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Peppermint White Chocolate Chip Cookies

[heart_this] · Dec 11, 2012 · 70 Comments

Peppermint White Chocolate Chip Cookies

White chocolate chip cookies with festive peppermint candy.

In addition to baking my favourite holiday cookies every year I like to try some new ones and top on my list for this year was some peppermint white chocolate chip cookies. White chocolate chunk and macadamia nut cookies have to be one of my all time favourite cookies and I was thinking that it would be great to take a festive spin on them and use peppermint instead of the macadamia nuts. For the recipe I went with my usual white chocolate chunk and macadamia nut cookie recipe and replaced the macadamia nuts with crush peppermint candy canes or in this case peppermint candies. These chocolate chip cookies turn out nice and crisp on the edges but oh so soft and melt in your mouth on the inside! The crushed peppermint candy added and amazing peppermint flavour along with a rather pleasant crunch. I will definitely be adding these peppermint white chocolate chip cookies to my regular holiday rotation! You will have to excuse me while I go a place another batch into the oven.

Peppermint White Chocolate Chip Cookies
These peppermint white chocolate chip cookies will disappear fast!

Peppermint White Chocolate Chip Cookies

Peppermint White Chocolate Chip Cookies

Peppermint White Chocolate Chip Cookies

Prep Time: 10 minutes Chill Time: 1 hour Cook Time: 10 minutes Total Time: 1 hour 20 minutes Servings: 12

White chocolate chip cookies with festive peppermint candy.

ingredients
  • 1/2 cup butter (only real butter, not low fat), room temperature
  • 1/2 cup brown sugar, packed
  • 1/2 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cup all purpose flour, sifted
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup white chocolate chips
  • 1/2 cup peppermint candy cane, crushed
directions
  1. Mix the butter and sugars in a bowl.
  2. Beat in the egg and vanilla extract.
  3. Mix the flour, baking soda and salt in another bowl.
  4. Mix the dry ingredients into the wet until they are just incorporated.
  5. Mix in the chocolate and the peppermint candy cane.
  6. Chill the dough in the fridge for 30-60 minutes before placing it onto a parchment paper lined cookie sheet one table spoon at a time rolled up into balls.
  7. Bake in a 350F/180C preheated oven until just lightly golden brown around the edges, about 8-10 minutes.
Note: Due to popular demand, I have updated the recipe to produce a thicker version of the cookie and I have added tips to ensure that the cookies turn out right every time.
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Bacon Chocolate Chip Cookies
Chocolate and Maraschino Cherry Shortbread Cookies
Peppermint Chocolate Coated Pretzels
Peppermint Candy Cane and White Chocolate Chip Scones
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Thick and Chewy Chocolate Chunk Peanut Butter Cookies
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Coconut Lime White Chocolate Chip Cookies

Cookie, Food, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Blog is the New Black says

    December 11, 2012 at 10:54 pm

    Right up my alley!

    Reply
  2. Stephanie says

    December 11, 2012 at 11:19 pm

    These look very festive and awesome! Great idea!

    Reply
  3. vanillasugarblog says

    December 12, 2012 at 12:59 am

    kevin I have been on such a peppermint baking spree lately
    before it was pumpkin
    lately i've been craving peppermint
    it's been a while since we've seen you do cookies
    love these!

    Reply
  4. Katrina @ Warm Vanilla Sugar says

    December 12, 2012 at 1:26 am

    These are absolutely lovely!

    Reply
  5. Sweet Tooth says

    December 12, 2012 at 2:05 am

    Yum! These look so festive, and the red from the peppermint adds an extra fun pop of color!

    xx
    Sweet Tooth

    Reply
  6. Katherines Corner says

    December 12, 2012 at 2:12 am

    peppermint just means Christmas, yum!

    Reply
  7. Maya, Project Pack a Lunch says

    December 12, 2012 at 5:15 am

    This looks so tasty! I never would have thought to bake candy cane with cookies.

    Reply
  8. Anna from Italy says

    December 12, 2012 at 8:37 am

    Kevin, I was looking for this recipe just last week! I swear you are my soul mate! I had so much trouble finding one that actually looked good and I eventually came up with something very similar, except instead of candycanes I made a peppermint glaze to drizzle on top. I <3 white chocolate and pepermint! Keep up the good work!

