How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity and after last year I sure earned my way in the hard way! There are 10 of us that have decided to do The 12 Days of Cookies – A bon appétit cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the first 12 days of December.
These cookies are coming from bon appetit's Holiday Cookie-a-Day Slideshow.
These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!
Andrea of Andrea's Recipes
Claire of The Barefoot Kitchen
Courtney of Coco Cooks
Di of Di's Kitchen Notebook
Kelly of Sass & Veracity
Michelle of Big Black Dogs
RJ of Flamingo Musings
Sandy of At the Baker's Bench
Tiffany of The Nesting Project
For Day 9 I choose to make White Chocolate and Peppermint Cookie Brittle. Not sure why I choose this recipe as everyone in the house is rather put off by white chocolate. But make it I did and I am so glad about it. These cookies are delicious! They turn into a nice hard cookie like brittle and then the candy melts and hardens inside as well. Just a really perfect cookie and really, really pretty too!
White Chocolate and Peppermint Cookie Brittle
- 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 (packed) golden brown sugar
- 1 teaspoon vanilla extract
- 10 ounces high-quality white chocolate (such as Lindt or Perugina), chopped into 1/3-inch pieces, divided
- 3/4 cup coarsely crushed red-and-white-striped hard peppermint candies (about 6 ounces), divided
Preheat oven to 350°F. Line baking sheet with parchment paper. Whisk flour, baking soda, and salt in medium bowl. Whisk melted butter, both sugars, and vanilla in large bowl until smooth. Stir in flour mixture until just blended. Stir in 1 cup chopped white chocolate and 1/2 cup crushed peppermint candy.
Transfer dough to prepared sheet. Press dough into 14x8-inch rectangle, about 3/8 inch thick. Bake cookie until top is firm and dark golden, about 30 minutes. Cool on sheet 10 minutes. Transfer to rack; cool completely.
Stir remaining white chocolate in top of double boiler over barely simmering water until melted and smooth. Using small spoon, drizzle about half of melted chocolate in thin lines over cooled cookie. Sprinkle remaining crushed peppermint candies over chocolate. Drizzle remaining white chocolate over top. Let stand until white chocolate sets, about 1 hour. Break cookie into irregular 2- to 3-inch pieces. DO AHEAD Can be made 2 days ahead. Store in airtight container at room temperature.
Would I make these again? Oh yes I would, and maybe even for Saturday for a bake sale. These are wonderful. Crunchy, chewy, sweet and gooey! LOVE, LOVE, Love them!