The Pioneer Woman Tasty Kitchen
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Grandma’s Peppermint Puff Cookies

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Level: Easy

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Description

Crunchy sugar coating with a soft, chewy center! These need to be on your cookie platter this year!

Ingredients

  • ¾ cups Unsalted Butter, Softened
  • 1 teaspoon Vanilla Extract
  • 1 cup Granulated Sugar, Divided
  • 1 whole Egg, Yolk And White Separated, Divided
  • 2 cups All-purpose Flour
  • ½ cups Peppermint Candy Canes, Crushed
  • 48 whole Semi-Sweet Chocolate Chips

Preparation

Preheat oven to 350 F.

In a mixing bowl, cream butter until smooth, about 2 minutes. Add vanilla and 1/4 cup granulated sugar. Beat until creamy. Add in egg yolk. Slowly add flour and crushed candy canes. Mixture will be very crumbly at this point.

Taking about 2 tablespoons of dough crumbs, press them together in the palm of your hand to shape into a 1″ ball. Repeat for remaining dough, setting the balls aside.

In a small bowl, whip egg whites for about 30 seconds until foamy.

Put remaining 3/4 cup sugar in a separate bowl.

Dip each ball into egg whites completely coating, then letting the excess drip off. Then roll in sugar carefully. Set cookies on a parchment paper lined baking sheet, about 2 inches apart. Gently press a chocolate chip onto the top of each cookie (it will adhere during the cooking).

Bake cookies in a 350 F oven for 15 minutes. Remove cookie sheet from the oven and cool cookies for 10 minutes on pan before transferring to a wire rack. The bottoms will have extra egg white crisps that you can break off when you transfer them to the rack. Cool completely.

Store cookies in an airtight container for one week. Enjoy!

One Comment

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Profile photo of adeline

adeline on 12.6.2012

My g’daughter is allergic to mint…so I’m going to try using another flavor. These look and sound so good.
thank you

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