Description
Delicious chocolate-dipped cookies with a festive candy cane twist, perfect for the holiday season.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon peppermint extract
- 1 cup crushed candy canes
- 8 ounces semi-sweet chocolate, chopped
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, salt, and peppermint extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the crushed candy canes.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let the cookies cool completely on a wire rack.
- Melt the chopped chocolate in a microwave or double boiler.
- Dip the cooled cookies halfway into the melted chocolate and place them back on the parchment paper.
- Sprinkle additional crushed candy canes on top of the chocolate before it sets.
- Allow the chocolate to harden before serving.
Notes
- Store cookies in an airtight container for up to a week.
- For a more intense peppermint flavor, increase the peppermint extract.
- These cookies can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Chocolate-Dipped Candy Cane Cookies, Holiday Cookies, Festive Treats