When I was making these cookies I had this weird feeling that I had made these before. It kept niggling at the back of my mind, pestering me. Why did I think I had made these before? Did I think of them last year and not make them, thus instilling this feeling of been there, done that?
It was only after I baked a sheet of them that I realized yes, I had made them the year before and never posted them.
Why, you might ask, did I not post them?
Well my darlings, because the ding dang cookies last year all ran together on the sheet into one giant, glommy mess and were ruined. That’s all, nothing really, other than the usual temper tantrum I might have had in the kitchen.
Luckily I only had to make one tray of these before I remembered my mistake from last year.
Oh, let me tell you how I instantly remembered when I pulled out that blasted sheet last week with these cookies all stuck together in one giant cookie catastrophe. I was so mad that I had made the same mistake twice! Fool me once, fool me twice and never fool me three times because I’ll just throw the blinking things out!
Luckily, this year I mastered them. Those crushed candy canes make these cookies spread like an Exxon oil spill and there’s almost no containing it unless you spread the cookies far apart.
See this below?
NOT FAR ENOUGH. This was the sheet that all melted together. I would put eight to a sheet to play it safe.
Why bother, one might ask, to make cookies that are clearly a royal pain in Santa’s bottom?
Well, since you did ask, it’s because they are glorious tasting. Oh my. These are cunchy, buttery peppermint bliss cookies. They are worth the little bit of extra effort – and by extra I mean really, you’re just placing eight to a sheet instead of twelve, I’m not asking you to stand on your head and sing Jingle Bells.
These combine everything I love in a cookie, as you all know I am addicted to my buttery, crispy chocolate chip cookies and I have a major thing for mint.
These cookies manage to be crispy and chewy from the mint at the same time.
So royal pain in the Christmas tush or not, they are amazing cookies, one must simply allow space for them to spread out more than the usual cookie. Give them a whirl if you like chewy yet crunchy cookies and are a candy cane fanatic. They are totally worth it.
Happy Baking everyone! Thanks for stopping by! I hope that your holiday preparations are going fabulously, are we keeping the stress levels under control? Are you upping your wine drinking to daily? <— I certainly hope so!
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- 2 1/2 cups of flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup of butter softened
- 1 1/4 cups of white granulated sugar
- 1/4 cup packed brown sugar
- 1 1/2 tsp vanilla
- 1 egg
- 3/4 cup of crushed candy cane
- Kick the tires and light the fires to 375 degrees.
- Cream together your butter and sugar until it’s light and fluffy. Add in the egg and vanilla, mixing thoroughly. Beat in the flour, baking soda and salt.
- When that is done, mix in the crushed candy cane.
- Prepare parchment paper lined cookie sheets.
- Roll a heaping tablespoon of cookie dough into a ball, 8 per cookie sheet.
- Take a glass and using the bottom, flatten out each cookie. If the cookie sticks, start wetting the bottom of the glass with water, they will come right off.
- Flatten each of them as much as you can. This is a dry dough â€“ no sticky chewiness going on here- but it’s just wet enough to make perfect little flat cookie patties.
- Bake at 375 for 9-11 minutes, until golden brown. Cool on the sheets completely.
- Serving Size: 36