It's finals week, the holidays are coming, I'm avoiding wearing my real winter coat, and stress-baking is in the air. I guess its good I like to bake when stressed since this holiday season cookies galore will be gifts to friends and co-workers.
While I scoured my favorite blogs for some DE-LISH cookie recipes, I wanted to whip up a few of my own. One of my favorite holiday treats is peppermint foods- I'm a total sucker for peppermint ice cream. This year I wanted to make a cookie to embrace two of my guilty pleasure foods- oreos and candy canes. Let's be real if a package of oreos is out it will 100% get devoured- hence why I never buy them (plus that long ingredient list!). But for the holidays, a little indulgence and sweet treats are great in moderation.
So while I write my papers on malnutrition, obesity, discuss food policy to improve population health, I baked up over 5 dozen cookies. I hope I haven't become a walking oxymoron. Either way- these cookies are amazing- the perfect chocolate and minty bite. If those are your jams, then bake these babies up!
Servings: 24-32 cookies
- 12 tablespoons butter, room temperature
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs, room temperature
- 1/2 teaspoon baking powder
- 2 cups all purpose flour
- 1/4 teaspoon salt
- 2 cups crushed cookies
- 3/4 cup crushed candy canes
- Cream together the butter and the sugars.
- Then add in the eggs and vanilla.
- Combine the salt, flour, and baking soda in another bowl.
- Add the flour mixture in batches to the wet mixture.
- Stir in the cookies and candy canes.
- Chill the batter for 30-40 minutes.
- Preheat the oven to 350 degree and line a cookie sheet with parchment paper
- Take about 1 tablespoon of dough and place on sheet. Slightly flatten down.
- Bake for 10-12 minutes or until golden brown. Let the cookies set for about 5 minutes on the tray before transferring to a wire rack to fully cool.