Dark Chocolate Candy Cane Cookies Recipes

DARK CHOCOLATE CANDY CANE COOKIES

Steps:

• In a medium bowl, whisk together flour, cocoa powders, baking soda, and salt. Set aside.
• In the bowl of a stand mixer, beat butter and sugars on med-high until light and fluffy (approx. 2-3mins). Reduce speed and add egg and peppermint extract. Beat until well combined. Add flour mixture and mix until just combined.
• Chill dough for at least 1 hour or overnight.
• Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats.
• Using a medium cookie scoop, portion dough onto baking sheet (I did 9 cookies per sheet). Bake for approximately 10 mins, or until the middle is set. Cookies will deflate and crinkle a bit upon cooling.
• Cool on pans for 5 mins then transfer to to a wire rack to cool completely.
• Dip in melted candy melts or white chocolate, place on a parchment lined baking sheet and sprinkle with crushed candy canes. Allow to set.

DARK CHOCOLATE CHUNK AND CANDY CANE COOKIES

Steps:

• Preheat oven to 375 degrees F. Position a rack in the middle of the oven. Grease two cookie sheets, or line with parchment paper.
• In a medium bowl, sift together the flour, baking soda, baking powder, and salt.
• In a large bowl, using a handheld electric mixer, cream the butter and sugars until light and fluffy, about 3 minutes. Add the eggs, one at a time beating until incorporated. Beat in the vanilla. Mix in the dry ingredients with the mixer on low speed until just combined. Stir
• in the chocolate and candy canes with a wooden spoon.
• Scoop by the heaping tablespoonful onto the cookie sheets. Bake until golden and chewy, 12 to 15 minutes. Transfer the cookies to a rack to cool. Store in an airtight container.

DARK CHOCOLATE CANDY CANE COOKIES

Steps:

• Pre-heat oven to 350°F
• Add butter to the bowl of an electric mixer, mix
• Add white and brown sugar, cream together for 2-3 minutes until smooth and fluffy
• Add eggs 1 at a time
• Add vanilla extract
• In a medium sized bowl, whisk together flour, cocoa powder, salt and baking soda
• Slowly add the dry ingredient mixture to the wet ingredients, mix until fully combined
• Fold in chocolate chips
• Line a baking sheet with parchment paper
• Scoop cookies into golf ball sized balls and place them on the baking sheet
• Bake cookies for 10-12 minutes
• Allow to cool
• Melt white chocolate and coconut oil in a heavy bottomed sauce pan over low heat until fully melted, stirring as needed
• Crush the candy canes into small pieces (put them in a plastic bag, cover bag with a dish towel, use a rolling pin to crush the candy canes)
• Dip a cookie into the white chocolate so it is 1/2 coated, place back on the baking sheet with parchment paper, sprinkle with crushed candy cane
• Repeat with each cookie, allow to harden

CANDY CANE–-CHOCOLATE COOKIES

Steps:

• Melt 7 oz dark chocolate and butter in a double boiler or in a metal bowl set over a saucepan of barely simmering water. Let cool. Mix flour, baking powder, and salt in a bowl. Set aside.
• Beat eggs, sugar, and vanilla until light and fluffy, about 8-10 minutes.
• Stir in reserved dark chocolate mixture and remaining 5 oz dark chocolate. Add flour mixture and stir until smooth.
• Let mixture rest 15 minutes. Meanwhile, preheat oven to 350°. Place rounded tablespoonfuls of dough onto a baking sheet lined with parchment paper, leaving space between cookies. Bake for 8-10 minutes. Let cool.
• Dip cookies in milk chocolate and then in crushed candy cane (or sprinkle candy cane on top). Place cookies on a wire rack to harden.

CANDY CANE COOKIES I

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Mix well the shortening and butter, sugar, egg, almond and vanilla. In a separate bowl, mix flour and salt and add to shortening mixture. Divide dough in half.
• Blend red food coloring into one half. Roll 1 teaspoon of the red dough and 1 teaspoon of the white dough on lightly floured board into 4 inch strips. Place strips side by side and press lightly together and twist like a rope. Curve top of rope down to look like the handle of a candy cane.
• Bake 9 minutes or until lightly browned. Remove while still warm. Sprinkle with 1/2 cup crushed peppermint stick candy and 1/2 cup sugar (optional).

TRIPLE CHOCOLATE CANDY CANE COOKIES

Steps:

• Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, whisk flour, cocoa, salt and baking soda; gradually beat into creamed mixture., Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten to 2-in. rounds with the bottom of a glass. Bake 6-8 minutes or until set (do not overbake). Cool on pans 5 minutes. Remove to wire racks to cool completely., In a microwave, melt white chocolate with 1 teaspoon oil; stir until smooth. Drizzle over cookies. Repeat with semisweet chocolate and remaining oil. Sprinkle tops with crushed candy canes; let stand until set.

CANDY CANE CHOCOLATE CHIP COOKIES

Steps:

• Position the oven racks in the top third and center of the oven and preheat the oven to 325 degrees. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats.
• In a medium bowl, whisk together the flour, baking soda and salt. In a large bowl, beat the butter, granulated sugar and brown sugar with an electric mixer set on high speed until combined, about 1 minute. One at a time, beat in the eggs, followed by the vanilla and water. With the mixer on low speed, mix in flour mixture, just until combined. Mix in the chocolate chips and crushed candy canes.
• Using 2 T. per cookie, drop the dough 3 inches apart onto the prepared baking sheets. (Or use a 1-oz. food portion scoop to scoop the dough onto the baking sheets.).
• Bake, rotating the positions of the sheets from top to bottom and front to back halfway through baking, until the cookies are golden brown, about 20 minutes. Let cool on the baking sheets for 5 minutes. Transfer to wire cooling racks and let cool completely. Repeat with the remaining dough, on cooled baking sheets.

CANDY CANE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and peppermint extracts. Combine the flour, cream of tartar, baking soda, and salt; stir into the creamed mixture until all of the dry has been absorbed. Mix in the chocolate chunks and chopped candy cane. Form spoonfuls of dough into balls, and place them 2 inches apart onto an ungreased baking sheet.
• Bake for 8 to 10 minutes in the preheated oven.