Dark Chocolate Candy Cane Cookies

4.54 from 54 votes

Dark Chocolate Candy Cane Cookies

The classic combination of chocolate and peppermint make these Dark Chocolate Candy Cane Cookies the perfect treat for the holidays!

Course Dessert

Cuisine American

Prep Time 1 30

Cook Time 10

Total Time 1 40

Servings cookies

Calories 128kcal

Author Olivia

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

* Read this post for details on how to best melt candy melts.

Nutrition

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