Best 7 Triple Chocolate Candy Cane Cookies Recipes

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Indulge in the ultimate holiday treat with our triple chocolate candy cane cookies, a delightful combination of rich chocolate flavors and festive candy cane crunch. These cookies are a symphony of textures and tastes, featuring a soft and chewy center, crisp edges, and a generous sprinkle of crushed candy canes. The triple chocolate aspect comes from the combination of cocoa powder, semisweet chocolate chips, and white chocolate chips, creating a decadent and irresistible treat. This recipe also includes two additional variations: chocolate peppermint cookies for a classic holiday flavor and chocolate chip cookies for a timeless classic. Each variation offers a unique twist on the traditional chocolate chip cookie, making this recipe a versatile addition to your holiday baking repertoire.

Let's cook with our recipes!

TRIPLE CHOCOLATE CANDY CANE COOKIES



Triple Chocolate Candy Cane Cookies image

This dazzling cookie showcases one of my family's favorite flavors, peppermint. It's always one of the first to disappear from the cookie tray. -Priscilla Yee, Concord, California

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 3 dozen.

Number Of Ingredients 11

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1-3/4 cups all-purpose flour
1/2 cup baking cocoa
1/4 teaspoon salt
1/4 teaspoon baking soda
3 ounces white baking chocolate, chopped
2 teaspoons canola oil, divided
3 ounces semisweet chocolate, chopped
1/4 cup crushed candy canes (about 10 miniature)

Steps:

  • Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, whisk flour, cocoa, salt and baking soda; gradually beat into creamed mixture., Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten to 2-in. rounds with the bottom of a glass. Bake 6-8 minutes or until set (do not overbake). Cool on pans 5 minutes. Remove to wire racks to cool completely., In a microwave, melt white chocolate with 1 teaspoon oil; stir until smooth. Drizzle over cookies. Repeat with semisweet chocolate and remaining oil. Sprinkle tops with crushed candy canes; let stand until set.

Nutrition Facts : Calories 115 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 63mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.

TRIPLE-CHOCOLATE PEPPERMINT TREATS



Triple-Chocolate Peppermint Treats image

Santa is sure to stop by your house if you leave these minty chocolate cookies waiting for him. They're quick and easy for the whole family to make together. -Teresa Ralston, New Albany, Ohio

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 6-1/2 dozen.

Number Of Ingredients 17

1 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 cup semisweet chocolate chips
1/2 cup 60% cacao bittersweet chocolate baking chips
WHITE CHOCOLATE FROSTING:
1/2 cup white baking chips
4 ounces cream cheese, softened
3 cups confectioners' sugar
2 to 3 tablespoons 2% milk
1/3 to 1/2 cup crushed peppermint candies

Steps:

  • Preheat oven to 375°. Cream together butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In a separate bowl, whisk flour, cocoa, salt and baking soda; gradually beat into creamed mixture. Stir in semisweet and bittersweet chocolate chips. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake until set, 8-10 minutes. Cool 2 minutes before removing to wire racks to cool completely. , For frosting, melt white baking chips in a microwave; stir until smooth. In another bowl, beat cream cheese and confectioners' sugar until smooth. Beat in melted chips. Add enough milk to reach desired consistency. Frost cookies; sprinkle with peppermint candies.

Nutrition Facts : Calories 99 calories, Fat 4g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 72mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE CANDY CANE COOKIES



Chocolate Candy Cane Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h15m

Yield 24 cookies

Number Of Ingredients 9

1 cup (2 sticks) salted butter, softened
1 cup powdered sugar
2 teaspoons vanilla extract
1 large egg
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon kosher salt
Large handfuls of both red and green peppermint candies, plus more for serving
4 ounces almond bark or white baking chocolate

Steps:

