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?!
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.
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!
Ingredients (makes 12-16)
- 115g unsalted butter (softened)
- 50g caster sugar
- 100g light brown sugar
- 120g plain flour
- 50g cocoa powder (sieved)
- 1/2tsp bicarbonate of soda
- 1/4tsp salt
- 1 egg (room temperature)
- 1tsp vanilla extract
- 120g white chocolate chips
- 150g dark chocolate chips
- 1tbsp coconut oil
- 4-5 candy canes (crushed)
Recipe
- 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.
Check out our other sweet & treat recipes here.