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These Chocolate Candy Cane Cookies make an irresistible Christmas treat, with their rich fudgy centres & red & white pinstripe finish!

servings

12 – 16

total time

70 mins (inc. chilling)

great for

entertaining

suitable for

vegetarian

Chocolate Candy Cookies piled in front of garland

behind the scenes

This Way to Candy Cane Lane

While candy canes may originally hail from across the pond, there is no doubt they’ve been more apparent here over the last few years. Indeed, candy canes even seem to be an essential part of our tree décor this year!

So, welcome them into your kitchen this Christmas and savour a subtle nod to the peppermint flavour with these chocolate candy cane cookies. What could look more festive than that classic red and white pinstripe?!

Looking for more Christmas food inspiration?  Click here to see our other recipes.

Cookies with crumbled candy cane and dipping chocolate

Now, don’t get us wrong, these cookies are fantastic without their garnish, but once they take a dip in that silky dark chocolate and get sprinkled with festive cheer, they become the ultimate Christmas indulgence!

And the peppermint really does work perfectly here, cutting through the rich, fudgy texture of the chocolate, to leave you with a classic, winning flavour combination.

Chocolate Candy Cane Cookies from above

So, turn on those Christmas tunes (we don’t think it’s too early) and get into the kitchen. We guarantee you won’t regret it!

Want More?

Looking for more festive food & drink inspiration?  We’ve got everything from sweet treats and main events to delicious tipples and edible gifts guaranteed to wow your family & friends.

Chocolate Candy Cane Cookies

Chocolate Candy Cane Cookies

These Chocolate Candy Cane Cookies make an irresistible Christmas treat, with their rich fudgy centres & red & white pinstripe finish!
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Prep Time 30 mins
Cook Time 10 mins
Chilling Time 30 mins
Total Time 1 hr 10 mins
Course Snacks
Suitable For Vegetarian
Servings 12

Ingredients
  

  • 115 g unsalted butter softened
  • 50 g caster sugar
  • 100 g light brown sugar
  • 120 g plain flour
  • 50 g cocoa powder sieved
  • ½ tsp bicarbonate of soda
  • ¼ tsp salt
  • 1 medium egg
  • 1 tsp vanilla extract
  • 120 g white chocolate chips
  • 150 g dark chocolate chips
  • 1 tbsp coconut oil
  • 4-5 candy canes crushed

Instructions
 

  • In a medium bowl, whisk together the flour, cocoa powder, bicarbonate of soda and salt. Set aside.
  • In a large bowl, use an electric whisk to cream together the butter and sugars until light and fluffy (approx. 2 min)
  • Add the egg and whisk again to fully incorporate. Add the vanilla extract and combine.
  • Gradually add the flour mixture to the creamed ingredients until fully combined. Stir in the white chocolate chips.
  • Allow the mixture to cool in the refrigerator for 30 minutes. In the meantime, preheat the oven to 180C and line a baking tray with greaseproof paper.
  • After 30 minutes, remove the dough from the refrigerator and scoop into tablespoon sized balls. Place on the baking tray approximately 2 inches apart.
  • Bake for 9-11 minutes or until the outside of the cookie is set but the centre is soft.
  • When you remove from the oven, do the cookie drop and allow to cool on the baking sheet for 5 minutes before placing on a cooling rack to cool completely. (See our Oatmeal, Cranberry & Orange cookies for more on the cookie drop.)
  • Once the cookies are cool, melt together the dark chocolate chips and coconut oil (you can do this in the microwave in 10 second increments).
  • Half dip each cookie into the melted chocolate mixture, shaking a little to allow the excess to drip off.
  • Place on a lined baking tray and sprinkle with crushed candy cane. Allow to set.
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