Triple-Chocolate Peppermint Cookies

Steps

1. Preheat oven to 325°F. Line 2 cookie sheets with parchment. In a food processor, pulse the OREO cookies 1–2 min., until crumbs are a sandy texture. Transfer to a large bowl.
2. To bowl, add the flour, sugar, baking powder, and salt. Stir to combine. Add the butter, egg, and vanilla. Stir until just combined. Fold in all the chocolate chips and ¼ cup crushed candy canes.
3. Using a cookie scoop or tbsp measure, scoop 1 tbsp cookie dough and roll into a ball; repeat with remaining dough. Place on prepared cookie sheets about 2 inches apart. Sprinkle remaining crushed candy canes on top.
4. Bake cookies 10–12 min., until cookies are puffed. Let cool on cookie sheets 5 min., then transfer to wire racks to cool completely. Store in an airtight container at room temperature for up to 5 days.

Tips

To crush candy canes, use a food processor or place in a large resealable bag and gently crush with a heavy skillet or rolling pin.