Chocolate Candy Cane Cookies
These pretty, simple, and delicious cookies are the perfect mix of chocolate and peppermint to bring to your next cookie exchange or for your own cookie tray all holiday season long!
Ingredients
- 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
Instructions
- 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!