Chocolate Candy Cane Cookies (aka Brad's favorite Christmas cookie)
based on a recipe from the Betty Crocker Cookie Book
Chocolate peppermint cookies
- 1 cup sugar
- 1/2 cup butter, softened
- 1 tsp vanilla extract
- 1 egg
- 2 squares unsweetened baking chocolate (1 ounce each), melted
- 1 cup whole wheat pastry flour
- 1/2 tsp salt
- 2 1/2 cups powdered sugar
- 1/4 cup butter, softened
- 3 Tbsp milk
- 1 Tbsp light corn syrup
- 1 1/2 tsp peppermint flavoring (or 1/2 tsp peppermint extract)
- Red or green food coloring (optional)
- 1/4 cup butter
- 2 Tbsp light corn syrup
- 6 oz semisweet chocolate chips
To make cookies:
- Preheat oven to 375°F
- Cream butter and sugar with an electric mixer until fluffy (you can do this by hand if you want to work out one of your arms).
- Mix in vanilla, egg, and unsweetened chocolate, scraping down the sides of the bowl.
- Mix in whole wheat pastry flour and salt until combined.
- Roll tablespoons of the dough into balls and place several inches apart on an ungreased cookie sheet.
- Flatten with the bottom of a glass that has been greased and dipped in sugar to approximately 1/4-1/8 of an inch.
- Bake for 8-10 minutes.
- Allow to cool for a few minutes on the cookie sheet then remove to a cooling rack and allow to cool completely.
Flattening the cookies
To make peppermint frosting:
- Beat powdered sugar, butter, milk, light corn syrup, and peppermint flavoring or extract with an electric mixer until smooth.
- Add a few drops of food coloring if using and blend well.
To make chocolate drizzle:
- Melt butter, light corn syrup, and semisweet chocolate chips in a small sauce pan over very low heat, stirring constantly.
To assemble the cookies:
- Spread peppermint frosting on the cookies to within about 1/4 inch of the edge of each cookie.
- Drizzle chocolate mixture over the frosted cookie.
- Sprinkle with crushed candy canes.
- Allow to set for about an hour (if you can wait!)
Makes about 18 cookies.
Notes on Chocolate Peppermint Cookies:
- If you don't have whole wheat pastry flour you can substitute all purpose flour, white whole wheat flour, or a mixture of half apf / half whole wheat flour.
- Organic powdered sugar turns an icky shade of grey when mixed into frosting, so I added a little red food coloring (in retrospect, I wish I would have gone with green to make these cookies even more Christmas-y) to make them look more appetizing. If you use non-organic powdered sugar, you can leave it white or dye it.
- The frosting on these cookies does not harden, so be sure to store these in a single layer or separated by waxed paper.
- 18 oz dark chocolate (I used 70%)
- 7 oz white chocolate
- 3 tsp peppermint flavoring, divided (or 3/4 tsp peppermint extract, divided)
- 1/4 cup crushed candy canes or peppermint candies
- Line a cookie sheet with parchment or a Silpat mat.
- Melt dark chocolate and 2 tsp peppermint flavor (or 1/2 tsp peppermint extract) in a double boiler and stir until smooth.
- Pour dark chocolate mixture onto lined cookie sheet and spread evenly. Allow to cool at room temperature until set or in refrigerator for about 15 minutes.
- Melt white chocolate and remaining peppermint flavoring or extract in a double boiler and stir until smooth.
- Pour white chocolate mixture over dark chocolate and spread evenly.
- Sprinkle with crushed candy canes and then allow to set at room temperature or in the refrigerator.
- Break into pieces and store in an airtight container.
Pouring the melted dark chocolate
Notes on Peppermint Bark:
- I think using peppermint flavoring results in a better tasting bark than using peppermint extract, but either will work! I've always used extract in the past, but this time I used Simply Organic peppermint flavoring.
- No double boiler? No worries - place a bowl over a simmering pan of water. Just don't let the bowl touch the water.
- If dark chocolate isn't your thing, us whatever kind you like! I find milk chocolate to be too sweet with the white chocolate, but it would certainly work.
- Packed into a pretty tin or cellophane treat bags tied with ribbon, peppermint bark makes a great gift!
I hope you enjoy these recipes! I still have a few more holiday baking recipes coming. I just need to keep practicing food photography, so I can provide you with better pictures!