Chocolate candy cane cookies
Let’s talk candy cane for a moment. There’s something about this festive treat that makes it irresistible at this time of year. I can’t decide whether it’s the pretty ruby-red and white stripes or its pepperminty goodness that makes it so appealing.
Whatever it is, candy canes have become synonymous with the holiday season and certainly helps add to the festive cheer.
But come the end of the holidays, it inevitably proves to be a case of ‘too much of a good thing’ and I’m left wondering what to do with all the leftover candy cane.
If you find yourself in a similar predicament, then you might be pleased to hear these Chocolate candy cane cookies offer a delicious, gooey chocolate solution to your problems!
I came across the recipe for these cookies from old post on Donal Skehan’s website from 2009. Donal himself has taken inspiration from a Donna Hay recipe, so I suppose we have the two of them to thank. Having just baked my first batch, I just wish I’d found this recipe sooner! Enjoy x
- 125g good quality dark chocolate, broken into pieces
- 125g unsalted butter, softened and chopped
- 3/4 cup light brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup plain flour
- 1/4 cup cocoa
- 1 tsp bicarbonate soda
- pinch of sea salt flakes (optional)
- 200g dark chocolate chips
- 120g candy canes, chopped
- Preheat the oven to 180˚C and pre-line baking trays with non-stick baking paper.
- Place the broken chocolate pieces into a heatproof bowl over a saucepan of simmering water. Stir until the chocolate is melted and smooth, then remove from the heat and set aside.
- Beat the butter and sugar with an electric mixer until it turns light and creamy (approximately 8-10 minutes). Add the eggs and vanilla extract and beat until well combined (approximately 3-4 minutes).
- In a separate bowl, sift the flour, cocoa and bicarbonate soda, then stir the dry ingredients into the cookie mixture together with the melted chocolate. Once combined, fold through the chocolate chips.
- Roll tablespoon portions of the mixture into even mounds. Place on pre-lined baking trays, allowing ample room for them to spread while cooking, and slightly flatten each portion.
- Bake for 10–12 minutes or until the edges are firm.
- Remove from oven, and while still hot, press the broken pieces of candy cane onto each cookie. Leave to cool on the baking trays for 5 minutes, or until firm, then transfer to wire racks.
As always, thanks for stopping by! If you make this recipe, I’d love to know. Please leave a comment below or take a photo and hashtag it #asweetmuddle on Instagram, Twitter or Facebook.