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.