Chocolate Candy Cane Cookies meld the rich, decadent flavor of chocolate with the refreshing crunch of candy canes, creating a festive treat that’s perfect for holiday gatherings or cozy nights at home. There’s something magical about the aroma of cookies baking, especially when they carry hints of chocolate and peppermint. These cookies are not just a visual delight; their taste hits all the right notes, making them an unforgettable addition to your dessert table. Whether you’re baking for yourself, friends, or family, this recipe will have you capturing the warmth and spirit of the season in every bite.
Why We Love This Chocolate Candy Cane Cookies Recipe
What’s not to love about a cookie that combines chocolate and peppermint? The contrast of flavors is simply irresistible. Chocolate Candy Cane Cookies offer a delightful chewiness, complemented by a refreshing crunch from the crushed candy canes. Not only are they aesthetically pleasing, drizzled in melted chocolate and vibrant candy cane bits, but they also evoke feelings of nostalgia and joy. These cookies remind us of the best parts of the holidays—cozy gatherings, warmth, and a sprinkle of festive cheer. Plus, they make for an excellent gift, a standout treat at cookie exchanges, or simply a reason to indulge yourself during the season.
Ingredients about Chocolate Candy Cane Cookies
To create the perfect batch of Chocolate Candy Cane Cookies, you will need the following ingredients:
- 280g (2 cups) plain/all-purpose flour
- 60g (1/2 cup) cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 250g (1 cup) unsalted butter, at room temperature
- 200g (1 cup) brown sugar
- 100g (1/2 cup) white granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 150g (5 oz) chocolate chips (milk or dark)
- 100g (3.5 oz) dark chocolate, melted
- 3-4 candy canes, crushed
How to Make Chocolate Candy Cane Cookies Directions
Creating your Chocolate Candy Cane Cookies is an easy and enjoyable process. Follow these simple steps to whip up this delicious treat:
- Preheat the Oven: To start, make sure your oven is preheated to 190°C (375°F). This temperature is ideal for achieving cookies that are chewy on the inside with slightly crisp edges.
- Prepare Dry Ingredients: In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. Mixing these dry ingredients first ensures even distribution of all the components in your cookie dough.
- Cream the Butter and Sugars: In a stand mixer, cream the unsalted butter along with both brown and white sugars until the mixture becomes light and fluffy. This step is crucial as it incorporates air, lending more texture to the cookies.
- Add the Eggs and Vanilla: Once the butter and sugars are well combined, beat in the eggs one at a time, mixing thoroughly after each addition. Then, add in the vanilla extract for that warm flavor boost.
- Combine with Dry Ingredients: Gradually add the dry ingredient mixture into the butter-sugar mix until you achieve a homogenous dough. Be attentive at this stage not to overmix, as it can lead to tougher cookies.
- Incorporate Chocolate Chips: Fold in the chocolate chips using a spatula. This ensures an even distribution throughout the dough so that every bite is packed with rich chocolate goodness.
- Scoop Dough onto Cookie Sheets: Using a cookie scoop or a spoon, portion out the dough and place them on lined cookie sheets, ensuring they are about one inch apart. This spacing allows them to spread nicely while baking.
- Bake: Place the cookie sheets in the preheated oven and bake for 8-10 minutes. You’ll know they are ready when the edges harden but the centers look a little soft. This helps maintain that delightful chewy texture.
- Cool the Cookies: After baking, transfer the cookies to a wire rack to cool completely. This will help them firm up and reach their ideal texture.
- Prepare Candy Canes: While the cookies are cooling, crush the candy canes into small pieces. You can do this by placing them in a plastic bag and gently smashing them with a rolling pin.
- Melt Dark Chocolate: Melt the dark chocolate in a microwave-safe bowl, stirring every 30 seconds to prevent overheating. The melted chocolate will be used for dipping.
- Dip Cookies and Garnish: Once the cookies are cool, dip half of each cookie into the melted chocolate. After dipping, sprinkle the crushed candy canes on top while the chocolate is still wet. This creates a festive and delicious finish.
- Let Them Set: Allow the cookies to cool on the wire rack once more, letting the chocolate harden completely before serving or storing.
How to Serve Chocolate Candy Cane Cookies
When it comes to serving your Chocolate Candy Cane Cookies, presentation can elevate the experience. Arrange your cookies on a festive platter, garnished with extra crushed candy canes or sprigs of mint for a pop of color. Pair them with a glass of cold milk or hot cocoa to enhance that sweet chocolatey flavor. If you’re looking to impress at a holiday party, consider placing the cookies in decorative gift boxes or treat bags tied with ribbons. They make a thoughtful and delicious gift that friends and family will appreciate. You can even include a handwritten note with a simple recipe for a personal touch.
