A giant cookie is topped with coarsely crushed peppermint candies and melted white chocolate, then broken into irregular pieces.
Ingredients
Makes about 24 pieces
Step 1
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.
Step 2
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.
Step 3
搅拌剩下的白巧克力在双波iler 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. (Can be made 2 days ahead. Store in airtight container at room temperature.)
How would you rate White Chocolate and Peppermint Cookie Brittle?
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Reviews (22)
Back to TopI just made these for the first time and OMG, they are delicious. Yes, if you are looking for a soft chewy cookie, these are not that. That is why it is called a cookie "Brittle." But if you love what happens when you crunch it up and the flavors all come together, these are wonderful I followed the advice of others and broke into pieces prior to drizzling with white choc and crushed peppermint.
Lisa0902
12/17/2013
terrible
Anonymous
12/19/2012
A pretty good cookie. After reading other reviews, I cut the baking time to about 23 minutes for a chewier cookie and that worked well. I cut the amount of peppermint by 1/2 cup but think it would have been fine with the whole amount. After crushing the peppermint in a food processor so that the "sprinkles" would be smaller, I added the residual "sugar" to the melting chocolate. Also, to ensure that the chocolate adhered to the surface, I broke the cookie apart before I drizzled the chocolate. I'd make them again.
DarlaT
Anacortes, WA
12/17/2010
I have made this several times...I took to a party, and almost everyone ask for the recipe. I am not a peppermint fan, so I reduce the amount of peppermint.
LRomy
Rancho Mirage, Ca
12/2/2009
It is soooo nice... I've looked at several recepies but this one took me strait away. But I've done em without the peppermints. Easy to prepare, extremely delicious and they were eaten after about two days (even in my german family, where they are not really into eating cookies). Just enjoy preparing and sharing them!
Karsten_H
Bremen, Ger
8/22/2009
Wow! SOOOO Sweet, it's like eating straight sugar. Definitely cut into SMALL pieces if you're going to put them out for people to eat. I would have enjoyed more cookie and less brittle (as a previous reviewer said), and couldn't get my top layer of white chocolate to "drizzle" on top. Instead, I got big globs that fell from the spoon (probably from lack of experience with this technique). I'm going to stick to the traditional chocolate "bark" recipe. It's easier to make, and tastes much better.
SanMateoMom
12/19/2008
Considering several reviews that stated that cookie was too brittle and drizzled white chocolate topping came off, I thinned topping white chocolate with a few tablespoons of milk. After cookie cooled just a few minutes, I applied thinned white chocolate more like a frosting. Cookie then took on a very crunchy & chewy consistency; peppermint pieces adhered fine and the end result was an extraordinary treat!! A definite keeper!! Thanks!!
suewelch54
Peoria, IL
11/30/2008
I made this recipe as a gift for the teacher but I should have read the prior reviews. My cookie was far too dry and it doesn't taste that great, either. Back to the drawing board...or mixing bowl...for something that is actually worth the effort!
Anonymous
Montreal
12/19/2007
Wow! This is perhaps the best "cookie" I've ever made (a liker of crisp cookies). This is definitely a brittle cookie, with a great combination of brown sugar, white chocolate, and peppermint. I happen to think that the white chocolate/peppermint combo is better than dark chocolate/peppermint in a cookie...Also, b/c a previous review said they were greasy, I used skim milk instead of butter...and they turned out great! I heartily recommend this cookie, especially for the holiday season!
ec
NY, NY
1/1/2007
Everyone loved the flavor of these cookies. However, I had problems getting the white chocolate and peppermint to adhere. When I broke the cookie into pieces, the white chocolate just fell off. Any suggestions?
jschafermorgan
Vermont
12/23/2006
x
amy1967
Banning, CA
1/12/2006
I found the 30 minute baking time much too long, because the brittle burns VERY quickly. Really watch it and take out of the oven when golden (mine was ready after 15 min). I had to throw half out (the burnt) and found the "cookie" really greasy - recipe not worth the effort.
Anonymous
Toronto, ON
12/16/2005
These are a holiday favorite around my house. They look beautiful AND taste delicious! For those who had trouble crushing the peppermints: I place candy canes in a large zip block bag and crush them with a mallet (it helps to divide them into two 'crushing batches'). If you have too much 'peppermint dust' left over, it can be used to infuse the dough with peppermint flavor, or save it for the end--it sticks easily to the drizzled white chocolate.
Mrm301
Washington, D.C.
12/10/2005
This recipe had so many great reviews I thought I would try it. I found that it was too dry, and the peppermint was overwhelming to the white chocolate. I wouldn't make this one again.
Anonymous
Sacramento, CA
12/6/2005
I made this around Christmas for the cookie exchange. It was a GREAT hit. My husband loved it so much that he has asked for it twice. Today, his birthday, I am making it again. It's not just for the holidays!
Anonymous
Castle Rock, CO
5/12/2005
