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.

Chocolate candy cane Christmas cookies crossview

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.

Chocolate candy cane Christmas cookies served

How To Make Chocolate Candy cane Christmas Cookies

 INGREDIENTS

Makes about 40 -1 Tablespoon cookies

Prep time: 25 minutes

Chilling time: 1 hour

Cookie Baking time: 12-14 minutes

  • 1 cup (227g) unsalted butter
  • ¾ cup (150g) granulated sugar
  • 1 large egg
  • 1½ tsp pure vanilla extract
  • 2¼ cup (260g) cake and pastry flour
  • ½ tsp baking powder
  • ½ tsp salt
  • ¼ cup (55g) plus 2 Tbsp (28g) crushed candy canes, or similar
  • 3 ounces (85g) semisweet chocolate
  • 3 ounces (85g) white chocolate
Ingredients for Chocolate Candy cane 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.

Dry ingredients in a sieve
icing sugar in the creamed butter
beating in the vanilla
stirring in the flour by hand

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.

The cookie dough bowl should be scraped
Add the dry ingredients to the creamed mixture
The cookie dough bowl should be scraped
Mix the crushed candy cane into the dough

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.

Scoop the cookie dough onto the baking sheet
Spoon a bit more crushed candy cane onto the tops of the cookies

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.

Chocolate candy cane cookies baking

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.

making a piping bag from parchment

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

folding baking parchment into a cone

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

fold the parchment over so it does not come undone
melt white chocolate in a small bowl

Gently melt white and semi-sweet chocolate

melt white chocolate in a small bowl
piping chocolate onto cookies

Chocolate Candy Cane Christmas Cookies

Also known as the Christmas go big or go home cookies. Not to mention one of Santa’s favourites.

  Cookie Prep Time:  25 minutes

Chilling Time: 1 hour

  Bake Time: 12-14 minutes

  Makes about 40 -1 tablespoon size cookies

INGREDIENTS

  • 1 cup (227g) unsalted butter
  • ¾ cup (150g) granulated sugar
  • 1 large egg
  • 1½ tsp pure vanilla extract
  • 2¼ cup (260g) cake and pastry flour
  • ½ tsp baking powder
  • ½ tsp salt
  • ¼ cup (55g) plus 2 Tbsp (28g) crushed candy canes, or similar
  • 3 ounces (85g) semisweet chocolate
  • 3 ounces (85g) white chocolate

INSTRUCTIONS

Line a large baking sheet.

  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.
  8. Freeze for one hour before baking.
  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.