Peppermint Chocolate Chip Cookies
Servings 18 Cookies
Ingredients
- 200 g Dark Chocolate
- 50 g Unsalted Butter
- 397 g Condensed Milk
- 1 tsp Peppermint Extract
- 225 g Self-Raising Flour
- 100 g White Chocolate Chips
- 10 Peppermint Candy Canes Crushed
Instructions
- Line two baking trays with greaseproof paper. Put the peppermint candy canes in a bag and crush them up in bag.
- Break up the chocolate and gently melt it along with the butter and the peppermint extract in a bowl set over a pan of simmering water, stirring occasionally.
- Once all the chocolate and butter is melted then take off the heat and stir in the condensed milk until fully incorporated.
- Mix in the flour, white chocolate chips and peppermint candy canes then scoop them onto the trays and refrigerate the cookies for about 10 minutes.
- Pre-heat the oven to 180 degrees Fan 160 degrees Gas 4. Place the trays in the oven and bake for about 15 minutes.
- Once baked, leave to cool for a few minutes on the tray then transfer to a wire rack until fully cooled.