Crunchy Chocolate Mint Cookie With Candy Cane

Photo: Ching

Ingredients

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

(A)

1 1/4 cups all-purpose flour

1/4 cup Hershey's Special Dark cocoa powder

1/2 cup powder sugar

1/2 teaspoon salt

(B)

1/2 teaspoon pure peppermint extract

1 tablespoon milk

1/4 cup crushed candy canes

Preparation

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

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

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.

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.

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