Dark Chocolate Candy Cane Crackles
Crushed peppermint candies easily add a festive look and holiday flavor to chocolate cookies.
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder, sifted
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/3 cup light brown sugar, firmly packed
1/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
8 ounces candy canes or hard peppermint candies, finely crushed
4 ounces bittersweet chocolate, chopped into chip-size bits*
- Preheat oven to 350°F (175°C). 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 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 to 12 minutes.
- Remove sheet from oven and immediately use a metal spatula to 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.
Makes about 2 1/2 dozen.
*For best chocolate flavor, look for good-quality dark or bittersweet (not unsweetened) chocolate with a minimum of 70% cocoa solids.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.