So why, you may ask, am I posting a minty candy caney recipe in February? Because I, without fail, have some sort of Christmas candy leftovers (usually in the form of candy canes) that I can no longer stand to have staring me down from the cabinet every time I open it. This year, I had leftover mint chocolate chips and mint chocolate candy canes. What a perfect way to use both (I'm lucky the flavors matched...)! These cookies are deliciously minty with the perfect touch of chocolate and crunch from the candy canes.
Candy Cane Crunch Mint Chocolate Chip Cookies
2/3 cup (10 2/3 Tablespoons) butter, room temperature
2/3 cup (10 2/3 Tablespoons) shortening
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 cups all purpose flour
1 cup bread flour1 teaspoon baking soda
1 teaspoon salt
2 cups mint chocolate chips
1/2 cup (about 6 full size candy canes) crushed chocolate mint candy canes
Preheat the oven to 375F. Line a baking sheet with parchment paper, set aside.
Cream together the butter, shortening, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs and vanilla until combined, scraping down the sides of the bowl if necessary. Add the flour, bread flour, baking soda, and salt, and beat until just combined. Add the chocolate chips and crushed candy canes and beat on low until evenly distributed.
Using a 2 Tablespoon cookie scoop, scoop the dough into balls and place on the prepared baking sheet, about 2 inches apart. Bake in the preheated oven for 10 to 12 minutes, or until golden brown on the edges and just set in the center. Remove cookies from the oven and let cool on the pan for several minutes. Transfer cookies to a cooling rack to cool completely. Makes about 30 cookies.
Enjoy! -Cardamommy
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