Dark Chocolate Candy Cane Crackles Recipes

CHOCOLATE CANDY CANE COOKIES

Steps:

• Add the butter and powdered sugar to the bowl of an electric mixer fitted with the paddle attachment and beat until the mixture is nice and smooth. Mix in the vanilla and egg. Add the flour, cocoa powder and salt and mix just until the dough comes together. Press a piece of plastic wrap onto the surface of the dough and refrigerate it for a couple of hours.
• While the dough is chilling away, unwrap the candies and place them in two plastic bags, separated by color. Crush the candies to pieces with a rolling pin. Throw the crushed mints into separate bowls and set aside.
• Preheat the oven to 375 degrees F.
• Roll the dough into balls. Place the balls onto baking sheets lined with parchment paper or baking mats. Flatten them slightly with the bottom of a coffee mug or glass. Bake until just set, 7 to 9 minutes. Let the cookies cool completely.
• Meanwhile, melt the almond bark in a double boiler or microwave-safe bowl and stir until smooth. One at a time, dip the cooled cookies halfway into the melted almond bark. Sprinkle the top sides generously with crushed mints, holding the cookies over the bowls to catch the excess. You can mix red and green on the same cookie, or do some with just red and some with just green.
• Lay the cookies, sprinkled-side up, on parchment paper or a baking mat and allow them to set completely. Serve with a few whole mints on the side.

DARK CHOCOLATE CANDY CANE CRACKLES

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with a silicon baking mat or lightly butter sheet.
• Combine flour, cocoa powder, baking soda and salt in a medium bowl. Whisk to combine.
• 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.
• With mixer on low, spoon in dry ingredients; mix to combine. Add crushed candy and chocolate bits; mix until evenly incorporated.
• Shape dough into 1-inch balls. Place 3 inch apart on baking sheet and flatten slightly. Bake 10 to 12 minutes.
• 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.

DARK CHOCOLATE CHUNK AND CANDY CANE COOKIES

Steps:

• Preheat oven to 375 degrees F. Position a rack in the middle of the oven. Grease two cookie sheets, or line with parchment paper.
• In a medium bowl, sift together the flour, baking soda, baking powder, and salt.
• In a large bowl, using a handheld electric mixer, cream the butter and sugars until light and fluffy, about 3 minutes. Add the eggs, one at a time beating until incorporated. Beat in the vanilla. Mix in the dry ingredients with the mixer on low speed until just combined. Stir
• in the chocolate and candy canes with a wooden spoon.
• Scoop by the heaping tablespoonful onto the cookie sheets. Bake until golden and chewy, 12 to 15 minutes. Transfer the cookies to a rack to cool. Store in an airtight container.

DARK CHOCOLATE CANDY CANE CRACKLES

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with a silicon baking mat or lightly butter sheet.
• Combine flour, cocoa powder, baking soda and salt in a medium bowl. Whisk to combine.
• 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.
• With mixer on low, spoon in dry ingredients; mix to combine. Add crushed candy and chocolate bits; mix until evenly incorporated.
• Shape dough into 1-inch balls. Place 3 inch apart on baking sheet and flatten slightly. Bake 10 to 12 minutes.
• 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.

CHOCOLATE CANDY CANE COOKIES

Steps:

• For cookies:
• Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough 1 hour.
• Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart. Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack). Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp). Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.
• For filling:
• Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired. Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.
• Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling). (Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.)

CHOCOLATE CHIP AND PEPPERMINT CRUNCH CRACKLES

Steps:

• Combine first 3 ingredients in heavy large saucepan. Stir over low heat until chocolates melt and mixture is smooth. Remove pan from heat. Mix in finely crushed mints and 6 1/2 tablespoons sugar. Cool mixture to lukewarm, stirring occasionally, about 30 minutes. Whisk eggs into chocolate mixture, 1 at a time, then whisk in vanilla extract and peppermint extract. Whisk flour, baking powder, and salt in small bowl to blend. Whisk flour mixture, then chocolate chips into chocolate mixture. Cover batter and chill until firm enough to shape, at least 3 hours and up to 1 day.
• Position rack in center of oven and preheat to 325°F. Line 2 baking sheets with parchment paper. Using 1 generous tablespoonful for each cookie, roll dough between moistened palms into 1 1/4-inch-diameter balls, then arrange on prepared baking sheets, spacing 1 inch apart. Bake cookies, 1 sheet at a time, until puffed and cracked on top but still soft to touch in center, about 11 minutes. Let stand on sheets 5 minutes. Press coarsely crushed mints onto tops of cookies or sprinkle with powdered sugar. Transfer to racks; cool completely. (Can be made 1 week ahead. Store airtight between sheets of waxed paper in refrigerator.)

CANDY CANE–-CHOCOLATE COOKIES

Steps:

• Melt 7 oz dark chocolate and butter in a double boiler or in a metal bowl set over a saucepan of barely simmering water. Let cool. Mix flour, baking powder, and salt in a bowl. Set aside.
• Beat eggs, sugar, and vanilla until light and fluffy, about 8-10 minutes.
• Stir in reserved dark chocolate mixture and remaining 5 oz dark chocolate. Add flour mixture and stir until smooth.
• Let mixture rest 15 minutes. Meanwhile, preheat oven to 350°. Place rounded tablespoonfuls of dough onto a baking sheet lined with parchment paper, leaving space between cookies. Bake for 8-10 minutes. Let cool.
• Dip cookies in milk chocolate and then in crushed candy cane (or sprinkle candy cane on top). Place cookies on a wire rack to harden.

DARK CHOCOLATE CANDY CANE CRACKLES

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with a silicon baking mat or lightly butter sheet.
• Combine flour, cocoa powder, baking soda and salt in a medium bowl. Whisk to combine.
• 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.
• With mixer on low, spoon in dry ingredients; mix to combine. Add crushed candy and chocolate bits; mix until evenly incorporated.
• Shape dough into 1-inch balls. Place 3 inch apart on baking sheet and flatten slightly. Bake 10 to 12 minutes.
• 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.

DARK CHOCOLATE-ALMOND CRACKLES

Steps:

• Melt chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring. Let cool.
• Pulse almonds in a food processor until very finely chopped. Transfer to a medium bowl, and stir in flour, baking powder, and 1/2 teaspoon salt.
• Beat butter and brown sugar with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Mix in eggs and vanilla. Mix in chocolate. Reduce speed to low, and mix in almond-flour mixture. Refrigerate dough until firm, about 1 hour.
• Preheat oven to 350 degrees. Form dough into 1-inch balls. Roll in granulated sugar to coat, then in confectioners' sugar to coat. Arrange on parchment-lined baking sheets, spacing about 1 inch apart.
• Bake, rotating sheets halfway through, until surfaces crack, about 14 minutes. Transfer sheets to wire racks; let cool.

DARK CHOCOLATE CANDY CANE CRACKLES

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with a silicon baking mat or lightly butter sheet.
• Combine flour, cocoa powder, baking soda and salt in a medium bowl. Whisk to combine.
• 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.
• With mixer on low, spoon in dry ingredients; mix to combine. Add crushed candy and chocolate bits; mix until evenly incorporated.
• Shape dough into 1-inch balls. Place 3 inch apart on baking sheet and flatten slightly. Bake 10 to 12 minutes.
• 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.