Description
Delight in these festive Dark Chocolate Candy Cane Cookies featuring rich cocoa flavors and a peppermint twist, topped with melted white chocolate and crushed candy canes for the 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 for later use.
- Cream Butter and Sugars: In the bowl of a stand mixer, beat unsalted butter, granulated sugar, and light-brown sugar on medium-high speed until light and fluffy, approximately 2 to 3 minutes.
- Add Eggs and Flavor: Reduce mixer speed to low and add eggs and peppermint extract if using. Beat the mixture until fully combined and smooth.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture and mix gently until just combined, avoiding overmixing to maintain tender cookies.
- Chill Dough: Cover the cookie dough and refrigerate for at least 1 hour or overnight to firm up and develop the flavors.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Scoop and Bake: Using a medium cookie scoop, portion the dough onto the prepared baking sheets, spacing evenly (about 9 cookies per sheet). Bake for 10 minutes or until the centers are set. Cookies will deflate and develop crinkles as they cool.
- Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Topping: Melt the white candy melts or white chocolate in a gentle heat method; thin with vegetable shortening if necessary for easier dipping.
- Dip and Decorate: Dip the cooled cookies into the melted candy or white chocolate, return them to a parchment-lined sheet, and immediately sprinkle crushed candy canes on top. Let the coating set completely before serving.
Notes
- For best results melting candy melts, use a double boiler or microwave in short increments stirring often to prevent burning.
- Chilling the dough is important to improve flavor and prevent excessive spreading during baking.
- Optional peppermint extract can be adjusted or omitted depending on preference.
- Store cookies in an airtight container at room temperature for up to one week.
- Use high-quality cocoa powders for the richest chocolate flavor.
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: 25 mg
