Chocolate Candy Cane Cookies

Ingredients:

• 1/2 cup (113 g) unsalted butter, at room temperature
• 1/2 cup (100 g) brown sugar, lightly packed
• 1/4 cup (50 g)white fine sugar (also known as granulated sugar)
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1 1/2 cups (188 g) all-purpose flour, sifted
• 1/3 cup (29 g) cocoa powder, sifted
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup (85 g) mini semi-sweet chocolate chips
• 1/4 cup (50 g) crushed candy canes (extra for topping, approx. 1/4 cup)

Directions:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
2. In a stand mixer cream butter and sugars together until light and fluffy. Add egg, vanilla extract and mint extract, beat until smooth.
3. In a separate bowl combine flour, cocoa powder, baking soda and salt, mix to combine. Slowly mix the dry ingredients into the butter mixture.
4. Turn the mixer to low and add chocolate chips and crushed candy canes, beat on low until well blended.
5. Roll cookie batter into tablespoon sized balls.
6. Add extra crushed candy canes to a small bowl. Press the top of a cookie ball into the crushed candy canes, then place face side up on your prepared cookie sheet. Using the palm of your hand, flatten the ball with the crushed candy canes on top. Note: Do your best to keep the cookie sheet clear of candy cane pieces and on top of the cookies as they will melt all over and make a mess.
7. Bake for 8 minutes (be careful not to overbake the cookies). Remove from the oven and let the cookies cool on the baking sheet for another 3 minutes. Do not remove the cookies right away, as you want them to further bake on the sheet for another 3 minutes. This creates soft chewy cookies.
8. Transfer cookies to a wire rack to cool completely.

NOTES

Recipe easily doubles to feed a crowd.

Store in an airtight container for up to 3 days or freeze for up to 2 months.

• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Yield: 30 Cookies

Thanks to Baking For Friends