Chocolate Candy Cane Cookies

Total Time:
3 hr 15 min
15 min
2 hr 45 min
15 min

24 cookies

  • 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
  • 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 on 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 separate plastic bags. Use a rolling pin to crush them into pieces. Throw the crushed mints into separate bowls and set aside.

  • Preheat the oven to 375 degrees F.

  • Roll the dough into balls. Throw 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 the cookies until just set, 7 to 9 minutes. Let the cookies cool completely.

  • While the cookies cool, melt the almond bark in a double boiler or microwave-safe bowl and stir until smooth. One at a time, dip the 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 them with a few whole mints on the side.

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    Candy Cane Cookies

    Recipe courtesy of Patrick and Gina Neely