Double Chocolate Candy Cane Cookies

Baking, Cookies, Holiday Specials

There’s this one special day that comes around every year. It’s one of my favourite days of the year.

It’s Holiday Baking Day!

The counters are lined with ingredients, measuring cups and spoons. I pull out my professional sized stand mixer and my cookbook, full of my favourite recipes. The Christmas carols blast from my Sonos speakers and it officially becomes a baking/dance party!

Every year there are always a few favourites that make list. Favourites like traditional gingerbread, jam pots (which are a family tradition) and of course, sugar cookies. But last year I wanted to try something different. A recipe that was definitely Christmas-y, but something new for us. I did some scrolling on Pinterest and was totally inspired by a few Candy Cane recipes. Because what is more Christmas-y than Candy Canes. So, I got to work, messing around my kitchen and eventually created something delicious! Double Chocolate Candy Cane Cookies were born!

This was a variation on a recipe that I already had in my cookie arsenal. It was super easy, delicious and super festive!

Double Chocolate Candy Cane CookiesIngredients:

  • 1 cup butter, soften
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1/2 tsp vanilla
  • 1 tsp baking soda
  • 3/4 cups cocoa powder
  • 2 1/2 cups flour
  • 1 1/2 cup white chocolate chips
  • 12 regular-sized peppermint Candy Canes or 3/4 cups of crushed Candy Cane (this is a real thing)

Double Chocolate Candy Cane CookiesDirections:

  1. Preheat the oven to 350*F.
  2. Cream together eggs, sugar, brown sugar and butter.
  3. Add vanilla and baking soda.
  4. Add cocoa powder, slowly and it’s best to use a sift. Mix until fully incorporated.
  5. Slowly add flour 1 cup at a time. Mix until fully incorporated.
  6. Unwrap 12 candy canes and put them in a plastic zip bag. Crush them! Add 1/2 cup worth to the dough.
  7. Finish by stirring in the white chocolate chips.
  8. Using a cookie scoop, drop the cookies onto a parchment paper covered baking sheet.
  9. Bake for 8-10 minutes.
  10. As soon as you remove the cookies from the oven, sprinkle a pinch of the remaining candy cane crumbs on the top. Make sure to do it while they are still hot. Allow them to cool for a few minutes until you remove them from the pans.
  11. Enjoy! Best with a giant glass of cold milk.

These cookies have become a family favourite! When I asked Stéphane what cookies he wanted this year, these were his top request. And it only took Alexie 2 seconds to realize that they were delicious!

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