The most delicious fudge Brownie Cookies just got better with the festive addition of Peppermint and Candy Canes. When its Christmas Cookie season these Candy Cane Cookies are certainly not to be missed. They’re super rich, fudgy and decadent with the perfect balance of peppermint and of course a sprinkle of candy cane.
WHY YOU’LL LOVE THIS RECIPE
Better than normal chocolate cookies | There’s something very special about a cookie/brownie hybrid and I absolutely love my Fudge Brownie Cookies. The first highlight with this recipe is the fact they’re ready in no time at all and second is that they’re big enough to eat two or three in one sitting. The texture is just like that of a brownie with a fudgy centre and a shiny crinkle top. They’re just divine!
Delicious Peppermint kick | A divine cookie is then given the best festive kick with a dash of peppermint and white chocolate which the cookies are dipped into generously. The finishing touch is a sprinkle of crushed candy canes.
Beautiful to gift | Not only are these a delicious gift, but they’re also a really beautiful gift too. When wrapped up in a clear gift bag or stacked in a gift box they are sure to make somebody very happy.
KEY INGREDIENTS NEEDED TO MAKE THESE CANDY CANE COOKIES
Before you head to the recipe and make these Candy Cane Cookies, let’s take a look at the key ingredients and why they’re so important to this bake.
Good Quality Dark Chocolate | To get the best out of these cookies the better quality the chocolate the better quality the cookie. I love baking with Callebaut Chocolate especially as they come in small chips which are perfect for melting down evenly.
Unsalted butter | Unsalted butter ensure these cookies are soft and gooey. Make sure the butter is softened slightly otherwise it will melt slower than the chocolate when your heating the two together.
Caster sugar & Soft Brown Sugar | The combination of both caster and soft brown sugar give these cookies that super fudgy and chewy texture.
Large Eggs | As with all bakes ensure your eggs are room temperature to ensure the don’t effect the temperature of the batter.
Plain flour | Plain flour gives the brownie cookies their structure and keeps them super soft.
Cocoa Powder | Cocoa powder gives these cookies an even deeper chocolate kick
White Chocolate | Like the dark chocolate, the same applies to the quality of the white chocolate. Some white chocolate when heated can turn quite tough seize when it’s overheated and I often find this is to do with the quality. I find the White Chocolate Callebaut chips melt down really well without seizing and they always produce a beautiful fluid consistency
Peppermint Extract | A little of this goes a very long way but it produces such a beautiful peppermint flavour.
Candy Cane | Crushed up candy cane makes for a very elegant decoration for these cookies and you also get a lovely peppermint crunch with each bite.
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MY KITCHEN TIP | If your cookies have spread into random shapes in the oven and you want perfect circles then you can use a circle pastry cutter to help shape the warm cookies back into perfect circles. Make sure you do this whist the cookies are straight from the oven but be careful as the trays and cookies will still be very hot.
TOOLS YOU WILL NEED
Mixing Bowls | Two or three good sized bowls will be enough so you can mix your wet and dry ingredients separately. I have a few pyrex bowls which are equally great as they are heat proof too.
Hand Mixer | You can whisk the eggs and sugar by hand but using a hand mixer or standing mixer is much easier. To ensure I can get all the eggs and sugar mixed I like to use a hand mixer as it gives me more control.
Flat Baking Tray | Flat baking trays are perfect for cookies as they allow for the cookies to spread and give you lots of space for lots of cookies.
Baking paper | An essential and necessary for any baking. Even if your trays are non stick it’s recommended that you still line the the trays with baking paper to avoid the cookies sticking
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OTHER CHRISTMAS COOKIES TO TRY
I would love it if you tagged me @mykitchendrawer on Instagram if you make these Candy Cane Cookies. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message. Happy baking!
Candy Cane Cookies
- 250 g dark chocolate
- 85 g unsalted butter softened
- 50 g caster sugar
- 150 g soft brown sugar
- 2 eggs room temperature
- 100 g plain flour
- 50 g cocoa powder
- 200 g white chocolate
- 1/4 tsp peppermint extract
- Crushed Peppermint
- Preheat the oven to 180°C and line 2 flat baking sheets with a baking paper
- In a heatproof bowl, add the chocolate and butter and set it over a pan of simmering water being careful not to let the bowl touch the water. Gently melt the two together then leave to one side to cool.
- In another bowl add the eggs and the sugar and whisk with a handmixer for 5 minutes until its pale, thick and looks like mousse.
- Slowly pour in the cooled chocolate mixutre and whisk it through until fully combined.
- In a final bowl whisk together the flour and coco powder then pour this into the wet mixture and gently fold it through with a spatula until just combined, being careful not to lose lots of air.
- Place 9-12 tablespoon scoops of batter onto each tray, spreading them about 1-2 inches apart to allow them to spread.
- Bake immediately for 8-10 minutes until the tops have cracked, then remove them from the oven and leave them to cool.
- Melt down the white chocolate and then pour into a deep container wide enough for dipping in the cookies (a wide mug will do)
- Dip the ends of each cookie into the white chocolate, then lay onto a fresh sheet of baking paper and sprinkle over some crushed candy canes.
- Leave the chocolate to set for 30 minutes then serve or wrap up into gift bags/boxes ready to give to loving family and friends.