December 26th is National Candy Cane Day!
Ok, I’m deviating a little on the food item today. Instead of using candy canes, I am using Andes peppermint crunch baking chips. They look and taste like candy canes, so I’m going with it!
While the cookies are not a true shortbread cookie (there is an egg in this recipe), they still have a similar texture. They are also loaded with peppermint chips, which makes them very festive looking! If you can’t find the peppermint chips, you could always use the regular Andes mint chips. It’s a different mint, but still tasty! Oh, not a mint person? You could try adding chocolate covered toffee pieces…yum!
One year ago: Cinnamon Lover’s Scones
Peppermint Crunch Cookies
Adapted from Mr. Food
1 cup (2 sticks) butter, softened
1 cup powdered sugar
1 egg
1/4 teaspoon vanilla bean paste
1/2 teaspoon salt
2 1/2 cups flour
1- 10 oz. bag Andes peppermint crunch baking chips
1 tablespoon sugar to sprinkle on cookies
Preheat oven to 325 degrees.
In a large mixing bowl, cream together the butter and powdered sugar. Add in the egg, vanilla bean paste, and salt. Stir in the flour until well combined (this will take a couple of minutes). Mix in the peppermint baking chips.
Using a medium-sized ice cream scoop, scoop out the dough and place the cookies onto a parchment paper lined cookie sheet. Space the cookies about 2 inches apart and gently flatten with the palm of your hand. Sprinkle a little sugar on top of each cookie. Bake in a preheated oven for 14-15 minutes, or until the tops are set and the cookies are a light golden brown. Remove from the oven and let cool for 5 minutes. After 5 minutes, move the cookies onto cooling racks and let cool completely. Enjoy!
Made with love, not calories!
