CHOCOLATE CANDY CANE COOKIES

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Chocolate Candy Cane Cookies image

Categories     Cookies     Chocolate     Dessert     Bake     Christmas     Kid-Friendly     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 18 sandwich cookies

Number Of Ingredients 13

Cookies
1 3/4 cups all purpose flour
1/2 cup unsweetened cocoa powder (preferably Dutch-process)
1/4 teaspoon salt
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 large egg
Filling
1 cup plus 2 tablespoons powdered sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 teaspoon peppermint extract
2 drops (or more) red food coloring
1/2 cup crushed red-and-white-striped candy canes or hard peppermint candies (about 4 ounces)

Steps:

  • For cookies:
  • Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough 1 hour.
  • Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart. Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack). Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp). Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.
  • For filling:
  • Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired. Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.
  • Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling). (Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.)

Kristoft Mckoy
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I love the way these cookies look. They're so festive and perfect for Christmas.


Chocolate Addu
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These cookies are the perfect holiday treat. They're festive, delicious, and easy to make.


FAISAL IQBAL JUWEL
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I've made these cookies several times and they're always a hit. They're so easy to make and they taste amazing.


MD SHIPON SK
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I was really disappointed with these cookies. They were dry and crumbly.


Gratitude Lubaxa
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These cookies are way too sweet. I couldn't even finish one.


barbara ferguson
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I followed the recipe exactly and my cookies turned out terrible. I don't know what went wrong.


Umer Zaman
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I thought these cookies were just okay. They weren't as good as I was hoping they would be.


Kolden Higginbotham
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I had some trouble getting the cookies to spread out evenly in the oven. They ended up being a little thick.


Aleesha Zahid
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These cookies were a little too sweet for my taste, but they were still good.


Wajdan Ullah
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I love the combination of chocolate and peppermint in these cookies. They're so festive and delicious.


Naydee Polanco
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These cookies were so easy to make and they turned out perfect! I'll definitely be making them again.


Kari Johnson
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I've been making these cookies for years and they're always a favorite. They're the perfect holiday cookie!


Umair Samoon
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I made these cookies for my kids and they loved them! They're so easy to make and they taste amazing.


Yamraj Rokaya
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These cookies were a hit at my holiday party! They're so festive and delicious.


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