Description
These decadent Dark Chocolate Candy Cane Cookies combine rich cocoa flavors with a festive peppermint twist. Perfect for holiday celebrations, these cookies feature a tender chocolate base dipped in creamy white chocolate and sprinkled with crushed candy canes for a delightful crunch and minty finish.
Ingredients
Scale
Dry Ingredients
- 2 cups 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
Wet Ingredients
- 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
Toppings
- 1 bag Bright White Candy Melts or white chocolate, melted*
- Vegetable shortening, as needed to thin candy melts
- Crushed candy canes
Instructions
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, black cocoa powder, baking soda, and sea salt until well combined. Set aside.
- Cream butter and sugars: In the bowl of a stand mixer, beat the unsalted butter, granulated sugar, and light-brown sugar on medium-high speed for about 2-3 minutes until the mixture is light and fluffy.
- Add eggs and flavor: Reduce the mixer speed to medium and add the eggs one at a time, then add the peppermint extract if using. Beat until the mixture is well combined.
- Combine wet and dry: Gradually add the dry flour mixture to the wet ingredients and mix just until combined, being careful not to overmix the dough.
- Chill dough: Cover the dough and chill it in the refrigerator for at least 1 hour, or preferably overnight, to firm up and develop flavors.
- Preheat oven and prepare trays: Preheat the oven to 350°F and line baking sheets with parchment paper or silicone baking mats for easy cleanup.
- Shape and bake cookies: Using a medium cookie scoop, portion the dough onto the prepared baking sheets, fitting about 9 cookies per sheet. Bake for approximately 10 minutes or until the centers are set. Expect the cookies to deflate and crackle as they cool.
- Cool cookies: Allow the cookies to cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
- Dip and decorate: Dip the cooled cookies into the melted candy melts or white chocolate, using vegetable shortening as needed to thin the melts for a smooth coating. Place dipped cookies on parchment-lined baking sheets and immediately sprinkle with crushed candy canes.
- Set topping: Let the dipped cookies set at room temperature until the white chocolate or candy melts harden before serving or storing.
Notes
- To melt candy melts smoothly, gently heat with small amounts of vegetable shortening to prevent thickening and ensure easy dipping.
- Chilling the dough overnight enhances flavor and helps cookies maintain their shape during baking.
- For a stronger peppermint flavor, increase peppermint extract to 1 1/2 teaspoons if desired.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 35 mg
