December 26, 2020 || By: Hope F
A twist on a classic Christmas cookie, these cookies are sprinkled with candy cane crunch and have peppermint extract in the mix. Crunchy or chewy, you won’t be able to put them down, especially when enjoying with a cup of hot cocoa!
Recipe: Prep Time – 15 min, Cook Time – 12 min
- 1/2 cup Vegetable Oil
- 5 ounces Unsweetened Chocolate, chopped and melted
- 2 cups Granulated Sugar
- 4 Large Eggs
- 2 teaspoons Vanilla Extract
- 2 teaspoons Peppermint Extract
- 2 cups Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Kosher Salt
- 1 cup Confectioner’s Sugar
How to make:
- Mix together the oil, chocolate, and sugar, with a hand-mixer, in a large mixing bowl until light and fluffy.
- Add the eggs, vanilla, and peppermint and mix until combined.
- Mix in the flour, baking powder, and salt, and mix until just combined.
- Cover the bowl of dough saran wrap and chill for at least 2 hours (you could also just chill it overnight).
- Preheat the oven to 350° and place parchment paper on two cookie pans.
- Put some granulated sugar in a small bowl, put some confectioner’s sugar in another small bowl, and crush up a candy cane into small pieces and put those into a small bowl.
- Now, scoop dough into small balls and roll it in the granulated sugar, then in the confectioners sugar, and then place on the cookie pan.
- Once you have scooped the dough balls, rolled them in the sugars, and placed them on the pans, you will want to press some candy cane pieces onto them. The candy cane pieces won’t want to stick to the cookie since there is sugar on it, but if you just press it onto the top, it will stick and cook into the cookie.
- Then bake the cookies for around 12 minutes (it may depend on your oven temperature and the climate).
- Cool the cookies for around 7 minutes, and then eat them with ice cream or however you like!
- Last step, enjoy the cookies!
- Make sure to refrigerate the batter, otherwise your cookies will spread and be flat (like in the picture above!). If you like flat cookies, then that’s great too, but either way, you need the dough a little chilled to be able to scoop it into balls 🙂
- The cookies can be stored in the freezer for up to a week.