Firstly beat your butter and sugar together. Then you can add in an egg, your sugar, cocoa, bicarbonate of soda, chocolate chunks and half of your candy cane chunks and peppermint extract. As you would expect I am quite particular about the flavourings I use in my baking but the Waitrose Cooks Ingredients Peppermint Extract meets my exacting standards. Beat the mixture until it a stiff dough forms. Scoop out balls onto a baking paper lined baking tray, top with a crushed candy canes and bake for 15 – 20 minutes.
Tips for making Candy Cane Cookies:
If you want to be really exact, use an ice cream scoop to measure out each dollop of mixture. If you have time, put the cookie dough into the freezer for a couple of hours after shaping the cookies and before baking them. This really helps to give them a better shape. You can also freeze the dough ahead of time and bake on the day you need them. The dough will keep for around a month.
Hope you enjoy this recipe as much as we do. I’d love to know how you got on and what you thought of it if you make this Candy Cane Cookie recipe. Please rate the recipe and leave me a comment below if you do. Also, if you fancy showing me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.
How to make Candy Cane Cookies:
