Christmas is just around the corner and if you are like me, you will be in the kitchen a LOT in the next month. These cookies are a twist on an old family favorite for me and I love how they turned out. It’s a soft, chewy, subtle chocolate cookie topped with peppermint frosting and sprinkled with crushed candy canes, which is why I am calling them Candy Cane Cookies.
Let’s make them!
Candy Cane Cookies:
Chocolate Cookie Base:
Ingredients: (Printable Recipe below)
- 1 1/2 C brown sugar
- 2 Tbsp water
- 3/4 C margarine (1 and a half sticks)
- 2 C Nestle’s Semi Sweet chocolate chips
- 2 eggs (beaten)
- 1 tsp salt
- 1 1/4 tsp baking soda
- 3 1/2 C flour
Preheat your oven to 350 degrees.
Sift dry ingredients together and set them aside.
In a large pan on the stove over medium-high heat, melt your brown sugar, water and margarine together and stir and continue to heat until it boils.
Remove from heat and immediately stir in your Nestle’s Semi Sweet Chocolate Chips. Mix until melted.
Beat your eggs with a fork and then stir them into the chocolate mixture.
Add the dry ingredients and stir them in with a fork until completely combined. If your dough seems runny (and like you can’t make blobs with it) add a little bit more flour.
Roll into large balls (see image below) and drop onto a cookie sheet (preferably with a Silpat mat). If you don’t have a Silpat mat make sure you have a greased cookie sheet.
Bake for about 10-11 minutes. While they bake you can make your caramel sauce and frosting. Scroll down for that recipe.
When your cookies come out of the oven, press them down gently with the bottom of a cup to form a flat cookie with a bit of a rim around the edges:
- 4 C Powdered Sugar
- 1/3 C soft butter (not margarine)
- About 1/3 cup warm water
- 1/8 tsp peppermint extract
- Red food coloring
Combine above ingredients until smooth. Pipe onto cookies with a Ziploc bag with a corner snipped off. Then spread frosting with knife. Sprinkle top with crushed candy canes. And enjoy!
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