peppermint-chocolate chip-sugar cookies

How To Make peppermint-chocolate chip-sugar cookies

• 1

  Unwrap the miniature candy canes, and place them in a Ziploc bag. (I used a Glad Freezer Gallon Zipper Bag.)
• 2

  Slightly crush the candy canes with a rolling pin; then set them aside for when you need to decorate the cookies after they've been frosted.
• 3

  In a medium size bowl whisk together, the flour and baking powder. Then set the bowl aside.
• 4

  In a large bowl, add the butter and granulated sugar. Using an electric mixer; cream together the butter and sugar until light and fluffy.
• 5

  Now add the egg and peppermint extract, and continue beating until all is blended together.
• 6

  Add half of the four mixture and mix well. Then add the remaining flour mixture, and continue blending together until all is combined.
• 7

  Now add the mini chocolate chips and stir together with a spoon. Then set bowl aside.
• 8

  Line a couple baking sheets with parchment paper. Then using a small cookie scoop, scoop up the cookie batter, and place onto your baking sheets, about 1-1/2-inches apart. (I used several Pampered Chef Baking Stones instead of the baking sheets. Plus I also used a small size Pampered Chef Cookie Scoop, to make each cookie. Which is equivalent to 1 Tablespoon of cookie dough.)
• 9

  Place baking sheet or baking stone in the pre-heated 350°F. oven. Bake the cookie dough for 12 minutes. Then remove baking sheet or baking stone from oven, and allow cookies to cool for 5 minutes, before transferring cookies to a wire rack to cool completely.
• 10

  Directions for prepare the Icing for the cookies: In a bowl add the powdered sugar. Then thoroughly stir in the Half & Half. Apply some of the frosting over each cookie, then sprinkle some of the crushed peppermint candy canes on top. Place each cookie on a wire rack, to allow the frosting to set. Once the frosting has firmed up, place the cookies in a well-sealed container (such as Tupperware), and in the freezer. Remove cookies as needed.
• 11

  *Additional Note: The next time I prepare the cookies, I may just omit adding the 1/4 teaspoon of peppermint extract to the cookie batter, since I top the glazed cookies with bits of crushed peppermint candy canes. Or, I'll omit the peppermint glaze all together, as the cookie batter already has peppermint extract in it.
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