Chocolate Candy Cane Christmas Cookies

Also known as the Christmas go big or go home cookies. 

Not to mention Santa’s favourite.  Well, one of them.

Minty red and green flecked cookies drizzled with dark chocolate.  Wait, and white chocolate too!

My, how festive!

You can buy crushed candy canes at bulk stores.  Do it yourself if you would rather.

Candy canes aren’t really a strong mint.  It is candy for children to enjoy, not a breath mint, so if you want a minty cookie, you could add 1 tsp peppermint extract as well as the vanilla extract.

I freeze them before baking with the intent to lessen the candy dissolving and melting into the raw cookie dough and spreading out.

You can keep them frozen at this point and bake as needed.

How To Make Chocolate Candy cane Christmas Cookies

1. Combine the flour, baking powder, and salt. Set aside.

2. In a large bowl, cream the butter and sugar. 

3. Add the egg and the vanilla and beat for 2-3 minutes.

4. Add the flour mixture and starting on low speed, mix in.  

5. Add the crushed candy and stir in by hand.  The batter will be thick.

6. Drop about a tablespoon or scoop and flatten slightly.

7. Sprinkle with the 2 tablespoons of crushed candy. I press it in a bit.

8. Freeze for one hour before baking, to reduce spreading.

9. Preheat oven to 350°F (180°C)

10. Bake for 12-14 minutes. I doubled the baking sheets so the bottoms don’t brown too much.

11. While the cookies are cooling, melt the chocolate.

I put it in the microwave for 20 seconds a few times, letting it sit for about half a minute in between.  Don’t let it completely melt in the microwave, but stir it, using the heat from the melted chocolate to melt the rest of the unmelted chocolate.

Pipe or drizzle over the cookies.

If you pipe the chocolate instead of drizzling, you can use a piping bag, or make one from a triangle of baking parchment

You can buy these triangles, or cut it yourself.  Make sure you cut one big enough!

Gently melt white and semi-sweet chocolate