A low calorie, crunchy, soft center chocolate cookie filled with chocolate chips and candy canes.
Serves: 40 Cookies
Ingredients
1¾ cups sifted all-purpose flour
¼ cup unsweetened cocoa powder
2 tsp. baking powder
½ tsp. salt
1 stick butter, melted
½ cup Truvia Baking Blend or 1 cup sugar
2 eggs
1 tsp. pure vanilla extract
½ cup candy canes-crushed up
⅓ cup semi-sweet chocolate chips
Instructions
Preheat oven to 350 degrees
Line two Baking Sheets with parchment paper; set aside.
In a medium bowl, add flour, coco powder, baking powder and salt; mix together; set aside.
In a large mixing bowl, add butter and sugar, beat until combined. Beat in one egg at a time until combined. Beat in vanilla extract.
Gradually add flour mixture to egg mixture and beat until just combined.
Fold in candy canes and chocolate chips.
Scoop out about a table size amount of dough and place 2 inches apart onto prepared cookie sheet. Bake in oven for 10 to 12 minutes until lightly golden.
Let cookies cool on baking sheet for 2 minutes then place onto a cooling rack. Store in an airtight container for up to three days.