Ingredients
Scale
- 125g unsalted butter, room temperature
- 1 cup caster sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1/2 cup cocoa powder
- 1 1/2 cups self raising flour
- 1 cup white chocolate melts
- 1/2 cup peppermint candy canes, roughly crushed
Instructions
- Preheat oven to 180°C.
- Line two baking trays with baking paper or silicon mats.
- Cream butter and sugar in an electric mixer until light and fluffy, 2-3 minutes.
- Add egg and vanilla, beat until combined.
- Add cocoa and flour, slowly mix through.
- Roll heaped tablespoon into balls.
- Place on baking trays, spread apart to allow for
cookie to expand. - Bake in
oven for 8 to 12 minutes. - Allow to cool on trays for 5 minutes, then transfer to wire racks to cool completely.
- After cookies have cooled, melt white melts following packet directions.
- Drizzle chocolate over each cookie with a teaspoon.
- Sprinkle with crushed candy canes.
- Stand for 30 minutes to allow the chocolate to set.
- Enjoy!
- Prep Time: 30 mins
- Cook Time: 12 mins
