Save on Pinterest

Triple Chocolate Candy Cane Cookies

This dazzling cookie showcases one of my family's favorite flavors, peppermint. It's always one of the first to disappear from the cookie tray. —Priscilla Yee, Concord, California
  • Total Time
    Prep: 40 min. Bake: 10 min./ batch + cooling
  • Makes
    about 3 dozen

Ingredients

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 large egg, room temperature
  • 1-3/4 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3 ounces white baking chocolate, chopped
  • 2 teaspoons canola oil, divided
  • 3 ounces semisweet chocolate, chopped
  • 1/4 cup crushed candy canes (about 10 miniature)

Directions

  • Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, whisk flour, cocoa, salt and baking soda; gradually beat into creamed mixture.
  • Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten to 2-in. rounds with the bottom of a glass. Bake 6-8 minutes or until set (do not overbake). Cool on pans 5 minutes. Remove to wire racks to cool completely.
  • In a microwave, melt white chocolate with 1 teaspoon oil; stir until smooth. Drizzle over cookies. Repeat with semisweet chocolate and remaining oil. Sprinkle tops with crushed candy canes; let stand until set.
Nutrition Facts
1 cookie: 115 calories, 6g fat (3g saturated fat), 15mg cholesterol, 63mg sodium, 15g carbohydrate (9g sugars, 1g fiber), 1g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video