Wednesday, December 26, 2012

Chocolate+Leftover Candy Canes=

What do you get with leftover candy canes and some chocolate? VERY yummy double chocolate peppermint cookies that are simply amazing!

My husband and I actually made these before Christmas for my Christmas party but busy me forgot to ever post them. I figured many of you, like us, probably have some candy canes lying around, maybe even still hanging on your trees, and so I'm posting these tasty treats today...besides peppermint and chocolate are still plenty good post Christmas. Ps: Don't let the many steps scare you...I just like to break recipes down to simple, small steps...this is actually a pretty easy recipe.

Double Chocolate Peppermint Cookies
brought to you by the FOOD magazine that thankfully comes to me in my mailbox.

1.5 cups all purpose flour
1/4 cup unsweetened cocoa
1 tsp. baking powder
1/4 tsp. salt
2 cups bittersweet chocolate chips (so a 12oz bag)
1/2 cup (1 stick) unsalted butter, room temp.
3/4 cup sugar
2 large eggs
6 Tbsp. heavy whipping cream
8 candy canes smashed (we used only four)

1. Heat the oven to 350 degrees and line baking sheets with parchment paper (our oven doesn't like parchment paper so we just did a nice spray of Pam's cooking spray...worked perfectly)
2. In a medium sized bowl, whisk together the flour, cocoa, baking powder and salt. Put to the side.
3. Using an electric mixer, beat the butter and sugar in a larger bowl until "light and fluffy" ( I've never though that's the best description but everyone says it still...basically till it's all creamed together)...this takes about 3 minutes.
4. Melt 1/2 cup of the chocolate chips. We used the microwave method: cook a little, stir a little, cook a little, stir a know.
5. Gradually mix the melted chocolate into the butter/sugar combo with the mixer on low. Next slowly add the flour mixture that was put to the side. Mix until just incorporated.
6. Stir in the remaining 3/4 cup chocolate chips.
7.  Drop rounded tsps. of dough onto the prepared cookie sheets. You want them to be the size of small balls. Space them about 2" apart but they won't grow much.
8. Put them in the oven! You'll want to cook them roughly 8-10 minutes, rotating the pan positions to ensure they are all baked evenly. Let cool for a couple minutes...on the pan or on cooling racks.
9. In a medium, microwave safe bowl microwave the heavy cream on high for about 30 seconds. Add the remaining 3/4 cups chocolate chips to the cream and stir, stir, stir till the mixture is smooth.
10.  At this point, you'll want to make sure your cookies are in an area that will be easy to clean. We used a deep set cookie sheet so all the candy cane toppings would simply fall onto the sheet...easier for clean up! Using a teaspoon  drop a little layer of the chocolate mixture onto each cookie and sprinkle the candy cane pieces on top. Let them air dry or refrigerate to set....and then eat! 

These little chocolate cookies are absolute chocoholic dream cookies!

Smashing the Candy Canes:
This can best be accomplished by unwrapping them, placing them in a ziploc baggy and hitting them with a rolling pin or something similar in size and weight. Husbands are great at this part of the recipe!

We hope you enjoyed this yummy recipe! We sure did...and hopefully we're enjoying Florida sunshine right now too. Yes, this is a scheduled post.

We'll be sure to catch yall up on life and let you know about our BIG announcement real soon! 
Anyone want to guess what it is?


  1. These look absolutely AMAZING.

  2. OMG! They seem yummy! I want to try this. Thanks for your recipe!

  3. so delicious looking! and great photos, too!!

  4. Perfect timing! I took our tree down earlier today and now have a mini pile of candy canes :) Thanks for sharing!

    I'd like to invite you to join our weekly Sunday/Monday Meet & Greet Blog Hop. Come link up and join the fun if you have time this weekend!


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