These yummy chocolate candy cane cookies are full of chocolate and peppermint flavor! Each chocolate cookie is dipped in white chocolate and sprinkled with crushed peppermint candy canes.
Looking for more christmas cookie recipes? Try my pecan sandies, jam pinwheel cookies, chocolate crinkle cookies or peanut butter blossoms.
You will love these chocolate candy cane cookies. It's a very chocolatey cookie made with semi sweet and milk chocolate chips, with bits of crushed candy canes inside.
After the cookies cool they get dipped in white chocolate and sprinkled with more crushed candy canes.
Peppermint and chocolate are one of the best Christmas flavor combos. So much that I have a recipe for peppermint bark oreos and thin and crispy chocolate peppermint bark cookies.
Ingredients
- Butter: This recipe calls for softened butter, make sure that it's softened and not melty.
- Brown Sugar, Cane Sugar: Both sugars make for the perfectly sweet and textured cookie. Brown sugar always makes a cookie chewier and have more of a molasses sweetness.
- Vanilla Extract: Opt for real vanilla extract for the best flavor.
- Egg: One whole egg add structure to the cookie.
- Flour: All purpose flour is perfect for this recipe, do not substitute any other kind.
- Dutch Cocoa Powder: This type of cocoa powder will give the cookies a deeper richer taste.
- Salt: Kosher salt. If using table salt, decrease the amount in the recipe.
- Baking Powder, Baking Soda: Leavening agents to help create lift and rise in the cookies.
- Chocolate Chips: Milk chocolate and semi sweet are the perfect combo.
- White Chocolate Wafers: Make sure to buy white chocolate wafers and not white chocolate chips. The wafers melt easier without the coating like chocolate chips have.
- Candy Canes: You can use mini candy canes or regular size, whatever you have. Just crush them up.
How To Make Chocolate Candy Cane Cookies
Start by preheating your oven to 350.
Cream together the butter, brown sugar and cane sugar for 2 minutes using a hand mixer. Mix in the vanilla extra. Beat the egg into the wet ingredients for 1 minute on low speed.
In a separate bowl whisk together the flour, dutch coco powder, salt, baking powder and baking soda. Mix this into the wet ingredients. Mix in the chocolate chips.
On a parchment lined baking sheet, scoop out even amounts of cookie dough using a 1.5 tbsp cookie scoop, leaving space between for spreading. Use your hands to roll the cookie dough into a ball.
Bake for 8-10 minutes (no longer shiny on top). Remove from the oven and let cool.
Follow the instructions on the white chocolate to melt. Dip the top half of a cookie into the white chocolate and sprinkle with the chopped candy cane pieces. Put back on the parchment paper to cool and harden.
Chocolate Candy Cane Cookies
These chocolate candy cane cookies are full of chocolate and peppermint flavor! Each chocolate cookie is dipped in white chocolate and sprinkled with crushed peppermint candy canes.
Ingredients
- ½ c butter, softened
- ½ c brown sugar
- ¼ c cane sugar
- 1 tsp vanilla extract
- 1 egg
- 1 c all purpose flour
- ¼ c dutch cocoa powder
- ½ tsp kosher salt
- ½ tsp baking powder
- ¼ tsp baking soda
- ⅓ c milk chocolate chips
- ⅓ c semi sweet chocolate chips
Topping:
- 4 oz white chocolate wafers (Ghirardelli brand works well)
- Candy Canes, chopped
Instructions
- Preheat oven to 350.
- Cream together the butter, brown sugar and cane sugar for 2 minutes using a hand mixer. Mix in the vanilla extra. Beat the egg into the wet ingredients for 1 minute on low speed.
- In a separate bowl whisk together the flour, dutch coco powder, salt, baking powder and baking soda. Mix this into the wet ingredients. Mix in the chocolate chips.
- On a parchment lined baking sheet, scoop out even amounts of cookie dough using a 1.5 tbsp cookie scoop, leaving space between for spreading. Use your hands to roll the cookie dough into a ball.
- Bake for 8-10 minutes (no longer shiny on top). Remove from the oven and let cool.
- Follow the instructions on the white chocolate to melt. Dip the top half of a cookie into the white chocolate and sprinkle with the chopped candy cane pieces. Put back on the parchment paper to cool and harden.
Notes
Doneness: You want the cookies to not be shiny on top when you pull them from the oven, if they are too gooey and chewy they will fall apart when you dip them in the chocolate.
Heating: You can reheat in the oven for 5 seconds to get them gooey again.
Nutrition Information:
Yield: 22 Serving Size: 1Amount Per Serving: Calories: 140Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 124mgCarbohydrates: 19gFiber: 1gSugar: 11gProtein: 2g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.
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