Chocolate Candy Cane Cookies

Merry Christmas Eve, friends! This post is a little late on the draw, but if any of you poor souls out there are concerned that you may have made it on the naughty list this year, I suggest you leave a plate of these cookies out for Santa and hope for the best…

Chocolate Candy Cane Cookies

Makes 3 dozen cookies

1½ cups all-purpose flour
½ cup coco powder
½ tsp salt
½ tsp baking soda
½ tsp baking power
1 cup unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar
2 eggs
1 tsp vanilla extract
4-5 candy canes

INSTUCTIONS:

Place unwrapped candy canes in a resealable plastic bag and close tightly. With a meat mallet or rolling pin, crush candy until it’s the consistency of small pebbles. Pour candy cane pieces into a shallow bowl and set aside.

In a medium bowl, combine flour, coco powder, salt, baking soda, and baking powder; set aside.

In a separate bowl, beat butter and sugars until creamy, about 1 minute. Add in eggs, and vanilla and beat to combine. Working in two batches, slowly add the four mixture to the butter mixture and beat until just combined.

Roll cookie dough into a large ball, wrap in cellophane wrap or a plastic bag, and refrigerate for at least 1 hour and up to 1 day.

Preheat oven to 350°F and line two baking sheets with parchment paper.

Using a tablespoon, scoop a rounded spoonful of dough into the palm of your hands and roll into a ball. Dip each ball into the candy cane pieces, covering the top. Place cookie balls (candy side up) 2-inches apart on prepared baking sheet to allow for spreading.

Bake for 10 minutes or until a toothpick inserted into the center of a cookie comes out clean. Allow cookies to rest on the hot baking sheets for 2-3 minutes before transferring to a cooling rack.