Triple Chocolate Candy Cane Cookies Recipe
Triple Chocolate Candy Cane Cookies Recipe photo by Taste of Home
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Triple Chocolate Candy Cane Cookies Recipe

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This dazzling cookie showcases one of my family's favorite flavors, peppermint. It's always one of the first to disappear from the cookie tray. —Priscilla Yee, Concord, California
TOTAL TIME: Prep: 40 min. Bake: 10 min./ batch + cooling
MAKES:36 servings
TOTAL TIME: Prep: 40 min. Bake: 10 min./ batch + cooling
MAKES: 36 servings


  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1-3/4 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3 ounces white baking chocolate, chopped
  • 2 teaspoons canola oil, divided
  • 3 ounces semisweet chocolate, chopped
  • 1/4 cup crushed candy canes (about 10 miniature)

Nutritional Facts

1 cookie: 115 calories, 6g fat (3g saturated fat), 15mg cholesterol, 63mg sodium, 15g carbohydrate (9g sugars, 1g fiber), 1g protein.


  1. Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. In another bowl, whisk flour, cocoa, salt and baking soda; gradually beat into creamed mixture.
  2. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten to 2-in. rounds with the bottom of a glass. Bake 6-8 minutes or until set (do not overbake). Cool on pans 5 minutes. Remove to wire racks to cool completely.
  3. In a microwave, melt white chocolate with 1 teaspoon oil; stir until smooth. Drizzle over cookies. Repeat with semisweet chocolate and remaining oil. Sprinkle tops with crushed candy canes; let stand until set. Yield: about 3 dozen.
Originally published as Triple Chocolate Candy Cane Cookies in Taste of Home December 2014, p64

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homemadewithlove User ID: 4311884 259112
Reviewed Jan. 2, 2017

"Beautiful cookies with wonderful flavor. Great Christmas cookie!"

khegeman User ID: 2379383 258677
Reviewed Dec. 26, 2016

"Made 75 different kinds of Christmas cookies this year, and these were one of the best."

peanutsnona76 User ID: 8027573 238942
Reviewed Dec. 7, 2015

"Perfect as is. Sprinkles would be a fun variation. To delowenstein: once again: if you don't use the original recipe,please submit your extremely modified,not-the-same- recipe to TOH elsewhere. This area is for reviews of above listed recipe. (MINOR tweaks notwithstanding.) Let's let the the submitter have their "page."Get your own- we all will check it out. That's what we come here for."

Psalm127-3 User ID: 7749892 238778
Reviewed Dec. 5, 2015

""these are gonna get made for sure-I'll report after I make the dough and bake off a couple". gotta get some candy canes first??

I'm a dough freezer! like to make the dough and bake off later so they're always ultra fresh??
Kim, I collect many colors and varieties of sprinkles and I'm with you-think I'll add red&green sprinkles as well as red&green decorator sugar to make extra pretty&festive for Christmas cookie trays- they all get sent to our kids& loved ones"

Remenec User ID: 6059530 216882
Reviewed Jan. 4, 2015

"I made these as directed and they tasted great! My husband and son are not huge fans of peppermint so I may try these without the candy canes next time. The chocolate is very rich and "brownie" like so I think they would taste great with or without the peppermint."

kimspacc User ID: 1340117 215521
Reviewed Dec. 21, 2014

"I added red and green sprinkles to the top, as well. Very pretty and easy to make."

C-Ro User ID: 6104789 215421
Reviewed Dec. 20, 2014

"These are delicious! I added 1/4 tsp peppermint extract to give them more of a mint-chocolate taste. The dough was really sticky so I was concerned at first but they turned out great."

delowenstein User ID: 3766053 213835
Reviewed Dec. 2, 2014

"Actually, I made these cookies DOUBLE chocolate, rather than Triple chocolate!

I'd used the balance of chocolate candy wafer disks: About 1 to 1-1/2 cups) combined with 1 Tbsp. of vegetable shortening and melted it in a double boiler over boiling water until melted and smooth.
I used: 1/2 cup butter and 1/4 cup margarine to stretch my butter supply! I also added 1 tsp. vanilla extract to the creamed mixture. I used 1/2 tsp. each of baking soda and salt. I crushed about 1 dozen REGULAR-SIZED candy canes in my food processor until finely chopped. I greased baking sheets used and baked cookies 8 minutes. I used one of those round plastic cookie disks with designs on them, greased and dipped in flour to flatten the balls of dough before I baked the cookies. I topped the baked, cooled cookies with some of the melted chocolate, then sprinkled some crushed candy canes over the chocolate and allowed the cookies to set. I'd gotten at least 4 dozen to 49 cookies with this recipe! This is a wonderful recipe for the holidays! Thank you so much for sharing! These cookies looked very festive! delowenstein"

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