Peppermint and White Chocolate Cookie Brittle
Peppermint and White Chocolate Cookie Brittle
Amy Jason’s Peppermint and White Chocolate Cookie Brittle
Ingredients:
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 sticks butter, softened
1/2 cup sugar
1/3 cup (packed) light brown sugar
1 teaspoon vanilla extract
10 ounces high-quality white chocolate, chopped, divided; or 1 3/4 cups white chocolate chips, divided
3/4 cup coarsely crushed hard peppermint candies, divided
Directions:
Preheat oven to 350°F. Line large baking sheet with parchment paper. Whisk flour, baking soda, and salt in medium bowl. Mix 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 baking sheet. Press dough into roughly 14x8-inch rectangle. Bake cookie until top is firm and dark golden, about 18 to 23 minutes. Cool on cookie sheet.
Melt remaining white chocolate in the microwave; heat for 1 minute 20 seconds, stirring at 30-second increments. Using a fork, drizzle about half of melted chocolate in thin lines over cooled cookie. Sprinkle remaining crushed peppermint candies over chocolate. Drizzle remaining melted white chocolate over top. Let stand until white chocolate sets, about 1 hour. Break cookie into irregular 2- to 3-inch pieces.
The brittle is beautiful when arranged upright at angles in a bowl. It can be made two days ahead. Store in airtight container at room temperature. Semi-sweet or dark chocolate can be substituted for white chocolate; toffee bits can be substituted for peppermint candies.
Amy Jason, a Vestavia wife and mother of three, is an avid baker and cookie connoisseur. She believes that sharing “a little sacka sugar” from your heart and from your kitchen is the sweetest way to spread some smiles. She doesn’t always know what’s for dinner, but she always knows what’s for dessert! Amy can be contacted at amy.jason@att.net.
