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.
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
• 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
- 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.
- 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.
- 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!