(1) 3oz Ghirardelli Peppermint Bark Bar with Dark Chocolate, chopped into tiny pieces
(5) Peppermint Candy Canes, crushed into tiny pieces
1 stick unsalted butter, softened
½ cup sugar
½ cup packed brown sugar
½ tsp. pure vanilla extract
1 cup all-purpose flour
¼ tsp. Kosher salt
2 tbsp. unsalted butter, melted
Instructions
In a large bowl cream together butter and sugar for several minutes until well combined.
Stir in vanilla & mix well.
Combine flour and salt and then begin adding to wet ingredients a little at a time; using a wooden spoon or spatula continue mixing until all the dry flour is mixed in.
Next stir in the melted butter and Ghirardelli chocolate pieces.
Transfer dough to a piece of parchment paper, form into a ball and slowly roll and press in 2-3 tablespoons of crushed candy cane.
Place remaining crushed candy cane on a small plate or in a small dish.
Using your hands form a ball with the dough and roll in the candy pieces.
Refrigerate until hardened.
Serve & Enjoy! (Number of cookies depends on how large you form each ball. Approximately 12 larger or 24 mini cookie balls.)
Notes
* Substitute Ghirardelli Peppermint Bark for chopped Andes candies or mint chocolate chips if you have them on hand instead.
* Before coating in candy cane pieces try dipping balls in melted chocolate before sprinkling with candy topping!
Recipe by How to Have it All at https://www.howtohaveitall.net/candy-cane-crunch-balls-recipe/