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Candy cane-chip cookies
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Decadent chocolate cookies with a festive touch of crushed candy canes on top.
Ingredients:
  • 125g butter
  • 118.80 gm brown sugar
  • 4.40 gm vanilla essence
  • 187.50 ml plain flour
  • 20.00 gm cocoa powder, sifted
  • 28.05 gm desiccated coconut
  • 10 mini candy canes
Instructions:
  • Preheat the oven to 160C or 140C fan. Line two large baking trays with non-stick baking paper. Place candy canes in a sealed plastic bag, then crush them by gently hitting the bag with a hammer on a sturdy surface like a cement path.
  • With an electric beater, whip butter, sugar, and vanilla together until fluffy. Incorporate egg and mix thoroughly. Stir in flour, cocoa powder, and coconut with a flat-bladed knife. Gently fold in 2/3 of the crushed candy canes. Chill in the fridge for 30 minutes to set.
  • Shape heaped tablespoons of the mixture into balls and place them on the prepared trays, ensuring there is space for spreading. Flatten the balls until they are about 1cm thick. Bake for 15 minutes, swapping the trays halfway through to ensure even cooking.
  • After removing the cookies from the oven, generously sprinkle the remaining candy-cane pieces over the top and gently press them in. Allow the cookies to rest on the trays for 5 minutes before transferring them to a wire rack to cool completely.

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