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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. 8700
9234 These cookies are a delightfully festive holiday treat! FOR best chocolate flavor, look FOR good-quality dark or bittersweet (not unsweetened) chocolate with a minimum OF 70% cocoa solids.
Ingredients
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder, sifted
1/2 tsp. baking soda
1/2 tsp. 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 tsp. pure vanilla extract
8 oz. candy canes or hard peppermint candies, finely crushed
4 oz. bittersweet chocolate, chopped into chip-size bits*
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Directions 2439
5363 Makes about 4 dozen cookies3934
6. 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. 877
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4. With mixer on low, spoon IN dry ingredients; mix TO combine. Add crushed candy AND chocolate bits; mix until evenly incorporated. 7845
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5. Shape dough into 1-inch balls. Place 3 inches apart on baking sheet AND flatten slightly. Bake 10 TO 12 minutes. 7285
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1. Preheat oven TO 350 degrees F. Line a baking sheet with a silicon baking mat or lightly butter sheet. 6858
2. Combine flour, cocoa powder, baking soda AND salt IN a medium bowl. Whisk TO combine. 9447
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This recipe provided by Wisconsin Dairy
Ingredients