Chocolate Candy Cane Cookies
These chocolate candy cane cookies are amazing! They start with a chunky, fudgy chocolate base and are stuffed with chocolate, candy canes, and peppermint extract.
Ingredients
- 180 g Cold butter, cubed 1 stick + 5 Tablespoons
- 135 g Granulated sugar 1/2 cup + 3 Tablespoons
- 135 g Brown sugar 2/3 cup
- 360 g All purpose flour 3 cups minus 2 Tablespoons
- 60 g Cocoa powder 3/4 cup
- 2 teaspoon Baking powder
- 1/2 teaspoon salt
- 300 g Semi-sweet chocolate chips 1 3/4 cups
- 75 g Crushed candy canes About 5 full size candy canes
- 1 teaspoon Vanilla extract
- 3/4 teaspoon Peppermint extract
- 2 large eggs
Instructions
- Cut your butter into tiny cubes about 1/2 thick. Set butter in freezer to let chill for 10 minutes.
- In the meantime, combine granulated sugar and brown sugar into a large mixing bowl. Use a fork, your hands, or the paddle attachment on a stand mixer to combine.
- Add your chilled butter to the mixing bowl. Use your hands, a fork, or the paddle attachment to coat the butter chunks in sugar. You want to break up the butter into pea-sized chunks, but you do NOT want to completely cream the butter and sugar together.
- Next, add your crushed candy canes and chocolate chips to the mixing bowl. Mix until evenly disbursed.
- In a separate, medium-sized bowl, mix together your flour, cocoa powder, baking powder, and salt.
- Once mixed, add your flour and cocoa mixture to the large mixing bowl with the other ingredients.
- In a separate bowl, combine your eggs, vanilla extract, and peppermint extract. Use a fork to beat together until the egg yolks have broken apart.
- Pour your egg mixture into the large mixing bowl. Use your hands, a fork, or the paddle attachment to bring the dough together. If using your hands, squish the dough together to incorporate the egg mixture throughout the dough. Mix until there is little to no dry ingredients remaining at the bottom of the bowl.
- Use a 1/3rd measuring cup to scoop out the dough. Cup your hands around the dough, one on top of the other and gently pack your dough into a sphere shape. Do NOT flatten your dough!! This will ruin the fluffy texture.
- Repeat this step until you use all your dough.
- Place cookies on a parchment-lined sheet pan and freeze for at least 2 hours.
- When ready to bake, preheat the oven to 375 F for 20 minutes with the baking sheet inside.
- Bake for 15-18 minutes or until the top no longer looks wet and shiny.
- Let cool for at least 30 minutes, preferably longer. The longer these set, the better they are!