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Chocolate Candy Crunch Cookies

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Prep Time: 00:20

Bake Time: 00:12

Total Time: 00:32

Yield: Makes 36 2 1/2-inch cookies.

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These are gratifying, deeply chocolaty cookies enlivened inside and out with bits of crushed hard candy. Either red and white peppermint swirl candies or canes, or red, cherry- or raspberry-flavored hard candies work well. For Christmas, peppermint candy is the obvious choice. For Valentine’s Day, go with cherry, raspberry, or other fruit-flavored hard candies for a festive look and taste. With the peppermint candy, it’s nice, though not essential, to enhance the dough with a little peppermint extract. For the fruit-flavored candy, use almond extract instead.

Tip: Note that you’ll need enough candies to yield 1/2 cup of 1/4 inch or finer pieces. While small bits add a pleasant crunch, larger candy bits tend to be very hard on the teeth and make the cookies tricky to eat. Also, keep in mind that the shards used to garnish the cookie tops go on at the very end of baking so they don’t overheat and run. And don’t skip the baking parchment; the candy in the cookies makes them prone to sticking.

Ingredients

2 cups semisweet chocolate chips
1 tsp vanilla extract
1 cup unsalted butter, softened & cut into chunks
2 cups all-purpose flour
3/4 cup granulated sugar
1 egg plus 1 egg yolk
6 1/2 tbsp Dutch process cocoa
3/4 tsp Clabber Girl Baking Powder
1/4 tsp salt
1/2 cup crushed peppermint candies
1/2 tsp peppermint extract

Directions

Place a rack in the middle third of the oven and preheat to 350 F. Line several large baking sheets with parchment paper. In a large mixer bowl with the mixer on medium speed, beat together the butter, sugar, and half the crushed candy pieces until well blended and fluffy, about 2 minutes. Add the egg and yolk, cocoa powder, baking powder, salt, peppermint extract, vanilla and chocolate chips and continue beating on low, then medium speed until very well blended, about 1 minute longer. Working on low speed, beat in half the flour until incorporated. Stir in the remaining flour until thoroughly incorporated. If the dough seems too sticky to handle, let stand to firm up about 5 minutes. Divide the dough into thirds; on wax paper shape each portion into a 6-inch, evenly-thick log. Cut each log into 12 equal 1/2-inch portions. With lightly greased hands, shape the portions into balls, spacing about 2 inches apart on baking sheets. With the heel of the hand, pat down the balls until just flattened. Bake, one sheet at a time, for 8 to 11 minutes, just until the cookies are beginning to feel firm when pressed at the edges; be very careful not to overbake. Sprinkle each cookie with a little of the reserved candy bits. Return the pan to the oven for about 40 to 50 seconds, or until the candy bits just begin to melt. Transfer the pan to a wire rack and let stand until the cookies are cooled completely. These are best fresh, but will keep, airtight and at room temperature for up to 3 days. Or freeze, airtight, for longer storage.

Chocolate Candy Crunch Cookies

woocommerce-placeholder

Prep Time: 00:20

Cook Time: 00:12

Total Time: 00:32

Yield: Makes 36 2 1/2-inch cookies.

Ingredients

2 cups semisweet chocolate chips
1 tsp vanilla extract
1 cup unsalted butter, softened & cut into chunks
2 cups all-purpose flour
3/4 cup granulated sugar
1 egg plus 1 egg yolk
6 1/2 tbsp Dutch process cocoa
3/4 tsp Clabber Girl Baking Powder
1/4 tsp salt
1/2 cup crushed peppermint candies
1/2 tsp peppermint extract

Directions

Place a rack in the middle third of the oven and preheat to 350 F. Line several large baking sheets with parchment paper. In a large mixer bowl with the mixer on medium speed, beat together the butter, sugar, and half the crushed candy pieces until well blended and fluffy, about 2 minutes. Add the egg and yolk, cocoa powder, baking powder, salt, peppermint extract, vanilla and chocolate chips and continue beating on low, then medium speed until very well blended, about 1 minute longer. Working on low speed, beat in half the flour until incorporated. Stir in the remaining flour until thoroughly incorporated. If the dough seems too sticky to handle, let stand to firm up about 5 minutes. Divide the dough into thirds; on wax paper shape each portion into a 6-inch, evenly-thick log. Cut each log into 12 equal 1/2-inch portions. With lightly greased hands, shape the portions into balls, spacing about 2 inches apart on baking sheets. With the heel of the hand, pat down the balls until just flattened. Bake, one sheet at a time, for 8 to 11 minutes, just until the cookies are beginning to feel firm when pressed at the edges; be very careful not to overbake. Sprinkle each cookie with a little of the reserved candy bits. Return the pan to the oven for about 40 to 50 seconds, or until the candy bits just begin to melt. Transfer the pan to a wire rack and let stand until the cookies are cooled completely. These are best fresh, but will keep, airtight and at room temperature for up to 3 days. Or freeze, airtight, for longer storage.