Peppermint and chocolate is another classic combination and one that is especially irresistible during the holidays. Cool mint and sweet chocolate are delicious together in any form. Rick and Cheri Rojeck, owners of The Heartstone Inn in Eureka Springs is serving up these cookies as part of the Sweet treats Cookie Tour that takes place on Saturday, December 14.
Take this wonderful self-guided tour through nine bed and breakfast inns and discover all of the charm, hospitality and delicious treats that Eureka Springs has to offer.
Tickets are $20 and can be bought through any of the participating inns.
Makes about 5 dozen cookies.
- 3/4 cup white chocolate chips, divided
- 2 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup butter, softened
- 2/3 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 12 round hard peppermint candies
- 3/4 cup dark chocolate chips
In a large microwave safe bowl, melt 1/3 cup white chocolate chips as label directs. Cool slightly.
Preheat oven to 375 degrees. Grease large cookie sheet.
Combine flour, baking powder and salt and set aside. 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 flour mixture until just blended. Place candies in Ziploc bag 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 teaspoons 2 inches apart onto cookie sheet. Bake cookies 10 to 12 minutes 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.