8 ounces *white chocolate baking squares (with cocoa butter)
1/2 cup butter, softened
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
2 3/4 cups all-purpose flour
2/3 cup peppermint chips (such as Andes or Guittard)
(or sub in 2/3 cup crushed peppermint candy canes)
Preheat oven to 375ºF. Line a cookie sheet with parchment paper and set aside.
Chop 4 ounces of the white chocolate, set aside. In a small saucepan, cook and stir the remaining 4 ounces white chocolate over low heat until melted. Set aside to cool slightly.
In a large mixing bowl, beat butter and sugar together with an electric mixer. Add the baking powder and salt, mix well. Beat in the eggs and vanilla. Beat in the melted white chocolate. Beat in about half of the flour. Using a wooden spoon, fold in the remaining flour until combined, and then fold in the chopped white chocolate and peppermint chips.
Drop dough by rounded teaspoons 2 inches apart onto the prepared baking sheets. Bake at 375ºF for 8 to 10 minutes, or until lightly browned around the edges. Transfer to a cooling rack and allow to cool completely.
Makes about 50 cookies.
*Be sure to use a good quality white chocolate for the melting chocolate. White chocolate chips will not work in the dough for melting. However, chips would be a fine substitute for chopping the remaining white chocolate.