Ali Larter’s been doing a lot of baking lately, and we’ve got at least one photo to prove it. Her Candy Cane Crunch cookies, courtesy of her sister, Kristen, is a festive holiday treat that can be eaten all year long. It’s even featured in her cookbook, Kitchen Revelry, where she highlights some of her favorite recipes. It’s a “month-to-month culinary scrapbook,” so we can all partake in some of her favorite, seasonal, meals.
Photo Credit: Ali Larter/Twitter
2 1/2 cups all-purpose flour
1 tsp. sea salt
3/4 tsp. baking soda
16 tbsp. (2 sticks) unsalted butter, softened
1 cup packed golden brown sugar
1/2 cup sugar
2 tsp. vanilla extract or vanilla paste
2 large eggs
12 oz. good-quality white chocolate (preferably Lindt because it melts well), coarsely chopped, divided
1/2 cup coarsely crushed candy canes or peppermint candies
Makes about 3 dozen cookies
- Position rack in center of oven and preheat to 350°F.
- Line 2 rimmed baking sheets with silicone mats or parchment.
- Whisk flour, salt, and baking soda in a medium bowl.
- Beat butter, both sugars, and vanilla in a large bowl, using an electric mixer.
- Add eggs and beat until well blended, and then add flour mixture and beat until just incorporated.
- Set aside 2 oz. of white chocolate for melting and drizzling over finished cookies.
- Add remaining 10 oz. chopped white chocolate to cookie batter.
- Form batter into golf-ball-size rounds and place on prepared baking sheets, spacing 1 to 2 inches apart. Bake until set and beginning to crack on top (8 to 10 minutes). Transfer to a rack and cool completely.
Cookie Topping Instructions:
- Melt reserved 2 oz. white chocolate in a small metal bowl perched over a small saucepan of simmering water.
- Stir with a spatula until smooth (try not to overheat or it will seize and will no longer be pourable).
- Drizzle melted white chocolate lightly over top of cookies (finish 2 or 3 at a time) and immediately press some of crushed candy canes atop each one.
- Repeat steps until all cookies are done (it may be necessary to keep bowl with melted chocolate over hot-water bath to keep chocolate melted).
- Cool cookies completely. (Cookies can be prepared 3 days ahead. Store in airtight containers in a single layer at room temperature.)