Recipe Details

Dark Chocolate Candy Cane Crackles

Dark Chocolate Candy Cane Crackles

Courtesy of Wisconsin Milk Marketing Board 48 Servings • 20 Min. Prep Time • 10-12 Min. Cook Time
Ingredients
1 1/4 c. all-purpose flour
1/2 c. unsweetened cocoa powder, sifted
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. (1 stick) unsalted butter, softened
1/3 c. light brown sugar, firmly packed
1/3 c. 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-size bits*

*For best chocolate flavor, look for good-quality dark or bittersweet (not unsweetened) chocolate with a minimum of 70% cocoa solids.

Directions:

1. Preheat oven to 350°F. Line a baking sheet with a silicon baking mat or lightly butter sheet.

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

3. 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.

4. Shape dough into 1 in. balls. Place 3 in. apart on baking sheet and flatten slightly. Bake 10 to 12 min.

5. 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 min. on sheet. Transfer to a wire cooling rack to cool completely.