Cream together butter, sugars, and vanilla until light and fluffy. Beat in eggs.
Alternatively, you can buy bakery cookies and dip them in chocolate and peppermint. (We won't tell.)
Servings and Ingredients
|1 c.||Hy-Vee butter, softened|
|1 c.||Hy-Vee granulated sugar|
|½ c.||Hy-Vee brown sugar, packed|
|2||Hy-Vee large eggs|
|1 tsp.||Hy-Vee vanilla|
|2 ¼ c.||Hy-Vee flour, sifted|
|1 tsp.||Hy-Vee baking soda|
|1 tsp.||Hy-Vee salt|
|4 c.||Hy-Vee semisweet chocolate chips, divided|
|3||candy canes, crushed|
Things To Grab
- 2 medium bowls
- Electric mixer
- Baking sheet
- Microwave-safe bowl
- Parchment paper
Sift together flour, baking soda, and salt; gradually add to creamed mixture, mixing until well blended. Fold in 2 cups chocolate chips.
Shape cookies into 1-inch balls; place cookies 1-inch apart on an ungreased cookie sheet. Bake at 375 degrees for 10 minutes, or until lightly browned. Cool on a wire rack.
Melt 2 cups chocolate chips in microwave safe bowl stirring frequently until smooth. Lay parchment on work surface.
Dip each cookie in chocolate set on parchment and top with crushed candy cane. Allow to chocolate to cool for 15 minutes before serving.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 15mg
- Sodium: 65mg
- Total Carbohydrates: 16g
- Protein: 1g
From the week of December 14, 2016