Peppermint-Chocolate-Toffee Cookies

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


1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup unsalted butter, softened 1 1/2 cups dark brown sugar, packed 1 large egg 1/2 teaspoon peppermint extract 1/2 teaspoon almond extract 3/4 cup chocolate covered toffee pieces 1/4 cup crushed candy cane pieces

Nutritional information

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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.