They give you a double dose of chocolate, all dipped in white chocolate and finished with crushed candy canes, making them the best treat for the holiday season.
Plenty of Candy Cane Bits
These chewy cookies can be enjoyed any time of year, and for a chocolate lover like me, it’s not like I need an excuse like the Christmas season to make them.
With plenty of candy cane bits sprinkled on top, it makes them perfect for the holidays.
However, they really are just the right mix of seasonal flavors that are sure to bring those good tidings to you and your family!
Things I Love About This Recipe
- The cookies are super easy to make.
- If you’re wanting chocolate, you’ve got the right cookie. They are double the chocolate flavor, and the mint adds a touch of fun to the holiday cookies.
- They might just win one of those cookie swaps you go to every year.
- You most likely have the majority of the ingredients in your pantry.
- The cookies make great gifts for friends, neighbors, and teachers.
Ingredients for Double Chocolate Chip Candy Cane Cookies
You’ll need to get an 11×17 baking sheet for these, plus some parchment paper to make life easier when removing the cookies. A stand mixer will help you put this cookie dough together in no time at all.
- All-purpose flour
- Baking soda
- Unsweetened cocoa
- Unsalted butter (softened)
- Granulated sugar
- Light brown sugar
- Vanilla extract
- Peppermint extract
- Semi-sweet chocolate chip chunks
- White chocolate melting wafers
- Vegetable oil
- Crushed candy canes
Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.
How to Make These Peppermint Chocolate Cookies with Candy Canes
Start by gathering your ingredients.
You’ll start making these Christmas cookies by pulling out your large mixing bowl and adding the flour, baking soda, salt, and unsweetened cocoa powder.
A fork is the best tool for mixing this well, so it’s fully combined. Once you have those dry ingredients combined, set them aside.
Grab a separate large bowl. You’ll use it to cream together your butter and sugar.
If you don’t have a stand mixer, use an electric hand mixer and blend until smooth.
Next, add the eggs, vanilla extract, and peppermint flavor extract to the butter mixture.
Keep mixing until the mixture becomes smooth.
Fold in half of the dry ingredients into the wet ingredients.
Continue blending until this is fully incorporated, then fold in the rest of the dry ingredients and mix once more. The mixture should be nice and thick.
Now, the chocolate chunks should be added and mixed in well with a rubber spatula. Scrape the bowl bottom and edges well to get it all in there.
TIP: When you’ve finished making your dough, cover it up and put it in the fridge for two hours. Baking them now will cause them to spread all over the cookie sheet like goo.
Towards the end of that chill time, you can preheat your oven to 350 degrees and get your baking sheet lined with parchment paper.
Take your two-tablespoon medium cookie scoop and pack the chocolate cookie dough into it tightly. Release the scoop of cookie dough into your hand, rolling it between your palms to get it nice and smooth.
Place your cookies on the baking sheet, giving them about two inches of space between them.
This will allow 12 cookies to fit on the sheet, though feel free to use more than one sheet to accommodate your cookies.
Bake the cookies for 11 to 12 minutes. Take them out when they finish and let them cool for five minutes on the baking sheet.
You can then move them to your wire rack, where you’ll need to let them fully cool.
As you near the end of that cooling time, get that white melting chocolate ready by putting the wafers in a microwave-safe bowl.
Heat at 50% power or defrost for one minute, then add vegetable oil and stir using a fork. Heat again in 30-second bursts and stir in between until you get a silky smooth mixture.
You can then put your cookies back on the baking sheet and dip half of the cookie into your melted white chocolate.
Set it on the baking sheet and immediately top with the crushed candy canes. Let the chocolate fully set first, and then you can serve!
Recipe Tips for Chocolate Candy Cane Cookies
- If you really want these to look gorgeous, make sure you get both candy cane chunks and candy cane fine powder dust on the melted chocolate. You also want to dip the cookie into the white chocolate on the part of the cookie that has less visible chocolate chunks, so they still show even after you dunk it.
- Candy canes can be crushed by putting them inside a Ziploc bag and using a hammer, but be gentle!
- Also, candy canes, as I’ve learned, get really sticky when they sit in a bag, all crushed up for a while. Wait until you’re ready to top the cookies with the candy cane pieces before smashing them up for the topping.
