Dark Chocolate Candy Cane Cookies

Whoa Mama. Can I tell you how excited I was when these babies first came out of the oven? Never in my life have I baked something that looked identical to what I would find in the neighborhood bakery, or even a Starbucks (I mean, come on, have you seen their quality control?).

A while ago, James and I found Andes baking chips on one of our shopping jaunts. He was all about the regular Andes chips. But me? I was giddy with the red and white peppermint chips. How festive can you get?

When I spotted this recipe over on my friend Annie’s blog, With Sprinkles On Top, I knew exactly how I wanted to use those Andes peppermint chips.

But you don’t know my husband and his chocolate. So first we had to do a milk chocolate/regular Andes chip version. Then I got to make mine, with white chocolate chips, and peppermint chips. People, they did NOT disappoint. I’ve given them out as Christmas presents already, and I’ll be making more before the big day is here. They’re super duper easy, and gorgeous, especially if you use an ice cream scoop so that you end up with saucer sized cookies that even Starbucks would be proud to sell.

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Scharffen Berger

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