Easy White Chocolate Peppermint Crunch Cookies Food

EASY WHITE CHOCOLATE PEPPERMINT CRUNCH COOKIES

Steps:

• preheat oven to 350 degrees
• In a large mixing bowl, add the eggs, and beat slightlyl
• Add the cake mix, melted butter, milk or coffee creamer and peppermint extract, and mix until well combined and slightly stiff
• Stir in the white chocolate chips
• Drop by heaping teaspoonfulls onto an ungreased cookie sheet, and bake for 10 to 12 minutes or until edges are slightly firm
• Remove from oven and top with crushed peppermint candies and additional white chocolate morsels, if desired, while still warm. Transfer to baking rack or cool surface to cool completely

WHITE CHOCOLATE PEPPERMINT CRUNCH

Steps:

• Line a baking sheet with parchment or waxed paper. In a microwave, melt candy coating; stir until smooth. Stir in butter and oil until blended. Stir in candies. Spread to desired thickness on prepared pan., Refrigerate until firm. Break into pieces. Store in an airtight container in the refrigerator.

PEPPERMINT WHITE CHOCOLATE CHIP COOKIES

Steps:

• Cream butter until light. Gradually add sugars, creaming well until blended. Beat in vanilla and egg.
• Stir together flour, salt and soda. Add flour mixture to butter mixture, blending well.
• Stir in chips and crushed candy canes.
• Drop by level tablespoonfuls, 2 inches apart, onto cookie sheets covered with parchment paper. Bake at 375 degrees for about 12 minutes until golden.
• Remove to wire racks to cool.

CHOCOLATE PEPPERMINT CRUNCH COOKIES

Steps:

• Using a double boiler melt the almond bark.
• Meanwhile, use a food processor to crush the candies or candy canes.* Place the crushed candy onto a plate or shallow bowl.
• Dip the top of each wafer cookie into the almond bark or white chocolate.
• Immediately dip the top of the cookie into the crushed candies.
• Place the cookie on a waxed paper lined baking sheet. Allow to set.
• Store in an air-tight container for several days.
• *If you do not have a food processor, place the candies in a plastic bag and crush with a rolling pin.

DOUBLE CHOCOLATE-PEPPERMINT CRUNCH COOKIES

Steps:

• Preheat oven to 375°F Line 2 large rimmed baking sheets with parchment paper.
• Stir 2 cups chocolate chips in medium metal bowl set over saucepan of simmering water until melted and smooth. Measure 2/3 cup melted chocolate; transfer to small metal bowl and reserve for drizzling.
• Whisk flour, cocoa powder, baking powder, espresso powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy.
• Add sugar and both extracts; beat until smooth. Add eggs; beat to blend. Beat in melted chocolate from medium bowl.
• Add dry ingredients; beat just to blend. Stir in remaining 1/2 cup chocolate chips.
• Measure 1 level tablespoonful dough; roll dough between palms to form ball. Place on prepared baking sheet. Repeat with remaining dough, spacing cookies 1 1/2 inches apart.
• Bake cookies until cracked all over and tester inserted into center comes out with large moist crumbs attached, 8 to 9 minutes. Cool cookies on baking sheet 5 minutes. Transfer cookies on parchment paper to racks to cool completely.
• Rewarm reserved 2/3 cup chocolate over small saucepan of simmering water. Using fork, drizzle chocolate over cookies. Sprinkle crushed candy canes over, arranging some pieces with red parts showing. Chill just until chocolate sets, about 20 minutes.