I ran to Michael's and found cookie tins for under $3, check. Ran to the grocery and get the candy canes, kisses, and of course butter. Check, check.
Lastly, I wanted to line the tins with something so we weren't putting cookie on metal. I took some parchment paper, folded it up and cut it into a snowflake. If you do this, try and keep the cuts small so you still cover most of the tin. The snowflake thing works well as a kind of doily for any tray or sweet thing you are serving in the winter! Check, check, check. Time to bake.
Ingredients: (Makes about 20 cookies)
3/4 cup butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 1/2 cups all purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
5 candy canes (crushed)
1. Preheat the oven to 350 degrees. Grease cookie sheets.
2. In a large bowl cream together butter and both sugars until fluffy.
3. Beat in the egg, then mix in vanilla and peppermint extract.
4. IN a separate bowl combine flour, cocoa powder, baking soda, baking powder, and salt. Then gradually stir this mixture in with the wet ingredients.
5. Add in crushed candy cane chunks.
6. Drop rounded spoonfuls onto the cookie sheet. Find a large piece of candy cane and put it right in the middle of the cookie like a button.
7. Bake for 12-15 minutes. The top of the cookie will start to crack a bit. Be careful not to overcook!
8. Separate the edges a bit form the cookie sheet so the candy doesn't get stuck when it hardens. After 5 minutes of cooking, transfer them to the cooling rack, then enjoy!