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White Chocolate Peppermint Patties

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“Keep your eye on these gems as they bake - they have a quick cooking time and should only take 9 minutes. Keep them in a tightly sealed container, or freeze them for longer storage.”
36 cookies

Ingredients Nutrition


  1. Preheat the oven to 325°F
  2. In a sifter, combine the flour, baking powder, and salt.
  3. Sift onto a large piece of wax paper and set aside until needed.
  4. Heat 1 inch of water in the bottom half of a double boiler over medium heat.
  5. With the heat on, place the white chocolate in the top half of the double boiler.
  6. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 4 minutes.
  7. Transfer the melted white chocolate to a 1-quart bowl and set aside until needed.
  8. Place the granulated sugar and butter in the bowl of an electric mixer fitted with a paddle.
  9. Beat on medium for 4 minutes until smooth.
  10. Use a rubber spatula to scrape down the sides of the bowl, then continue to beat on medium for 2 more minutes until very smooth.
  11. Add the egg and the vanilla extract and beat on medium for 1 minute until combined.
  12. Scrape down the bowl.
  13. Add the melted chocolate and beat on medium for 1 minute until combined.
  14. Scrape down the bowl.
  15. Add the sifted dry ingredients and mix on low until incorporated, about 30 seconds.
  16. Add the chopped peppermint candy and mix on low until incorporated, about 30 seconds.
  17. Remove the bowl from the mixer and use a rubber spatula to finish mixing the dough until thoroughly combined.
  18. Using a heaping tablespoon of dough for each cookie (approximately 1/2 ounce), portion 12 cookies, evenly spaced, onto each of 3 nonstick baking sheets.
  19. Place the baking sheets on the top and center rack of the preheated oven and bake for 9 minutes until lightly golden brown around the edges, rotating the sheets from top to center halfway through the the baking time (at that time also turn each sheet 180 degrees).
  20. Remove the cookies from the oven and cool to room temperature for 30 minutes.

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