Betty Crocker Candy Cane Cookie

Instructions

1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.

2. In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.

3. Add in the vanilla and peppermint extracts, mixing well to combine.

4. Gradually add the flour and salt to the wet ingredients, stirring until a soft dough forms.

5. Gently fold in the crushed candy canes until evenly distributed throughout the dough.

6. Using a cookie scoop or a spoon, portion out the dough and roll it into balls. Place the dough balls onto the prepared baking sheet, leaving some space between each for spreading.

7. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the bottoms are lightly golden.

8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

9. Meanwhile, melt the chocolate chips either in the microwave or over a double boiler until smooth and velvety.

10. Drizzle the melted chocolate over the cooled cookies using a spoon or a piping bag, creating a beautiful striped pattern.

11. Let the chocolate set before serving or storing the cookies in an airtight container.