25 Days of Cookies: Chocolate Candy Cane Cookies

These Chocolate Candy Cane Cookies are bursting with peppermint frosting and studded with peppermint candies.

Chocolate Candy Cane Cookies by FamilySpice.com

Every year for the holidays I bake like a fiend and give away sweet goodies to teachers, my friends and my family. I usually make about a dozen different recipes from cookies, cakes and bars. Yeah, I’m nuts. Sure, I could just go shopping and buy something and give it as a gift, but I have found that homemade gifts are appreciated a lot more than store-bought. And it doesn’t have to be just sweet treats either. It can be anything, really. But my talent lies in the kitchen, so I bake and cook. And continuing my 25 Days of Cookies series, today I’m highlighting one my kids favorite treats: Chocolate Candy Cane Cookies!

Now let me set one thing straight: I’m not baking everyday. I am making some cookie doughs and putting them in the freezer to bake in a couple weeks. And, I am baking a cookie or two to share with everyone now. But, these Chocolate Candy Cane Cookies were made last year. I have about a dozen cookies and bar recipes that I’ve baked in the past year or two that I haven’t had a chance to post yet. And this is one of them!

Chocolate Candy Cane Cookies by FamilySpice.com

Chocolate Candy Cane Cookies by FamilySpice.com

A moist chocolate cookie with peppermint cream in the center, surrounded by more peppermint treats. Chocolate & mint are one of my favorite combinations, especially during the holidays. And during girl scout cookie season, you know I load up on the Thin Mints!

Chocolate Candy Cane Cookies by FamilySpice.com

The previous Christmas I made this chocolate cake. Sssssh, it was boxed cake, but I did make the cream cheese frosting and spiked it with peppermint extract. My dear young cousins visiting for the holidays were kind enough to crush the peppermint candies and press them all over the cake. It was a BIG hit.

Chocolate Candy Cane Cookies

These chocolate sandwich cookies are bursting with peppermint frosting and studded with peppermint candies. Recipe adapted from Bon Appétit, December 2005

Ingredients:

  • 1 3/4 cup all-purpose flour
  • 1/2 cup cocoa powder, unsweetened
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • 1 1/2 cup butter, unsalted, room temperature
  • 1 egg, large
  • 1 cup powdered sugar
  • 2 TBS powdered sugar
  • 3/4 tsp peppermint extract
  • 2 drops red food coloring
  • 1/2 cup peppermint candies, crushed

Directions:

  1. In a medium-sized bowl whisk together:
    • 1 3/4 cup all-purpose flour
    • 1/2 cup cocoa powder, unsweetened
    • 1/4 tsp salt
  2. Using a stand mixer, using the paddle attachment mix until creamed (light yellow in color):
    • 1 cup granulated sugar
    • 3/4 cup butter, unsalted , room temperature
  3. Add to the butter mixture and mix in:
    • 1 egg, large
  4. Put mixer on low speed, gradually add flour mixture, and beat until incorporated.
  5. Refrigerate dough for 1 hour.
  6. Preheat oven to 350ºF.
  7. Line 2 baking sheets with parchment paper or a silicone baking mat.
  8. Scoop out a tablespoon of dough and roll into balls.
  9. Place balls onto prepared baking sheets, spacing about 2 inches apart.
  10. Using the bottoms of a glass or your hands, flatten each ball to 2-inch rounds. Edges will crack.
  11. Bake until cookies no longer look wet, about 11 minutes. Do not overbake!
  12. Let cookies rest on baking sheet for 5 minutes after removal from oven and then move to a cooling rack to cool completely.
  13. For the filling, use a stand mixer with the paddle attachment and mix until creamed (light yellow in color):
    • 1 cup powdered sugar
    • 2 TBS powdered sugar
    • 3/4 cup butter, unsalted , room temperature
  14. Add in:
    • 3/4 tsp peppermint extract
    • 2 drops red food coloring
  15. Beat until light pink and well blended. Add more food coloring by the dropfuls if darker pink color is desired.
  16. Spread 2 heaping teaspoons of filling evenly over the flat side of 1 cookie lal the way to the edge.
  17. Top with another cookie, flat side down, pressing them gently to adhere.
  18. Repeat with remaining cookies and peppermint filling.
  19. Place on a plate:
    • 1/2 cup peppermint candies , crushed
  20. Roll edges of cookie sandwiches into the crushed candies.
  21. Store in a single layer in airtight container at room temperature for up to 3 days or freeze up to 2 weeks.

Notes:

Serving Suggestions: You could also use green food coloring with crushed green & white peppermints.

Prep Time:

Yield: 18 cookies

Cook Time:

Total Time:

Chocolate Candy Cane Cookies Detail

Chocolate Candy Cane Cookies by FamilySpice.com

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One Response to 25 Days of Cookies: Chocolate Candy Cane Cookies

  1. Merut at #

    Part of me admires your devotion and talent in baking, and part of me thinks you must be out of your mind. 25 days of making cookies? You must have some happy family, friends and even just acquaintences. I've never had cookies with peppermint, but I love the colors!

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