Description
Delight in festive Dark Chocolate Candy Cane Cookies featuring rich cocoa and a peppermint twist, finished with a coating of melted white chocolate and crushed candy canes for a perfect holiday treat.
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
- Prepare Dry Ingredients: In a medium bowl, whisk together all-purpose flour, Dutch-processed cocoa powder, black cocoa powder, baking soda, and sea salt. Set this mixture aside.
- Cream Butter and Sugars: In the bowl of a stand mixer, beat unsalted butter, granulated sugar, and light-brown sugar on medium-high speed for about 2 to 3 minutes until the mixture is light and fluffy.
- Add Eggs and Flavoring: Reduce the mixer speed, then add the eggs and peppermint extract (if using). Beat until well combined.
- Combine with Dry Ingredients: Add the dry ingredient mixture to the wet ingredients and mix on low speed just until combined to form the cookie dough.
- Chill the Dough: Cover and refrigerate the dough for at least 1 hour or overnight to firm up and enhance the flavors.
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
- Scoop and Bake: Use a medium cookie scoop to portion the dough onto prepared baking sheets, about 9 cookies per sheet. Bake for approximately 10 minutes or until the cookies’ centers are set. Expect them to deflate and crinkle a bit upon cooling.
- Cool the Cookies: Allow cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
- Melt Candy Coating: Melt the Bright White Candy Melts or white chocolate, thinning with vegetable shortening as necessary to achieve a smooth, dippable consistency.
- Dip and Decorate: Dip each cooled cookie into the melted candy or white chocolate, place on parchment-lined baking sheets, and immediately sprinkle with crushed candy canes. Let set until firm before serving.
Notes
- Use peppermint extract to enhance the classic candy cane flavor, but it is optional if you want a milder taste.
- Chilling the dough for at least an hour solidifies the butter, helping cookies maintain their shape and develop texture during baking.
- Melt white chocolate or candy melts gently, preferably using a double boiler or microwave in short bursts, stirring frequently to avoid burning.
- Vegetable shortening can be added to candy melts to thin them for easier dipping and smooth coverage.
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