  • Add the butter and powdered sugar to the bowl of an electric mixer fitted with the paddle attachment and beat until the mixture is nice and smooth. Mix in the vanilla and egg. Add the flour, cocoa powder and salt and mix just until the dough comes together. Press a piece of plastic wrap onto the surface of the dough and refrigerate it for a couple of hours.
  • While the dough is chilling away, unwrap the candies and place them in two plastic bags, separated by color. Crush the candies to pieces with a rolling pin. Throw the crushed mints into separate bowls and set aside.
  • Preheat the oven to 375 degrees F.
  • Roll the dough into balls. Place the balls onto baking sheets lined with parchment paper or baking mats. Flatten them slightly with the bottom of a coffee mug or glass. Bake until just set, 7 to 9 minutes. Let the cookies cool completely.
  • Meanwhile, melt the almond bark in a double boiler or microwave-safe bowl and stir until smooth. One at a time, dip the cooled cookies halfway into the melted almond bark. Sprinkle the top sides generously with crushed mints, holding the cookies over the bowls to catch the excess. You can mix red and green on the same cookie, or do some with just red and some with just green.
  • Lay the cookies, sprinkled-side up, on parchment paper or a baking mat and allow them to set completely. Serve with a few whole mints on the side.

TRIPLE CHOCOLATE COOKIES



Triple Chocolate Cookies image

(Note: I have altered the amount of flour in the recipe below based on feedback!) We had boys, boys, boys, boys, boys, and boys at our house after chu

Categories     dessert     main dish

Time 25m

Yield 36 servings

Number Of Ingredients 10

2 1/2 sticks Butter, Softened
2 c. Sugar
2 whole Large Eggs
3 tsp. Vanilla Extract
2 1/4 c. All-purpose Flour
3/4 c. Unsweetened Cocoa Powder
1 1/2 tsp. Baking Soda
1 tsp. Salt
1 1/4 c. Milk Chocolate Chips
1 1/4 c. Good Semi Sweet Chocolate Chips

Steps:

  • Preheat oven to 350°F.Using a mixer, cream butter and sugar until fluffy, scraping the sides once.Add eggs one at a time, mixing after each addition. Mix in vanilla.Sift together dry ingredients, then add in batches to the mixer, mixing until just combined after each addition.Gently blend in chocolate chips, reserving a few for the tops of the cookiesUsing a cookie scoop, add generous 1 tablespoon portions to baking sheet. Dot the top of each cookie with 2 to 3 chocolate chips if you'd like them to really show up on top. Bake for 9 to 11 minutes or until cookies are barely done but still soft and chewy. (Don't overbake!)Let cool on a baking rack. Yummy!

TRIPLE CHOCOLATE COOKIES



Triple Chocolate Cookies image

Provided by Bobby Flay

Categories     dessert

Time 1h45m

Yield 2 to 3 dozen cookies

Number Of Ingredients 14

6 ounces bittersweet chocolate, coarsely chopped
2 ounces unsweetened chocolate, coarsely chopped
2 teaspoons instant espresso powder, such as Medaglia D'Oro
1/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon fine salt
3/4 stick (6 tablespoons) unsalted butter, slightly softened
1/2 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup toasted pecans, coarsely chopped
1/2 cup semisweet chocolate chips
1/2 cup best-quality white chocolate chips

Steps:

  • Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
  • Place the bittersweet and unsweetened chocolate and espresso powder in a medium bowl and place over a pot of simmering water and melt, whisking occasionally, until smooth. Sift together the flour, baking powder and salt onto a piece of parchment or wax paper, or into a small bowl, and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar and light brown sugar until lightly and fluffy, about 2 minutes. Add the eggs, one at a time, then the vanilla extract, and beat on high speed for 1 minute. On low speed beat in the melted chocolate mixture until just combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in the pecans and chips. The batter will be loose. Cover and refrigerate until just firm, about 30 minutes.
  • Using a small ice cream scoop (about 1 tablespoon size), scoop heaping tablespoons of the batter onto the prepared baking sheets, putting 8 cookies on each sheet. Bake for 10 to 11 minutes. The surface will be dry and shiny but the tops and insides will still be soft. It will take no longer than 10 to 11 minutes so set the time. Cool on the baking sheets for 2 minutes, then remove to a rack to cool 5 minutes longer. Repeat with the remaining batter. These cookies are best eaten the day they are made. Wrap leftovers well in plastic wrap and store in an airtight container.

