Uses for Leftover Candy Canes | Chocolate Peppermint Cookies

As a blogger, I’m always trying to challenge myself.

I make new goals each year, try out new recipes, and broaden my reach as much as possible. That’s why today I’m taking part in a blogger Christmas cookie swap!

If you’re not sure what this is – it’s where a bunch of foodie bloggers create tasty Christmas cookie recipes and readers can hop from one blog to the next – getting a whole bunch of new recipes added to their holiday gathering arsenal.

If you’re here from Sam Weaver’s blog, welcome! If you’re just starting out on this cookie journey, welcome to you as well. After you watch the recipe video or read the recipe, be sure to scroll down and check out With Love From Catt’s recipe after mine.

Chocolate Peppermint Cookies

Leftover candy canes are crushed and placed atop chocolatey peppermint cookies that are perfect for the holiday season.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 2 dozen cookies

Course: Dessert

Cuisine: American

Ingredients Method Video

Ingredients

  

• 1/2 cup unsalted butter softened // 1 stick equals 1/2 cup
• 3/4 cup sugar
• 1 large egg
• 1/4 tsp natural peppermint extract
• 1 1/4 cup unbleached all-purpose flour or whole-wheat pastry
• 1/3 cup cocoa powder
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1 candy cane finely crushed
• 1/3 cup dark bittersweet or semisweet chocolate chips

Method

 

1. Preheat oven to 350 degrees F.
2. In a large bowl, cream the butter and sugar together for about 1-2 minutes. Add egg, peppermint extract and beat until light and fluffy, scraping down the sides as you go to ensure even mixing.
3. Add flour, salt, cocoa powder, baking soda and powder to a sifter and sift gradually over the wet ingredients mixing as you go. Mix until well combined.
4. Add chocolate chips and stir in with a mixing spoon and then chill in the freezer for 10 minutes while the oven finishes heating.
5. Form the dough into small balls (heaping 1 Tbsp) and place 1.5 inches apart on an un-greased or parchment-lined baking sheet. Press the tops down and then top with a few more chocolate chips (to indicate what’s inside).
6. Bake for 10-12 minutes – the edges should start to dry but the tops will still be slightly soft looking. Let set on the cookie sheet for a few minutes more but sprinkle crushed candy cane on immediately.
7. Transfer to a cooling rack to rest until completely cooled. Store in an airtight container to keep fresh for up to a few days or freeze for several weeks.

Video

More Cookie Recipes You’ll Love

Cast Iron Skillet Chocolate Chunk Cookie

Lemon & Raspberry Swirl Cookies

Sweet Tea Iced Shortbread Cookies

If you enjoyed this cookie recipe, be sure to SUBSCRIBE to my YouTube channel to see more!

Next up on the cookie swap is Catt at WithLoveFromCatt.com. Her Raspberry Filled Linzer cookies look so yummy and I can’t wait to try them myself! Go check out her recipe here.