Rachel Neumeier

Fantasy and Young Adult Fantasy Author

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Triple Chocolate Candy Cane Cookies

Okay, I made these for the first time this year, and this time I actually know where the recipe came from: the Dec 2014 Taste of Home.

I almost made these according to the recipe given at the link above, but not quite. These are well worth making, even if you’re not crazy about peppermint (I am emphatically not fond of peppermint, having overdosed as a small child, but I still like these).

Triple Chocolate Candy Cane Cookies

3/4 C butter
1 C sugar
1 egg
1/2 tsp peppermint extract (not in original recipe)
1 3/4 C flour
1/2 C cocoa
1/4 tsp salt
4 oz white candy coating, because the white chocolate that I had wasn’t as white as I wanted, so I cheated by using candy coating instead, which is prettier (though not as tasty, granted) (but these cookies have enough going on that it didn’t matter)
4 oz semisweet chocolate
1 tsp canola oil
1/4 C crushed candy canes. A food processor is your friend when it comes to crushing candy canes. If you are going to make smaller cookies than the original recipe, as I do, then you can crush the candy right down to powder with some coarser bits mixed in.

Okay, cream the butter and sugar in the standard fashion. Beat in the egg and the peppermint extract. Stir together the flour, cocoa powder, and salt and stir in that mixture. You can now wrap in plastic and chill for as long as you like, within reason.

Cut the ball of dough in quarters, in quarters again, and then form each portion into four little balls. You will have 64 balls, obviously. Place on parchment-lined baking sheets and flatten gently with a little glass dipped in flour, or whatever you use for that kind of thing.

Bake at 350 degrees for 6 minutes or so. Try not to overbake, always a concern for chocolate cookies. You may want to bake just a couple cookies first, cool them, and break them in half to make sure of the timing.

Anyway, remove the baked cookies to racks to cool completely.

Now, melt the white candy coating and the chocolate, adding the canola oil to the chocolate (candy coating doesn’t need oil, but if you do use white chocolate, add a bit of oil). Pipe each over the cookies. The easiest way is to get a big sheet of plastic wrap, double it over, spoon the chocolate into the middle, gather up the plastic into a kind of bag, and poke with a slim knife to make a little hole. Anyway, pipe the chocolate and the candy coating across the cookies. Sprinkle with crushed candy canes before the chocolate sets. Let set until the chocolate does set.

There you go! Very pretty on any cookie tray.

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