These are perfect for Christmas time. They're a delicious buttery cookie with white chocolate and a hint of peppermint. I saw these Andes Peppermint Crunch baking chips at the store the other day and thought they'd be fun in some cookies. The next time I make them I'm going to add some crushed peppermint candies to the dough to make them extra pepperminty (note: I've added that to the recipe below because I think it will be perfect!)
1/2 cup butter, softened
1/2 cup canola oil
1 cup white sugar
1 cup brown sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 (12 ounce) bag white chocolate chips
1/2 - 1 cup crushed peppermint candies
Andes Peppermint Crunch baking chips, for garnish (optional)
Preheat oven to 350 degrees. Cream together butter, oil and sugars. Add eggs, vanilla and almond extracts and cream until fluffy (about 3 minutes).
Add dry ingredients (except chips and candies) and stir on low speed until thoroughly mixed. Stir in both white chocolate chips and the peppermint candies until evenly distributed through dough.
Spoon onto a greased baking sheet and press some of the peppermint baking chips on top, flattening each cookie a little bit as you do. Bake for 10 - 12 minutes until lightly golden around edges. Remove from oven and let cool on a baking rack before digging in!
Makes 4 dozen.