Growing up, New Year’s Eve was something my sisters’ and I always looked forward to. The main reason? We got to stay up past our bedtime–3 hours past our bedtime. You know, when you’re in middle school, that’s a big deal! My parents aren’t big ring-in-the-new-year kind-of people, so when we got into high school, we usually spent the night at our girlfriends’ houses. With my girlfriends, our New Year’s Eve party consisted of this: renting a comedy movie, making cookies, painting our nails, and talking about boys and dreams of our future. At about 11:45 PM, we would switch from watching our movie to ABC, to watch Dick Clark drop the ball in Times Square. At midnight, we’d raise our sparkling cider glasses and say “Cheers!” Then we’d go back to watching our movie and eating cookies (or cookie dough) again. Some years, we’d make ridiculous New Year’s Resolutions, most of which I could never attain, but I don’t think that was the point. Ahh…to be sixteen again.
Anyway, I hope you’re planning some fun New Year’s Eve party, and these cookies would be the perfect guest to bring along. Peppermint is such a winter treat, and paired in a cookie…wow. The peppermint bark in these cookies adds such a subtle flavor, but it’s what makes these cookies so delicious.
When I make cookies, I usually double the batch (and you can certainly do that with this recipe). I usually only bake about 9 cookies, and with the rest, I freeze the dough in balls. This year, I gave some away as Christmas gifts to friends, all complete with a cute Santa tin box.
As 2012 draws to a close, I want to wish you a wonderful New Year. I also want to say thank you for reading and for all your lovely comments. I love reading each one and when they pop-up in my inbox, I tell my husband, “Hey! I’ve got mail!” Enjoy. xoxo
White Chocolate-Peppermint Bark Cookies
1 c unsalted butter, room temperature
1 ½ c sugar
½ c brown sugar (packed)
3 ¼ c flour
1 t baking soda
1 t salt
12 oz white chocolate chips
3.5 oz peppermint bark chocolate baking bar (I used Ghiradelli), coarsely chopped
Preheat oven to 325 degrees.
Using a mixer with a paddle attachment, cream the butter for 1 minute. Add sugars and cream until light and fluffy, about 3 minutes. Add eggs and beat for 1 minute, until egg is incorporated in.
In a separate bowl, add flour, baking soda, and salt, and mix with a whisk. Slowly add the flour mixture to the butter mixture and mix until just combined, so there are no traces of flour. Add the white chocolate and chopped peppermint bark until evenly distributed.
Drop with a 1-inch cookie scoop onto an ungreased cookie sheet. Bake for 10-12 minutes. Cool on a rack. Store in an airtight container for up to 4 days.