I hope everyone had a good Christmas, Hanukkah, Solstice, Yule or whatever it is that you celebrate. 🙂 We had a good holiday here in the Crunchy Domestic Goddess house. The kids enjoyed their presents and even playing with the packaging. There’s nothing wrong with upcycling your cardboard. 😉 In addition to the masks, Ava built a cardboard house for Strawberry Shortcake and Lemon Meringue.
I got a new set of stainless steel pots and pans and am happy to finally rid myself of the old Teflon (non-stick) set (that I had no idea was potentially bad for us when I got it many years ago). I also got a beautiful enameled cast iron pot. I could be contentedly busy in the kitchen for hours now and may be on the lookout for some new recipes 🙂
That brings me to the point of this post – a new recipe! If you are like me, you might have some candy canes hanging around (literally) and may be looking for a use for them (other than stuffing them into your mouth). I was inspired to come up with this recipe after Jennifer mentioned she and her daughter had experimented with candy cane cookies.
They are delicious and will be consumed before you know it! You might want to stock up on some candy canes so you can make them at other times of the year too, though I think substituting peppermint candy for the candy canes would work just as well.
Mint (candy cane) chocolate chip cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon mint extract
- 2 large eggs
- 2 cups chocolate chips (12-oz. pkg.)
- 1 cup candy canes ground finely in food processor (about 10-12 candy canes)
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla and mint extracts in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips, followed by candy canes. Drop by rounded tablespoon onto ungreased baking sheets.
Please note: Due to the melting candy canes, these cookies tend to spread a bit. Make sure you leave adequate space surrounding each cookie on the baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Enjoy!
I’d post a picture of the cookies, but we ate them all (and gave some to the kids’ teachers). I may be making another batch soon though and will add a pic if I do. 😉
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