Ingredients

The following ingredients have 4 Servings
  • 2-1/2 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 1/2 tsp. fine salt
  • 2 sticks unsalted butter (room temperature)
  • 2 cups granulated sugar
  • 1/2 tsp. peppermint extract (divided)
  • 1 large egg
  • 1/2 cup mini semi-sweet chocolate chips
  • 1 cup powdered sugar
  • 3 Tbsp. heavy cream or milk
  • candy canes (crushed for topping)

Instruction

  • Preheat oven to 350º. Make sure racks are placed in upper and lower thirds of the oven.
  • Combine flour, baking powder and salt in a small bowl; set aside.
  • In a large mixing bowl, beat butter, granulated sugar and 1/4 tsp. peppermint extract on medium-high until fluffy (about 3 minutes). Beat in egg, then flour mixture on low. Stir in chocolate chips.
  • Roll dough into 1-1/2 inch balls and place 2 inches apart on parchment lined baking sheets. Bake until lightly golden, about 12 minutes. Rotate sheets around about halfway through cooking. Let cool on sheets for 5 minutes and then transfer cookies to wire cooling racks to let cool completely.
  • In a small bowl, combine powdered sugar, 1/4 tsp. peppermint extract and cream or milk to make the glaze. (If too thin, add more powdered sugar to get the consistency you want). Spread a thin layer of glaze on top of each cookie and sprinkle with candy cane crumbs. Let dry completely on racks and then devour. Enjoy!