Chocolate Candy Cane Cookies
This delightful recipe combines rich chocolate cookies with a festive touch of peppermint candy. The buttery dough comes together easily and bakes into perfectly shaped cookies, ready to be adorned with a layer of melted almond bark and crushed peppermints. These cookies are a treat for both the eyes and the taste buds, making them a great addition to any holiday gathering.
— Constant Cookbook
Ingredients
- 2 sticks Salted Butter, Slightly Softened
- 1 cup Powdered (Confectioners) Sugar
- 1 whole Egg
- 2 teaspoons Vanilla
- 2-1/2 cups Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1 teaspoon Salt
- 4 ounces, weight (4 Squares) Almond Bark Or White Baking Chocolate (almond Bark Works Best And Is Cheaper)
- Large Handful Of Red Or Green Peppermints
Instructions
- Cream softened butter with powdered sugar. Add egg and vanilla and mix to combine. Add dry ingredients and mix together until dough comes together. Place plastic wrap on surface of dough and refrigerate for 2 hours.
- In the meantime, unwrap candies and place them in a plastic bag. Beat with a mallet until finely crushed, leaving larger chunks if desired.
- Preheat oven to 375 degrees.
- Roll cookie dough in walnut-sized pieces and place on a cookie sheet. Gently press balls flat with a plain, smooth surface. Bake for 7 to 9 minutes, being careful not to burn. Cookies will remain the same general size and shape after they bake. Remove from oven and place cookies on a cooling rack. Allow them to cool completely.
- Place crushed candies in bowl. Melt almond bark in the microwave. Dip cooled cookies into almond bark, coating half the cookie. Immediately sprinkle crushed peppermints over both sides of the almond bark. Gently set on parchment paper or other nonstick surface and allow to cool before serving.
Cook Time
9M
Prep Time
PT3H
Yield
36
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