Dark Chocolate Candy Cane Cookies


2 cups all-purpose flour
1/4 cup Dutch-processed cocoa powder sifted
1/4 cup black cocoa powder sifted
1 tsp baking soda
1/2 tsp sea salt
1 cup unsalted butter room temperature
1/2 cup granulated sugar
1 cup light-brown sugar packed
2 large eggs room temperature
1 tsp peppermint extract optional
1 bag Bright White Candy Melts or white chocolate, melted*
vegetable shortening as needed to thin candy melts
crushed candy canes


  • 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.

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