    Reply
  9. Joanne says

    December 12, 2012 at 11:24 am

    I love the white chocolate peppermint combo! Sounds perfect in cookie form!

    Reply
  10. Iris says

    December 12, 2012 at 4:51 pm

    Ahh they're so pretty! And delicious too, I'm sure.

    Reply
  11. Julia | JuliasAlbum.com says

    December 12, 2012 at 5:33 pm

    I guess it's time for me to finally use those peppermint candy sticks I have left over from last Christmas ….

    Reply
  12. Rona says

    December 12, 2012 at 5:37 pm

    These look good! I used to be angered by white chocolate (THAT's not CHOCOLATE!!!) but I made some Cranberry Bliss Bars on the weekend that changed my mind. They were gluten free, so you would likely prefer a regular recipe, but I highly recommend them: cookie base with white choc chips and dried cranberries, cream cheese icing with a hint of orange, sprinkled with more chopped dried cranberries… and then drizzled with melted white choc. Soooooooo good. In case you are interested, I used this recipe, but modified the drizzle as I am pretty sure the 1 cup powdered sugar was an error: http://www.apronstringsblog.com/homemade-cranberry-bliss-bars-made-gluten-free/

    Reply
  13. Annie @ Annie's Noms says

    December 12, 2012 at 5:55 pm

    Oh gosh, I think I just died and went to cookie heaven! These look divine! 🙂

    Reply
  14. themustardseed says

    December 12, 2012 at 10:31 pm

    These look fabulous! Am going to try this recipe tonight!

    Reply
  15. Katie Mar says

    December 12, 2012 at 10:49 pm

    these would be some delicious christmas gifts!!

    Reply
  16. Anonymous says

    December 13, 2012 at 6:39 am

    I made these cookies and they taste great, but they spread and fell flat. Yours look nice and fluffy. Do you think I need to increase the baking soda?

    Dianne

    Reply
  17. parfums says

    December 13, 2012 at 10:08 am

    Nice blog
    Parfum pas cher

    Reply
  18. Laura says

    December 13, 2012 at 12:19 pm

    These sound and look delicious! Any tricks for crushing the candy canes? (Every time I do I get dust and chunks).

    Reply
  19. What a Dish! says

    December 14, 2012 at 7:03 pm

    This is yummy! I made this recipe and pressed it into an oversize (10 or 11 inch) pie plate for a giant cookie. This dough sticks a lot; I would highly suggest using parchment paper. I made the giant cookie for my hub's b-day, along with my homemade White Choc Peppermint Ice Cream- they were delish together.

    Reply
  20. Hannah says

    December 14, 2012 at 7:07 pm

    Your cookies turned out so beautiful! I tried to duplicate these cookies as a Christmas gift, and while they tasted amazing, they got stuck to the tray and crumbled when I tried to get them off. Any suggestions?

    Reply
  21. Heather Gardner says

    December 14, 2012 at 11:35 pm

    i made these today and they flattened out 🙁 yummy but not so pretty, any ideas as to why?

    Reply
  22. Anonymous says

    December 15, 2012 at 5:13 am

    Hi Kevin, I loved the idea of this recipe so much, I made the dough tonight to cook tomorrow. My dough seems kind of dry, a bit more crumbly than I am used to. Is that to be expected? Any suggestions for me?
    Jen ([email protected])

    Reply
  23. Kelly espeland says

    December 16, 2012 at 1:53 pm

    Help, I made these and they taste wonderful but they turned out flat, any suggestions?

    Thanks,
    Kelly

    Reply
  24. Kelly espeland says

    December 16, 2012 at 1:54 pm

    Help, I made this and they taste WONDERFUL but they turned out flat. Any suggestions on what I may have done wrong? Seem to be a fairly simple recipe. Thanks, Kelly

    Reply
  25. marla says

    December 16, 2012 at 4:25 pm

    Love this recipe! Will be linking back to this in my upcoming post 🙂

    Reply
  26. Kevin says

    December 17, 2012 at 2:04 am

    Rona: White chocolate and cranberries is another great combo!

    Reply
  27. Kevin says

    December 17, 2012 at 2:10 am

    Anonymous & Heather Gardner & Kelly espeland: Argh, I even increased the flour in this recipe to prevent flattening. One thing that can cause cookies to flatten out is over mixing; you want to mix things until they are just incorporated. If you still have problems, you can try, chilling the dough before baking, adding a tablespoon or two of extra flour or removing a tablespoon or two of butter.

