White Chocolate Peppermint Chip Cookies
3/4 cup white chocolate chips
1/2 tsp salt
2 cups all purpose flour
3/4 cup butter or margarine, softened
1 large eggs
2/3 cup granulated sugar
1 Tsp vanilla extract
1/2 Tsp baking powder
12 round hard peppermint candies
3/4 cup sweet dark chocolate chips
In large microwave safe bowl, melt 1/3 cup white chocolate chips as label
directs, cool slightly. Meanwhile, preheat oven to 375 degrees. Grease large
cookie sheet. On waxed paper, combine flour, baking powder and salt.
Add butter to bowl with melted chocolate; with mixer at medium speed,
beat until creamy. Add sugar and beat until fluffy, occasionally scraping bowl
with rubber spatula. Add egg and vanilla and beat until well blended.
Reduce speed to low; beat in four mixture just until blended. Place candies
in a self sealing plastic gag and coarsely crush with rolling pin.
With spoon, stir candies, dark chocolate chips and remaining white
chocolate chips into dough until combined. Drop dough by rounded
measuring teaspoons, 2 inches apart, onto cookie sheet. Bake cookies
10-12 minutes or until golden brown at edges. Cool cookies on cookie sheet
on wire rack 1 minute. Transfer cookies to rack to cool completely.
Repeat with remaining dough. Store cookies in tightly covered container
at room temperature up to 1 week or in freezer up to 3 months.