Candy cane: Place them in a freezer bag and crush them with the flat side of a meat tenderizer.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.½ cup candy cane
Dry ingredients: Combine flour, baking soda, and salt in a medium bowl. Set aside.1 ½ cups all-purpose flour / 245 g + 1 teaspoon baking soda + 1 pinch salt
Wet ingredients: Mix the soft butter, brown, and white sugar in a large bowl. Add the egg and vanilla extract and beat until creamy.½ cup butter / 113 g + ½ cup light brown sugar/ 90 g + ¼ cup granulated white sugar / 50 g + 1 egg + 1 teaspoon vanilla extract
Make 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.½ cup semisweet chocolate chips/ 80 g
Form about 20 cookie dough balls, each weighing about 1 oz/ 30 g.
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 (Note 4).
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.
Candy cane: Peppermint candy, bark, or chips are all good.
Those were 8 candy canes for me, but your candy canes could be smaller or larger than mine; it’s best to measure the roughly chopped candy with the cup.
Chocolate: You can also use milk chocolate, white chocolate chips, or chocolate chunks. You can chop a regular chocolate bar if you don’t have any chips.
Baking: You can bake two trays full of cookies simultaneously using a fan-forced (fan-assisted) oven. In this case, preheat it to 320°F/ 160°C.