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Crushed candy cane cookies will start your holiday baking off right! These chocolate candy cane cookies have all the classic Christmas cookie flavors!
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!
Do you have to chill the cookie dough for chocolate candy cane cookies?
Yes, in order to reduce too much spreading of the cookies, you’ll have to chill your dough for at least an hour. You can add the chocolate chips and crushed candy cane prior to chilling.
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!
How many cookies does this recipe make?
The recipe for these chocolate candy cane cookies 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!
Feliz navidad!
If it’s holiday baking you’re after, check out the other Christmas treats on the blog:
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Mint Chocolate Candy Cane Cookies
- Total Time: 1 hours 35 minutes
- Yield: 38-40 cookies 1x
Description
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!
Ingredients
- 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)
Instructions
- Make the dough. In a large mixing bowl, combine together the flour, cocoa powder, baking 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.
Notes
- 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.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: cookies
- Method: oven bake
- Cuisine: holiday baking
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
Joy In Our Home | 2 Bees In A Pod | My Creative Days
County Road 407 | Chatfield Court
Christmas Front Porches on Tuesday
The Tattered Pew | The Crowned Goat | Little Brags
Follow The Yellow Brick Home | The Painted Hinge
Christmas Recipes on Wednesday
Crisp Collective | Love In My Oven | Countryside Cravings
Walking On Sunshine Recipes | Beyond The Butter
Christmas Mantles on Thursday
anderson + grant | White Arrows Home | Elizabeth Joan Designs
City Girl Meets Country Boy | Red Brick On The Lake
Christmas Tablescapes on Friday
The Inspired Hive | Curly Crafty Mom | Making It In The Mountains
Rain and Pine | Timeless Creations
You had me at mint and chocolate Katherine! These looks so good and would be perfect to add to our Christmas cookie box. I can’t wait to try this recipe. I hope you have a fabulous time in Mexico and enjoy all of your holiday season. Hugs, CoCo
Thank you so much!! They would make a great addition to a cookie box, indeed! Happy holidays and hugs back at you XO
Looks like a yummy recipe. I love anything with chocolate and mint combined! Thanks for sharing with the Christmas Blog Hop this year!
Me too – mint and chocolate is such a wonderful combo!! I love being part of the blog hops! Thank you!! 🙂
Oh my!!! These look amazing. Might have to add these to our baking list this year! Thanks for sharing! Pinning!
You must! Thanks so much Lindsay! Happy Holidays!!
I’m with you Katherine. I love the richness of chocolate paired with the coolness of peppermint! These look like the perfect Christmas cookie! I hope you’re having a lovely vacation in Mexico, and happy belated birthday! 😉
It’s such a wonderful flavor combo, isn’t it?? Thank you so much, Leanne. We’re having a terrific time!! XO
My stepson would LOVE these cookies! He’s all about chocolate and peppermint and candy canes. When I saw these cookies, I felt like these would be the perfect cookie to snack on while decorating the Christmas tree 🙂
Aw, that puts such a beautiful image in my head!! Thanks Kelly! Now I can’t wait to get home and decorate the tree 🙂
My kids all go nuts for chocolate mint desserts and these cookies are perfect to bake up for the holidays! P.S. a bit envious that you’re in sunny Mexico!!!
They’re definitely a perfect Christmas cookie! I wish I could go back to Mexico – there’s nothing quite like the sea and sand 🙂
Love how festive these look for the holidays! Chocolate and Peppermint is a must! YUM and pinning!
Thanks Kim!! Chocolate and peppermint is definitely a must! Cheers!
Beautiful photos and beautiful ingredients 🙂 Feliz Navidad to you too !
Thank you!! Feliz Navidad 🙂
These look absolutely fabulous, Katherine! Definitely pinning these to my Christmas Dessert board
Thank you so much! No Christmas dessert board is complete without some peppermint and chocolate, right!? 😉