Makes 12 sandwiches
Candy canes and sweet treats for the holidays!
3/4 cup all purpose flour
1/3 cup NESTLÉ TOLL HOUSE Baking Cocoa
1 1/2 teaspoons kosher salt
3/4 teaspoon baking powder
1/2 cup (1 stick) butter, softened
3/4 cup packed brown sugar
2 tablespoons granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 cup NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup (2 sticks) unsalted butter, at room temperature
2 1/2 cups powdered sugar
1 teaspoon kosher salt
1/2 teaspoon peppermint extract
2/3 cup crushed candy canes, divided
1.Sift together flour, NESTLÉ Toll House Baking Cocoa, 1 1/2 teaspoons kosher salt and baking powder. Stir, then set aside.
2.Place 1/2 cup butter, brown sugar and granulated sugar in a medium bowl. Beat with a hand mixer until light and fluffy. Beat in the egg and vanilla extract.
3.Stir in flour mixture, then stir in NESTLÉ Toll House Semi-Sweet Morsels.
4.Chill dough for at least an hour or overnight.
5.Preheat oven to 325 degrees (300 degrees for convection ovens).
6.Scoop 1 tablespoon of dough and roll into a ball. Place on a baking sheet and flatten with your palm. Repeat with the rest of the dough, spacing cookies 2 inches apart on the tray.
7.Bake 12 to 14 minutes, or until cookies are set. Remove from oven and let cookies cool completely.
8.Place 1 cup butter, powdered sugar and 1 teaspoon kosher salt in a bowl.
9.Beat with a hand mixer until fluffy. Beat in peppermint extract and 1/3 cup crushed candy canes.
10.Spread buttercream on the flat side of a cookie. Top with another cookie to make a sandwich. Roll the edges of the cookie in the remaining 1/3 cup crushed candy canes. Enjoy!
Find this recipe and more holiday treats at VERYBESTBAKING.COM