I’ve talked about how much I love peppermint chocolate biscotti when I made these Peppermint Chocolate Biscotti a few years ago. This recipe looked similar so I thought they’d be fun to try.

The cookies themselves are super easy. I used Kerry Gold butter since we had some leftover from a previous baked good so I used it and then only used 1/4 teaspoon of peppermint. I felt like I’d rather go light on it in the cookies initially and then I can adjust next time. I had these whipped together and in the oven in no time. The dough was a little sticky so I actually just used a smaller cookie scoop rather than rolling them out. They turned out perfect and I baked them for exactly 10 minutes.

I had some Ghirardelli white chocolate wafers in the pantry so I used those since they’re easy to melt. I put them in a small bowl and then just dipped the cookies in there and then followed up with a healthy sprinkling of crushed peppermint. They looked beautiful!

The recipe notes that instead of crushed peppermint, you could use Andes peppermint baking chips and I’m sure that would be good too, but I love the taste and texture of crushed peppermint when it comes to white chocolate.

These tasted delicious and reminded me of the biscotti I made, only softer! I loved these and they were a perfect Christmastime treat!

Baking Ease	10
Time Spent	10
Taste	10
Visual	10

Recipe Used: Modern Honey