Candy Cane Cookies (My BEST Chocolate Christmas Cookies!)
These fudgy Chocolate Candy Candy Cane Cookies are chewy, rich chocolate Christmas cookies, sprinkled with sparkly candy canes.
Servings: 39
Ingredients
- 1 cup unsalted butter (see alternatives in notes)
- 1 ¾ cups granulated sugar
- 2 large eggs
- 2 tsp mint extract
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp sea salt
- 2 cups chopped dark or white chocolate (or a combination) divided use
- ¼ cup crushed candy cane
Instructions
- Line a large baking sheet with parchment paper.In a large bowl, beat the butter and sugar together until light and fluffy. Beat in the eggs until just combined. Mix in the mint extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Fold in 1 1/2 cups of the chocolate until evenly distributed.
- Scoop the dough by generous tablespoonfuls onto the lined baking sheet. Roll each ball between your hands for a smooth finish. Refrigerate the cookies for 30 minutes (or up to 48 hours).
- Preheat the oven to 350°F.Space cookies 2 inches apart on parchment-lined baking sheets. Bake for 7 minutes. Remove from the oven and bang the pan on the counter to flatten them out. Press the remaining 1/2 cup of chocolate and the crushed candy canes into the middle of each (this helps flatten the cookie more). (*See note below.)Return to the oven and bake for another 2-4 minutes, until the edges are set and the tops are a bit crackled.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
*Note: In these photos I used chopped white chocolate in the batter and chopped dark chocolate bars on top. For the tidy topping, I snapped off a shard of the chocolate bars to place on top in the last minutes of baking.
I really like using both white chocolate and dark chocolate, but you can pick your favorite and stick with it!
If you use salted butter instead, use half the amount of salt.
Don't be tempted to over-do the crushed candy cane topping. A small pinch is enough. It can be very chewy and get stuck in your teeth, which interferes with the fudgy cookie's texture if there's too much of it.
Nutrition
Calories: 148kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 67mg | Potassium: 51mg | Fiber: 1g | Sugar: 14g | Vitamin A: 150IU | Vitamin C: 0.05mg | Calcium: 26mg | Iron: 0.5mg