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White Chocolate Peppermint Patties

Source of Recipe


From "Death by Chocolate Cookies" by Marcel Desaulniers



List of Ingredients



• ¾ cup all-purpose flour
  
• ½ tsp baking powder
  
• ½ tsp salt
  
• 4 ounces white chocolate, chopped into ¼-inch pieces
  
• ½ cup granulated sugar
  
• 6 Tbsp unsalted butter
  
• 1 large egg
  
• 2 tsp pure vanilla extract
  
• 4 ounces peppermint candy, chopped into â…›-inch pieces
  






Instructions



1. Preheat the oven to 325°F.
   
   
2. In a sifter combine the flour, baking powder, and salt. Sift onto a large piece of wax paper and set aside until needed.
   
   
3. Heat 1 inch of water in the bottom half of a double boiler over medium heat. With the heat on, place the white chocolate in the top half of a double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 4 minutes. Transfer the melted chocolate to a 1-quart bowl and set aside until needed.
   
   
4. Place the granulated sugar and butter in the bowl of an electric mixer fitted with a paddle. Beat on medium for 4 minutes until smooth. Use a rubber spatula to scrape down the sides of the bowl, then continue to beat on medium for 2 more minutes until very smooth. Add the egg and the vanilla extract and beat on medium for 1 minute until incorporated. Add the melted chocolate and beat on medium for 1 minute until combined. Scrape down the bowl. Add the sifted dry ingredients and mix on low until incorporated, about 30 seconds. Remove from the bowl from the mixer and use a rubber spatula to finish mixing the dough until thoroughly combined.
   
   
5. Using a heaping tablespoon of dough for each cookie (approximately ½ ounce), portion 12 cookies, evenly spaced, spread onto each of three nonstick baking sheets. Place the baking sheets on the top and center racks of the preheated oven and bake for 9 minutes until lightly golden brown around the edges, rotating the sheets from top to center halfway through the baking time (at that time also turn each sheet 180 degrees).
   
   Remove the cookies from the oven and cool to room temperature for 30 minutes. Store the cookies in a tightly sealed plastic container until ready to serve.
   
   Makes three dozen 3-inch cookies.
   
   






Final Comments


• White Chocolate Peppermint Patties will keep for several days at room temperature if stored in a tightly sealed plastic container. For long-term storage, up to several weeks, the cookies may be frozen in a tightly sealed plastic container to prevent dehydration to protect them from freezer odors.