Expert Tips: Chocolate Candy Cane Cookies
To ensure your Chocolate Candy Cane Cookies turn out perfectly every time, keep the following tips in mind:
- Use Room Temperature Ingredients: Always use room temperature butter and eggs for best results. This will make mixing easier and lead to a better texture in your cookies.
- Don’t Overmix the Dough: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to dense cookies.
- Experiment with Chocolate: Try using a mix of milk and dark chocolate chips for added depth in flavor. You could also incorporate white chocolate chips for a delightful contrast.
- Chill the Dough: If you find your dough is too soft or warm, chill it in the refrigerator for 30 minutes. This helps cookies maintain their shape while baking.
- Store in Airtight Containers: To maintain freshness, store your cookies in airtight containers. They’ll stay good for several days, but if they last that long!
How to Store Chocolate Candy Cane Cookies
To preserve the freshness of your cookies, ensure they are stored properly. Once your cookies have cooled completely, transfer them to an airtight container. It’s best to layer them with parchment paper to prevent them from sticking together. They can be stored at room temperature for up to a week or in the refrigerator for up to two weeks. If you want to keep them longer, consider freezing the cookies. Place them in a freezer-safe container, separated by parchment paper, and they can last for up to three months. When you’re ready to enjoy them, simply thaw them at room temperature or warm them briefly in the microwave.
Variation of Chocolate Candy Cane Cookies
While the classic Chocolate Candy Cane Cookies are fantastic, you can take them to the next level by experimenting with various variations. Here are a few ideas to inspire you:
- Peppermint Extract: For an extra burst of peppermint flavor, consider adding a teaspoon of peppermint extract along with the vanilla. This deepens the flavor profile, perfect for peppermint lovers.
- Nutty Twist: Add chopped nuts, such as walnuts or pecans, to the dough. This provides a delightful crunch that pairs beautifully with the chewy cookie texture and the softness of the chocolate.
- Drizzle of White Chocolate: Instead of dipping in dark chocolate, drizzle melted white chocolate over the cooled cookies for an eye-catching design and a sweet contrast.
- Different Types of Candy: Swap out candy canes for other crushed holiday candies like toffee or chocolate-covered mints for variations in taste and texture.
- Stuffed Cookies: Create stuffed versions by placing a chocolate mint or a small dollop of peppermint cream cheese between two cookie dough balls before baking. This will yield a gooey, delicious center.
FAQ
What are Chocolate Candy Cane Cookies?
Chocolate Candy Cane Cookies are a festive holiday treat that combines rich chocolate with crushed candy canes, creating a delightful combination of flavors and textures.
How do I ensure my Chocolate Candy Cane Cookies are chewy?
To achieve a chewy texture, avoid overbaking the cookies and allow them to cool on a wire rack once they come out of the oven. The cookies should look slightly underbaked in the center before cooling.
Can I make Chocolate Candy Cane Cookies ahead of time?
Absolutely! You can prepare the dough ahead of time and refrigerate it for up to three days. Alternatively, baked cookies can be stored or frozen for future enjoyment.
What can I serve with Chocolate Candy Cane Cookies?
These cookies pair wonderfully with milk, coffee, or hot cocoa. You can serve them at holiday gatherings or as a sweet dessert after festive meals.
Chocolate Candy Cane Cookies
Ingredients
Dry Ingredients
- 280 g plain/all-purpose flour
- 60 g cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 250 g unsalted butter, at room temperature
- 200 g brown sugar
- 100 g white granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
Mix-ins and Toppings
- 150 g chocolate chips (milk or dark)
- 100 g dark chocolate, melted
- 3-4 candy canes, crushed
Instructions
Preparation
- Preheat the oven to 190°C (375°F).
- In a medium bowl, mix together the flour, cocoa powder, baking soda, and salt.
- In a stand mixer, cream the unsalted butter with brown and white sugars until light and fluffy.
- Beat in the eggs one at a time and mix in the vanilla extract.
- Gradually add the dry ingredient mixture into the butter-sugar mix, stirring until combined.
- Fold in the chocolate chips.
Baking
- Scoop the dough onto lined cookie sheets, spacing them about one inch apart.
- Bake for 8-10 minutes until the edges harden but the centers look a little soft.
- Allow cookies to cool completely on a wire rack.
Finishing Touches
- Crush the candy canes while the cookies cool.
- Melt the dark chocolate in a microwave-safe bowl, stirring every 30 seconds.
- Dip half of each cookie into melted chocolate and sprinkle crushed candy canes on top.
- Let cookies cool again on the wire rack until the chocolate hardens completely.
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