How do I prevent the candy cane bits from melting during baking?

Candy canes are hard candies and will melt at high heat. To avoid ending up with a big melted candy cane mess make sure to keep the candy canes on the top of the cookies and don't roll the entire cookie ball. Also avoid too many pieces that will melt together and keep the cookie sheet clean of run away candy canes.

Can I make the dough ahead of time and refrigerate it overnight?

Yes, you can refrigerate the cookie dough overnight. Be sure to let the cookies come to room temperature before pressing into the candy cane pieces and baking. These cookies do better at room temperature rather than chilled.

Can I freeze the chocolate candy cane cookie dough to use later?

Yes, you can freeze the cookie dough for up to 1 month. After preparing the dough, roll into tablespoon sized balls, place balls into a freezer safe bag and store in the freezer. When ready to bake, let the cookie dough come to room temperature before pressing into candy cane pieces and baking.

The Best Chocolate Candy Cane Cookies

Chocolate Candy Cane Cookies

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These chocolate candy cane cookies are soft, chewy and super festive for the holidays. They are perfectly minty and chocolatey with candy cane bits scattered throughout. Not to mention, they are easy and fun to whip up for a cookie exchange. Enjoy with a tall glass of cold milk.

Author: Alie Romano
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Yield: 30 Cookies 1x
Category: Cookies
Method: Baking
Cuisine: American

Ingredients

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1/2 cup unsalted butter, at room temperature
1/2 cup brown sugar, lightly packed
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1 1/2 cups all-purpose flour, sifted
1/3 cup cocoa powder, sifted
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup mini semi-sweet chocolate chips
1/4 cup crushed candy canes (extra for topping, approx. 1/4 cup)

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Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
In a stand mixer cream butter and sugars together until light and fluffy. Add egg, vanilla extract and mint extract, beat until smooth.
In a separate bowl combine flour, cocoa powder, baking soda and salt, mix to combine. Slowly mix the dry ingredients into the butter mixture.
Turn the mixer to low and add chocolate chips and crushed candy canes, beat on low until well blended.
Roll cookie batter into tablespoon sized balls.
Add extra crushed candy canes to a small bowl. Press the top of a cookie ball into the crushed candy canes, then place face side up on your prepared cookie sheet. Using the palm of your hand, flatten the ball with the crushed candy canes on top. Note: Do your best to keep the cookie sheet clear of candy cane pieces and on top of the cookies as they will melt all over and make a mess.
Bake for 8 minutes (be careful not to overbake these cookies). Remove from the oven and let the cookies cool on the baking sheet for another 3 minutes. Do not remove the cookies right away, as you want the cookies to further bake on the sheet for another 3 minutes. This creates soft chewy cookies.
Transfer cookies to a wire rack to cool completely.

Notes

Recipe easily doubles to feed a crowd.

Store in an airtight container for up to 3 days or freeze for up to 2 months.

Find it online: https://bakingforfriends.com/chocolate-candy-cane-cookies/