Chocolate Candy Cane Cookies
Rich chocolate flavor paired with the refreshing crunch of candy canes makes these cookies a perfect festive treat for holiday gatherings or cozy nights at home.
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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Notes
Store cookies in airtight containers. They can be refrigerated for up to two weeks or frozen for up to three months.