AuthorEmilie Ying ChyiCategoryDessertsDifficultyBeginner Crush the Candy Cane
- Place candy canes into the mixing jar and chop 2 sec/ speed 5.
- Remove from jar and set aside.
Notes: You may place into a zipper bag and crush it with the flat side of a meat tenderizer..
- Prepare a large baking tray with greaseproof paper.
Settings: Temperature: 190°C
Start making..
- Place the butter in the mixing jar and melt. you may skip this step if butter is softened
- Settings: Timer: 1 Minutes / Speed: 2 / Temperature : 60°C
- Add the sugar, vanilla extract and egg into the mixing jar.
- Add and weigh flour, salt, cocoa powder, baking soda and powder to a sifter into the mixing jar. Sift gradually over the wet ingredients to mix.
- Settings: Timer: 20 Seconds / Speed: 6
- Add the chocolate chips and use a spatula to incorporate or settings: Timer: 20 Seconds / Speed: 2
- Then chill in the freezer for 10 minutes while the oven pre-heating at 190°C.
- Form the dough into small balls (heaping 1 tablespoon) and place 1.5 inches apart on an ungreased or parchment-lined baking sheet.
- Press the tops down and then top with a few more chocolate chips (to indicate what’s inside).
- Sprinkle crushed candy cane on the cookies.
- Bake for 12 minutes – the edges should start to dry but the tops will still be slightly soft looking.
- Transfer to a cooling rack to rest until completely cooled.
- Store in an airtight container to keep fresh for up to a few days or freeze for several weeks.
Serving Size 0
Servings 10
- Amount Per Serving
- Calories 210
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 6g30%
- Cholesterol 0mg
- Potassium 0mg
- Total Carbohydrate 29g10%
- Dietary Fiber 1.7g7%
- Sugars 17g
- Protein 2.3g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Crush the Candy Cane
- Place candy canes into the mixing jar and chop 2 sec/ speed 5.
- Remove from jar and set aside.
Notes: You may place into a zipper bag and crush it with the flat side of a meat tenderizer..
- Prepare a large baking tray with greaseproof paper.
Settings: Temperature: 190°C
Start making..
- Place the butter in the mixing jar and melt. you may skip this step if butter is softened
- Settings: Timer: 1 Minutes / Speed: 2 / Temperature : 60°C
- Add the sugar, vanilla extract and egg into the mixing jar.
- Add and weigh flour, salt, cocoa powder, baking soda and powder to a sifter into the mixing jar. Sift gradually over the wet ingredients to mix.
- Settings: Timer: 20 Seconds / Speed: 6
- Add the chocolate chips and use a spatula to incorporate or settings: Timer: 20 Seconds / Speed: 2
- Then chill in the freezer for 10 minutes while the oven pre-heating at 190°C.
- Form the dough into small balls (heaping 1 tablespoon) and place 1.5 inches apart on an ungreased or parchment-lined baking sheet.
- Press the tops down and then top with a few more chocolate chips (to indicate what’s inside).
- Sprinkle crushed candy cane on the cookies.
- Bake for 12 minutes – the edges should start to dry but the tops will still be slightly soft looking.
- Transfer to a cooling rack to rest until completely cooled.
- Store in an airtight container to keep fresh for up to a few days or freeze for several weeks.