They look good, don't they?

They are...well, were {grin}. The kids thought they tasted like mint chocolate chip ice cream, but warm. They were originally just cocoa fudge cookies, but I added a bit of a seasonal kick to them. They look like teeth breakers but actually the candy canes soften after a bit.

Cocoa Fudge Cookies {w/Candy Canes}

Yield: 2 dozen

Cookies:

1 cup all-purpose flour

1/4 teaspoon baking soda

1/8 teaspoon salt

5 tablespoons butter

7 tablespoons unsweetened cocoa

2/3 cup granulated sugar

1/3 cup packed brown sugar

1/3 cup plain low-fat yogurt

1 teaspoon vanilla extract

Cooking spray

Topping:

1 cup powdered sugar

1 tablespoon milk

2 packages of 12 {or more} candy canes

Preheat oven to 350 degrees

Lightly spoon flour into dry measuring cup; level with knife. Combine flour, soda, and salt; set aside. Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars (mixture will resemble coarse sand). Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until moist. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. 

Bake at 350 degrees for 8-10 minutes or until almost set. Cool on pans 2-3 minutes or until firm. Remove cookies from pans and cool on a wire rack. This recipe is actually from a Cooking Light recipe, so in case I've made a mistake you can get it here.

For topping {this one's all me}, lightly crush candy canes with a rolling pin in a plastic bag. Pour crushed candy canes onto a shallow dish. Combine powdered sugar and milk to make icing and spread over top of cookie {you don't need very much}. This will act like a glue. So now, either sprinkle candy cane on top of cookie or turn cookie upside down onto plate to pick up the candy canes. Let sit until icing is solid.

Voila! Enjoy!