Best Chocolate Candy Cane Cookies Recipes

CHOCOLATE CHIP CANDY CANE MERINGUE COOKIES

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Line cookie sheets with parchment paper.
• Beat egg whites in a clean glass or metal bowl until foamy. Add salt and cream of tartar, and continue beating until soft peaks form. Gradually add sugar while continuing to beat to stiff peaks. When the meringue is stiff remove from the mixer. Stir in vanilla and fold in candy canes, chocolate chips and walnuts. Drop by heaping teaspoonfuls onto the prepared baking sheets. If you can't bake all of the cookies at once, store the extra in the refrigerator until the other ones are done.
• Bake for 40 minutes in the preheated oven, or until dry enough to easily peel off of the cookie sheet. Cool cookies then store in an airtight tin.

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 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.

DOUBLE CHOCOLATE-CANDY CANE KISS COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Beat butter in a large bowl with an electric mixer for 30 seconds. Add sugar, brown sugar, and baking soda; beat until well mixed. Mix in eggs, melted chocolate, and vanilla extract. Gradually beat in flour and cocoa powder until well combined.
• Drop rounded teaspoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until edges begin to firm up, about 7 minutes. Remove from the oven and add 1 white chocolate kiss to the center of each cookie, pressing down just slightly. Return to the oven and bake for approximately 1 minute. Cool on the baking sheets for 1 minute before removing to a wire rack to cool completely.

CANDY CANE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and peppermint extracts. Combine the flour, cream of tartar, baking soda, and salt; stir into the creamed mixture until all of the dry has been absorbed. Mix in the chocolate chunks and chopped candy cane. Form spoonfuls of dough into balls, and place them 2 inches apart onto an ungreased baking sheet.
• Bake for 8 to 10 minutes in the preheated oven.

CANDY CANE HOT CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy; beat in eggs, 1 at a time, until incorporated. Stir vanilla extract and almond extract into butter mixture.
• Whisk flour, hot chocolate mix, baking soda, and salt together in a separate bowl; stir into butter mixture until dough is smooth. Fold white chocolate into dough. Drop rounded teaspoonfuls of dough, about 2-inches apart, onto baking sheets. Generously sprinkle crushed candy canes over cookie dough.
• Bake in the preheated oven until edges of cookies are slightly crisp, 8 to 10 minutes. Immediately arrange marshmallows onto hot cookies; cool on baking sheets until set. Transfer cookies to wire racks to cool completely.

CHOCOLATE CANDY CANE COOKIES

Steps:

• For cookies:
• Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough 1 hour.
• Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart. Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack). Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp). Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.
• For filling:
• Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired. Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.
• Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling). (Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.)

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.

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.

"PIONEER WOMAN" CHOCOLATE CANDY CANE COOKIES

Steps:

• Cream softened butter with powdered sugar. Add egg and vanilla and mix to combine. Add dry ingredients and mix together until dough comes together. Place plastic wrap on surface of dough and refrigerate for 2 hours.
• In the meantime, unwrap candies and place them in a plastic bag. Beat with a mallet until finely crushed, leaving larger chunks if desired.
• Preheat oven to 375 degrees.
• Roll cookie dough in walnut-sized pieces and place on a cookie sheet. Gently press balls flat with a plain, smooth surface.
• Bake for 7 to 9 minutes, being careful not to burn. Cookies will remain the same general size and shape after they bake. Remove from oven and place cookies on a cooling rack. Allow them to cool completely.
• Place crushed candies in bowl. Melt almond bark in the microwave. Dip cooled cookies into almond bark, coating half the cookie. Immediately sprinkle crushed peppermints over both sides of the almond bark. Gently set on parchment paper or other nonstick surface and allow to cool before serving.

CANDY CANE CHOCOLATE CHIP COOKIES

Steps:

• Position the oven racks in the top third and center of the oven and preheat the oven to 325 degrees. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats.
• In a medium bowl, whisk together the flour, baking soda and salt. In a large bowl, beat the butter, granulated sugar and brown sugar with an electric mixer set on high speed until combined, about 1 minute. One at a time, beat in the eggs, followed by the vanilla and water. With the mixer on low speed, mix in flour mixture, just until combined. Mix in the chocolate chips and crushed candy canes.
• Using 2 T. per cookie, drop the dough 3 inches apart onto the prepared baking sheets. (Or use a 1-oz. food portion scoop to scoop the dough onto the baking sheets.).
• Bake, rotating the positions of the sheets from top to bottom and front to back halfway through baking, until the cookies are golden brown, about 20 minutes. Let cool on the baking sheets for 5 minutes. Transfer to wire cooling racks and let cool completely. Repeat with the remaining dough, on cooled baking sheets.

CHOCOLATE CANDY CANE COOKIES

Steps:

• Cream the butter, cream cheese and sugar in a large bowl until light and fluffy. Beat in melted chocolate and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Refrigerate for 1 hour., Divide dough into 48 pieces; shape each into a 3-in. rope. Place 2 in. apart on greased baking sheets; curve the top of each cookie to form the handle of a candy cane. Bake at 350° for 8-10 minutes or until set. Cool for 1 minute before removing to wire racks to cool completely., Melt white chocolate in a microwave; stir until smooth. Drizzle over cookies and sprinkle with candies. Let stand until set.

