Dark Chocolate Candy Cane Cookies Recipes

CHOCOLATE CANDY CANE COOKIES

Steps:

• Add the butter and powdered sugar to the bowl of an electric mixer fitted with the paddle attachment and beat until the mixture is nice and smooth. Mix in the vanilla and egg. Add the flour, cocoa powder and salt and mix just until the dough comes together. Press a piece of plastic wrap onto the surface of the dough and refrigerate it for a couple of hours.
• While the dough is chilling away, unwrap the candies and place them in two plastic bags, separated by color. Crush the candies to pieces with a rolling pin. Throw the crushed mints into separate bowls and set aside.
• Preheat the oven to 375 degrees F.
• Roll the dough into balls. Place the balls onto baking sheets lined with parchment paper or baking mats. Flatten them slightly with the bottom of a coffee mug or glass. Bake until just set, 7 to 9 minutes. Let the cookies cool completely.
• Meanwhile, melt the almond bark in a double boiler or microwave-safe bowl and stir until smooth. One at a time, dip the cooled cookies halfway into the melted almond bark. Sprinkle the top sides generously with crushed mints, holding the cookies over the bowls to catch the excess. You can mix red and green on the same cookie, or do some with just red and some with just green.
• Lay the cookies, sprinkled-side up, on parchment paper or a baking mat and allow them to set completely. Serve with a few whole mints on the side.

TRIPLE CHOCOLATE CANDY CANE COOKIES

Steps:

• Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, whisk flour, cocoa, salt and baking soda; gradually beat into creamed mixture., Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten to 2-in. rounds with the bottom of a glass. Bake 6-8 minutes or until set (do not overbake). Cool on pans 5 minutes. Remove to wire racks to cool completely., In a microwave, melt white chocolate with 1 teaspoon oil; stir until smooth. Drizzle over cookies. Repeat with semisweet chocolate and remaining oil. Sprinkle tops with crushed candy canes; let stand until set.

CHOCOLATE AND CANDY CANE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper.
• Sift together flour, cocoa powder, baking soda, and salt into a bowl.
• Cream brown sugar and margarine in a bowl with an electric mixer until well blended. Beat in eggs, vanilla, and peppermint extract until light and creamy. Add dry ingredients and mix until just blended. Stir in chocolate chips.
• Drop 1/4-cup scoops of dough onto the prepared sheets; cookies should be about 3 inches apart.
• Bake in the preheated oven until the edges are lightly toasted, 15 to 17 minutes. Cool on the cookie sheets briefly before transferring to a wire rack to cool completely, about 20 minutes.
• Spread melted white chocolate to cover the top of each cookie. Sprinkle crushed candy canes over top. Let white chocolate cool completely before serving, 15 to 20 minutes.

DARK CHOCOLATE CHUNK AND CANDY CANE COOKIES

Steps:

• Preheat oven to 375 degrees F. Position a rack in the middle of the oven. Grease two cookie sheets, or line with parchment paper.
• In a medium bowl, sift together the flour, baking soda, baking powder, and salt.
• In a large bowl, using a handheld electric mixer, cream the butter and sugars until light and fluffy, about 3 minutes. Add the eggs, one at a time beating until incorporated. Beat in the vanilla. Mix in the dry ingredients with the mixer on low speed until just combined. Stir
• in the chocolate and candy canes with a wooden spoon.
• Scoop by the heaping tablespoonful onto the cookie sheets. Bake until golden and chewy, 12 to 15 minutes. Transfer the cookies to a rack to cool. Store in an airtight container.

CANDY CANE–-CHOCOLATE COOKIES

Steps:

• Melt 7 oz dark chocolate and butter in a double boiler or in a metal bowl set over a saucepan of barely simmering water. Let cool. Mix flour, baking powder, and salt in a bowl. Set aside.
• Beat eggs, sugar, and vanilla until light and fluffy, about 8-10 minutes.
• Stir in reserved dark chocolate mixture and remaining 5 oz dark chocolate. Add flour mixture and stir until smooth.
• Let mixture rest 15 minutes. Meanwhile, preheat oven to 350°. Place rounded tablespoonfuls of dough onto a baking sheet lined with parchment paper, leaving space between cookies. Bake for 8-10 minutes. Let cool.
• Dip cookies in milk chocolate and then in crushed candy cane (or sprinkle candy cane on top). Place cookies on a wire rack to harden.

DARK CHOCOLATE CANDY CANE CRACKLES

Steps:

• Preheat oven to 350 degrees. Lightly butter baking sheet
• Combine flour, cocoa powder, baking soda, and salt in a medium bowl; whisk to combine
• Combine butter and sugars in a medium bowl, cream together until light and fluffy. Scrape down the sides of the bowl, add egg and vanilla; beat to combine
• With mixer on low, spoon in dry ingredients; mix to combine. Add crushed candy and chocolate bits; mix until evenly incorporated
• Shape dough into 1 inch balls and place about 3 inches apart on baking sheet and flatten slightly. Bake 10-12 minutes
• Let cookies cool for about 5 minutes on sheet; transfer to wire cooling rack to cool completely