How is it Sunday already? I feel like the weekend just started and I wasn’t able to rest at all. Ugh. Oh well, productivity is a good thing!
In other news, I’m pretty sure that I have officially been bitten by the baking bug. Try saying that 5 times fast. Anyways, I just want to bake bake bake! And it certainly doesn’t hurt that I have my new OXO spatula and Silpat baking sheet to use.
I’m not sure what people did before silicone liners. Its pretty much the greatest invention ever. Everyone needs to add one to their Christmas list if you don’t already have one!
So since I can’t get enough of my new tools, I just had to make some cookies! Candy Cane cookies at that!!
These were inspired by a recipe I found on Pinterest. Go figure. The original recipe called for Andes Peppermint Baking Chips but I haven’t been able to find them in the grocery store and I just don’t feel right about ordering them online.
I had the genius idea to use my seasonal fave, Hershey’s Candy Cane Kisses, in lieu of the baking chips.
It was a lot more tedious than I would have liked since you have to unwrap them and chop them.
But I will say, all of the hard work was well worth it! The original recipe also called for chocolate chips but since these already have white chocolate in them I decided to leave them out and I think they turned out great!
Candy Cane Cookies
Adapted from Culinary Concoctions by Peabody
- 2 ½ cups all-purpose flour
- ¾ tsp. baking soda
- 1/8 tsp. salt
- 1 cup unsalted butter, at room temperature
- 1 cup packed brown sugar
- ¾ cup granulated sugar
- 1 tsp. vanilla extract
- 2 eggs
- 10 oz bag Hershey’s Candy Cane Kisses, roughly chopped
- Preheat oven to 350. Combine flour, salt and baking powder in a bowl. In a stand mixer, combine sugar, brown sugar, vanilla and butter and mix on medium speed until well combined.
- Add in eggs one at a time and then slowly add in flour mixture until thoroughly combined.
- Roughly chop kisses and add into batter and mix.
- Place on a Silpat or parchment lined baking sheet and cook for 10 minutes or until cookies are golden brown.
They came out perfectly and have just the right amount of pepperminty and chocolatey flavor. And yes, I just made up those words. Don’t judge me.
Not to mention, I have a gallon…well, half-gallon now, of Peppermint ice cream in the freezer. Candy Cane Cookie ice cream sandwiches? Sign me up!
Now, time to try to get some “rest” in before this weekend is officially over.
Have a great week y’all!