These chocolate cookies, dipped into melted chocolate and topped with crushed candy cane boast the classic holiday flavour in one gorgeous cookie!
If you are like me and love the taste of peppermint at Christmas time, check out our Double Chocolate Mint Cookies.
Wether you are a child or an adult, the sight and the taste of candy canes will put anyone in the festive mood. Am I right? I couldn’t help myself but sprinkle crushed candy canes on my holiday cookies for a splash of colour and peppermint flavour.
They are just so pretty and fun. And if you poke a hole in them, they are beautiful enough to make into Christmas tree ornaments. If they are not eaten first, of course!
Why you’ll love them
These candy cane cookies are so playful but still just as soft and rich as anyone could want. The sumptuous taste of the chocolate gets balanced by the crispy mint of the candy canes for a combo that is perfectly festive!
Although they have a fun and funky look, they are deceptively easy to make and decorate. A quick dip into melted chocolate and sprinkling of crushed candy cane gives you a cookie that is quite the looker!
Recipe Tips and Notes
- It’s important that the butter is at room temperature before using in the recipe. Take it out of the fridge far enough in advance to warm up completely.
- If you forget to take the butter out in advance, you can speed up the warming process by grating with a cheese grater and letting it sit for 10-15 minutes.
- The cocoa powder used for these cookies should be unsweetened.
- These cookies will spread when baking in the oven. Leave at least 1 inch space between cookies when adding to the baking sheet.
- The candy cane can be left out if you do not like the idea of this with your cookies. They will taste amazing if just dipped in the melted chocolate!
- The cookies can break if moved to the cooling rack immediately after they are taken from the oven. Let them stand for 5 minutes on the baking trays before moving.
Chocolate Candy Cane Cookies
- 280g/2 cups plain/all purpose flour
- 60g/1/2 cup cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 250g/1 cup unsalted butter room temperature
- 200g/1 cup brown sugar
- 100g/1/2 cup white granulated sugar
- 2 eggs large
- 2 tsp vanilla
- 150g/5 oz chocolate chips milk or dark
- 100g/3/5 oz dark chocolate melted
- 3-4 candy canes crushed
- Preheat the oven to 190C/375F. In a medium bowl combine the dry ingredients; flour, cocoa powder, baking soda and salt.
- In the bowl of a stand mixer, fitted with a paddle attachment, cream the butter with the brown and white sugar until light and fluffy, then beat in the egg and vanilla.
- Add the mixed dry ingredients to the butter and sugar mixture and start combining them on low speed. Stop once in a while, scrape the sides with a flexible spatula and continue beating until the dough forms. Mix in the chocolate chips and give everything a brief mix until the chocolate chips arewell incorporated into the cookie dough but do not overmix.
- Scoop the dough with a small cookie scoop and place the dough balls on parchment or silicone lined cookie sheet 1 inch apart as they will spread in the oven. Bake in the preheated oven for 8-10 minutes or until hard around the edges. Take out of the oven and transfer to a wire rack to cool. Repeat the process until all cookie dough is baked.
- Chop the candy canes or crush them with a rolling pin. The easiest way to do it is to put them in a ziplock bag, then pound with a rolling pin, so they don't fly everywhere. Melt the chocolate in a double boiler or in a microwave. Watch carefully if using a microwave. I tend to only melt in 40-50 seconds intervals to avoid burning.
- Dip half of each cookie into melted chocolate and place it on a cooling rack, then quickly sprinkle that part with crushed candy cane before the chocolate sets. Leave the cookies on the cooling rack until the chocolate hardens.
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