Dark Chocolate Candy Cane Crackles
Courtesy of Wisconsin Milk Marketing Board 48 Servings • 20 Min. Prep Time • 10-12 Min. Cook Time| Ingredients |
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| 1 1/4 c. all-purpose flour |
| 1/2 c. unsweetened cocoa powder, sifted |
| 1/2 tsp. baking soda |
| 1/2 tsp. salt |
| 1/2 c. (1 stick) unsalted butter, softened |
| 1/3 c. light brown sugar, firmly packed |
| 1/3 c. 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* |
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| *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. With mixer on low, spoon in dry ingredients; mix to combine. Add crushed candy and chocolate bits; mix until evenly incorporated.
4. Shape dough into 1 in. balls. Place 3 in. apart on baking sheet and flatten slightly. Bake 10 to 12 min.
5. 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.
