Whisk together the melted butter and sugar (sachet 1), then whisk in the egg until well combined. Add the cookie mix (sachet 2) and chocolate chips and stir to form a smooth, soft dough.

Cover and refrigerate for 1 hour.

Preheat the oven to 160°C fan-assisted convection and line an oven tray with baking paper.

Portion the cookie dough into 12 even-sized pieces. Roll into balls, then press flat until about 1 cm thick. Place the cookies on the prepared tray and bake for 10-12 minutes until cooked through but still fudgy in the centre. Do not overcook – the cookies will continue to bake a bit from the residual heat on the tray. Set aside until completely cool.

For the frosting, beat the butter with an electric mixer until creamy and light in colour. Mix in the icing sugar in two batches, mixing well between each addition. Add peppermint extract to your taste (start with just a few drops) and a bit of milk or cream if your frosting is a bit thick.

Spread a generous layer of peppermint frosting on top of each cookie and sprinkle with crushed candy cane to finish.

Tip: Place your whole candy canes in a ziplock bag and gently smash into small pieces using a rolling pin.

Have a look at our Instagram recipe reel on @nomu.minimakes here.