– Candy cane – All-purpose flour – Baking soda – Salt – Butter – Light brown sugar – Granulated white sugar – Eggs – Vanilla extract – Semisweet chocolate chips
Candy cane: Place them in a freezer bag and crush them with the flat side of a meat tenderizer. Swipe up for the full recipe!
Food processor: Break the canes into smaller pieces by hand. Place them in the food processor and crush them roughly; they should not be powdery.
Dry ingredients: Combine flour, baking soda, and salt in a medium bowl. Set aside. Click "Learn more" below for the recipe page!
Wet ingredients: Mix the soft butter, brown, and white sugar in a large bowl. Add the egg and vanilla extract and beat until creamy.
Make the cookie dough: Sift the flour mixture over the butter. Mix until just incorporated. Don’t overmix. Fold in the crushed candy canes and the chocolate chips using a spoon.
Form about 20 cookie dough balls, each weighing between 30 and 33 g. For the best results make sure you read the whole recipe!
Chill: Place them on a large plate (or directly on the lined baking sheets if you have enough room in the refrigerator) and refrigerate them for one hour.
Preheat the oven to 350°F/180°C and line two baking sheets with parchment paper. Swipe up to see the recipe!
Bake: Place the balls on the trays leaving enough space between them as they will spread. Bake for 10-12 minutes until lightly golden brown around the edges.
Cool: Leave them on the trays for another 10 minutes; they will firm up. Transfer them to a wire rack to cool completely.
Addictive peppermint cookies loaded with candy cane bits and chocolate chips. These pretty holiday cookies are irresistibly buttery, crunchy, and sweet.