THE CLASSIC COMBINATION OF CHOCOLATE AND PEPPERMINT MAKE THESE DARK CHOCOLATE CANDY CANE COOKIES THE PERFECT TREAT FOR THE HOLIDAYS!
by livforcake.com
So there I am a few years ago, blissfully perusing their holiday decorations, when I stumble across these authentic handmade Nutcrackers from Germany. There was a variety of them and they weren’t the traditional, boring (sorry!) Nutcrackers. Each of these Nutcrackers had a theme — there was a fisherman, a Scottish bagpiper, a leprechaun, a painter, a toy maker… They were freakin’ adorable.
And then I saw it. There was a CAKE BAKER Nutcracker. No One Cares. At All. My heart maybe started to race a little bit… until I looked at the price. These guys were all $40-$60, which isn’t crazy unreasonable (but sorta), and this was before I had gone to pastry school and gotten back into baking and blogging. I Figuratively thought to myself: ‘If I was still really into the cake thing I would totally buy this’. But I wasn’t, so I didn’t buy the Nutcracker. Sigh.
I kid you not that I have looked for that Nutcracker every damn year since (probably about 3 years now). Every year! I scour various HomeSense locations hoping it will pop up. They have a series of these Nutcrackers every year, so I am hopeful, but alas, I haven’t been able to find it. I even looked for it online, but can’t find the exact one I saw (or at least the way I remember it). The one I can find online is a bit uglier than the one I remember (lol), and I’m certainly not willing to spend $100 in. shipping on it.
by livforcake.com
Dark Chocolate Candy Cane Cookies
The classic combination of chocolate and peppermint make these Dark Chocolate Candy Cane Cookies the perfect treat for the holidays!
1 hr, 30Prep Time
10 minCook Time
1 hr, 40Total Time
Ingredients
2 cups all-purpose flour
1/4 cup Dutch-processed cocoa powder (sifted)
1/4 cup black cocoa (sifted)*
1 tsp baking soda
1/2 tsp sea salt
1 cup unsalted butter (room temperature)
1/2 cup granulated sugar
1 cup packed light-brown sugar
2 large eggs (room temperature)
1 tsp peppermint extract (optional)
1 bag Bright White Candy Melts or white chocolate (melted)**
crushed candy canes
Instructions
- In a medium bowl, whisk together flour, cocoa powders, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, beat butter and sugars on med-high until light and fluffy (approx. 2-3mins). Reduce speed and add egg and peppermint extract. Beat until well combined. Add flour mixture and mix until just combined.
- Chill dough for at least 1 hour or overnight.
- Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats.
- Using a medium cookie scoop, portion dough onto baking sheet (I did 9 cookies per sheet). Bake for approximately 10 mins, or until the middle is set. Cookies will deflate and crinkle a bit upon cooling.
- Cool on pans for 5 mins then transfer to a wire rack to cool completely.
- Dip in melted candy melts or white chocolate, place on a parchment-lined baking sheet and sprinkle with crushed candy canes. Allow setting.
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