CANDY CANE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 400 degrees.
• In a medium sized bowl cream together the butter and sugar until smooth.
• Beat eggs in one at a time, then stir in the vanilla and peppermint extract.
• In a separate bowl combine the flour, cream of tartar, baking soda and salt.
• Stir into creamed mixture until all moisture is absorbed.
• Mix in the chocolate and the candy canes.
• Form spoonfuls of dough into balls and place about 2 inches apart on an ungreased cookie sheet.
• Bake for 8-10 minutes.
• Enjoy!

CHOCOLATE CANDY CANE KISS COOKIES

Steps:

• 1. Beat the butter and sugars until creamy. Add the yogurt and egg and beat again. Sift together the cocoa powder, baking soda, and flour. Slowly beat into the butter mixture. Roll into 36 balls and roll in the red and white sugar. The dough will be very sticky. Place on a baking sheet. 2.Bake at 350 degrees for 8 minutes. Cool on baking sheet for 1-2 minutes. Remove to a sheet of wax paper on the counter. Press a kiss into the top of each cookie. Do not move the cookies until they are completely cool and the kiss has set back up. Store in a sealed container. Makes 36 cookies.

CANDY CANE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350°F. Drop cookie dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
• Bake 10 to 14 minutes or until golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 10 minutes.
• With can of decorating icing fitted with ribbon tip, pipe candy cane shape on each cookie. Arrange cinnamon candies, spacing evenly, on white cane shape to form stripes. Let stand until frosting is set, about 20 minutes. Store between sheets of waxed paper in tightly covered container.

CHOCOLATE CANDY CANE COOKIES

Steps:

• Melt the butter and chocolate together and mix thoroughly and set to the side to cool. You can do this in a microwave safe bowl for 3 minutes on high, or in a pan over low heat on the stovetop.
• In a large bowl, combine the sugar and eggs. Beat the mixture until it's a uniform pale yellow color.
• Add the baking soda and salt. Mix them in well. Mix in the corn syrup, water and vanilla.
• Cup your hands around the bowl with the butter and chocolate. If it's cool enough to handle comfortably, add to your bowl now and mix it inches If not, let it cool a bit more then add it.
• Add half the flour to your bowl and mix it inches Then add the remaining flour and mix thoroughly.
• Give the bowl a final stir by hand, cover it with plastic wrap and let it rest on the counter while you spray your cookie sheets with Pam and crush your candy canes. .
• Measure out a quarter cup of crushed candy canes and place them in a small bowl. Add the quarter cup sugar and mix with a fork. The goal is to get equal amounts of both on the dough balls that you will make.
• Roll the dough into 1" diameter balls with your hands. This dough may be sticky so roll only enough for the cookies you plan to bake immediately and place the bowl in the refrigerator.
• Roll the dough balls in the topping and place on a greased cookie sheet, 12 balls to a standard sheet. Flatten slightly with a metal spatula or your clean hand.
• Bake at 350 for 8-10 minutes. Cool on the cookie sheet for a minute and then remove to a wire rack to cool completely. If you leave them on the sheet longer than that they will stick!

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.

CHOCOLATE CANDY CANE COOKIES

Steps:

• Heat oven to 350ºF.
• Beat first 4 ingredients in large bowl with mixer until blended. Add flour and baking soda; mix well. Blend in melted chocolate. (Dough will be stiff.)
• Roll tablespoonfuls of dough into 52 balls; roll each into 3-inch-long rope. Place, 2 inches apart, on baking sheets, bending top of each slightly to resemble candy cane.
• Bake 10 to 12 min. or until puffed and set; cool 5 min. on baking sheets. Remove to wire racks; cool completely. Melt white chocolate; drizzle over cookies. Sprinkle with crushed candy. Let stand until chocolate is firm.

CANDY CANE CHOCOLATE CHIP COOKIES

Steps:

• 1. Preheat oven to 325 degrees. Line two large baking sheets with parchment paper.
• 2. Whisk together flour, baking soda and salt. Beat butter, sugar and brown sugar with an electric mixer on high about one minute. Beat in eggs, followed by vanilla and water.
• 3. On low speed, mix in flour mixture just until combined. Mix in chips and crushed candy.
• 4. Using two tbsp. per cookie, drop dough three inches apart onto sheets. Bake until cookies are golden brown, 20 minutes. Cool five minutes. Transfer to rack; cool completely. Repeat with remaining dough on cooled sheets.

DARK CHOCOLATE CANDY CANE COOKIES

Steps:

• *TIPS* FOR MAKING THESE DARK CHOCOLATE CANDY CANE COOKIES Black cocoa powder is not critical, but I highly recommend it for that nice Oreo-like color (and flavour). You can use Dutch-processed instead, but it will affect the color of the cookies. Ideally use Bright White candy melts for dipping. You can use white chocolate if you prefer, but the color will be a bit yellow. Read this post for tips on how best to melt the candy melts for dipping. I chopped up some whole candy canes, but you can use store-bought crushed candy canes to save some time.
• 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.