White Chocolate Peppermint Fudge

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White Chocolate Peppermint Fudge – homemade white chocolate fudge with crushed peppermints! Easy, delicious, and perfect for Christmas!

White Chocolate Peppermint Fudge - homemade white chocolate fudge with crushed peppermints! Easy, delicious, and perfect for Christmas!

Happy Monday!

How is your holiday prep going?

We finally got our tree this weekend. I think I had mine up weeks before Thanksgiving last year but we’ve just been so busy/we kept waiting for a tree lot to pop up around us and nothing ever did.

My closet has filled with Target boxes and I’ve watched The Holiday Calendar 17 times.

It doesn’t really feel like Christmas though. You know? It’s not super cold, I haven’t taken the dogs to see Santa, we haven’t even made gingerbread houses yet.

Click for the full recipe

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Peppermint White Hot Chocolate

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You know the only thing better than peppermint white hot chocolate? Pink peppermint white hot chocolate!

This time of year my Starbucks drink of choice is the peppermint white mocha which is pretty much the best thing ever but when I’m not feeling coffee, I go for the peppermint white hot chocolate but their version has nothing on this pretty pink one!

Before Nicole and I started this Thirsty Thursday thing I had no idea hot chocolate was so easy to make from scratch but seriously, if you haven’t done it, you need to. I’m always so disappointed in the white hot chocolate mixes but this homemade version makes up for it.

Nicole made Peppermint Hot Chocolate Truffle Balls which would go perfectly with this hot chocolate!

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Peppermint White Hot Chocolate
from My Recipes
Servings: 1 serving
Ingredients
  • 2 cups milk
  • 1 candy cane crushed
  • 1/4 cup white chocolate chips
  • 1/4 teaspoon pure peppermint extract
  • 1 teaspoon light corn syrup
Instructions
  1. Set aside about 1 tablespoon of crushed candy cane.
  2. Heat milk over medium heat until warm (do not boil). Stir in candy cane until dissolved. Removed from heat; stir in white chocolate and continue stirring until it's completely dissolved.
  3. Coat the rim of your mug with the corn syrup and dip in the crushed candy canes you set aside.
  4. Pour hot chocolate into your glass. Serve hot.

Peppermint White Hot Chocolate - yummy white hot chocolate with peppermint! Use crushed peppermints to decorate the glass!

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Peppermint Crunch-Chocolate Chip Cookies

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I am so excited that it’s time for one of my favorite parts of the holidays season: cookies! I plan on going cookie crazy over the next month so get excited!

This first cookie I made is so awesome. It’s like a regular chocolate chip but has the Andes Peppermint Crunch pieces throughout. This was my first time buying the Peppermint Crunch and I expected it to be like the green ones but it really does have a fun little crunch. And the red is just so festive!

I love these so much and will be including them in my Christmas Eve baking this year!

One year ago: Artikchoke Dip

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Peppermint Crunch-Chocolate Chip Cookies
from Culinary Concoctions by Peabody
Ingredients
  • 2 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup unsalted butter at room temperature
  • 1 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs at room temperature
  • 7 ounces milk chocolate chips
  • 7 ounces Andes Peppermint Crunch Chips
Instructions
  1. Preheat oven to 350F. Line 2 baking sheets with parchment paper.
  2. In a small bowl, whisk together the flour, baking soda, and salt; set aside.
  3. Using a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar, granulated sugar on medium speed just until smooth, about 2 minutes.
  4. Beat in the vanilla and eggs, one at a time, until incorporated. Mix in the flour until just combined.
  5. Take about 1 tablespoon of dough and roll into a ball; place on prepared sheets. Repeat with remaining dough. Take a glass (or something with a flat bottom) and gently flatten each cookie.
  6. Bake, rotating the baking sheets midway through baking, until the cookies are very lightly browned in the centers, about 10 minutes.
  7. Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.

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