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Candy Cane Crunch Cookies - Cooking with Tami
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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.
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Course: Christmas
Ingredients Method Notes

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

Method
 

Cookies
  1. Preheat oven to 350°.
  2. Sift the flour, baking soda, and salt together in a mixing bowl.              
  3. In a medium saucepan over medium-low heat, stir butter and sugar together until melted and thick.
  4. Stir in water and then chocolate chips.  Stir until chocolate is completely melted.
  5. 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.
  6. Slowly add chocolate mixture into flour mixture and stir until a stiff dough forms.
  7. Spoon level Tablespoons onto a prepared cookie sheet and bake for 8-10 minutes.
  8. Cool and sandwich two cookies together with the Candy Cane Filling.
Filling
  1. To make filling, whip butter, salt, peppermint extract, and food coloring until light and fluffy.
  2. Alternate adding sugar and milk until you reach your desired consistency, which should be a stiff frosting.
  3. Stir in crushed candy canes.

Notes

Recipe from Mrs.Fields and prepared by my friend Christy.