality white chocolate, chopped into 1/3 inch pieces, divided  (I used white chocolate chunks from Whole Foods, but suggest Lindt)
  • 3/4 cup (6 oz)  red and white peppermint candies, coarsely crushed, divided
Flour mixture and Butter/Sugar mixture

Flour mixture and Butter/Sugar mixture

Preheat oven to 350F.  Line a baking sheet with parchment paper and set aside.  In a medium bowl, whisk flour, baking soda, and salt.  In a large bowl, whisk melted butter, both sugars, and vanilla extract until smooth.  Stir in the flour mixture until just combined, then add 1 cup of white chocolate and 1/2 cup of crushed peppermint candies.

Cookie layer, baked

Cookie layer, baked

Transfer dough to prepared baking sheet, and press gently to create a 14″ x 8″ rectangle.  Bake about 30 minutes, until the top is firm and a dark golden color.  Cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Melted white chocolate

Melted white chocolate

Place a heatproof bowl over a saucepan of simmering water.  Stir white chocolate in the bowl until it is melted and smooth.  Use a small spoon to drizzle half the white chocolate over the cookie.  Sprinkle with crushed peppermints, then drizzle with the remaining white chocolate.  Let stand until white chocolate sets, about 1 hour.  Break into 2-3 inch pieces.

Drizzled goodies

Drizzled goodies

This cookie brittle was quite a hit at the potluck.  Cookie, white chocolate, peppermints… What’s not to like?!

If I were to make this again, I would probably decrease the amount of sugar.  It was VERY sweet.  I loved the crispy texture though!  The additional crunch of the peppermint candies was really exciting.

Sugar = Joy

Sugar = Joy

Do you have a favorite holiday cookie?  We’d love to hear about it!

Happy eating!



6 thoughts on “White Chocolate and Peppermint Cookie Brittle

  1. I tried to add links before but couldn’t manage to do it so I just left text. I did not keep the chocolate chip cashew recipe but here are the other two (both excellent):
    -Oatmeal Cookie Brittle | Cookiemadness: http://www.cookiemadness.net/2012/10/oatmeal-cookie-brittle/
    -Lemon Almond Cookie Brittle | Recipe Girl: http://www.recipegirl.com/2008/08/03/lemon-almond-cookie-brittle/

    BTW, I never line the pan or butter/grease it as your recipe and the oatmeal one specify when there is already so much butter in the dough. It has always seemed unlikely to me that they would require help releasing from the pan. I’ve never had a problem removing the cookies.

  2. I’ve been on a cookie brittle kick lately and I’d like to add these to my repertoire but first I wondered…
    1) By how much would you decrease the sugar? 2) What do you think of putting the candies (I will use cinnamon red-hots) in the dough rather than topping the cookie?

    • What other cookie brittles do you make?
      I would try just 1/3 cup of each sugar, granulated and golden brown, and see how that tastes. I put 1/2 cup of the candy in the dough, and used just the remaining 1/4 cup on top. I’m sure it would still taste great to put it all in the dough. Let me know how it turns out!

      • The brittle turned out great using the reduced sugar amount. I put all of the red-hots in the dough and also added a teaspoon of cinnamon. Next time I will increase the cinnamon to 2 t. I will also add all of the white chocolate into the dough rather than drizzle a portion as I do not particularly care for its’ soft character when used as a cookie topping.

        I have made three other cookie brittles: chocolate chip cashew, oatmeal, and lemon almond. All have been very good. I like the crispness, but my favorite part is the unique flavor added by the sugar caramelization.

      • That sounds delicious! I’m glad the reduced sugar worked well.
        I’d love to try the other cookie brittles, if you don’t mind sharing the recipes! Lemon almond sounds amazing.

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