Elliott and I have only celebrated two Christmases together as a married couple. Last year over Christmas we were visiting Israel while Elliott was deployed to Egypt. No Christmas decorations on that trip! This year was the first we had a Christmas tree.
Of course, after the Christmas season is over, someone has to take down the Christmas tree, the ornaments, the garlands, the wreaths, the Nativity… it really can take awhile, can’t it? Usually even after all that’s done, there are still remnants of Christmas here and there. Such as jars of candy canes sitting on your kitchen counter. For weeks.
Fortunately, I had a plan for these sweet little leftovers. The idea came from my friend Joy, who is a fellow resident of Sicily and has a wonderful cooking blog that is well-stocked with true Italian recipes. With her permission, I’m sharing her own recipe for Peppermint Bark Chocolate Cookies. I made them the other day and we devoured them in much less time than I care to relate!
- 3/4 cup butter softened
- 3/4 cup granulated sugar
- 3/4 cup firmly packed dark brown sugar
- 2 large eggs
- 1 1/2 tsp. vanilla
- 3/4 cup cocoa
- 1 1/2 cup plus 2 Tbsp. all purpose flour
- 1 tsp. baking soda
- 3/4 tsp salt
- 12 large candy canes or 6 oz. peppermints crushed into pieces (make sure not to crush too much or it will become powdery)
- 1 (12 oz.) bag white chocolate chips
- Preheat oven to 350 F.
- Beat butter and sugars at medium speed until creamy.
- Add eggs and vanilla, beating until blended.
- Combine flour, baking soda, cocoa, and salt in a small bowl; gradually add to butter mixture, beating just until blended.
- Beat in candy canes and white chocolate chips just until combined.
- Drop using a 2 tbsp. scoop onto parchment paper-lined baking sheets. Bake 10-14 minutes. I bake them 12 minutes).
- Remove to wire racks and cool completely (about 15 minutes).
P.S. With the flecks of red-and-white mixed in with chocolate decadence, who says these can’t double as Valentine’s Day goodies too? Enjoy!
