This recipe uses only ingredients bought at Aldi and is baked on Aldi Crofton brand silicone baking mats on Aldi Crofton brand baking sheets! The cookies are perfect for anyone who loves chocolate and peppermint and makes a great addition to a holiday baking table. Check out my review of the Crofton baking mat here!
1 1/3 cup Baker’s Corner all-purpose flour
1/2 cup CountrySide Creamery unsalted butter, at room temperature
1 cup Baker’s Corner light brown sugar
1 egg (brands vary), at room temperature
1/4 teaspoon Stonemill Pure Peppermint Extract
1/2 teaspoon Baker’s Corner baking powder
1 Spangler Candy Cane, crushed (seasonally available at Aldi)
1 cup Baker’s Corner bittersweet chocolate chips (seasonally available at Aldi)
Preheat the oven to 350. Line 2 Crofton cookie sheets with Crofton Silicone Baking Mat. In a medium-sized bowl, whisk together the dry ingredients. In a large bowl, cream the butter and sugars until light and fluffy. Add the egg and peppermint extract and combine thoroughly. Gradually add the dry ingredients to the butter mixture and mix until a very thick dough forms. Fold in the chips and candy cane. Form cookies by dropping 1 heaping teaspoon of dough two inches apart. Flatten slightly then bake until light brown, about 14 minutes. Slide them out on the baking mat on to a Crofton cooking rack and allow them to cool 1-2 minutes on the baking mat on the wire rack before removing them to cool directly on the wire rack.
Yield: about 1 1/2-2 dozen cookies
Pro tip: Crush the candy cane while it still in the wrapper by hitting it with a spoon. Remove the wrapper and voila, perfectly crushed candy with no mess.