Description

These Chocolate Candy Cane Cookies combine rich cocoa flavor with the festive crunch of crushed peppermint candies. Soft and buttery chocolate cookies are partially dipped in melted almond bark and sprinkled with crushed candy canes, making them perfect for holiday celebrations or a special treat throughout the winter season.

Ingredients

Scale

Cookie Dough

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

Topping

4 ounces almond bark or white baking chocolate (4 squares; almond bark preferred)
Large handful of red or green peppermints, unwrapped and crushed

Instructions

Prepare the Dough: Cream the softened butter with powdered sugar until smooth and fluffy. Add the egg and vanilla extract, mixing to combine thoroughly. Gradually add the flour, cocoa powder, and salt, mixing until the dough comes together. Cover the dough with plastic wrap directly on its surface to prevent drying and refrigerate for 2 hours to firm up.
Crush the Peppermints: While the dough chills, unwrap the peppermints and place them in a plastic bag. Use a mallet to crush the candies into fine pieces, leaving some larger chunks if you prefer added texture.
Preheat the Oven: Set your oven to 375°F (190°C) to reach the right temperature for baking the cookies.
Shape and Bake Cookies: Roll the cookie dough into walnut-sized balls and place them spaced on a cookie sheet. Press each ball gently flat with a smooth surface. Bake the cookies for 7 to 9 minutes, ensuring they do not burn. They will maintain their size and shape. Remove from the oven and transfer them to a cooling rack, letting them cool completely.
Dip and Decorate: Melt the almond bark in the microwave until smooth. Dip each cooled cookie halfway into the melted almond bark. Immediately sprinkle crushed peppermints onto both sides of the coated area while the coating is still wet. Place the cookies on parchment paper or a nonstick surface and allow them to cool fully so the coating hardens before serving.

Notes

Chilling the dough is important to help maintain the shape of the cookies while baking.
Use almond bark for dipping as it melts smoothly and sets firmly without refrigeration.
To prevent the peppermint from sticking excessively, sprinkle immediately after dipping the cookies.
Store cookies in an airtight container to keep them fresh and crunchy.
You can substitute other crushed holiday candies if desired, but peppermints give the classic seasonal touch.

Prep Time: 20 minutes
Cook Time: 9 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: chocolate cookies, candy cane cookies, peppermint cookies, holiday cookies, festive desserts, almond bark dip