Favorite fudgie bliss!! I started with some basic chocolate chip cookie recipes, experimented around, and finally hit upon something magic. Every Christmas season my family expects these to appear. The kids have a blast helping me crush the candy canes! This is one I crave just thinking about, and they never last long. The cookies are soft, with super rich, dark fudge (how many recipes call for as much cocoa as flour?!), and crunchy mint pieces. They are pretty on a cookie platter, with their dark color accented with splashes of white and red.
With a mixer, cream butter and brown sugar. Add in baking soda, salt, vanilla, and eggs; mix well.
Add flour and cocoa, and blend well.
Stir in chocolate chips and candy pieces.
Drop by spoonfuls onto cookie sheet. Bake at 375 degrees Fahrenheit, 8-10 minutes. Cool a bit on cookie sheet, before carefully moving to cooling racks (just long enough so the cookies don't fall apart, but not so cool that the candy pieces harden to the pan.)
* Try looking for Atkinson's mint twists...they are made in the U.S., and use natural, instead of artificial colors. I place the candies in a bag, then have the kids use the blunt handle of our ice cream scoop to crush them. Be prepared for the bag to get some holes and leak some candy dust. Wrapping the bag in a towel helps.