Ingredients for Candy Cane Puffs
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- Powdered Sugar
- 1 cup peppermint candies, crushed
- 2 large eggs
- 1 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 1 cup white chocolate chips (for melting)
- 1 cup granulated sugar
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How to Make Candy Cane Puffs
- Whisk together 2 cups all-purpose flour and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup granulated sugar until light and fluffy. Beat in 2 large eggs, 1 teaspoon peppermint extract, and 1/2 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour (or up to overnight).
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Roll the chilled dough into walnut-sized balls (about 1 inch in diameter).
- Place the dough balls onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Remove from oven and let cool completely on the baking sheets.
- Melt 1 cup of white chocolate chips in a double boiler or microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip the cooled cookies into the melted white chocolate, ensuring they are fully coated.
- Immediately roll the chocolate-covered cookies in 1 cup of crushed peppermint candies.
- Place the finished cookies on wax paper to allow the chocolate to harden completely.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
253g
Fat
130g
Carbs
41g
