Photo: Linda Pugliese; Styling: Kaitlyn Du Ross Walker
When a soft, fudgy cookie meets crunchy candy cane shards, it's a match made in heaven.
Serves 24 (serving size: 1 cookie)
1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, baking powder, baking soda, and salt in a bowl, stirring with a whisk.
3. Place sugar and butter in a bowl. Beat with a mixer at medium speed until well combined (about 3 minutes). Add vanilla and egg, beating until well combined. Add flour mixture; beat at low speed just until combined. Shape dough into 24 balls; place 2 inches apart on 2 baking sheets lined with parchment paper. Flatten cookies with the bottom of a glass. Mound a generous 1/4 teaspoon crushed peppermint in center of each cookie. Bake at 350° for 7 minutes. Cool completely on pans.
Bake a Second Batch
No problems doubling--or even tripling--the dough for these cookies in a large bowl.