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Chewy Candy Cane Chocolate Cookies Recipe

Chewy Candy Cane Chocolate Cookies

Soft, brownie-like chocolate cookies made with melted semisweet chocolate, cocoa, and crushed candy canes. They are rich, chewy, and ideal for holiday cookie trays.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 8 ounces Semisweet chocolate, coarsely chopped
  • 1 1/2 cups All-purpose flour
  • 1/2 cup Unsweetened cocoa powder
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Fine salt
  • 1/2 cup Unsalted butter, softened
  • 1 1/2 cups Granulated sugar
  • 3 Large eggs
  • 1 teaspoon Pure vanilla extract
Peppermint Finish
  • 1/2 cup, approximately 5 standard candy canes Crushed candy canes

Method
 

Step-by-Step
  1. Heat the oven to 325°F and line baking sheets with parchment paper.
  2. Melt the chopped semisweet chocolate in a heatproof bowl set over, but not touching, a saucepan of gently simmering water. Stir until smooth and let it cool slightly.
  3. Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl.
  4. Beat the softened butter and granulated sugar for 2 to 3 minutes, until light and fluffy.
  5. Beat in the eggs one at a time, then mix in the vanilla and slightly cooled melted chocolate.
  6. Add the dry ingredients and mix just until combined. Fold in the crushed candy canes.
  7. If the dough is too soft to scoop cleanly, chill it for about 30 minutes.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 12 to 15 minutes, until the edges are set and the centers still look slightly soft.
  10. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack.

Notes

Do not overbake; the centers finish setting as the cookies cool. Crush the candy canes into a mixture of fine powder and small pieces for even peppermint flavor. Store cooled cookies in an airtight container.