Heiðrún´s peppermint cookies with white chocolate

Heiðrún´s peppermint cookies with white chocolate

By Heiðrún Hafsteinsdóttir




Christmas is my favorite time of year. One thing that always gets me into the holiday spirit is baking cookies. Every year I bake a lot of them both from old family recipes and from new ones as I love to try out new things when it comes to baking. As peppermint always reminds me of Christmas I created these peppermint flavored cookies with white chocolate and they are amazing! I highly recommend that you try and make these as you will not be disappointed. They are very easy to make and taste especially good with a cup of hot cocoa.



110 gr butter –soft

80 gr sugar

50 gr brown sugar

1 – 1 ½ tsp Peppermint Drops

150 gr flour

½ tsp baking soda

¼ tsp salt

30 gr cocoa

1 large egg

25 ml milk

150 gr chocolate drops or chopped chocolate (dark)


To cover the cookie 170 gr white chocolate (I recommend the white chocolate from Wilton, you can buy it in Kostur) 10-12 pieces of Bismarck peppermint candy Method Stir together butter, sugar, brown sugar and peppermint drops in a bowl until the mixture becomes light and fluffy. Add the flour, cocoa, baking soda, salt and egg and stir well. While stirring the mixture, add the milk. Add the chocolate drops. The mixture should be pretty thick. Roll your mixture into balls (a little bit smaller than a golf ball) and place them on a baking paper. Make sure you have enough space between them. Bake at 180 ° C for 12-14 minutes. Allow the cookies to cool completely. Melt the white chocolate over a water bath. Break the Bismark candy into very small pieces. I like to use a Mortel to break them. Dip the cookies in white chocolate (only dip half of the cookie in the chocolate). Sprinkle the Bismark candy over the chocolate before it gets hard. Allow the cakes to stand while the chocolate hardens. Sometimes you need to put the cakes in the refrigerator to get the chocolate to harden, depending on what chocolate you use. Other Will keep well in the freezer. The pattern gives ca. 20 cakes, double the recipe if you want more.


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