White Chocolate Peppermint Crunch Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 tsp Baking soda
  • 1 cup Brown sugar
  • 2 tbsp Cornstarch
  • 3 cups Flour
  • 1/2 tsp Peppermint extract
  • 1/2 tsp Salt
  • 1 tbsp Vanilla
  • 1 cup White chocolate chips
  • 1/2 cup White sugar

• Dairy

  • 1 cup Butter

• Desserts

  • 1 cup Andes peppermint crunch

Found on bakedinaz.com

Description

Ingredients

• 1 cup butter, softened
• 1 cup brown sugar
• ½ cup white sugar
• 2 large eggs
• 1 Tablespoon vanilla
• ½ teaspoon peppermint extract
• 3 cups (15 ounces) flour (spoon and level into the cup)
• 2 Tablespoons cornstarch
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup white chocolate chips, plus additional for topping (optional)
• 1 cup Andes peppermint crunch

Directions

• Preheat your oven to 350 degrees. Line your cookie sheets with parchment or a silpat mat.
• Cream the butter and sugars. Add the eggs and mix just until creamy. Add the vanilla & peppermint extract and stir (or mix in mixer) to combine.
• In another bowl, stir the flour, cornstarch, baking soda & salt together. Add to the creamed mixture.
• Stir in the white chocolate chips & peppermint crunch chips just until combined
• Scoop into balls (my cookie scoop is 1½) and bake for 9-11 minutes. (I cooked mine for 9 because I like a softer cookie).