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Look what Santa’s getting this year! Won’t he be pleased? I might just get off that naughty list after all!
Simply rolling a great chewy chocolate chip cookie recipe in crushed candy canes transforms them into a chocolate peppermint treat that is perfect for holiday baking with the kids. I know it’s a busy time of the year but take an hour to have fun in the kitchen with your children. It’s something I’ve always done with my kids and now they bake all on their own…and besides, wouldn’t these be the perfect fun cookie to leave for Santa, especially having your child be able to leave a note for St. Nick, telling him how they were made by kid hands especially for the jolly old elf himself?
Preheat oven to 350. Lightly spray one cookie sheet with spray oil or line with parchment paper.
In a medium sized bowl whisk together flour, salt, and baking soda.
In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly.
Add the flour mixture to the sweetened butter. Mix only enough to incorporate flour. Do not overmix. Fold in the chocolate chips.
Roll dough into 1 inch balls and press one half of the dough ball into the crushed candy canes. Place on the prepared cookie sheet two inches apart, candy cane side up. Bake until light brown around the edges, about 12 minutes.
Over baking is the biggest problem with most chocolate chip cookies. Your oven temperature and the type of cookie sheet you use will vary the baking times considerably. When they are golden brown around the edges is the time to remove them from the oven.
Cool for 10 minutes on the baking sheet before removing to a wire rack to cool thoroughly.