White Chocolate Peppermint Cookie Brittle

This super crispy cookie melts in your mouth (must be all the melted butter). I'm usually not a fan of white chocolate - I find it too cloyingly sweet on its own - but baking it mellows it out in a nice way. And the peppermint adds a nice crunch at the end. It's an all-around yummy cookie and great for parties, since you can cut it up into however small (or large) pieces you need. The only tricky part was melting the white chocolate to put on top, I ended up rigging a double boiler by putting a glass bowl over a pot of boiling water. Worked like a charm.

Used this recipe from Bon Appetit, with no tweaks, besides the makeshift double boiler.

Total time to cook: 2 hours (including cool down time)

Ingredients:
1 1/2 cups flour
1/2 tsp baking soda
1/4 tsp kosher salt
1 1/2 sticks margarine, melted and cooled
1/2 cup sugar
1/3 cup brown sugar
1 tsp vanilla extract
10 oz white chocolate chips, divided
3/4 cup crushed peppermint candies (I put them in a sealed ziploc bag and hit them with a rolling pin. Improvisation!)

Steps:
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- In a medium bowl, mix together flour, baking soda, and salt. In a separate bowl (or you can cheat and mix it right in with the dry ingredients, I do it all the time - shameful, I know), whisk together the melted butter, sugars, and vanilla extract.
- Mix the wet ingredients into the dry ones until smooth. Mix in one cup of the white chocolate chips and half of the crushed peppermint.
- Move the dough onto the parchment paper and spread until the whole baking sheet is evenly covered.
- Bake for about 30 minutes, until the top is golden brown and firm.

- When the cookie is done, set aside to cool. As it's cooling, melt the white chocolate in the double boiler until smooth (mix the chocolate in the glass bowl over a pot of simmering water - the water shouldn't touch the bottom of the glass bowl).

- Once the chocolate is melted, drizzle it over the cookie and sprinkle the remaining crushed peppermint on top.
- Let the cookie cool completely, at least an hour, before breaking into chunks and serving.