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These Candy Cane Fudge Cookies have melted chocolate in the batter to make them super fudgy along with chunks of oozing white chocolate and the refreshing mint flavour of crushed candy canes.

Candy Cane Fudge Cookies

These Candy Cane Fudge Cookies have melted chocolate in the batter to make them super fudgy along with chunks of oozing white chocolate and the refreshing mint flavour of crushed candy canes.
Prep Time 6 hours 15 minutes
Cook Time 9 minutes
Total Time 6 hours 24 minutes
Servings 36

Ingredients

  • 1 cup (140g) plain flour
  • 1/2 cup (70g) bread flour
  • 1 tbsp cornflour
  • 1/3 cup (33g) cocoa powder
  • 1 tsp bicarbonate of soda
  • Pinch salt
  • 1 cup (175g) white chocolate chips/chunks
  • 1/2 cup (95g) crushed candy canes, measure AFTER crushing
  • 1 1/2 sticks (170g) unsalted butter, at room temperature
  • 3/4 cup (150g) light brown sugar
  • 1/4 cup (50g) caster sugar
  • 2 large eggs
  • 1/2 tsp peppermint extract
  • 1/2 cup (87g) dark chocolate chips, melted and slightly cooled

Instructions

  1. No need to preheat oven yet, this dough needs to chill!
  2. Place the flours, cocoa powder, bicarb, salt, chocolate chunks/chips and candy canes into a medium sized bowl and stir until combined and all the chocolate is coated in flour. Leave to one side.
  3. Place sugars and butter into a large bowl or the bowl of your stand mixer and beat on med-high speed until light and fluffy, about 2 minutes.
  4. Add in the eggs and peppermint extract, scraping sides as necessary, and mix on medium speed until well incorporated, about 1 minute.
  5. Add in melted chocolate and mix on low until well incorporated.
  6. Add in the flour mix and mix on low until a soft dough forms.
  7. Tip dough into a bowl and cover with cling fillm. Place in the fridge for at least 6 hours, overnight if possible.
  8. Once chilled, line 3 baking trays and preheat the oven to 180C/350F. Using a 1.5tbsp cookie scoop, place dough balls 2 inches apart on the trays.
  9. Flatten dough balls ever so slightly with a clean hand, to make sure they don't roll off!
  10. Place in oven for 9-11 minutes, until risen, puffy and slightly crisp around the edges, but soft in the middle. You may need to bend down to see the way the light hits the cookies, if they are really shiny, they're not quite ready, but if they're kind of matte, with a slight sheen, then they're done.
  11. Leave to cool on trays before storing in an airtight container, at room temperature, for a week.

Recipe Notes

Recipe by Annie of Annie's Noms