Double Chocolate Candy Cane Cookies

Cure your peppermint cravings with these minty, fudge-y treats. Chewy but crunchy, this holiday cookie is a go-to match for hot cocoa or a warm glass of milk on a cold winter’s night.

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Correction: The “Double Chocolate Candy Cane Cookies” recipe from the Fall 2014 issue should read 1 ½ cups all-purpose flour.

Prep Time: 40 minutes

Cook Time: 30 minutes

Serves 36


• 12 ounces dark chocolate, chopped
• 4 tablespoon butter
• 1 ½ cups all-purpose flour
• 2 pinches baking powder
• ½ teaspoon salt
• 2 large eggs
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 8 oz. milk chocolate, melted
• 4 crushed candy canes


  1. Place 7 ounces dark chocolate and butter in a glass bowl and microwave in 30-second intervals until melted and smooth. Let cool. Mix flour, baking powder, and salt in a bowl. Set aside.
  2. Beat eggs, sugar, and vanilla until light and fluffy. Stir in the melted chocolate mixture and remaining 5 ounces dark chocolate chunks. Add flour mixture and stir until smooth. Let rest for 15 minutes and preheat oven to 350 F. Place rounded tablespoonfuls of dough onto a baking sheet lined with parchment paper, leaving space between cookies. Bake for 10 minutes. Let cool.
  3. Dip cookies in melted chocolate and sprinkle crushed candy cane on top. Place cookies on a wire rack to harden.

Adapted from Holiday Entertaining special edition magazine.

This recipe was originally featured in Baked’s Fall 2014 issue. Grab your copy on campus today!

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