Candy Cane and White Chocolate Cookies

Christmas is on the way.

These cookies are soft and slightly chewy with a good hint of mint from the candy canes matching perfectly with chunks of white chocolate. They are a great way to use any excess candy canes, especially if you aren’t a huge fan (like me), or if you want to make a gift for friends and neighbours.

I crushed 4 candy canes to make my cookies, but you could easily add a couple more if you want them to be extra minty. By all means use milk or dark chocolate chips instead of white if that is what you have in the pantry.

Ingredients – makes about 18 cookies:

  • 125g/4.5 oz unsalted butter, softened
  • 3/4 cup (firmly packed) brown sugar
  • 1 egg
  • 1 and 3/4 cups self raising flour
  • 4 candy canes, crushed
  • 1/2 cup white chocolate chips

Method:

  • Heat your oven to 170C/150C fan forced/340F and line two baking trays with baking paper.
  • Beat together the butter and the sugar until creamy, then beat in the egg until combined and fluffy.
  • Fold in the flour.
  • Put the candy canes into a zip-lock food bag and then carefully smash them using your rolling pin. You want small pieces but don’t go too far or you’ll end up with candy cane powder.
  • Fold the smashed candy canes and the white chocolate chips into the dough.
  • Use your clean hands to roll small handfuls of the dough into balls which are about the same size as golf balls. Place onto the prepared baking trays. You should end up with about 18 balls.
  • Bake for about 10 minutes then remove from the oven and flatten each cookie slightly with a fork.
  • Bake for another 7-8 minutes until lightly golden.
  • Remove from the oven and leave to sit on the trays for 5 minutes before transferring to a wire rack to cool completely.
  • Serve and enjoy!

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