    Reply
  28. Kevin says

    December 17, 2012 at 2:11 am

    Laura: I place the candy canes i a heavy freezer bag and then crush them by leaning on them with the bottom of a bowl.

    Reply
  29. Kevin says

    December 17, 2012 at 2:15 am

    What a Dish! & Hannah: Parchment paper or a silicon baking sheet will help with sticking.

    What a Dish! I like the sound of serving it as a giant cookie with peppermint ice cream!

    Reply
  30. Kevin says

    December 17, 2012 at 2:17 am

    Jen: This recipe uses a bit more flour than normal in order to prevent the cookies from flattening but the dough should come together without crumbling.

    Reply
  31. Coloured Contact Lenses says

    December 17, 2012 at 11:33 am

    Great recipe for Christmas cookies. I like the printable recipe it’s very useful for me.

    Reply
  32. Adrienne Richey says

    December 17, 2012 at 9:15 pm

    I made these and they are totally flat. Maybe too much butter for only 1.25 c. flour?

    Reply
  33. Karebo says

    December 18, 2012 at 11:19 am

    I just made these!! Great recipe…crispy and chewy. The peppermint has a nice flavor with the chocolate. Definetely put on my cookie recipes
    For future Christmases !!

    Reply
  34. MarbellaSD says

    December 19, 2012 at 7:51 pm

    Can recipe be doubles? I like to make big batches, not just 12 cookies, when I bake! What size are yours? Thanks!

    Reply
  35. Amanda Sickau says

    December 20, 2012 at 3:37 pm

    I just made these and they turned out terrible looking! They spread out all over the place and don't look anything like your picture. These were meant to be a gift but I'm almost embarrassed to give them now. I am so disappointed as they taste delicious, but they look something awful 🙁

    Reply
  36. Kevin says

    December 20, 2012 at 8:41 pm

    MarbellaSD: This recipe easily doubles.

    Reply
  37. Mrs.SK says

    December 21, 2012 at 3:25 am

    The same thing that happened to Amanda just happened to me. There is something wrong with this recipe. I had to scrape the whole batch into the trash. Scrape because I couldn't pick the cookies up they were so flat and spread out. Epic fail!!!

    Reply
  38. Justin and Sarah says

    December 21, 2012 at 3:28 am

    I just made these today and they were very good with these changes: I used 1 1/2 cups flour (half all-purpose and half bread flour – the bread flour makes for a chewier cookie) and increased the baking soda to 1 tsp. I also refrigerated the dough for about an hour before I baked the cookies. I used a large cookie scoop (about 3-4 Tbsp.) and baked the cookies on parchment paper-lined cookie sheets. The cookies came out beautifully and tasted great – crisp on the outside and soft and chewy inside. Thanks for the good recipe!

    Reply
  39. Melinda says

    December 21, 2012 at 5:30 am

    I did all of the suggestions…no overmixing, extra flour, etc. I was SO disappointed when they went flat. I've never had a cookie do that before. I wanted to give them as a present, but had to quickly whip up something else. Fortunately, hubby and kids don't care what they look like.

    Reply
  40. Kevin says

    December 21, 2012 at 12:52 pm

    Although the original version of this recipe turned out perfectly for me for the 4 batches that I have made so ar this year, it is clear that it was not working for a lot of you. My testing of the new version of the recipe creates a thicker cookie than the ones in the photos above and it is also nice and crispy on the outside and soft and chewy on the inside. I have also added a few tips to the recipe to help ensure that the cookie turns out perfectly every time. Enjoy!

    Reply
  41. Kalanna says

    December 21, 2012 at 5:37 pm

    Hey Kevin, made a double batch of these today. Added an extra quarter cup of flour per batch. Perfect and lovely for Christmas! I accidentally bought candy canes with green and red stripes but the extra color didn't detract too much.

    Reply
  42. Anonymous says

    December 22, 2012 at 1:46 am

    People who have had these fall flat: You could be using out of date baking soda. Even if it is out of date by as little as a week, it can still vastly affect the outome of whatever it is that you are baking.

