Dark Chocolate Candy Cane Crackles

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*
• *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.
4. With mixer on low, spoon in dry ingredients; mix to combine. Add crushed candy and chocolate bits; mix until evenly incorporated.
5. Shape dough into 1-in. balls. Place 3 in. apart on baking sheet and flatten slightly. Bake 10 to 12 min.
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 min. on sheet. Transfer to a wire cooling rack to cool completely.

Submitted 10/19/06.
Source: American Dairy Farmers
Submitted By: b smith

Dark Chocolate Candy Cane Crackles