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Triple Chocolate Candy Cane Cookies Exps Tohca23 181960 P2 Md 12 01 1b

Triple Chocolate Candy Cane Cookies

TOTAL TIME: Prep: 40 min. Bake: 10 min./batch + cooling YIELD: about 3 dozen.
This dazzling cookie showcases one of my family's favorite flavors: peppermint. It's always one of the first to disappear from the cookie tray. —Priscilla Yee, Concord, California

Ingredients

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 large egg, room temperature
  • 1-3/4 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3 ounces semisweet chocolate, chopped
  • 2 teaspoons canola oil, divided
  • 3 ounces white baking chocolate, chopped
  • 1/4 cup crushed candy canes (about 10 miniature)

Directions

  • 1. Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, whisk flour, cocoa, salt and baking soda; gradually beat into creamed mixture.
  • 2. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten to 2-in. rounds with the bottom of a glass. Bake until set (do not overbake), 6-8 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.
  • 3. In a microwave, melt semisweet chocolate with 1 teaspoon oil; stir until smooth. Dip half of each cookie into chocolate mixture. Melt white chocolate with remaining oil; drizzle over cookies. Sprinkle tops with crushed candy canes; let stand until set.

Nutrition Facts

1 cookie: 115 calories, 6g fat (3g saturated fat), 15mg cholesterol, 63mg sodium, 15g carbohydrate (9g sugars, 1g fiber), 1g protein.

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