Dark Chocolate Candy Cane Cookies
The classic combination of chocolate and peppermint make these Dark Chocolate Candy Cane Cookies the perfect treat for the holidays!
- Prep time
- 1 hr 30 min
- Cook time
- 10 min
- Yield
- 36 servings
- Difficulty
- HARD
Ingredients
- 2 cup all-purpose flour
- 1/4 cup Dutch-processed cocoa powder (sifted)
- 1/4 cup black cocoa powder (sifted)
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 cup unsalted butter (room temperature)
- 1/2 cup granulated sugar
- 1 cup light-brown sugar (packed)
- 2 large eggs (room temperature)
- 1 tsp peppermint extract (optional)
- 1 bag Bright White Candy Melts (or white chocolate, melted*)
- vegetable shortening (as needed to thin candy melts)
- crushed candy canes
Instructions
- 1
In a medium bowl, whisk together flour, cocoa powders, baking soda, and salt. Set aside.
- 2
In the bowl of a stand mixer, beat butter and sugars on med-high until light and fluffy (approx. 2-3mins). Reduce speed and add egg and peppermint extract. Beat until well combined. Add flour mixture and mix until just combined.
- 3
Chill dough for at least 1 hour or overnight.
- 4
Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats.
- 5
Using a medium cookie scoop, portion dough onto baking sheet (I did 9 cookies per sheet). Bake for approximately 10 mins, or until the middle is set. Cookies will deflate and crinkle a bit upon cooling.
- 6
Cool on pans for 5 mins then transfer to to a wire rack to cool completely.
- 7
Dip in melted candy melts or white chocolate, place on a parchment lined baking sheet and sprinkle with crushed candy canes. Allow to set.