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Dark Chocolate Candy Cane Crackles recipe

Dark Chocolate Candy Cane Crackles.

Crushed peppermint candies easily add afestive look and holiday flavor to chocolate cookies.

Recipe: Dark Chocolate CandyCane Crackles

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 buttersheet.
  • Combine flour, cocoa powder, baking sodaand salt in a medium bowl. Whisk to combine.
  • Combine butter and sugars in a mediumbowl, cream together until light and fluffy. Scrape down thesides 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 untilevenly incorporated.
  • Shape dough into 1-inch balls. Place 3inches apart on baking sheet and flatten slightly. Bake 10 to12 minutes.
  • Remove sheet from oven and immediatelyuse a metal spatula to neaten any edges where a piece of candymay have melted out. Let cookies cool for about 5 minutes onsheet.
  • Transfer to a wire cooling rack to coolcompletely.

    Makes about 2 1/2 dozen.

    *For best chocolate flavor, look for good-qualitydark or bittersweet (not unsweetened) chocolate with a minimumof 70% cocoa solids.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.


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