It’s Christmas Cookie Exchange season, which means it’s Pinterest scrolling season, which means it’s stress over making something that doesn’t look like it came from a cannister season. You want something cute but you’re well aware that your time is thin and your skills may not be up to snuff. I hear ya. I hear ya very loud and very clear.
I’ve scrolled, I’ve imagined myself making a beautiful creation that everyone will ogle over, to only have it dry out, burn up, or just plain fizzle in the process. It’s tough. There’s a pressure with these Cookie Exchanges. What is a good idea suddenly turns into a contest.
So let’s make it nice and simple and make something with ingredients from your cupboard that looks cute but doesn’t require much skill at all, okay?
Let’s make some Chocolate Candy Cane Cookies!
A basic chocolate cookie using cocoa powder with a hint of peppermint extract to give a subtle mint to accentuate the candy cane coating. Every step is simple with little fuss. My. Kind. Of. Cookie!
Tips for Melted White Chocolate
- I used Ghiradelli White Melting Wafers from Target – feel free to use the baking wafers or chips of your choosing.
- To get the bright contrast between the chocolate cookie and the white melted chocolate, I prefer doing “White” instead of “Vanilla” because vanilla seems to turn a more creamy or off-white color. Still tastes great, but I prefer a brighter contrast for these cookies.
- To melt, I used the double boiler method: I took 2 same-size pots from my cabinets. Fill one about 1/3 of the way full with water and turn on high heat until the water boils. Turn off heat. Place the 2nd pot inside the first one (it should fit snuggly inside and not fall through). Melt 1 Tablespoon of vegetable shortening in the top pot by stirring constantly. Add 1/2 bag of white melting wafers and stir. The agitation breaks down the chocolate and it melts quickly without burning.
- For a great visual and explanation on double boiling, visit Baking Bite’s post on How to Make a Double Boiler.
- Once my white chocolate was melted, I had to tip my pan to move all the chocolate to one side to dunk my cookies. I wanted to get about half of the cookie covered and this was the only way to achieve this. You could also choose to spoon the chocolate onto the cookie instead.
- I used the full bag of white chocolate wafers but did it in two parts to avoid the chocolate burning in the pot while I was trying to get it all melted. If you feel confident in melting the entire bag at one time, add roughly 2 Tablespoons of vegetable shortening to the pot and melt before adding the entire contents of the package. This smooths out the chocolate without making it too runny.
Chocolate Candy Cane Cookies
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 1/2 cup sugar
- 1 cup lightly packed brown sugar
- 2 eggs
- 1 tsp peppermint extract
- 1 package Ghirardelli White Melting Wafers, or similar
- 1-2 Tbsp vegetable shortening
- candy canes, crushed
- Preheat oven to 350° and line cookie sheet with parchment paper or baking mat. Set aside.
- In a medium bowl, mix flour, cocoa powder, baking soda and salt until combined. Set aside.
- In a stand mixer or a mixing bowl, combine room temperature butter and sugars until light and fluffy. Add one egg at a time. Add peppermint extract and mix thoroughly.
- Add flour mixture until just combined.
- Using a medium cookie scoop, scoop roughly 12 cookies per cookie sheet and bake for 8-9 minutes or until the center is set. Let rest for 5 minutes before moving to a cooling rack to cool completely.
- Melt vegetable shortening and chocolate wafers/chips in microwave or the double boil method (described in notes above). Dip cookie in melted chocolate and place on parchment paper or cooling rack. Sprinkle crushed candy canes on melted chocolate. Cool completely.
- Enjoy this adorable, festive treat!
Here’s to your next stress-free holiday event! We all deserve it!