Peppermint-Chocolate-Toffee Cookies

Santa would like a plate of these. So would anyone else you know.




1½ cups all-purpose flour 1½ teaspoons baking powder ¼ teaspoon salt ½ cup unsalted butter, softened 1½ cups dark brown sugar, packed 1 large egg ½ teaspoon peppermint extract ½ teaspoon almond extract ¾ cup chocolate covered toffee pieces ¼ cup crushed candy cane pieces

Nutritional information

No nutrition information available


Preheat oven to 350̊ F. Line a large cookie sheet(s) with parchment paper. In a small bowl combine the flour, the baking powder and the salt. Whisk to blend; set aside. In an electric mixer fitted with a paddle attachment cream the butter and the sugar until light and fluffy, about 3 minutes Add the egg and both extracts and beat for 1 minute. Gradually add flour mixture to the butter mixture; beating until just combined. Fold in toffee and candy cane pieces. Roll dough into 1-inch balls and place on prepared baking sheet(s). Flatten the top of each dough ball slightly. Bake until cookies are light brown and set, about 9 -11 minutes. Remove from oven and cool for 5 minutes. Transfer cookies to rack(s) to cool completely. These cookies will be crunchy and slightly chewy as they cool.