Ingredients:

1 1/4 c. all-purpose flour
1/2 c. unsweetened cocoa powder, sifted
1/2 t. baking soda
1/2 t. salt
1/2 c. unsalted butter, softened
1/3 c light brown sugar, firmly packed
1/3 c. granulated sugar
1 large egg
1 t. pure vanilla extract
8 oz. candy canes or hard peppermint candies, finely crushed
4 oz. bittersweet chocolate, chopped into chip-size bits*
*For best chocolate flavor, look for good-quality dark or bittersweet (not unsweetened) chocolate with a minimum of 70% cocoa solids.

Instructions:

America’s Dairy Farmers have taken some old classic holiday butter cookies and added a twist - they have incorporated some of the hot and trendy ingredients being used by chefs around the country. For additional recipes, visit www.ButterIsBest.com

Preheat oven to 350°F. Line a baking sheet with a silicon baking mat or lightly butter sheet.

Combine flour, cocoa powder, baking soda and salt in a medium bowl. Whisk to combine.

Combine butter and sugars in a medium bowl, cream together until light and fluffy. Scrape down the sides of bowl, add egg and vanilla; beat to combine.

With mixer on low, spoon in dry ingredients; mix to combine. Add crushed candy and chocolate bits; mix until evenly incorporated.

Shape dough into 1-in. balls. Place 3 in. apart on baking sheet and flatten slightly. Bake 10 to 12 min.

Remove sheet from oven and immediately use a metal spatula to neaten any edges where a piece of candy may have melted out. Let cookies cool for about 5 min. on sheet. Transfer to a wire cooling rack to cool completely.