    Reply
  43. Ael says

    December 22, 2012 at 7:32 am

    I'm the same person as anonymous, but anyways… I made these cookies a bit ago and have a few more observations. Those who said their cookies went flat; were you dropping them by spoonful on the cookie sheet or were you following the directions to the letter and rolling the batter into balls first? I rolled mine into balls and didn't have an issue, they actually turned out more-or-less like the photos above. Just something else to consider if your baking soda was still okay and not out of date. That said, I used a full cup of crushed candy canes (doubled the recipe) and the cookie isn't all that pepperminty, which is totally fine for me because I don't like strong peppermint flavors. (I was mainly making this for my husband because he *loves* peppermint.) Last but not least, the batch size: I doubled the recipe, because according to the directions it says the recipe makes a dozen. It doesn't. I doubled the recipe because I wanted more than a dozen cookies out of it… I ended up with almost 5 full dozen; and they are not small cookies! Not exactly a bad thing. 😉 Overall, a nice recipe!

    Reply
  44. Bethany says

    December 22, 2012 at 5:27 pm

    I made these cookies today and had the same problem with the first two sheets I baked-fell flat. I stuck my dough back in the fridge for another hour as I had only chilled the first time for 30 minutes. I also added about 2 TBS of extra flour to remaining dough and the rest came out much better, still a little thin but not bad. The flavor of these cookies is great so I will definitely make again but I think next time I will try adding 1/4 c. extra flour and chilling for at least an hour to see if that helps.

    Reply
  45. Melinda says

    December 22, 2012 at 8:28 pm

    Update:

    I had leftover batter from my original attempt at these cookies. I added MORE flour and more baking soda, and a dash of vanilla extract since the batter had dried out, and they turned out just fine. Thanks!

    Reply
  46. Jenna P says

    December 23, 2012 at 11:27 pm

    Tried these today. Make sure you roll them into balls and DO NOT flatten them at all. They will look like pretty normal cookies then. The only problem is the candy melts a little faster than the cookie cooks! So just a keep an eye on them.
    It also might make a fluffier cookie by using half bread flour and half regular flour!
    Be sure to refrigerate!!

    I gave these as a gift. They weren't pretty, but everyone said they tasted good.

    Reply
  47. Anonymous says

    December 24, 2012 at 2:17 pm

    one tip to get them off the pan if you don't use parchmentpaper is to use a metal spatula dipped in water

    Reply
  48. Maya says

    December 25, 2012 at 11:40 pm

    My cookies turned out fantastic! The only thing I'm puzzled by is that the peppermints melted and oozed out the sides, which made for weirdly crispy bottoms and strange edges. Next time I might try smaller peppermint pieces or sprinkling them on top instead. I will say, though, that overall they were the most perfect cookie I've ever baked – they definitely didn't fall flat for me. Thanks!

    Reply
  49. suzy homemaker says

    March 13, 2013 at 12:39 am

    So this might sound weird, but I found this recipe through a linky party. But it wasn't linked to your blog, it was directed here.
    http://www.yeswecoupon.com/peppermint-white-chocolate-chip-cookie-recipe/
    It looks like the stole your picture and recipe. The thing is, their first link was to another recipe they stole. So I went back to check if the link was taken down, and it wasn't, it was just redirected and I checked the recipe and found yours.
    Anyway I just thought you should know.

    Reply
  50. Kevin says

    March 13, 2013 at 10:08 am

    suzy homemaker : Thanks for letting me know about this! Now to try to get it taken down.

    Reply
  51. Cara Jane says

    April 21, 2013 at 9:49 pm

    I had leftover Andes Peppermint Crunch baking chips from Christmas, stumbled across this recipe. YUM! YUM! YUM!!!! I should have made them when I had people to share them with because I will surely eat them ALL!! Now off to exercise. HA!

    Reply
  52. Jeanie says

    November 21, 2013 at 4:12 pm

    I made these with Unbleached all-purpose flour. They were fantastic! I made 1 Tbsp balls as directed (make sure the balls are compressed tightly). Baked them on a silicone baking mat and got 24 perfect cookies.

    Reply
  53. Anonymous says

    December 10, 2013 at 9:31 pm

    These look fantastic! However I am not a huge fan of peppermint…but love cinnamon … could you substitute the candy canes for red hots?

    Reply
  54. kevin says

    December 11, 2013 at 10:11 am

    Anonymous: Red hots would work.

