Hi from Mexico!! It feels so weird to be posting something so obviously Christmasy when I’m sitting in a sunny paradise. But I couldn’t pass up the opportunity to join another blog hop! Especially a Christmas blog hop – I LOVE this time of year.
You might have come across my post after visiting Crisp Collective’s page and witnessing the magic of her slow cooker hot chocolate! Be sure to check out all of the other posts in the blog hop at the bottom of my recipe!
This is my first holiday recipe of the year, which is almost shameful since it’s already into December. Guys! I just don’t have as much time as I used to. No kidding, you say. Three small kids! It’s a wonder I can even get myself dressed in the morning. I’m sooo grateful for the cookie exchange I went to a little while back, so I can present any potential guests with an assortment of cookies, considering I’ve only had time to bake one kind so far!
Luckily, they’re a delicious kind. If you don’t like mint and chocolate together, I’m not sure we can be friends. I mean, come on. It’s SO good. There’s something about that decadent chocolate flavour mixed with that cool, refreshing mint. To die for! I especially love the bits of crushed up candy cane baked right into the cookie. It makes for a crunchy little surprise!
The cookie dough is fairly stiff, so you’ll need to use some muscle to mix in the chocolate chips and candy canes. Oh, and if you’ve ever seen pictures of other bloggers peacefully crushing candy canes with their rolling pins, they’re lying. 😉 You need to bash those things with some force! Try the side of a hammer. It’s a good way to take out some aggression!
The recipe makes 38-40 cookies, and they freeze very well (not that you’ll need to).
You’ll forgive me if I duck out early this post, to go have a bit more fun in the sun. Be sure to hop on over to Countryside Cravings to check out her gingerbread pancakes! Yum!
Mint Chocolate Candy Cane Cookies
Yield 38-40 cookies
Start your holiday baking off right with these rich, chocolate cookies with a hint of mint and loads of candy cane crunch. Finish them off with a white chocolate drizzle!
- 2 cups all-purpose flour
- 1/2 cup dutch process cocoa powder*
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 2 eggs, room temperature
- 1 tsp pure vanilla extract
- 1/2 tsp pure peppermint extract
- 1/2 cup crushed candy canes (6-7)
- 3/4 cup semi-sweet chocolate chips
- 4 oz white chocolate, chopped (optional)
- Make the dough. In a large mixing bowl, combine together the flour, cocoa powder, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment, or with an electric mixer, cream the butter until light and fluffy, about 1 minute. Add in both sugars and mix for an additional minute, or until well combined. Add the eggs, one at a time, followed by the vanilla and peppermint extract and mix until incorporated. With the mixer running on low, slowly add the dry ingredients and mix until just combined. The dough will be thick. Add the crushed candy cane and chocolate chips. Cover and chill the dough for a least 1 hour.
- Preheat the oven to 350 F. Line two large baking sheets with parchment paper or a silicone baking mat. Using about 1.5 tablespoons of dough per cookie, scoop the dough onto the prepared baking sheet. I had about 9 cookies per sheet. Bake the cookies for about 10 minutes before removing them from the oven. They should look slightly underbaked. I like to press a few chocolate chips and pieces of candy cane into the tops at this stage. Cool the cookies on the sheet for 5 minutes before removing to a wire rack to completely cool.
- Once the cookies have cooled completely, melt the white chocolate using a microwave-safe bowl and heating the chocolate in 30 second intervals, stirring each time. Drizzle the white chocolate over the cookies. Allow the chocolate to harden before storing.
Cookies may be stored at room temperature, in an airtight container for 4-5 days, or in the freezer for up to 2 months. Cookie dough can also be stored in the freezer for up to 2 months.
- If you don't have Dutch processed cocoa powder, you can substitute regular cocoa powder; the Dutch processed powder gives the cookies a much darker hue.
Need a little more baking inspiration? Try these holiday Twix bars next!!
And now for the rest of the blog hop posts!!
Christmas DIYs on Monday
Christmas Front Porches on Tuesday
Christmas Recipes on Wednesday
Christmas Mantles on Thursday
Christmas Tablescapes on Friday