Peppermint Bark Chocolate Crackle Cookies

Name: Peppermint Bark Chocolate Crackle Cookies
Prep time: 3 h
Cook time: 3 h
Yield: 8 -10 doz.
Ingredients: 4 ounces unsweetened baking chocolate; ¾ cup butter; ½ cup shortening; 2 cups sugar; 2 large eggs; ⅓ cup corn syrup; 2 ½ tablespoons water; 1 teaspoon vanilla; 4 cups flour; 2 teaspoons baking soda; 6 ounces semi sweet chocolate chunks; 6 ounces milk chocolate chips; 6 ounces white chocolate chips; 2 cup Crushed candy canes; ½ teaspoon salt

User Reviews

0.0

0 reviews

Unrated

Prep Time
3 hrs
Cook Time
3 hrs
Servings
8 -10 doz.
Course
Dessert

Peppermint Bark Chocolate Crackle Cookies

Angela Nunez

Report

These Peppermint Bark Chocolate Crackle Cookies are the perfect, chocolateity holiday cookie to add to your arsenal of Christmas cookies!

Share:

I Made This!

Be the first!

Print

8 people printed this

Save this

Be the first!

Ingredients

Servings

4 ounces unsweetened baking chocolate
¾ cup butter
½ cup shortening
2 cups sugar
2 large eggs
⅓ cup corn syrup
2 ½ tablespoons water
1 teaspoon vanilla
4 cups flour
2 teaspoons baking soda
6 ounces semi sweet chocolate chunks coarsely chopped*
6 ounces milk chocolate chips coarsely chopped*
6 ounces white chocolate chips coarsely chopped*
2 cup Crushed candy canes divided
½ teaspoon salt

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Preheat oven to 350˚F. Grease several sheet pans with cooking spray. Melt chocolate in microwave for 1 ½ - 2 minutes, stirring every 30 seconds.
Cream butter and shortening. Gradually add sugar, beating until light and fluffy. Add melted chocolate, eggs, corn syrup, water, and vanilla. Mix well. Combine flour, soda, and salt and add to creamed mixture, beating just until blended. Add chopped chocolate and 1 cup of the crushed candy canes.
Shape dough into 1 inch balls (I like to use an ice cream scoop for even sized balls) and roll in remaining crushed candy canes.
Place on greased cookie sheets and flatten slightly with a flat-bottomed glass, just so cookies don't roll around the pan. Bake at 350 for approximately 12 minutes, do not over bake! If edges of cookies are uneven when you remove them from the oven, gently push them back into submission with a small plastic scraper or a table knife while they're still hot.
Cool on cookie sheets for just a minute or two.
Remove to cooling rack and cool completely.

Notes

*For the chocolate chunks and chips, I put them in batches, on a large cutting board and run a large sharp knife through them, until they are coarsely chopped.