What’s the Project? These chocolate peppermint candy canes are like Christmas in your mouth! A rich chocolate cookie topped with peppermint buttercream and crushed candy canes, this cookie is a real crowd pleaser!
I wasn’t planning to blog these cookies. I just wanted to try something new out this year but they turned out so good and look so pretty on top of that, I couldn’t help but put them on here!
There are several local soda shops here that also sell cookies, and at this time of year a couple of them make chocolate peppermint cookies and I cannot get enough! I’ve been going to get them WAY too often.
So I decided to try making them myself and they turned out great! It’s a chocolate crinkle cookie that is topped with peppermint buttercream frosting and crushed candy canes. A perfect combination. You actually serve these ones cold-which is a little bit unusual for good cookies, but in this case, it’s GREAT!
I made them last night and ate them while I watched a holiday movie. It was so yummy and my family was so impressed that I decided I better share them with you!
Tonight I will be delivering them to friends and I think they will make a great holiday treat! Want to make them yourself?
Get ready because these things are GOOD! And extremely decadent. I really only eat about half at a time but that’s ok!
How to Make Chocolate Peppermint Candy Cane Cookies:
Chocolate Peppermint Candy Cane Cookies
Ingredients
- 2 C white sugar
- 3/4 C vegetable oil
- 3/4 C cocoa powder
- 4 eggs
- 2 tsp vanilla
- 1/2 tsp salt
- 2 tsp baking powder
- 2 1/3 C flour
- 2 sticks butter softened
- 3 tsp peppermint extract
- 1/4 C milk
- 2-3 C powdered sugar
- 1/4 C crushed candy canes
Instructions
- Combine 2 C white sugar and 3/4 C vegetable oil and mix.
- Add 3/4 C cocoa, 4 eggs, and 2 tsp vanilla and mix again.
- Add the dry ingredients (1/2 tsp salt, 2 tsp baking powder, 2 1/3 C flour) and mix for the final time.
- Put the dough in the freezer for about 1 hour. (Or you can refrigerate overnight.)
- Preheat your oven to 350º.
- Put 1/2 C powdered sugar in a bowl.
- Roll the dough into large balls. It should make about 12-13 cookies (you can definitely make them smaller, I just like to do them big like this to use as gifts.)
- Roll each ball in powdered sugar and place on a cookie sheet (ideally with a silicone mat or parchment paper).
- Bake for about 18 minutes (check them and make sure they don't overbake. Every oven is different.) You want them to be cracking and soft, not too done. You might need to gently press them down a bit to help flatten them.
- Remove from the oven and all them to cool. While they cool, make the peppermint frosting.
- To make the frosting mix your softened butter, about 2 C powdered sugar, 1/4 C milk, and 3 tsp peppermint extract. This frosting should be fairly soft and fluffy. Since you are going to chill the cookies, it doesn't have to be too thick or stiff. If it's TOO runny though, add a bit more powdered sugar. Too thick? Add a bit more milk.
- Pipe the frosting onto your cookie in a swirling pattern. Sprinke with crushed candy canes.
- Refrigerate and serve cold.
Then serve them for a party or take them to a friend! They will be a perfect holiday treat to share!
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