Confession: I don't love candy canes. But before you throw me out of the Christmas Candy Club, let me inform you that I do love crushed candy cane pieces. In fact, crushed candy cane pieces happen to be the secret ingredient and star of this recipe. They are the sweet surprise found inside the creamy filling of these festive, irresistible cookies. You're going to love them so much, it will make you want to smash candy canes. Let's get started, shall we?
Candy Cane Crunch Cookies1 1/2 cups brown sugar, packed 3/4 cup butter 2 tablespoons water 2 cups semi-sweet chocolate chips 2 eggs, beaten 3 cups flour 1 1/4 teaspoons baking soda 1 teaspoon salt Directions Preheat oven to 350 degrees. Sift flour, baking soda, and salt together in a mixing bowl and set aside. In a medium saucepan over medium-low heat, stir butter and sugar together until melted and thick. Stir in water and then chocolate chips. Stir until chocolate is completely melted. Remove from heat and stir in beaten eggs until well combined. Slowly add chocolate mixture into flour mixture and stir until a stiff dough forms. Spoon level tablespoons onto a prepared cookie sheet and bake for 8-10 minutes. Cool and sandwich two cookies together with Candy Cane Filling. Candy Cane Filling 5 cups powdered sugar 1/2 cup butter, softened 1/8 teaspoon salt 1/2 teaspoon peppermint extract 1/4 cup milk 4-5 drops red food coloring 3 candy canes, crushed Directions In a large mixing bowl, whip butter, salt, peppermint extract, and food coloring until light and fluffy. Alternate adding sugar and milk until you reach your desired consistency, which should be a stiff frosting. Stir in crushed candy canes. Serve and enjoy!