Chocolate and candy cane crush cookies
These minty choc cookies are full of Christmas cheer. You can make the cookie dough ahead so it’s ready to bake, dip, sprinkle and share.
Note: + cooling and setting time
- 250g butter, softened
- 3/4 cup (165g) caster sugar
- 3/4 cup (165g) brown sugar
- 1 tsp peppermint essence
- 1 Coles Australian Free Range Egg
- 2 cups (300g) plain flour
- 1/4 cup (25g) cocoa powder
- 1 tsp bicarbonate of soda
- 250g pkt dark choc chips
- 375g pkt white chocolate melts
- 3 peppermint candy canes, crushed
Preheat oven to 180°C. Line 2 baking trays with baking paper. Use an electric mixer to beat the butter, caster sugar, brown sugar, peppermint essence and egg in a bowl until light and fluffy.
Add the flour, cocoa powder and bicarbonate of soda, in 2 batches, stirring after each addition. Stir in choc chips. Roll tablespoonfuls of the dough into balls. (To freeze, place the dough balls in an airtight container and freeze for up to 3 months. Bake the dough balls from frozen for 15-17 minutes or until firm.)
Place half the balls on lined trays, 5cm apart. Bake for 12 mins or until just firm. Set aside on trays to cool. Repeat with the remaining cookie dough balls.
Place white chocolate in a medium heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir until the chocolate melts and is smooth.
Line a baking tray with baking paper. Dip one-half of each cookie in the chocolate and transfer to the lined baking tray. Sprinkle with the crushed candy canes. Set the cookies aside for 20 mins or until set.