Christmas Cookies are both a symbol and staple of the Christmas Season. Growing up, every year my mom and I would make tons and tons of different kinds of cookies to give out to friends, bring platters to parties and of course just to eat at home. Because who wants to choose just 1 kind of cookie?! The more the merrier, right! 

Living in Connecticut we were able to store them (wrapped tightly, of course) up in our attic to keep them frozen so that they would stay fresh until Christmas. For some reason this was my favorite part. There was something so fun about going up into the attic to put together a platter of cookies, finding a batch you forgot about or happily realizing that once again you had made WAY TOO MANY COOKIES, haha! 

This year I’m adding a new one to our cookie making frenzy! These Dark Chocolate Candy Cane Cookies! 

The dark chocolate chip cookies are rich and almost have a hot cocoa like flavor to them. After they are baked and cooled you dip them in melted white chocolate mixed with coconut oil (to help with hardening) and sprinkled with crushed candy canes 🙂 Sometimes candy cane flavor can be a little overwhelming, so I love pairing it with dark chocolate.

What is your favorite kind of Christmas Cookie?

Dark Chocolate Candy Cane Cookies

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• Author: Chocolate Covered Cheetah

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Ingredients

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• 1 cup unsalted butter, room temperature
• 1 cup white sugar
• 1/2 cup brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 1/2 cups white flour
• 3/4 cup dark chocolate cocoa powder
• 1/2 tsp salt
• 1 tsp baking soda
• 1 cup dark chocolate chips
• 1 cup white chocolate chips
• 2 tbsps coconut oil
• 6 candy canes

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Instructions

1. Pre-heat oven to 350°F
2. Add butter to the bowl of an electric mixer, mix
3. Add white and brown sugar, cream together for 2-3 minutes until smooth and fluffy
4. Add eggs 1 at a time
5. Add vanilla extract
6. In a medium sized bowl, whisk together flour, cocoa powder, salt and baking soda
7. Slowly add the dry ingredient mixture to the wet ingredients, mix until fully combined
8. Fold in chocolate chips
9. Line a baking sheet with parchment paper
10. Scoop cookies into golf ball sized balls and place them on the baking sheet
11. Bake cookies for 10-12 minutes
12. Allow to cool
13. Melt white chocolate and coconut oil in a heavy bottomed sauce pan over low heat until fully melted, stirring as needed
14. Crush the candy canes into small pieces (put them in a plastic bag, cover bag with a dish towel, use a rolling pin to crush the candy canes)
15. Dip a cookie into the white chocolate so it is 1/2 coated, place back on the baking sheet with parchment paper, sprinkle with crushed candy cane
16. Repeat with each cookie, allow to harden

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