Renal-Friendly Peppermint White Choco-Chunk Cookies

Recipe By: Avery Rhodes MS, RD, LD

Inspired by mint chocolate chip desserts, this festive cookie is sure to be a holiday favorite. With the use of white chocolate vs. milk chocolate this recipe low in both potassium and phosphorus, making it a safe choice for individuals with kidney disease.

Yield: 18 cookies

Serving size: 2 cookies

Ingredients

• 1/2 cup unsalted butter
• 18 peppermint candies
• 3/4 cup sugar
• 1 large egg
• 1/4 teaspoon peppermint extract
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup (135g) white chocolate chips
• 4 ounces (113g) white chocolate, coarsely chopped

Preparation

1. Set the butter out to soften, this step will take approximately 30 minutes.
2. Place 12 of the peppermint candies in a zip-top bag and pound with a heavy pan until finely crushed.
3. In a mixing bowl, combine the sugar, butter, egg and peppermint extract. Beat ingredients at medium speed until creamy, scraping the bowl several times.
4. Stir together the flour, baking powder and salt. Turn mixer to low speed and add flour mixture. Beat until well mixed. Hand-stir the crushed peppermint candy and white chocolate chips into the dough. Refrigerate dough for 1 hour to chill.
5. Preheat the oven to 350° F. Crush the remaining 6 peppermint candies. Line baking sheets with parchment paper.
6. Shape the chilled dough into 3/4-inch balls and place on the baking sheet 2-inches apart. Using your thumb, make an indentation on each cookie and top with about 1/2 teaspoon of the crushed candy.
7. Bake for 10 to 12 minutes or until edges are lightly browned. Remove parchment paper from baking sheet and cool cookies completely.
8. If using, melt the chopped white chocolate in the microwave in 20 second increments, stirring after each until completely melted. Drizzle over cooled cookies. Allow time to dry. Store in a sealed container with parchment paper or waxed paper between layers of cookies.

Analysis via Supertracker.usa.gov