Chocolate chips hold their shape well during baking, but you canuse chopped dark chocolate, ifyou prefer. Or use white chocolatechips instead. The cookies willtake on a subtle minty flavourfrom the candy canes, but youcan boost it by adding a fewdrops of peppermint extractto the dough.
Few drops of peppermint extract, optional, see intro
50g
peppermint candy canes
75g
dark chocolate chips, see intro
100g
self-raising flour
40g
cocoa powder, sieved
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4 and line 2 baking sheets with
baking parchment. Using a freestanding
mixer, or using a handheld electric whisk
and a large bowl, beat the butter, sugar,
condensed milk and peppermint
extract, if using, until pale and fluffy.
Step 2Roughly crush the candy canes
(see GH TIP), then tip them into
a sieve set over a plate. Shake
thoroughly to sieve out any fi ne dust.
Add the candy cane dust to the butter
mixture and tip the chunkier pieces on
to the plate. Add the chocolate chips,
fl our and cocoa to the butter mixture
and beat briefly to combine.
Step 3Scoop out walnut-sized portions of
the cookie dough and roll each into
a ball (you should have 16). Place
on the lined sheets, spacing apart.
Flatten the balls gently with the palm
of your hand to make 6cm rounds.
Step 4Bake for 12min, or until just set at the
edges (they will continue to fi rm up
as they cool). Immediately sprinkle
over most of the crushed candy canes.
Return to the oven for 1min, or until
the candy canes are starting to soften.
Step 5Remove from the oven and sprinkle
over the remaining candy canes.
Leave to cool completely on the
sheets before serving.
TO STORE
Once cool, keep in an airtight container at room temperature for up to 4 days.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
