I know it’s a little overdue, but my holiday baking and Christmas cookies are finally here! I’ve been looking forward to posting Christmas cookies and recipes for so long and I’m so excited to finally have homemade holiday baked goods to share with you all. There were so many recipes I wanted to try, I was bookmarking and dog-earing pages like crazy, and I was also enjoying everyone else’s Christmas cookie fun via the interwebs on my friend Katrina’s blog, In Katrina’s Kitchen, where she hosted an “I’ll Bring the Cookies” cookie party all month long! In an ideal world, I would love to bake 5 kinds of cookies and cookie desserts EVERY DAY and you’d all be able to come to my house for a cookie party! Realistically though, I just share them with my family, boyfriend, grandparents, hair stylist, and whichever friends I happen to see during the times I bake cookies.
I had so much fun making and baking these Chocolate Candy Cane Cookies (how’s that for some fancy alliteration?) because I actually got to improvise and experiment a little! See, I didn’t actually use an entire printed recipe from a magazine or book to make these. After realizing what an amazing, holy grail cookie batter base I had going on here, I used the basic framework of the cookie recipe, modified it just a little bit, and made the rest up on my own. And it worked! Sort of. The recipe and ingredients worked out beautifully, but I was a little overzealous and put a few too many cookie dough balls on the first cookie sheet and they ended up overcrowding one another, but I learned my lesson and the rest turned out PERFECT!
I wanted to make something fun and special for my friend Lindsay for Christmas since she loves mint chocolate so much, so I figured, why not experiment with a chocolate peppermint candy cane cookie? I wasn’t sure if I, personally, would enjoy them since I’m still warming up to peppermint things and mint chocolate, but I have to tell you, I love these cookies so much, and even my mum, who isn’t a fan of peppermint or mint chocolate, loved them too! Not to mention I loved the way they turned out appearance-wise with the crackling and the candy cane mosaic. Let’s share and spread the Christmas cookie love!
Recipe for Chocolate Candy Cane Cookies (yields 4 dozen medium-sized cookies or 3 dozen large cookies)
Ingredients
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2 cups all-purpose flour
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1 cup quick-cooking or old-fashioned rolled oats
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1 teaspoon baking powder
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1 teaspoon baking soda
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1 teaspoon salt
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2½ sticks unsalted butter (10 ounces), at room temperature
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1/2 cup brown sugar
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1 cup granulated sugar
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1 large egg, at room temperature
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1 large egg yolk, at room temperature
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1 tablespoon pure vanilla extract
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2 oz. semisweet chocolate chips, melted and slightly cooled
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1½ cups white chocolate chips
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1 cup crushed candy canes
Directions
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Preheat the oven to 325°F. Line 2 baking sheets with parchment paper. (*Deb’s Note: Depending on how big you make your cookie dough balls, you’ll need to line your cookie sheets a few times to bake the 3 or 4 dozen. My oven runs hot, so I actually don’t bother putting anything on the bottom rack and only use the top rack, placing 2 baking sheets vertically side by side).
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In a medium bowl, mix the flour with the oats, baking powder, baking soda and salt. (*Deb’s Note: I didn’t use the mixer for this step, I just used a large spoon to mix everything together).
- Beat the butter and both sugars at medium speed until creamy. Add the egg followed by egg yolk and vanilla, beating well between additions and scraping down the side of the bowl as necessary.
- Melt the semisweet chocolate chips and add to wet mixture, mixing until thoroughly incorporated (*Deb’s Note: I know some people prefer to use the steam method, melting the chocolate over a pot of boiling water, but I actually do it in the microwave. I blast it at 20 second intervals, stirring after each interval until the chocolate is smooth. You don’t have to do this, but I added a small splash of milk to my melted chocolate).
- Slowly beat in the dry ingredient mixture, then fold the white chocolate chips into the batter.
- Using clean hands, roll mounds of cookie dough into balls about 1 inch in diameter. Roll the cookie dough balls in the crushed candy canes, coating the entire ball. Place coated cookie dough balls onto the baking sheets, 12 balls to a sheet (*Deb’s Note: Here is where I was a little overzealous with the first batch. Instead of 12, I placed 15 and the cookies were overcrowded. Make sure you don’t make the balls bigger than an inch in diameter because the dough spreads. If you want the cookies larger, I’d say only put 8 cookie balls to a sheet).
- Bake 12-15 minutes, until crackling forms. Let the cookies cool on the baking sheets, then transfer them to a rack to cool completely (*Deb’s Note: Mine took 14 minutes in the oven).
Here’s a cute gift idea: to mimic the texture and “crackled” appearance of the crushed candy canes, take the cookies and break them into smaller pieces to create cookie bark! Place in some clear cellophane and tie the bundle up with some pretty ribbon. Ta-da!
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Recipe inspired by Food & Wine magazine. Sampson, Sally. “How Baking Can Change the World.” Food & Wine November 2011: 130.
Ate by Ate 