Chocolate Candy Cane Cookies

I can get you excited about Christmas now, right? Because it’s been in full swing for me for weeks.

I’m talking egg nog in my coffee and rum in my egg nog.

A marathon of holiday movies and a playlist of five-hundred Christmas songs being played on a loop. Non stop. From the moment I wake up till the moment I go to bed. I’m surprised my Hindu (i.e. completely befuddled by this out-of-control Christmas thing) boyfriend has yet to “accidentally” drop my ipod in the toilet.

All that to say, it is finally almost appropriate to start being publicly excited about Christmas. I think you should celebrate the first day of December by baking fudgy cookies with candy canes on top.

Chewy and deeply chocolatey, studded with chunks of white chocolate and sprinkled with sparkly candy canes. There is a 99.5% chance that these cookies will become your new favourite.

As with the recent Chocolate Snowball Cookies, chilling the dough is non-negotiable here. Any residual warmth from the melted chocolate will cause the butter to melt in the dough before it hits the oven and the cookies will spread to paper thin. No good. Do the chilling.

You can chill too! Preferably with a rum-and-nogger.

These cookies freeze beautifully, if you are organized enough to do your Christmas baking in advance…

Chocolate Candy Cane Cookies

  • 1/3 cup butter
  • 1/3 cup finely chopped unsweetened chocolate (2 oz/60 g)
  • 1 cup sugar
  • 2 eggs, lightly beaten
  • 1 tsp vanilla extract
  • 3/4 cup All Purpose Flour
  • 1/4 cup cocoa
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup white chocolate chunks
  • 3 candy canes, crushed

1. In a microwaveable bowl, combine butter and unsweetened chocolate. Microwave on 50% power for 1 minute, stir, then microwave again in 30 second intervals until chocolate is mostly melted. Stir to melt the remaining chunks. Transfer to a large mixing bowl and stir in sugar, eggs and vanilla extract.

2. In a separate bowl, whisk together flour, cocoa, baking powder and salt. Sprinkle flour mixture over chocolate mixture and stir until well combined. Stir in white chocolate chunks. Refrigerate at least 2 hours, or overnight.

3. Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper. Drop dough by heaping tablespoonfuls 2 to 3 inches apart. Bake 7 minutes, remove from oven and sprinkle with crushed candy canes. Return to oven 2-4 minutes longer, until edges are crackled and centres are just set. Remove and cool 5 minutes on baking sheet before transferring to wire racks to cool completely.

YIELD: about 2 dozen cookies

  • Helen Shideler

    These look soooo amazing – I can almost smell them

  • Emily_dempster

    Do you freeze the dough before you bake … or can you freeze the cooked cookies … and how best do you thaw?? 

    • Anonymous

      You can do either, actually!! You can scoop them into balls and freeze in a single layer before packing into freezer bags, then cook directly from frozen (do not thaw) – they’ll need an extra few minutes, just watch closely so you don’t overbake.  Otherwise, you can bake them and freeze them – thaw at room temp in a single layer (it only takes 20 minutes or so!).

      • Emily_dempster

        thank you so much … I will definitely give these a go … I love anything I can pre-prepare :) 

  • Amber

    These look amazing and so delicious!!

    • Anonymous

      Thanks Amber!!

  • Yi Shen

    I agree, Dec 1st is definitely time to celebrate the holidays! In fact, I’ve been celebrating since Halloween!

    • Anonymous

      Woohoo! Me too :-)

  • Andrea (questfordelish)

    These are my two favorite things during the holidays, chocolate and candy canes. Looking forward to seeing what you are cooking this holiday season.

    • Anonymous

      Thanks Andrea!

  • Kris

    Adding these to my ever growing Christmas cookie list! yummm!!!

    • Anonymous

      A Christmas cookie list can never be too long!!

  • Nesrine Gamal

    loved them :)) and loved your photos

    • Anonymous

      Thank you Nesrine!

  • Unhip Squirrel

    I LOVE candy canes in cookies. This is like those other cookies we made, only 8 bajillion times better.

  • Jackie

    I just made these, and they are absolutely wonderful. My roommates (the four of us college girls make up one chocoholic apartment) are raving over how absolutely lovely these cookies are. My only complaint: the yield. Next time I’m definitely doubling the recipe!

    • Anonymous

      Thanks, Jackie!! Glad you all enjoyed!

  • Samara

    Just made them, mine didn’t spread out and were a little cakey despite following the directions! not sure what happened but still pretty tasty! 

    • Rebecca Swift

      Me too! I even tried flattening them with a fork, but nothing! What should we do differently next time??

      • foodess

        How do you measure your flour? If you just scoop from the bag, you’ll get too much, which can make cookies cakey and cakes dry! You should ALWAYS lightly spoon the flour into a measuring cup then level off with a straight edge – the difference can be over 1 ounce of flour per cup.

  • Elena

    I made a batch and though they don’t look half as good as yours, they’re super yummy and my 6 year old nephew loves them and wants to make some for Santa for Christmas eve! Thanks for sharing!

  • Nikkidahl

    These turned out nicely! My kids love the chocolate with the candy cane! Thanks!

    • Anonymous

      Thanks Nikki, glad you and the kids enjoyed!

  • Katelyn

    I made these today, and half of them are gone!! I’m going to make some more on the 23rd, just so some actually survive until Christmas!! Thank you!

  • Amber

    Did you use Dutch process cocoa or natural?

    • Jennifer Pallian

      Dutch processed, Amber!

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