Stacey Biggs' Chocolate Chip Pie and Peppermint Crinkle Cookies

 Millions of people will gather during the holidays to enjoy time with loved ones and a delicious holiday dinner. We reached out to our volunteers to get some of their favorite recipes to share with you. With cooking being the number one cause of home fires, check out these Red Cross fire safety steps: https://rdcrss.org/41hXvgS

Thank you to Stacey Biggs for two delicious and mouth-watering desserts, a chocolate chip pie and chewy peppermint crinkle cookies!

Chocolate Chip Pie

½ c. all-purpose flour

1 c. sugar

½ c. softened butter

2 eggs, beaten

1 tsp. vanilla extract

½ c. milk chocolate chips

½ c. semi-sweet chocolate chips

1 c. chopped pecans

1 unbaked pie shell

Preheat oven to 350 degrees. In a medium bowl, mix together the flour, sugar, butter, eggs and vanilla until combined. Fold in chocolate chips and pecans. Pour the mixture into an unbaked pie shell and bake for 30 minutes. Cover the edges with foil to prevent burning and bake for an additional 15-18 minutes until the top of the pie is set and golden brown.

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Chewy Peppermint Crinkle Cookies

10 candy canes, unwrapped

 2 cups granulated sugar

 1 cups unsalted butter, room temperature

 2 large eggs, room temperature

 1 tablespoon vanilla extract

 1/2 teaspoon kosher salt

 1/2 teaspoon baking powder

 1/2 teaspoon baking soda

 3 1/4 cups all-purpose flour

 1/2 cup powdered sugar

Preheat oven 350°F. Prepare baking sheets with parchment paper.

Double bag 2 (resealable) 1-gallon plastic bags. Place candy canes inside and seal. Crush candy canes with a rolling pin until pieces are smaller than a pea. Set aside.

In the bowl of a stand mixer or an electric mixer combine sugar and butter, cream until light and fluffy, approximately 3-5 minutes. Add in vanilla extract and eggs. Mix until combined. Scrape sides down as needed. Add salt, powder, soda and flour. Mix until combined. Scrape sides of bowl as necessary. Add crushed candy canes (powder and all).

Pour powdered sugar onto a large plate. Scoop 1 tablespoon portions of dough and roll into a ball. Roll in powdered sugar until coated. Place on baking sheet and repeat with remaining dough. I made 12 per sheet, but you could easily fit 18.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.