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Dark Chocolate Candy Cane Crackles

Dark Chocolate Candy Cane Crackles


  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder, sifted
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/3 cup light brown sugar, firmly packed
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 8 ounces candy canes or hard peppermint candies, finely crushed
  • 4 ounces bittersweet chocolate*, chopped into chip-size bits

* For best chocolate flavor, look for good-quality dark or bittersweet (not unsweetened) chocolate with a minimum of 70% cocoa solids.


  1. Heat oven to 350 degrees F. Line a baking sheet with a silicon baking mat or lightly butter sheet.
  2. Combine flour, cocoa powder, baking soda and salt in a medium bowl. Whisk to combine.
  3. Combine butter and sugars in a medium bowl, cream together until light and fluffy. Scrape down the sides of bowl, add egg and vanilla; beat to combine.
  4. With mixer on low, spoon in dry ingredients; mix to combine.
  5. Add crushed candy and chocolate bits; mix until evenly incorporated.
  6. Shape dough into 1-inch balls. Place 3 inches apart on baking sheet and flatten slightly. Bake 10 to 12 minutes.
  7. Remove sheet from oven and immediately use a metal spatula to neaten any edges where a piece of candy may have melted out. Let cookies cool for about 5 minutes on sheet.
  8. Transfer to a wire cooling rack to cool completely.

Yield: 4 dozen

Recipe and photo credit: Dairy Farmers of Wisconsin.


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