One cookie is just fine, but a cookie within a cookie is so much better! Tucked inside each of these tender chocolate goodies is a cool peppermint candy cane dough which makes every bite an absolute delight.
- Portion size 26 servings
- Credits : Canadian Living Magazine
Ingredients
Mint Dough:
Method
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and salt; sift in cocoa powder. Stir into butter mixture just until combined. Set aside.
Mint Dough: In bowl, beat butter with sugar until fluffy; beat in milk and peppermint extract. In separate bowl, whisk together flour, candy cane pieces and salt. Stir into butter mixture just until combined.
From chocolate dough, roll out 2 balls, 1 tbsp each; working with 1 ball at a time, flatten between palms of hands to 1/4-inch (5 mm) thick discs. Set aside.
Roll rounded 1 tsp mint dough into ball; place over centre of 1 chocolate disc. Top with second chocolate disc, pressing chocolate dough around mint dough to cover. Flatten slightly; pinch edge to seal and form about 2-inch (5 cm) disc. Repeat with remaining chocolate dough and mint dough. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. (Make-ahead: Freeze on sheets until firm, about 1 hour. Freeze in airtight containers for up to 1 month. Thaw on parchment paper– lined baking sheets for 20 minutes before continuing with recipe.)
Bake, 1 sheet at a time, in 350°F (180°C) oven until no longer shiny, about 15 minutes. Let cool on pans for 5 minutes; transfer directly to racks to cool completely. Drizzle with melted chocolate; refrigerate until set, about 15 minutes. (Make-ahead: Store in airtight container for up to 5 days.)
Nutritional facts per cookie: about
- Fibre 1 g
- Sodium 94 mg
- Sugars 8 g
- Protein 3 g
- Calories 174.0
- Total fat 11 g
- Potassium 91 mg
- Cholesterol 30 mg
- Saturated fat 6 g
- Total carbohydrate 19 g
%RDI
- Iron 9.0
- Folate 10.0
- Calcium 1.0
- Vitamin A 8.0
