Triple Chocolate Candy Cane Cookies

Name: Triple Chocolate Candy Cane Cookies
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: about 3 dozen.
Ingredients: 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)

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

Ingredients

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)

Directions

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.
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.
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.

Nutrition Facts

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

Originally published as Festive Triple Chocolate Peppermint Cookies in Taste of Home December 2014

Reviews

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homemadewithlove

Jan 2, 2017

Beautiful cookies with wonderful flavor. Great Christmas cookie!
khegeman

Dec 26, 2016

Made 75 different kinds of Christmas cookies this year, and these were one of the best.
peanutsnona76

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

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

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

Dec 21, 2014

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

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

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