Description
These Dark Chocolate Candy Cane Cookies feature a rich, fudgy chocolate base infused with peppermint extract and topped with a festive coating of melted white chocolate and crushed candy canes. Perfectly tender with a slightly crinkled texture, these cookies are a delightful holiday treat combining the deep flavors of black and Dutch-processed cocoa with the refreshing burst of peppermint.
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
Topping
- 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 2 cups all-purpose flour, 1/4 cup Dutch-processed cocoa powder, 1/4 cup black cocoa powder, 1 tsp baking soda, and 1/2 tsp sea salt. Set aside.
- Cream Butter and Sugars: In the bowl of a stand mixer, beat 1 cup unsalted butter and both sugars (1/2 cup granulated and 1 cup light-brown sugar) on medium-high speed until light and fluffy, about 2 to 3 minutes.
- Add Eggs and Peppermint: Reduce mixer speed, then add 2 large eggs and 1 tsp peppermint extract (optional). Beat until well combined.
- Combine Wet and Dry: Add the dry flour mixture to the wet ingredients and mix until just combined, being careful not to overmix.
- Chill Dough: Chill the cookie dough in the refrigerator for at least 1 hour or overnight to allow flavors to meld and dough to firm up.
- Preheat Oven: Preheat the oven to 350°F and line baking sheets with parchment paper or silicone baking mats.
- Portion Cookies: Using a medium cookie scoop, portion the dough onto the prepared baking sheets, about 9 cookies per sheet.
- Bake: Bake for approximately 10 minutes or until the centers are set. The cookies will deflate and develop a crinkled surface as they cool.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Dip and Decorate: Dip cooled cookies into melted Bright White Candy Melts or white chocolate thinned with vegetable shortening as needed. Place dipped cookies on parchment-lined baking sheets and sprinkle with crushed candy canes. Allow the coating to set before serving.
Notes
- For best results melting candy melts, refer to specialized guides to prevent seizing or burning.
- Chilling dough is important to control spread and develop flavor.
- Use room temperature eggs and butter to ensure better creaming and mixing.
- Crushed candy canes can vary in coarseness, choose according to desired texture and appearance.
- These cookies can be stored in an airtight container for up to a week or frozen for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
