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There are chocolate candy cane cookies lined up on a gold cooling rack. The cookies are brown and there are crushed candy canes sprinkled on top.

Chocolate Candy Cane Cookies

Course: Dessert
Prep Time: 30 minutes
Cook Time: 11 minutes
Total Time: 4 hours
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