Ingredients
1 cup butter, softened
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1/2 teaspoon peppermint extract
2 3/4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 (5 ounce) milk chocolate candy bar, chopped
1 cup coarsely chopped peppermint candy canes
Directions
Preheat the oven to 400 degrees F (200 degrees C).
In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and peppermint extracts.
Combine the flour, cream of tartar, baking soda, and salt; stir into the creamed mixture until all of the dry has been absorbed.
Mix in the chocolate chunks and chopped candy cane.
Form spoonfuls of dough into balls, and place them 2 inches apart onto a lined baking sheet.
Bake for 8 to 10 minutes in the preheated oven.
NOTE: If you really want to, you can chop the candy canes with a large knife. I find the quickest method is to keep the candy cane in the wrapper, put it on a cutting board and smash it with a hammer.
NOTE: The chocolate can be chopped fairly coarsely, but the candy canes need to be pretty fine. Large chunks of candy cane tend to melt and make a mess. If you smash them into small pieces, the candy is mixed in and tends to hold up better (and I think it looks prettier). Some people find that the cookie isn't sweet enough, you could drizzle it with chocolate if you want.
This recipe is also linked to...
This Week's Cravings: Christmas Baking
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