Description
Delight in the festive flavors of these Triple Chocolate Candy Cane Cookies, featuring a rich chocolate dough with both semisweet and white chocolate accents, topped with crushed candy canes for a perfect holiday treat.
Ingredients
Cookie Dough
- 3/4 cup butter, softened
- 1 cup sugar
- 1 large egg, room temperature
- 1-3/4 cups all-purpose flour
- 1/2 cup baking cocoa
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
Chocolate Coating & Topping
- 3 ounces semisweet chocolate, chopped
- 2 teaspoons canola oil, divided
- 3 ounces white baking chocolate, chopped
- 1/4 cup crushed candy canes (about 10 miniature)
Instructions
- Prepare dough: Preheat oven to 350°F. In a small bowl, cream the softened butter and sugar together until light and fluffy, about 5-7 minutes. Beat in the room temperature egg until fully combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking cocoa, salt, and baking soda. Gradually add this dry mixture to the creamed butter mixture, beating until incorporated to form the chocolate cookie dough.
- Shape and bake cookies: Shape the dough into 1-inch balls and place them 2 inches apart on ungreased baking sheets. Flatten each ball into 2-inch rounds using the bottom of a glass. Bake in the preheated oven for 6-8 minutes, just until set without overbaking. Remove from oven and cool on pans for 5 minutes, then transfer to wire racks to cool completely.
- Melt and dip in semisweet chocolate: Melt the chopped semisweet chocolate with 1 teaspoon of canola oil in the microwave, stirring until smooth. Dip half of each cooled cookie into this chocolate mixture to coat partially and set aside.
- Drizzle white chocolate and add candy cane topping: Melt the white baking chocolate with the remaining 1 teaspoon of canola oil in the microwave until smooth. Drizzle the white chocolate over the dipped cookies. Immediately sprinkle the tops with crushed candy canes. Let cookies stand until the chocolate is fully set before serving.
Notes
- Do not overbake cookies to keep them soft and chewy.
- Use a light hand when crushing candy canes to avoid overly large pieces that won’t stick well.
- Allow cookies to cool completely before dipping for best chocolate adherence.
- Store cookies in an airtight container at room temperature for up to one week.