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