Name: Crushed Candy Cane Chocolate Chip Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 24 - 30 servings
Ingredients: 1 cup (250 mL) unsalted butter, room temperature; ½ cup (125 mL) packed brown sugar; ½ cup (125 mL) granulated sugar; 1 large egg, room temperature; ½ tsp (2 mL) peppermint extract, to taste; 2 cups (500 mL) all-purpose flour; 1 tsp (5 mL) baking soda; ¼ tsp (1 mL) salt; 1 cup (250 mL) milk chocolate chips; 1 Tbsp (15 mL) crushed candy cane

Crushed Candy Cane Chocolate Chip Cookies

Prep Time

15 min

Cook Time

10 min

Yields

24 - 30 servings

These classic cookies with a holiday-inspired twist will be welcome on any Christmas cookie tray.

Courtesy of Kacey Joanette, thecookiewriter.com, Bowmanville, Ont.

ingredients

cup (250 mL) unsalted butter, room temperature

cup (125 mL) packed brown sugar

cup (125 mL) granulated sugar

large egg, room temperature

tsp (2 mL) peppermint extract, to taste

cups (500 mL) all-purpose flour

tsp (5 mL) baking soda

tsp (1 mL) salt

cup (250 mL) milk chocolate chips

Tbsp (15 mL) crushed candy cane

Ingredient Substitution Guide

directions

Step 1

Preheat oven to 350ºF (180ºC). Line baking sheet with parchment paper.

Step 2

In large bowl, cream together butter, white sugar and brown sugar. Beat until light and fluffy. Add egg and peppermint extract; mix well.

Step 3

In small bowl, sift together flour, baking soda and salt. Gradually add to the butter mixture, mixing until just combined. Stir in the chocolate chips and crushed candy cane.

Step 4

Roll dough into balls, 1 tbsp (15 mL) at a time. Place balls on prepared baking sheet, flattening slightly.

Step 5

Bake 10 to 12 minutes, or until golden around edges. Let cool on baking sheet for 2 minutes before transferring to cooling rack.

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