Candy Cane Double Chocolate Cookies are some of the best cookies you can prepare for the winter holiday season. These cookies are rich, soft and chocolatey and have an amazing flavor. Adding crunchy crushed candy canes on top not only brings extra flavor and texture but also add a festive look and beautiful touch of holiday colors.
They are very easy to prepare and can be easily made in advance as the cookies freeze well. These cookies look pretty and can be a great choice for homemade holiday gifts.
Hope you will try these amazing Candy Cane Double Chocolate Cookies, tag me on Instagram if you do and enjoy one of the best chocolate treats ever.
Here are more Christmas cookie recipes you may also like. These Chocolate Thumbprint Cookies are rich, chocolatey, and soft with a smooth and silky chocolate ganache filling. These Easy Chocolate Crinkle Cookies are easy and very quick to prepare which makes them a great choice for winter holidays. These Double Chocolate Rum Cookies are one of my favorite chocolate cookies you can prepare for Christmas and New Year’s Eve. They are soft and have a chewy texture, rich in chocolate and run flavor. With flaky sea salt sprinkles on top, it’s simply hard not to fall in love with them.
Candy Cane Double Chocolate Cookies
Makes about 30 cookies
- 4 oz (120g) semisweet chocolate
- 1/2 cup (113g) butter
- 2 large eggs
- 1 cup (200g) sugar
- 1/2 tsp (3g) mint extract
- 1 cup (125g) all-purpose flour
- 1/2 cup (60g) cocoa powder , unsweetened
- 1/2 tsp (3g) salt
- 1/2 tsp (3g) baking soda
- 6 oz (170g) semisweet chocolate , chips or chunks
- Crushed candy canes , about 4 or 5
- Preheat the oven to 325 F (165 C). In a medium bowl combine the flour, cocoa, baking soda and salt. Set aside.
- Melt the butter and 4 oz of semisweet chocolate together over low heat or bain-marie. Remove from heat and let cool slightly.
- Combine the eggs and sugar and beat at medium speed with a hand mixer until light and fluffy, about 3-5 minutes. Add the chocolate mixture and stir until well combined. Add mint extract.
- Add the flour mixture and stir until just combined. Fold in the chocolate chips or chunks.
- Drop 1 tablespoon portions 2 inches (5cm) apart onto a baking sheet lined with parchment paper.
- Sprinkle crushed candy canes on top of each.
- Bake for 10-12 minutes — they should be slightly underbaked so the interior stays chewy and soft.
- Let the cookies cool on the baking sheets until the cookies are firm enough to remove, probably another 5-10 minutes. While cookies are still warm add on top of each some extra crushed candy canes to get a beautiful look. Cool completely on a wire rack.