Candy Cane Cookies

20 MIN PREP TIME

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10 MIN BAKE TIME

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30 MIN TOTAL

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20 MIN PREP TIME 〰️ 10 MIN BAKE TIME 〰️ 30 MIN TOTAL 〰️

The most delicious fudge Brownie Cookies just got better with the festive addition of a homemade Candy Cane Bark. When it’s Christmas Cookie season these are not to be missed. They’re super rich, fudgy and decadent with the perfect balance of peppermint. They’re perfect for cookie gifts, dessert platters, or simply indulging with a warm mug of hot chocolate

Why you will 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:

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 Ghirardelli or Nestle 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.

Peppermint Extract | A little of this goes a very long way but it produces such a beautiful peppermint flavour.

Candy Cane Bark | Crushed up candy cane makes for a very elegant decoration for these cookies and you also get a lovely peppermint crunch with each bite.

HOW TO MAKE CANDY CANE BARK

1. Line a baking tray with baking paper and get two bowls ready with 100g each of white and dark chocolate chips

2. Melt down each bowl of chocolate separately in a microwave until smooth

3. Use a tablespoon to dollop alternating flavours of chocolate onto the lined baking tray

4. Use a spatula to marble to two flavours together but leaving most of the white chocolate unmixed as this is primary colour your want for the bark

5. Crush your candy canes and sprinkle them across the top of the melted chocolate

6. Leave the bark to set in the fridge for 1-2 hours then chop roughly into small shards ready for your cookies

Expert baking tips!

• 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.

Recipe Card:

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Candy Cane Cookies

Servings: 24

Author: My Kitchen Drawer

Prep time: 20 MinCook time: 10 MinTotal time: 30 Min

The most delicious fudge Brownie Cookies just got better with the festive addition of Peppermint and Candy Canes. When its Christmas Cookie season these 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.

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Ingredients

• 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

For the Candy Cane Bark

• 100 g white chocolate
• 100g dark chocolate
• Crushed Candy Canes

Instructions

For the Brownie Cookies

1. Preheat the oven to 180°C and line 2 flat baking sheets with a baking paper
2. 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.
3. 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.
4. Slowly pour in the cooled chocolate mixutre and whisk it through until fully combined.
5. 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.
6. Place 9-12 tablespoon scoops of batter onto each tray, spreading them about 1-2 inches apart to allow them to spread.
7. Bake immediately for 8-10 minutes until the tops have cracked, then remove them from the oven and leave them to cool.

For the Candy Cane Bark

1. Melt down the white chocolate and dark chocolate in two separate bowls and line a baking tray with baking paper.
2. Spoon alternating flavour of chocolate onto the lined tray and then marble the two together (keeping the white chocolate as unmixed as you can as you want this to be the dominant colour so it stands out in the cookies)
3. Sprinkle over the crushed candy canes then leave the bark to set in the fridge for 1-2 hours
4. Once set, break it up into variously sized shards, you'll want lots of smaller pieces but keep some slightly larger to use on the top at the end of baking.

Nutrition Facts

Calories

182

Fat

11 g

Carbs

22 g

Sugar

14 g

Protein

3 g

Disclaimer: The information is for informational purposes only and does not constitute medical advice or diagnosis. The nutritional information may vary based on the ingredients used, their freshness, and how they are prepared.

https://mykitchensdrawer.com/recipes-blog/candy-cane-cookies

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Other Christmas cookies:

Penguin Caramel Cookies

Gingerbread Man Sandwiches

Christmas Pudding Cookies

I would love it if you tagged me @mykitchendrawer on Instagram if you make this recipe. 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 or let’s chat in the comments. Happy baking!