To kill any bacteria in the flour, heat treat the flour before using in this recipe. To do this, preheat your oven to 350°F. Spread flour on a baking sheet and place in the oven for 5-7 minutes or until it reaches 160 degrees.
1 1/2 cups all purpose flour
Once flour reaches the desired temperature, remove from oven to a cooling rack and mix in the salt.
1 pinch sea salt
Once the flour is cooled, cream together the butter and sugar until light a fluffy, then add the powdered sugar a little at a time until it is all well mixed.
Now slowly add the cooled flour while the mixer is running, continuing to add a little at a time until it’s fully mixed.
1 1/2 cups all purpose flour
Finally, fold in the white chocolate chips and crushed peppermint until they’re distributed throughout the edible cookie dough.
1 cup white chocolate chips, 1/3 cup crushed peppermints
Notes
Add an additional 1/4 to 1/2 tsp of peppermint extract if you want a stronger flavor. Start with 1/4 tsp then add more as you need, just remember the flavor will get stronger as mixed.Store in the fridge in an airtight container for up to five days. This tastes great chilled or at room temperature.