Chocolate Candy Cane Cookies

Chocolate candy cane cookies are soft no-chill chocolate cookies dipped in white chocolate and finished with crushed candy canes for the perfect festive treat.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 8

Total Time 23

Servings cookies

Calories 220kcal

Author Kate @ I Heart Eating

Equipment

Cookie sheet

Ingredients

½ cup salted butter
¾ cup light brown sugar packed
¼ cup granulated sugar
½ teaspoon vanilla extract
½ teaspoon peppermint extract
1 large egg
1 ⅓ cups all-purpose flour
⅓ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup semisweet chocolate chips
¼ cup white chocolate chips
6 ounces white chocolate finely chopped
½ cup crushed peppermint candies

US Customary - Metric

Instructions

Preheat the oven to 350 F. Line 2 baking sheets with parchment paper or silicone baking mats.
Microwave the butter in a large, microwave-safe bowl for about 40 seconds. Butter should be about 90% melted.
½ cup salted butter
Whisk the butter until it is completely melted.
Add the sugars; mix until well-combined.
¾ cup light brown sugar, ¼ cup granulated sugar
Stir in vanilla extract, peppermint extract, and egg until incorporated.
½ teaspoon vanilla extract, ½ teaspoon peppermint extract, 1 large egg
Add the flour, cocoa powder, baking soda, and salt. Please read the recipe note about properly measuring flour.
1 ⅓ cups all-purpose flour, ⅓ cup unsweetened cocoa powder, ½ teaspoon baking soda, ¼ teaspoon salt
Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.
Stir in chocolate chips and white chocolate chips.
½ cup semisweet chocolate chips, ¼ cup white chocolate chips
Scoop out 1.5 tablespoons of dough (medium cookie scoop) and place 2 inches apart on baking sheet.
Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle.3
To decorate, put the chopped white chocolate into a heat proof bowl and microwave in 15 second intervals, stirring between, until melted.
6 ounces white chocolate
Dip half the cooled cookies into the melted white chocolate and place back on to the wire cooling rack.
Scatter the crushed peppermint candies on top of the white chocolate while it's wet.
½ cup crushed peppermint candies
Leave the chocolate to set at room temperature.

Notes

Butter: This recipe uses melted butter. I prefer to use salted butter, but you can use unsalted butter if you prefer.
Sugars: This recipe uses both brown sugar and granulated (white sugar). You can use either dark or light brown sugar. Dark brown sugar will give you a slightly richer flavor.
Peppermint extract: Be sure to use peppermint, not mint. Mint extract has more the flavor of mouthwash or toothpaste and won't give you the right flavor.
Measuring Flour: If you aren’t weighing your ingredients, I can’t recommend that enough. If you are using measuring cups, be sure to sift or stir the flour before measuring. Flour packs easily and using too much flour in cookies will give you dry, crumbly dough and cookies that don’t spread.
Chocolate Chips: I use semisweet chocolate chips. You can use another type of chocolate chip, like milk or semisweet, if you prefer.
Candy canes: You can use pre-crushed candy canes in packages or crush your favorite flavor of candy cane.
Nutrition values are estimates.

Nutrition