Dark Chocolate Candy Cane Crackles

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder, sifted
• 1/2 tsp. baking soda
• 1/2 tsp. 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 tsp. pure vanilla extract
• 8 oz. candy canes or hard peppermint candies, finely crushed
• 4 oz. bittersweet chocolate, chopped into chip-size bits*

Directions 1. Preheat 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. Add crushed candy and chocolate bits; mix until evenly incorporated. 5. Shape dough into 1-inch balls. Place 3 inches apart on baking sheet and flatten slightly. Bake 10 to 12 minutes. 6. 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. Transfer to a wire cooling rack to cool completely. Makes about 4 dozen cookies

This recipe provided by Wisconsin Dairy