Save on Pinterest

Snowy Mountain Cookies

I was so excited to bake these with my mom after coming home from studying abroad in Germany. They remind me of the Swabian Alps I could see from my room there. Be careful not to overheat the white chocolate; it’ll lose that attractive shine. —Stephanie Bouley, North Smithfield, Rhode Island
  • Total Time
    Prep: 20 min. + chilling Bake: 10 min./batch. + cooling
  • Makes
    about 7 dozen

Ingredients

  • 1-1/4 cups butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 package (10 ounces) miniature semisweet chocolate chips
  • 1 cup finely chopped walnuts, optional
  • 1 package (10 to 12 ounces) white baking chips
  • White nonpareils

Directions

  • Cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Add chocolate chips and, if desired, walnuts; mix well. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 30 minutes.
  • Preheat oven to 325°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. triangle-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
  • Meanwhile, in a microwave, melt white baking chips; stir until smooth. Dip cookie tops in melted chips; sprinkle with nonpareils. Let stand until set.
Nutrition Facts
1 cookie: 99 calories, 5g fat (3g saturated fat), 13mg cholesterol, 56mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 1g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Recommended Video