CHOCOLATE AND CANDY CANE COOKIES



Chocolate and Candy Cane Cookies image

Deliciously minty-chocolate, these chocolate-candy cane cookies will become your new favorite Christmas treats!

Provided by r e n e t a

Categories     Christmas Cookies

Time 1h10m

Yield 18

Number Of Ingredients 12

2 cups all-purpose flour
¾ cup unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon salt
1 cup packed brown sugar
¾ cup margarine
2 large eggs
1 tablespoon vanilla extract
1 tablespoon peppermint extract
1 cup semisweet chocolate chips
4 (1 ounce) squares white baking chocolate, melted
1 small candy cane, crushed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper.
  • Sift together flour, cocoa powder, baking soda, and salt into a bowl.
  • Cream brown sugar and margarine in a bowl with an electric mixer until well blended. Beat in eggs, vanilla, and peppermint extract until light and creamy. Add dry ingredients and mix until just blended. Stir in chocolate chips.
  • Drop 1/4-cup scoops of dough onto the prepared sheets; cookies should be about 3 inches apart.
  • Bake in the preheated oven until the edges are lightly toasted, 15 to 17 minutes. Cool on the cookie sheets briefly before transferring to a wire rack to cool completely, about 20 minutes.
  • Spread melted white chocolate to cover the top of each cookie. Sprinkle crushed candy canes over top. Let white chocolate cool completely before serving, 15 to 20 minutes.

Nutrition Facts : Calories 263.1 calories, Carbohydrate 34.6 g, Cholesterol 22 mg, Fat 13.5 g, Fiber 2.1 g, Protein 3.7 g, SaturatedFat 4.6 g, Sodium 206.2 mg, Sugar 21.1 g

CANDY CANE CHOCOLATE CHUNK COOKIES



Candy Cane Chocolate Chunk Cookies image

Make and share this Candy Cane Chocolate Chunk Cookies recipe from Food.com.

Provided by Hadice

Categories     Dessert

Time 20m

Yield 3 dozen

Number Of Ingredients 11

1 cup butter, softened
1/2 cup sugar
2 eggs
2 teaspoons vanilla extract
1/2 teaspoon peppermint extract
2 3/4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 (5 ounce) milk chocolate candy bars, chopped
1 cup coarsely chopped peppermint candy cane

Steps:

  • Preheat oven to 400 degrees.
  • In a medium sized bowl cream together the butter and sugar until smooth.
  • Beat eggs in one at a time, then stir in the vanilla and peppermint extract.
  • In a separate bowl combine the flour, cream of tartar, baking soda and salt.
  • Stir into creamed mixture until all moisture is absorbed.
  • Mix in the chocolate and the candy canes.
  • Form spoonfuls of dough into balls and place about 2 inches apart on an ungreased cookie sheet.
  • Bake for 8-10 minutes.
  • Enjoy!

Tips:

  • Use high-quality chocolate. The better the chocolate, the better the cookies will taste. Look for chocolate with a high cocoa content (at least 60%) and a smooth, rich flavor.
  • Chill the dough before baking. Chilling the dough helps the cookies hold their shape and prevents them from spreading too much in the oven.
  • Bake the cookies until they are just set. Overbaking will make the cookies dry and crumbly. The cookies should be slightly soft in the center when you take them out of the oven.
  • Let the cookies cool completely before decorating. This will help the frosting set properly.
  • Get creative with your decorations. You can use sprinkles, candy canes, or even edible glitter to decorate your cookies.

Conclusion:

Triple Chocolate Candy Cane Cookies are a delicious and festive holiday treat. They are perfect for cookie exchanges, holiday parties, or just enjoying at home with your family. With a few simple tips, you can make these cookies perfect every time. So gather your ingredients, preheat your oven, and get ready to bake up a batch of these delicious cookies!

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