Photo: Linda Pugliese; Styling: Kaitlyn Du Ross Walker
Hands-on Time
20 Mins
Total Time
37 Mins
Yield
Serves 24 (serving size: 1 cookie)

When a soft, fudgy cookie meets crunchy candy cane shards, it's a match made in heaven.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Step 4

Bake a Second Batch

Step 5

No problems doubling--or even tripling--the dough for these cookies in a large bowl.

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