    Reply
  55. Healinglove says

    December 17, 2013 at 8:43 pm

    Hi Kevin! These cookies look divine! I was wondering if anyone has made these cookies using gluten free flour?

    Reply
  56. kevin says

    December 18, 2013 at 11:08 am

    Healinglove: I have not tried it but a gluten free blend should work. If you do make them gluten-free I would love to hear the results!

    Reply
  57. Jojo says

    December 20, 2013 at 8:59 pm

    I found that with the refrigerated dough, you end up having to bake the cookies longer. I initially baked mine for 10 minutes, but found them to be too doughy inside and quite flat. I popped them back in for an additional 4 minutes. In those 4 minutes they rose up a bit more and the bottoms were a nice golden color. The peppermint pieces near the tops of the cookies did turn a caramel color within 10 minutes, which made me think that the cookies were done, but they weren't, the bottoms were still white.

    Mine did not come out as perfectly shaped. Whenever there was a piece of peppermint near an edge, that edge would blow out.

    Also, I misread the recipe initially and used baking powder instead of soda. Luckily I was able to fix the batch since I know that baking soda is about 3x stronger. I wonder if people with the flat cookies are making that same mistake?

    Reply
  58. CQUEK says

    December 26, 2013 at 1:14 pm

    May this Christmas marks the beginning of a wonderful year for us. Have a joyous Christmas!

    Reply
  59. Laura Dembowski says

    December 26, 2013 at 1:46 pm

    These look amazing! So festive and I bet the mint is very refreshing!

    Reply
  60. sonaly says

    October 31, 2014 at 7:40 am

    PEPPERMINT CHOCOLATE
    This is a before or after dinner mint that packs a lot more than a refreshing feeling after you consume it. This is pure delight for your taste buds.

    Reply
  61. Anonymous says

    December 18, 2014 at 9:29 pm

    Mine came out flat too. once I raised the temp to 375 they came out a little better.

    Reply
  62. carrie says

    December 18, 2014 at 10:09 pm

    I just pulled the first batch of these out of the oven and they are delicious! I was able to find crushed candy cane in a bag at Kroger so I didn't have to do that and I'm impatient so I skipped chilling the dough and they still came out well.
    Thanks!

    Reply
  63. Giusi. says

    December 23, 2014 at 5:20 am

    i made these cookies tonight. and though they were super delicious.. they were awfully mushy and crumbly. I made the second batch with a bit more flour hoping that would help. it only helped a bit. and then they didn't taste as good as the first batch. any suggestions?

    Reply
  64. KarenH says

    November 12, 2015 at 1:52 am

    Mine came out flat and burnt after 8 minutes in the oven.:(

    Reply
  65. Lee says

    December 12, 2015 at 4:38 am

    I made them today, and they really flattened out. Refrigerated them for about 1 hr. Maybe I over-mixed. But the recipe says it makes 12 servings. If you use a tablespoon to make each cookie like it says, you get a lot more than 12 cookies.

    Reply
  66. Lynne says

    December 14, 2015 at 6:52 pm

    I made these cookies and they came out flat as a pancake. I don't know what I did wrong. Taste good but will not take them out for parties etc. I am going to make the chocolate and maraschino cherry shortbreads and instead of the cherries will substitute the peppermint candies.

    Reply
  67. Michelle Lee says

    December 14, 2016 at 12:42 am

    Just made these today, and they definitely don't look as good as the ones in your photo 🙁 How do you get the crackly top effect? Mines have a smooth top.

    Reply
  68. Mary says

    January 6, 2019 at 5:48 am

    I made these yesterday and they all ended up In the trash. They were real funny and flare I had to throw them away because they didn’t look that good to share I took a picture of them. You said you revised it to thicker cookies but they weren’t thicker ones.

    Reply
  69. Halloweencontactlenses says

    November 19, 2022 at 5:20 am

    Just made these, How do you get the crackly top effect? Mines have a smooth top. A little bit of Taste is not good but it’s ok.

    Reply
  70. Jennifer says

    December 24, 2022 at 2:10 pm

    This cookie has a great festive flavor. Unfortunately, the cookies fall flat now with the updated recipe. I used to send these to work with my husband every year. They came out looking just like the stacked cookies in the photo. With the changes, they come out flat like the cookies on the cooling rack in the background. The presentation now is not very friendly for sharing/gifting.

    Bring back the original recipe! I have been searching high and low for it.

    Reply

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