Chocolate & peppermint lovers, beware. You might want to eat the entire batch of these Chocolate Candy Cane Butter Cookies. They are soft & completely amazing! You so need these at your holiday parties.
Preheat oven to 350° F with the rack in the middle.
In a medium mixing bowl, sift together the flour, cocoa, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the cream cheese and butter, scraping the sides as necessary. Add in the sugar, and beat until light and fluffy. Add in the eggs and peppermint extract.
Mix in the dry ingredients in three additions, making sure to mix thoroughly after each addition. Fold in 1/2 cup of the crushed candy canes. Chill the dough for at least 30 minutes.
When dough is chilled form into one-inch balls and roll in powdered sugar. Place on an ungreased baking sheet, about two-inches apart. Bake in preheated oven for 7-8 minutes, or until the cookies just begin to crack and crinkle on top. Let cool for 2-3 minutes on the cookie sheet, then press 1/4 teaspoon of crushed candy canes on the top of each warm cookie. Transfer the cookies to a cooling rack to cool completely. *Recipe Credit: Beck to Her Roots
Serving Size 24 Cookies