The Best Chocolate Candy Cane Cookies
These chocolate candy cane cookies are perfect for the holidays! They’re soft, will melt in your mouth, and with both chocolate chips and crushed candy canes hidden inside, they’ll taste like Christmas and leave you drooling for more.
With tons of parties and family gatherings, the holiday season screams cookies. Be the life of the party with these chocolate candy cane cookies! Not only do they have the irresistible combo of fudge and peppermint, they’re soft, chewy, and will ooze chocolate in your mouth.
Pair these with some holiday themed Sugar Cookie Bars and you’re all set to go for any holiday party or cookie swap!
These chocolate candy cane cookies can also be enjoyed while cozying up by the fire on a chilly day. Best of all, most of the ingredients you may already have sitting in your pantry and refrigerator, so it doesn’t feel like anything is going to waste.
Tips for Making Chocolate Candy Cane Cookies:
- To crush the peppermint candies, first unwrap them and place inside two Ziploc bags on a cutting board. No potato masher? No problem! Use a hammer until they are either finely crushed or coarsely crushed.
- Finely crush the peppermint candies to add in the batter, and coarsely crush the peppermint candies for the toppings.
- Occasionally stir the chocolate and butter mixture while on the stove to avoid burning it.
- Take the batter out of the fridge and let sit on the counter for ten to fifteen minutes so it’s easier to scoop.
- Let the cookies sit for no more than 3-5 minutes after removing from the oven so it’s easy to press crushed peppermint candies into them.
- Store the cookies in both the refrigerator and freezer in air tight containers. Personally, I store mine in Pyrex Glass Storage Containers.
Ingredients Used to Make Chocolate Candy Cane Cookies:
- Bittersweet or semisweet chocolate
- Unsalted butter
- Unsweetened chocolate
- Peppermint candies or candy canes (These are the peppermint candies I use)
- Sugar
- Eggs
- Peppermint extract
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Semisweet chocolate chips
- Powdered sugar
For measuring, you’ll need these sizes:
- 1/2 cup
- 1 T
- 1 tsp
- 1 cup
- 1/4 tsp
- 1/4 cup
How to Make Chocolate Candy Cane Cookies:
- First, combine the bittersweet or semisweet chocolate, unsalted butter, and unsweetened chocolate in a large saucepan.
- Turn the burner on low heat and stir the chocolate and butter occasionally until they are well combined and smooth.
- While the chocolate and butter are melting, finely crush the peppermint candies.
- Once the chocolate and butter are melted, remove the saucepan from heat.
- Next, add the crushed peppermint candies and sugar, and mix to combine. Wait about 10-15 minutes until the mixture has cooled.
- Then, add in one egg at a time and whisk.
- Whisk in peppermint extract and vanilla extract.
- In a small bowl, mix baking powder, flour, and salt with a rubber spatula.
- Add the dry mixture to wet mixture and combine.
- Then, add the chocolate chips and mix to combine.
- Once combined, cover batter and chill for at least 3 hours or overnight. The batter should be firm yet malleable.
- After the batter has chilled, move the oven rack to the center of the oven.
- Preheat the oven to 325 degrees and cover a baking sheet with either parchment paper or a silicone baking mat.
- Scoop the batter with a tablespoon and roll into a ball with your palms. Place cookie batter balls on the baking sheet and space about 1-2 inches apart.
- Bake on the center oven rack for 11 minutes.
- While the cookies are baking, coarsely crush the peppermint candies.
- After the cookies have baked, remove and let them sit on the baking sheet for 3-5 minutes.
- Then, press the coarsely crushed peppermint candies into the center of the cookies or sprinkle powdered sugar on top of the cookies.
- Once the cookies are decorated, transfer to a cooling rack and cool completely.
- Finally, place the cookies into a covered storage container and store in the refrigerator or freezer.
Chocolate Candy Cane Cookies
Servings: 38 cookies
Calories: 88.3kcal
These soft and chewy chocolate candy cane cookies will melt in your mouth and leave you drooling for more.
Print Recipe
Equipment
- Cutting board
- Chopping knife
- Large saucepan
- Mixing spoon
- Potato masher or hammer
- Ziploc bags
- Rubber spatula
- Mixing bowl
- Covered storage container
- Baking sheets
- Parchment paper or silicone baking mat
- Whisk
- Cooling rack
Ingredients
Cookies
- 8 oz bittersweet or semisweet chocolate chopped
- 1/2 cup unsalted butter cut into 1/2 inch slices
- 1.5 oz unsweetened chocolate chopped
- 1/2 cup crushed peppermint candies finely crushed
- 7 tbsp sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1.5 cups all-purpose flour
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup semisweet chocolate chips
Toppings
- 1/4 cup peppermint candies coarsely crushed
- 3 tbsp powdered sugar
Instructions
- Combine the bittersweet or semisweet chocolate, unsalted butter, and unsweetened chocolate in a large saucepan.
- Over low heat, stir the chocolate and butter occasionally until they are well combined and smooth.
- Finely crush the peppermint candies.
- Remove saucepan from heat once the chocolate and butter are melted and add crushed peppermint candies and sugar.
- Cool mixture for 10-15 minutes.
- Add in one egg at a time and whisk.
- Whisk in peppermint extract and vanilla extract.
- In a small bowl, mix baking powder, flour, and salt with a rubber scraper.
- Add the dry mixture to wet mixture and combine.
- Add the chocolate chips and mix to combine.
- Cover batter and chill for at least 3 hours or overnight. The batter should be firm yet malleable.
- Move oven rack to the center and preheat oven to 325 degrees.
- Cover a baking sheet with either parchment paper or silicone baking mat.
- Scoop batter with a tablespoon and roll into a ball with your palms. Place cookie batter balls on the baking sheet and space about 1-2 inches apart.
- Bake on the center oven rack for 11 minutes.
- Remove and let sit for 3-5 minutes.
- Press coarsely crushed peppermint candies into the center of the cookies or sprinkle powdered sugar on top.
- Transfer to a cooling rack and cool completely.
- Place into a covered storage container and store in refrigerator or freezer.
Notes
- To crush the peppermint candies, first unwrap them and place inside two Ziploc bags on a cutting board. No potato masher? No problem! Use a hammer until they are either finely crushed or coarsely crushed.
- Finely crush the peppermint candies to add in the batter, and coarsely crush the peppermint candies for the toppings.
- Take the batter out of the fridge and let sit on the counter for 10-15 minutes so it’s easier to scoop.
- Let cookies sit for 3-5 minutes max after removing from the oven so it’s easier to press crushed peppermint candies into them.
- Store cookies in both the refrigerator and freezer in air tight containers. Personally, I store mine in Pyrex Glass Storage Containers.
Nutrition
Calories: 88.3kcal | Carbohydrates: 10.75g | Protein: 1.2g | Fat: 4.5g
Comment below:
What’s your favorite holiday dessert?
