Makes 20 cookies
adjust servings:

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To decorate

  1. Cream the butter and sugars using a paddle attachment in a stand mixer.
  2. Add the vanilla and peppermint (if using) and beat until combined. Make sure to scrape the bottom of the bowl.
  3. Add the flour, bicarbonate of soda and cocoa powder, and mix on a gentle speed until combined. Again, make sure to scrape the bottom of the bowl.
  4. Add the chopped chocolate and mix again until combined.
  5. Roll into balls immediately, then chill for at least one hour.
  6. On parchment lined baking trays, bake in a preheated oven at 170°C/150°C fan/gas mark 3 for 12-15 mins, then set aside to cool for one hour.
  7. Dip half the cookie into the white chocolate, then set on a baking tray. Sprinkle the crushed candy canes over the white chocolate while it's still slightly melted.

Test Kitchen Tips:

  • The cookies should still be soft when they come out of the oven. This ensures a soft centre.
  • Lots of cooling time, but we promise they’re worth the wait!
  • This dough can be frozen but thaw the dough before baking.
  • The mix can seem crumbly before baking – that’s fine, just use your hands to shape it. 

Nutrition Facts

Per serving 305kcals, 17.1g fat (10.6g saturated), 36.4g carbs (23.7g sugars), 1.7g protein, 0.9g fibre, 0.152g sodium