Thursday, December 22, 2016

chocolate candy cane cookies

we always look forward to baking cookies each year for the holidays.  there's just something about baking christmas cookies that warms your heart and soul.

we like to change up our christmas cookies, so we don't necessarily make the same exact recipes every year.  in addition to the spiced molasses cookies that we made this year, we also made chocolate candy cane cookies!

we love the combination of chocolate and peppermint.  for several years, these chocolate peppermint wafer cookies have been some of our favorites.  we've also enjoyed these chocolate peppermint m&m's cookies too.

the base of these cookies get their great flavor from the combination of melted chocolate, cocoa powder, and peppermint extract.  the crushed candy canes on top give really send the peppermint flavor home.  the colors make them really festive too.

these cookies remind us of one of our favorite holiday drinks: peppermint mocha lattes from starbucks.  sit down with cup of coffee and these cookies, and you'll be in the holiday spirit for sure!


chocolate candy cane cookies
prep time: 5-10 minutes
baking time: 12 minutes
yields: approximately 4 dozen cookies
adapted from cooking classy

ingredients:
12 oz. semi-sweet baking chocolate
1/2 cup salted butter
3/4 cup dark brown sugar
3 large eggs
1 teaspoon pure vanilla extract
1 teaspoon pure peppermint extract
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
4 candy canes, crushed into small pieces

directions:
break the baking chocolate into pieces and cut the butter into small chunks.  combine in a microwave safe bowl and microwave in 20 second intervals, stirring well between intervals until the chocolate is melted and smooth.  set aside

in the bowl of an electric stand mixer fitted with a paddle attachment, combine the sugar, eggs, and extracts.  mix well.  beat in the melted chocolate mixture.  add the flour, cocoa powder, baking powder, and mix just until combined.  cover the bowl with plastic wrap and refrigerate for 1 hour until firm.

preheat your oven to 325 degrees F.  scoop 1 teaspoon sized balls of dough into your hands and roll them into balls.  flatten each ball gently with the palms of your hands and dip the top into the crushed candy canes.  place onto a cookie sheet lined with parchment paper and bake for 12 minutes.  once baked, allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling completely.


enjoy!
love, laurie

1 comment:

Ma Pa C said...

Looks and tastes delicious. Chocolate and peppermint are a favorite, especially around holiday time.