Soft & chewy cookies filled with semisweet chocolate chips, white chocolate chips, and crushed candy canes, these cookies are sure to be a hit this Christmas!
Author: Naomi Andres
electric handheld mixer
measuring cups & spoons
¾cupsalted butter, softened
1cupbrown sugar, packed
1 ¾cupall-purpose flour
1teaspooncream of tartar
½cupsemisweet chocolate chips
½cupwhite chocolate chips
⅓cupcrushed candy canes
Preheat the oven to 350℉. Line baking sheet(s) with parchment paper.
In a large bowl, using an electric handheld mixer on medium speed, mix the softened butter and brown sugar until combined. Add the egg, honey, and vanilla and beat on high speed until fluffy.
Add the flour, cream of tartar, and baking soda and mix on low speed just until combined. Fold in the chocolate chips and crushed candy canes.
Scoop the dough by teaspoonful onto the prepared baking sheet, placing each cookie 2 inches apart. Bake in the preheated oven for 8-11 minutes or until puffy and no longer wet-looking on top. Let cool on the baking sheets for 10 minutes before transferring to a wire rack to finish cooling. Finish baking the remaining cookies. Enjoy!
Cookies will stay fresh in an airtight container at room temperature for up to 4 days or in the freezer for up to 1 month.
Peppermint Bark Cookies https://www.kneadsomesweets.com/peppermint-bark-cookies/ December 9, 2019