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Crunchy Chocolate Mint Cookie With Candy Cane
Ching
50 minutes
Approximately 24 pieces
BeginnerTotal Steps
5
Ingredients
8
Tools Needed
9
Ingredients
- 1 stick butter (113g), cut into 8 cubes
- 1 1/4 cup all-purpose flour
- 1/4 cup Hershey's Special Dark cocoa powder
- 1/2 cup powder sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pure peppermint extract
- 1 tablespoon milk
- 1/4 cup crushed candy canes
Instructions
1
Step 1
In a food processor or stand beater, add all-purpose flour, Hershey's Special Dark cocoa powder, powder sugar, and salt. Pulse to mix.
2
Step 2
Add pure peppermint extract, milk, and cut butter cubes. Pulse until a dough is almost formed.
3
Step 3
at least 30 minutes
Take a piece of plastic wrap, pour dough on it and knead a couple of times until a dough is formed. Then, roll the dough into a long log shape. Wrap and put in the freezer.
4
Step 4
15-17 minutes
Preheat oven to 350°F. Unroll the plastic wrap and cut the cookie dough with a knife, about 3mm thick. Place on a parchment paper lined baking sheet and bake.
5
Step 5
5 minutes
Let cool on pan for 5 minutes before transferring them to cool completely on a wire rack. Store in an air-tight container.
Tools & Equipment
food processor or stand beater
plastic wrap
freezer
oven
knife
parchment paper
baking sheet
wire rack
air-tight container