Crunchy Chocolate Mint Cookie with Candy Cane

As I prefer crispy and crunchy cookies, I played around with the recipe again. This time I added the crushed candy cane into the cookie dough and baked it together. I liked this version better, it's hard and crunchy with the burst of mint each time you bite into it. Me and my girls loved it. Of course if you don't have any candy cane on hand, you can omit it. It is optional since pure peppermint extract is added. If you are brave enough to try this, feedback to me ya. :-)

This recipe yields 40 cookies. Look like Black Beauty isn't it?

Ingredients:

• 1 stick of butter (113g), cut into 8 cubes (8 Tbsp.)

(A)

• 1 1/4 cup all-purpose flour
• 1/4 cup Hershey's Special Dark cocoa powder
• 1/2 cup powder sugar
• 1/2 tsp. salt

(B)

• 1/2 tsp. pure peppermint extract
• 1 Tbsp. milk
• 1/4 cup crushed candy canes

Method:

1. In a food processor/stand mixer, add (A). Pulse to mix.

2. Add (B) and cut butter cubes. Pulse until a dough is almost formed.

3. Take a piece of plastic wrap, pour dough on it and knead a couple of times until a dough is formed. Then, roll the dough into a long log shape. Wrap and put in the freezer for at least 30 minutes.

4. Preheat oven to 350'F. Unroll the plastic wrap and cut the cookie dough with a knife, about 3mm thick and place on parchment paper lined baking sheet and bake for 15-17 minutes.

5. Let cool on pan for 5 minutes before transferring them to cool completely on a wire rack. Store in air-tight container.

I am also submitting my recipe to the Original Recipe event hosted by Lore at Culinarty. Check out others' recipes around the week of 15th.