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Minty candy cane cookies
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Minty Candy Cane Cookies

An easy to make Christmas cookie stuffed with candy canes and chocolate mint creams
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Biscuits / Cookies
Cuisine: British
Servings: 16 -20 cookies
Author: Emma

Ingredients

  • 150 grams coconut oil solid form, (3/4 cup)
  • 100 grams granulated sugar (1/2 cup)
  • 95 grams light brown sugar (1/2 cup - lightly packed)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 450 grams Plain flour All Purpose, (3 cups)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 tablespoons milk
  • 100 grams broken up mini candy canes approx. 10, (1/2 cup)
  • 120 grams chocolate mint creams - I used poppets (1/2 cup)

Instructions

  • Preheat your oven to 180C / 350F / Gas mark 4
  • Line your baking sheets with parchment paper and put to one side.
  • Crush the candy canes into pieces. You don't want them to be too small but small enough to be bite size.
  • Beat the butter and sugars together until they are light and fluffy.
  • Add the eggs one at a time mixing between each addition. Then mix in the vanilla extract.
  • Mix the flour, baking powder and salt together in a small bowl.
  • Add the flour slowly and mix by hand to your batter. Add the milk to loosen the dough a little. Then gently add the crushed candy canes and chocolate mint cream poppets.
  • Leave the dough to rest for 10 minutes in the fridge.
  • Take the dough out and make balls about the size of golf balls. These do spread a little in the oven so leave at least 4 inches between each ball.
  • Bake in the centre of your oven for 20 minutes. If you have a fast oven check after 17 minutes, you are looking for them to be a light golden colour.
  • Leave them on the cookie sheet for a few minutes then transfer them to a cooling rack to fully cool down.
  • Then serve. These will keep in an airtight tin for up to 7 days.