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