Musings from a promise-collector


Dark Chocolate Candy Cane Cookies are awesome cookies that I found in a butter package a few years ago. They are fabulous for Christmas and disappear quickly!

If you have little ones around the house, you can get them involved in the candy cane crushing process. Just put them in zip-lock baggies, give them a spoon or wooden meat tenderizing hammer, and let them pound away!

Dark Chocolate Candy Cane Crackles

  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder, sifted
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/3 cup firmly packed light brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 8 oz. candy canes or hard peppermint candies, finely crushed
  • 4 oz. bittersweet chocolate, chopped into chip-sized bites (For best chocolate flavor, look for good-quality dark or bittersweet (not unsweetened) chocolate with a minimum of 70% cocoa solids.) You may also choose to substitute bittersweet chocolate chips to avoid chopping.

Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with a silicon baking mat or lightly butter sheet.

Combine flour, cocoa powder, baking soda and salt in a medium bowl. Whisk to combine.

Combine butter and sugars in a medium bowl; cream together until light and fluffy. Scrape down the sides of the bowl, add egg and vanilla; beat to combine.

With mixer on low, spoon in dry ingredients; mix to combine. Add crushed candy and chocolate bits; mix until evenly incorporated.

Shape dough into 1-inch balls. Place 3 inches apart on baking sheet and flatten slightly. Bake 10-12 minutes.

Remove sheet from oven and immediately use a metal spatula and neaten any edges where a piece of candy may have melted out. Let cookies cool for about 5 minutes on sheet. Transfer to a wire cooling rack to cool completely.

Some tips: You may also use cooking spray on cookie sheets, however, you will need to reapply each time you re-use the sheet. You may also choose to let the cookies cool on wax paper, so the chocolate chunks do not drip from wire racks. Use the thinnest metal spatula you have, and do not wait too long (nor not long enough – 5 minutes is about right) to remove them from the cookie sheet, or you may have some difficulties.

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Comments on: "Dark Chocolate Candy Cane Crackles" (1)

  1. I brought some of these to Mark! yummy!

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