• Sarah L Samuels

Mint Chocolate Candy Cane Cookies

These are a slightly altered version of my double chocolate cookies. They are soft in the middle and crunchy around the edges and taste delicious.


When we go to America for Christmas there are always lots of cookies and desserts with candy canes in them so this gave me the idea to make these chocolate cookies with crushed candy canes.

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To start making these cookies preheat the oven and line two baking trays with parchment. In a stand mixer beat the butter, caster sugar and light brown sugar until light and fluffy. Add the peppermint extract and egg and mix again until incorporated. Add the flour, cocoa, bicarbonate of soda, baking powder and salt until a soft dough has formed.

Add the chocolate chips to the dough and mix again.


Form into balls roughly the size of walnuts (approx 28g) and place on the baking trays. These cookies do spread a lot so don’t place them too closely together. You will need to bake several batches.


Crush the candy canes in the packets ready to put on top of the cookies after part baking.


Bake for 10 minutes then add the candy canes to the top.



Put them back in the oven and bake again for another 2 minutes.



Transfer to a wire rack after a few minutes to cool completely.



Ingredients:


100g Soft unsalted butter

75g Caster sugar

75g Soft brown sugar

1 Large egg

1/2 tsp Peppermint extract

25g Cocoa powder

150g Self raising flour

1/2 tsp Bicarbonate of soda

1/2 tsp Baking powder

1/2tsp Salt

100g Milk or Dark Chocolate Chips

20 Mini candy canes


Method:

  1. Preheat oven to 180 degrees centigrade (160 fan) or Gas Mark 4.

  2. Line 2 baking trays with parchment.

  3. In a stand mixer beat the butter, caster sugar and light brown sugar until light and fluffy.

  4. Add the peppermint extract and egg and mix again until incorporated.

  5. Add the flour, cocoa, bicarbonate of soda, baking powder and salt until a soft dough has formed.

  6. Add the chocolate chips and mix again.

  7. Form into balls roughly the size of walnuts (28g approx) and place on the baking trays. These cookies do spread a lot so don’t put them too close together. You will need to bake several batches as you get roughly 18 cookies from the mix.

  8. Crush the candy canes inside the bags so they are easy to pour on top of the part baked cookies.

  9. Bake for 10 minutes then add some crushed candy canes on top of each cookie and bake again for another 2 minutes.

  10. Transfer the cookies to a wire rack after a few minutes to cool completely.


Download recipe

CandyCaneCookies
.pdf
Download PDF • 161KB

Sarah’s extra slice......


You will get roughly 18 cookies from the mix.

You can use milk chocolate or dark chocolate chips - both work just as well.

Do not bake longer than 12 minutes the cookies will set as they cool.

The cookies spread a lot so make sure you leave lots of room between the cookies!


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