Candy Cane Crunch Cookies
These Christmas cookies are fantastic!! The crunch of the candy cane with the soft chocolate cookie is a fabulous match!Plan Ahead Note: the butter for the filling needs to be softened to room temperature.
Ingredients
Cookies
- 1 ½ cups light brown sugar packed
- ¾ cup butter
- 2 Tablespoons water
- 2 cups semi-sweet chocolate chips
- 2 eggs beaten
- 3 cups flour
- 1 ¼ teaspoons baking soda
- 1 teaspoon salt
- 5 cups powdered sugar
Filling
- ½ cup butter softened
- ⅛ teaspoon salt
- ½ teaspoon peppermint extract
- ¼ cup milk
- 4-5 drops red food coloring
- 3 candy canes crushed
Instructions
Cookies
- Preheat oven to 350°.
- Sift the flour, baking soda, and salt together in a mixing bowl.
- In a medium saucepan over medium-low heat, stir butter and sugar together until melted and thick.
- Stir in water and then chocolate chips. Stir until chocolate is completely melted.
- Remove from heat, add a couple of Tablespoons of the chocolate mixture to the beaten eggs to temper them and then stir in the beaten egg mixture into the chocolate until well combined.
- Slowly add chocolate mixture into flour mixture and stir until a stiff dough forms.
- Spoon level Tablespoons onto a prepared cookie sheet and bake for 8-10 minutes.
- Cool and sandwich two cookies together with the Candy Cane Filling.
Filling
- To make filling, whip butter, salt, peppermint extract, and food coloring until light and fluffy.
- Alternate adding sugar and milk until you reach your desired consistency, which should be a stiff frosting.
- Stir in crushed candy canes.
Notes
Recipe from Mrs.Fields and prepared by my friend Christy.