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Dark Chocolate Candy Cane Crackles

Makes about 4 dozen cookies

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder, sifted
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1/3 cup light brown sugar, firmly packed
• 1/3 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 8 ounces candy canes or hard peppermint candies, finely crushed
• 4 ounces bittersweet chocolate, chopped into chip-size bits

Preheat oven to 350 degrees. Line a baking sheet with a silicon baking mat or lightly butter the baking sheet. Combine flour, cocoa powder, baking soda and salt in a medium bowl. Whisk to combine.

Combine butter and sugars in a medium bowl and cream together until light and fluffy. Scrape down the sides of bowl. Add egg and vanilla, and 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 inches apart on baking sheet and flatten slightly. Bake 10 to 12 minutes. Remove baking 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.

(From Real Butter.)

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