It happens every year. Your friends and neighbors bring you heaps of Christmas sweets and soon your kitchen counter is stacked high with chocolate fudge, candy canes and hot cocoa mix. If you’re tired of eating fudge by the spoonful, try these fudgy peppermint cookies. It’s a great way to enjoy your extra fudge with an added peppermint crunch!
- ¾ c. packed light brown sugar
- ½ c. salted butter, at room temperature
- 1 egg, at room temperature
- 1 tsp. vanilla extract
- 1⅓ c. white or whole-wheat flour
- 1 tsp. baking soda
- Pinch of salt
- 1 cup chocolate fudge, cubed
- 4-5 peppermint candy canes, crushed
- Preheat the oven to 350 degrees.
- With an electric or hand mixer, cream the brown sugar and butter together until smooth.
- Add the egg and vanilla extract and mix until fluffy and smooth.
- Add the flour, baking soda and salt and mix on low until the ingredients are just incorporated. Don’t overmix!
- Cut the chocolate fudge into small cubes and gently mix into the dough with a wooden spoon.
*Note: The fudge can be very sticky. It helps to leave the fudge uncovered at room temperature for a few hours so it can harden and dry out a little bit.
- Unwrap the candy canes and place them in a sealed plastic bag. Using a rolling pin or bottom of a cup, crush the candy canes into “peppermint dust.” Mix ¾ of the crushed candy canes into the dough, saving the rest for topping.
- Roll the dough into balls a tablespoon at a time and place an inch apart on a greased cookie sheet. Gently press the cookie down to create a flat top, and sprinkle the remaining candy canes on top of each cookie.
- Bake for 7-10 minutes, or until the cookies are golden and start to brown around the edges.
*Note: the chocolate fudge will melt and likely spread out of the cookies and over the pan. These may not be the prettiest-looking cookies, but the taste makes up for it!