Introduction

Chocolate Candy Cane Cookies combine rich cocoa flavors with refreshing peppermint crunch, creating a festive treat perfect for the holiday season. These cookies feature a tender chocolate base coated with a sweet and minty almond bark glaze.

A pile of round, brown ginger cookies sits on a white plate with a soft green pedestal. Each cookie is dipped halfway in smooth white chocolate topped with crushed peppermint candy pieces in red and green, creating a festive look. The cookies have a slightly cracked texture on the exposed brown side, and the layered white chocolate coating shines softly in the light. The background is a white marbled texture with touches of green checkered cloth and red holiday decorations around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 sticks salted butter, slightly softened
1 cup powdered (confectioners) sugar
1 large egg
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon salt
4 ounces almond bark or white baking chocolate (approximately 4 squares)
Large handful of red or green peppermint candies

Instructions

Step 1: Cream the softened butter and powdered sugar together in a large bowl until light and fluffy. Add the egg and vanilla extract, mixing well to combine.
Step 2: In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until the dough comes together.
Step 3: Cover the dough with plastic wrap, pressing the wrap directly onto its surface. Refrigerate for at least 2 hours to firm up.
Step 4: While the dough chills, unwrap the peppermint candies and place them inside a plastic bag. Crush them finely with a mallet, leaving some larger pieces if desired for texture.
Step 5: Preheat your oven to 375°F (190°C).
Step 6: Roll the chilled dough into walnut-sized balls and arrange them spaced on a baking sheet. Press each ball gently with a smooth surface to flatten slightly.
Step 7: Bake the cookies for 7 to 9 minutes, watching carefully to avoid burning. The cookies will maintain their size and shape after baking. Remove them from the oven and transfer to a cooling rack to cool completely.
Step 8: Melt the almond bark or white baking chocolate in the microwave in short bursts, stirring until smooth.
Step 9: Dip each cooled cookie halfway into the melted almond bark, then immediately sprinkle with the crushed peppermint candies on both coated and uncoated sides.
Step 10: Place the decorated cookies on parchment paper or a nonstick surface and let the coating set before serving.

Tips & Variations

For a stronger peppermint flavor, add a drop of peppermint extract to the cookie dough or melted almond bark.
Use holiday-colored sprinkles along with crushed candies for extra festive decoration.
If almond bark isn’t available, white chocolate chips can be substituted, though they may have a softer texture.
Chilling the dough longer than 2 hours can help prevent spreading and create thicker cookies.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To maintain the crispness of the peppermint coating, avoid stacking cookies directly on top of each other. If refrigerated, allow cookies to come to room temperature before serving. Reheating is not necessary.

How to Serve

The image shows a baking tray lined with a brown silicone mat holding several round chocolate cookies. Each cookie has a layer of white creamy topping with bits of crushed red candy sprinkled on it, all placed on one side of the cookie. A woman's hand is reaching to place or adjust one of the cookies on the tray. The tray sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dark chocolate instead of almond bark?

Almond bark melts smoothly and hardens with a nice glossy finish, perfect for dipping. Dark chocolate can be used, but it may require tempering for the best texture and sheen, and can be a bit more challenging to work with.

How can I keep the peppermint pieces from falling off?

Sprinkle the crushed peppermint while the almond bark is still wet, pressing lightly so the pieces stick well. Let the coating fully set on a flat surface without moving the cookies to avoid dislodging the candies.