Double Chocolate Candy Cane Cookies
Note: I may earn money or products from the companies, products, or links mentioned in this post.
It’s close to Christmas and it’s that time of year where everyone is baking delicious Christmas-themed cakes, cookies, and goodies for family and friends! My friend Sarah is no different. She is a fellow Air Force wife who has posted several recipes here on the blog before – one of which went viral and to-date has over 700,000 hits! You can see all of her recipes here: Sarah’s Recipes.
This year Sarah wanted to share another one of her amazing desserts with YOU! You don’t want to miss this because Sarah has taken a simple chocolate chip cookie recipe and turned it into an amazing, candy cane cookie for Christmas!
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup unsweetened coco powder
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 ½ cups of mini chocolate chips
- 1 cup broken candy cane pieces about 12 candy canes (They don’t have to be evenly sized, also double bag the unwrapped candy canes when you are smashing them they tend to cut the bag.)
- 2 bags of Candy Cane Hershey kisses unwrapped
Instructions
- Preheat oven to 350.
- Combine flour, baking soda, salt, and coco powder in small bowl.
- Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
- Add eggs, one at a time, beating well after each addition.
- Gradually beat in flour mixture.
- Stir in chocolate chips and candy cane pieces.
- Drop just under a tablespoon sized balls into greased mini muffin pan.
- Bake for 8 to 9 minutes as soon as they are removed from the oven put the kisses on top of each cookie and press in slightly.
- Cool in pan for 2 minutes; remove to wire racks to cool completely.
Makes: About 6 dozen.
Hint: While the first batch of candy cane cookies are baking, I make the rest of the cookie dough into small (just under a tablespoon) sized balls and put them in a plastic container with a lid and keep them ready in the fridge while each batch is baking since I only have one mini muffin pan. It makes the rest of the batches super easy because you just put a ball in to each hole. They do not have to be perfect balls.
To view more recipes on Singing Through the Rain, see my recipe list!
My name is Sarah I’m an Air Force Wife and the mother to a rambunctious 2 year old son. I love cooking and baking with only having a dud every once in a while! I believe that life is an open book and I live life to enjoy every bite.
One Comment