Chocolate Mint Chip Candy Cane Cookies – chewy crispy chocolate cookies filled with chocolate mint chips and topped with chunks of candy cane. A great cookie for Santa.
Tell me these Chocolate Mint Candy Cane Cookies doesn’t look Christmas-y! This is a great recipe to bake with the kids this Holiday season. They will love rolling the cookie dough into balls and then dipping them in chopped candy canes.
Between the cookie dough, mint chocolate chips and candy canes those little hands are sure to be busy sampling the ingredients. The finished cookies are crispy and chewy with plenty of chocolate mint flavour.
Since there is plenty of mint flavour from the candy cane , so if you prefer, you can always use regular chocolate chips.
One tip for the candy canes is not to chop the pieces too small and try to concentrate them at the centre of the outside of the cookie dough ball. If they are too close to the edges, they will melt in the oven if they hit the baking sheet. I think this recipe would be great for holiday gift giving too.
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If you liked this recipe you many want to check out this great collection of No Bake Cookies that was incredibly popular during our last Holiday season.
- 1 ¼ cups butter
- 2 cups sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3/4 cup cocoa powder
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 ½ cups chocolate mint chips
- 3/4 cup chopped candy canes
Cream together the butter and sugar. Add the eggs and vanilla extract to the creamed mixture and beat until well combined.
Sift together the cocoa, flour, baking soda, and salt. Add the dry ingredients to the creamed mixture along with the chocolate mint chips.
Mix well until a dough forms.
Wrap the dough in plastic wrap and refrigerate for several hours or overnight. Dough must be very cold when it goes in the oven.
Roll into 1 inch balls. Dip one half of the ball into the chopped candy canes.
Place about 2 inches apart, candy cane side up, on a parchment paper lined baking sheet; flatten slightly and bake at 350 degrees F for about 8-10 minutes.
Allow the cookies to cool on the pan for several minutes before placing them on a wire rack to cool completely.
Store in an airtight container.
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