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!
chocolate peppermint wafer cookies have been some of our favorites. we've also enjoyed these chocolate peppermint m&m's cookies 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
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
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.