Recipe by Hadice
Just is time for Christmas. I love anything with peppermint!
Top Review by thehungrykiwi
Gave this recipe to a friend to make, she was looking for something to use up her post Xmas candy canes. Shes a pretty tough rater (in my opinion), she gave these cookies 4.5 when still warm from the oven & noted pretty spectacular and a 3.5 when cooled just because she thought that the chunks of candy cane were a bit hard on the teeth when cold. Used 3/4c canes, broken up in the food processor, thought it would have been slightly better if you could get the candy canes choc chip size. As per another reviewer we used a heaped cup of broken up choc. Cooked for 8 minutes so not to dry them out (as per another reviewer, good advise). And also confirmed it is a good idea to get them off the trays as quickly as you can. Looking forward to trying this one for myself and shes on the look out for more candy canes. Thanks for the great recipe, bring on the season of candy canes!!
- 236.59 ml butter, softened
- 118.29 ml sugar
- 2 eggs
- 9.85 ml vanilla extract
- 2.46 ml peppermint extract
- 650.62 ml all-purpose flour
- 4.92 ml cream of tartar
- 4.92 ml baking soda
- 2.46 ml salt
- 141.74 g milk chocolate candy bars, chopped
- 236.59 ml coarsely chopped peppermint candy cane
Directions See How It's Made
- Preheat oven to 400 degrees.
- In a medium sized bowl cream together the butter and sugar until smooth.
- Beat eggs in one at a time, then stir in the vanilla and peppermint extract.
- In a separate bowl combine the flour, cream of tartar, baking soda and salt.
- Stir into creamed mixture until all moisture is absorbed.
- Mix in the chocolate and the candy canes.
- Form spoonfuls of dough into balls and place about 2 inches apart on an ungreased cookie sheet.
- Bake for 8-10 minutes.