Comments on: White Chocolate Peppermint Cookies with Vanilla Salt

By: Gathoni

Gathoni — Thu, 30 Jun 2016 13:51:50 +0000

Thanks for the recipe. Its so delicious. Just can’t have enough

By: SBO

SBO — Thu, 14 May 2015 02:00:18 +0000

These cookies looks awesome!

By: Ashley Rodriguez

Ashley Rodriguez — Tue, 03 Mar 2015 18:34:49 +0000

Totally! A big bowl and a wooden spoon work great.

By: Adrienne

Adrienne — Sat, 28 Feb 2015 17:05:13 +0000

Really would love to try this out! Would I be able to make these cookies without a machine? But all by hand, manually mixing?

By: Aarthi

Aarthi — Wed, 14 Jan 2015 05:53:27 +0000

Wow.. This looks delicious!

By: robyn holland

robyn holland — Thu, 01 Jan 2015 22:40:48 +0000

Ashley these cookies were such a hit over the holidays (thank you!)… and I am dying to make some more. This may be the perfectionist in me, but what brand of peppermint candies did you use so I can make these (perfectly) again? I can’t get over how gorgeous the red specks of peppermint looked amongst the pure white chips …. of course I feel like it can’t be just ANY peppermint candy. (Obsessed.) Hope you have a wonderful New Year! xoxo

By: jill palumbo

jill palumbo — Tue, 23 Dec 2014 16:59:22 +0000

I finally made these and they were amazing! I let them chill overnight and baked them the next day. They are my new favorite and I will definitely add them to my Christmas cookie list. Thank you!

By: John

John — Tue, 16 Dec 2014 17:50:03 +0000

Oops! I need to proofread!

” I followed the instructions as listed but subbed 1/2 teaspoon vanilla extract for 1/2 vanilla bean’s caviar.”

By: John

John — Tue, 16 Dec 2014 13:32:21 +0000

Thank you, thank you, thank you. These cookies were truly amazing. I happened to have all of the ingredients on hand, save the vanilla salt. I subbed the all-purpose flour for 1 cup all-purpose flour, minus 1 tablespoon. Instead, I whisked in 1 tablespoon of cornstarch = making cake flour. The other 3/4 flour, I used bread flour. I have been successful with the combination of bread flour and cake flour in cookie recipes. I followed the instructions as listed but subbed 1/2 teaspoon for 1/2 vanilla bean’s caviar. I used a hand mixer. I baked 1/2 of the dough immediately and refrigerated the rest for 24 hours. My partner and I didn’t notice the difference in flavor from the first batch to the second batch, but of course, we scarfed down the cookies pretty quickly while still warm. LOL. I love these cookies and plan to bake a batch for an upcoming holiday party. I am 100% positive that this recipe will become a tradition. Thank you, thank you, thank you.

Also, I often make your South African lentil coconut red pepper soup. It’s a winner. The ultimate comfort food and incredibly easy.

Happy Holidays.

By: Ashley Rodriguez

Ashley Rodriguez — Mon, 15 Dec 2014 18:14:18 +0000

They freeze beautifully. I’d freeze the dough then bake once the dough has thawed. It’ll keep in the freezer at least a month but I’ve had people freeze the dough for up to three months with great results.

By: Laura

Laura — Sun, 14 Dec 2014 20:03:54 +0000

These look amazing! Do you think they would freeze well?

By: Ivan Zanelle

Ivan Zanelle — Wed, 10 Dec 2014 23:58:54 +0000

This looks like heaven.. gotta try one soon

By: Emily

Emily — Tue, 09 Dec 2014 19:43:50 +0000

These cookies are wonderful (and I’m actually not usually a fan of either peppermint or white chocolate). I used crushed candy canes and doubled the amount of filling. I baked one cookie after chilling the dough for only 30 minutes, and the rest of the dough after chilling for 36 hours – you’re right that the flavor is much better with rest (the caramel notes are much stronger), but the texture of the cookies is fine after only a quick chill. Thank you so much for what I’m sure will be a regular cookie recipe for me this month!

By: Hannah @ eating with alice

Hannah @ eating with alice — Sun, 07 Dec 2014 11:36:09 +0000

These cookies look delish! Can’t wait to try 🙂

By: Amy

Amy — Sat, 06 Dec 2014 14:17:49 +0000

Looking forward to adding these to our list for baking day. I’ve never allowed the dough to rest for 24 hours. Thanks for the tip! Can’t wait to try it with other cookie doughs as well.

By: jill palumbo

jill palumbo — Fri, 05 Dec 2014 16:52:41 +0000

These look wonderful! I’m curious why they only are good for a day or two? I am wanting to make them for gifts, but concerned if the recipient doesn’t eat them that fast – will they still be good?

By: Sunny

Sunny — Fri, 05 Dec 2014 04:25:41 +0000

Everyone, do yourselves a favor and buy the mix. It’s divine. I got mine today and I made them tonight. Waiting over an hour while they chilled was torture, but we’ll worth it.

Bravo Ashley on another perfect treat!! Thanks for sharing your love of food with all of us.

By: Kacie

Kacie — Thu, 04 Dec 2014 22:46:35 +0000

You are so amazing!
x

By: Ellen

Ellen — Thu, 04 Dec 2014 18:12:58 +0000

I realize there probably isn’t a recipe, per se, for the vanilla salt. But what ratio of salt to vanilla bean do you use? A tablespoon? More or less?

By: Rosie @ Notes of Bacon

Rosie @ Notes of Bacon — Wed, 03 Dec 2014 09:42:44 +0000

Oh my gosh. I’m sitting at my desk looking (not meant to be looking as i’m working but I am) at your delicious cookies and I’m salivating. I’ve actually had to pause writing this comment to reach for a tissue to stop the drool. The rest of my day will be spent planning on acquiring the ingredients and excuses for making a huge batch. Thank you.