- A great way to enjoy these chocolatey cookies is with some hot cocoa. If you have any leftovers, put them in an airtight container, and they’ll keep for a few days on the counter.
You can make these double chocolate chip cookies any time of year and add different things to the top of the cookies such as sprinkles. Here are a few other ways to make the cookie a little different.
- Use white chocolate chips instead of semi-sweet chunks.
- Dark chocolate chips for chewy dark chocolate cookies.
- Peanut butter chips for those chocolate lovers who crave the addition of peanut butter.
More Christmas Cookie Recipes
- Copycat Crumbl Peanut Butter Cup Cookies
- Christmas wreath cookies
- Chocolate crinkle cookies
- Chocolate thumbprint cookies
- Brownie mix cookies
- Pecan sandies
- Cranberry chocolate chip cookies
- Christmas lights sugar cookies from Sue Bee Homemaker
Whether you want to bake up those blissful holiday flavors for the family or you’re participating in a Christmas cookie exchange, these double chocolate candy cane cookies will steal the show.
Put on some Christmas music and get into the holiday baking spirit with this chocolate peppermint recipe!
Double Chocolate Peppermint Cookies
- 2-½ cups all purpose flour
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup of unsweetened cocoa
- 2 sticks unsalted butter, softened
- 1 1/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 15 oz bag semi-sweet chocolate chip chunks
- 1 cup white chocolate melting wafers
- 1 tablespoon vegetable oil
- Bag of candy canes, crushed (around 7-10 small candy canes)
- In a large mixing bowl, combine flour, baking soda, salt, and unsweetened cocoa. Use a fork to mix well and fully combine. Set aside.
- In a separate large mixing bowl, combine butter and sugar. Cream together using an electric hand mixer or stand mixer. Blend until smooth.
- Add in eggs, vanilla extract, and peppermint extract and blend again until smooth.
- Fold in half of the dry ingredients and continue mixing until fully incorporated. Fold in the remaining dry ingredients and blend until fully combined. The mixture will be thick and dough-like.
- Add in the chocolate chunks and mix well using a rubber spatula. Be sure to scrape the bottom and edges of the bowl as well.
- Cover and place the dough in the refrigerator to chill for two hours.
- Near the end of the chill time, preheat the oven to 350 degrees F and prepare an 11x17-inch baking sheet with parchment paper.
- Use a 2-tablespoon (medium) cookie scoop to scoop and pack the cookies tight. Release the scoop into the ball of your hand and roll in between your palms to smooth it further.
- Add cookies to the baking sheet, spacing them two inches apart. You will fit 12 cookies on one sheet nicely. Repeat for all cookies. (you can use multiple sheets if desired or bake one sheet at a time.)
- Bake cookies for 11-12 minutes. When done, allow the cookies to cool on the baking sheet for five minutes before transferring them to a wire rack. Allow cookies to cool completely.
- Near the end of the cool time, prepare your white melting chocolate.
- Add wafers to a microwave-safe bowl. Microwave on 50% power or defrost mode for one minute. Add in vegetable oil and stir with a fork. Continue heating in 30-second bursts, stirring in between, until the chocolate is silky smooth.
- Move the cookies back to a baking sheet with parchment paper. Dip half of each cookie into the melted chocolate and place it back on the baking sheet.
- Immediately top the melted chocolate with crushed candy canes. Repeat for each cookie.
- Allow chocolate to set fully (about 30 minutes) before serving.
- PRESENTATION TIP: These cookies look best when they have candy cane chunks and dust on the melted chocolate.
- PRESENTATION TIP: Dip the cookie into the white chocolate where there are less visible chocolate chunks. This way, your chunks still show after the cookie is dipped.
- Gently crush your candy canes inside a Ziploc bag.
- These cookies are soft but hold firm. They are moist and chocolatey on the inside.
- The candy canes may get sticky when sitting together for longer periods of time. Crush them right before they are needed.
- The cookies can be kept in an airtight container and kept at room temperature, or in the refrigerator.
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Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 201Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 25mgSodium: 54mgCarbohydrates: 26gFiber: 1gSugar: 20gProtein: 2g
Nutrition is approximate.