Peanut Butter Candy Cane Cookies

Got leftover candy canes from the holidays? Turn them into a delightful treat with these Peanut Butter Candy Cane Cookies! Soft, chewy, and with just the right amount of peppermint crunch, these cookies are a unique twist on a classic peanut butter favorite.

Chef’s Tips

• Room Temperature Ingredients: Ensure the butter and egg are at room temperature for easier mixing and better texture.
• Candy Cane Crushing Fun: Let the kids help crush the candy canes—it’s a fun way to get them involved!
• Don’t Skip the Sugar Roll: Rolling the cookie dough in sugar gives the cookies a slightly crisp exterior to complement the chewy center.

Ingredients

• ½ cup Unsalted Butter: Softened for easy mixing.
• ¾ cup Light Brown Sugar: Adds moisture and a hint of caramel flavor.
• ½ cup Creamy Peanut Butter: For that classic peanut butter taste.
• 1 Large Egg: Binds the ingredients together.
• 1 tsp Vanilla Extract: Enhances the overall flavor.
• 1 ⅓ cups All-Purpose Flour: The base of the cookies.
• Pinch of Salt: Balances the sweetness.
• ¾ tsp Baking Soda: For a bit of lift.
• ¼ cup Crushed Candy Cane: For a festive crunch and peppermint flavor.
• ⅓ cup Sugar: For rolling the dough balls.

Substitutions

• Peanut Butter: Swap for almond butter or sunflower seed butter for a nut-free option.
• Candy Cane: Use crushed peppermint candies if you’re out of candy canes.
• Butter: Replace half the butter with butter-flavored shortening for a more classic cookie texture.

Instructions

1. Preheat and Prep
   • Preheat the oven to 350°F. Line two cookie sheets with parchment paper and set aside.
2. Mix the Wet Ingredients
   • In a large mixing bowl, cream the softened butter and brown sugar for 2 minutes until fluffy.
   • Add the peanut butter, egg, vanilla extract, salt, and baking soda. Mix until well combined.

3. Incorporate the Dry Ingredients
   • Gradually add the flour to the wet mixture, mixing until just combined. Be careful not to overmix.
4. Form the Cookies
   • Using a cookie scooper, portion the dough into balls. Roll each ball in sugar to coat and place them on the prepared cookie sheets, leaving space between each.
5. Shape and Add Toppings
   • Flatten each cookie with a fork in a crisscross pattern. Sprinkle the tops with crushed candy canes.

6. Bake
   • Bake the cookies for 10–12 minutes, or until lightly golden around the edges.
7. Cool and Enjoy
   • Let the cookies rest on the baking sheet for 3–4 minutes before transferring them to a wire rack to cool completely. Enjoy!

Storage

• Room Temperature: Store in an airtight container for up to 1 week.
• Freezing Cookies: Freeze baked cookies for up to 3 months in a freezer-safe container.
• Freezing Dough: Freeze pre-portioned dough balls for easy baking later. Thaw slightly before baking and sprinkle with candy canes just before baking.

FAQs

These Peanut Butter Candy Cane Cookies are the ideal way to bring the holiday spirit into your everyday baking. They’re festive, fun, and irresistibly delicious!