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This time of year we are making so many cookies it’s unreal. Lars made a batch last night for his scout troop today- I made a batch today for friends - last week I think we went through 12 pounds of butter just making and frosting cookies.
These are ones you will want in heavy rotation. They are in heavy rotation at our house - this is literally what Lars made last night, they are a huge favorite in our house. Jud told me today that he waits all year for these! Who knew?
Chocolate Candy Cane Cookies
1 cup butter, room temperature
1 cup brown sugar, packed
1 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup cocoa powder
1 3/4 cup flour
1 teaspoon baking powder
8 candy canes
STEP 1
Preheat oven to 350 degrees. Crush up the candy canes until they are very small pieces.
STEP 2
In the bowl of a stand mixer, combine the butter and sugars until creamy. Add the eggs, vanilla and cocoa powder and blend until light and fluffy.
STEP 3
Blend in flour and baking powder until the dough comes together. Roll a scoop of dough and dip the top into the crushed candy canes. Place candy side up on a lined baking sheet. Bake 12-15 minutes. The cookies will seem cake-y. It’s ok. Let them rest on the pan for about five minutes before moving to a rack to cool completely.
Store in an airtight container for up to one week!
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These turned into the ultimate chocolate chip cookies - made with brown butter, filled with chocolate chips, and sprinkled with flake salt.