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Donal Skehan
Chocolate Candy Cane Cookies | DonalSkehan.com, Rich, chocolatey cookies with a fun peppermint hit from candy canes!
  • christmas

Chocolate Candy Cane Cookies

December 23

These are decadently rich, chocolatey cookies inspired by Australian cook, Donna Hay.  They have a distinct hint of festive peppermint from the candy cane pieces. Leave out with a glass of cold milk on Christmas Eve and Santa will be one happy man!

  • serves Serves 12
  • time 40 mins

Method

  1. 1. Preheat oven to 180˚C/350°/Gas Mark 4. Place the butter and sugar in the bowl of an electric mixer and beat for 8–10 minutes or until light and creamy. Add the egg and vanilla and beat until well combined. Add the flour, cocoa, bicarbonate of soda and melted chocolate and beat until just combined. Fold through the extra chopped chocolate.
  2. 2. Roll tablespoonfuls of the mixture into rounds. Place on baking trays lined with non-stick baking paper, allowing room for the cookies to spread, and flatten slightly. Bake for 12–15 minutes or until the edges are firm.
  3. 3. Take them out of the oven and press chunks of candy cane onto the cookies. Do this while they are still warm and the candy canes should stick nicely. Allow the cookies to cool on the trays.

Ingredients

1 stick plus 1 tbsp of butter, softened and chopped

1/2 cup light brown sugar

1 large free range egg

1 tsp vanilla extract

1 cup plain flour, sifted

2 tbsp cocoa, sifted

1 tsp bicarbonate of soda

4.4 oz dark chocolate, melted

1 1/2 cups dark chocolate chips

4 oz candy canes, chopped

125g butter, softened and chopped

150g light brown sugar

1 large free range egg

1 tsp vanilla extract

150g plain flour, sifted

2 tbsp cocoa, sifted

1 tsp bicarbonate of soda

125g dark chocolate, melted

250g dark chocolate chips

120g candy canes, chopped

 

You'll Need

Stand alone mixer or electric whisk

Large mixing bowl (if using an electric whisk)

Sieve

Baking trays

Non-stick paper

 

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