Santa’s Cookie – Triple Peppermint Chews

Fireplace with cookies
Everyone knows you must leave cookies and milk for Santa on Christmas Eve. I have a direct line to the jolly old man, and he told me that peppermint cookies are his favorites! I quickly got to the kitchen and made these cookies. They are super easy and very addictive — you can’t eat just one.   What I love about these cookies is that they expand out really flat and thin, but with the candy cane pieces inside, they become really chewy and not crisp. Make a batch of these for Santa Clause this year. He (and you) will be delighted.

how good is that

 

 

Santa’s Cookie – Triple Peppermint Chews
What I love about these cookies is that they expand out really flat and thin, but with the candy cane pieces inside, they become really chewy and not crisp
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Ingredients
  1. 1 stick unsalted butter at room temperature
  2. ½ cup golden brown sugar
  3. ½ cup sugar
  4. 1 egg
  5. 1 teaspoon vanilla
  6. ½ teaspoon peppermint extract
  7. 1 ½ cups flour
  8. 1 teaspoon baking soda
  9. 1 teaspoon baking powder
  10. pinch of salt
  11. 1 cup Andes Mints baking chips
  12. 12 full size candy canes
Instructions
  1. In a food processor, pulse the candy canes. You want a fine powder with some chunks as well.
  2. Cream the butter and sugar in the bowl of a mixer.
  3. Add in the egg and vanilla; mix until combined.
  4. Sift together the flour, soda, powder and salt.
  5. With the mixer on low speed, add in the dry ingredients. Mix until combined.
  6. Stir in the candy cane crumbs and Andes Mints baking chips.
  7. Chill dough for 15 minutes in the fridge.
  8. Scoop out 1 inch rounds of dough and place onto a parchment paper lined baking sheet. Make sure you space them at least 2-3 inches apart as these cookies will spread out during baking.
  9. Bake in a 350 degree oven for 7 minutes. Cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Shaun Myrick http://www.shaunmyrick.com/

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