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Made with white chocolate chips, crushed peppermint, creamy ganache, and a miniature candy cane garnish, these dark chocolate peppermint candy cane cookies are the perfect Christmastime treat.
Why Candy Cane Cookies?
When I came up with the idea for these candy cane cookies, I had no idea that gathering the ingredients would involve a candy cane scavenger hunt across much of greater London.
In the US, candy canes become ubiquitous during the holiday season. You can buy them at pretty much any grocery store, drugstore, or big box retailer, usually for just a dollar or two per box. They’re so easy to find that Americans often use candy canes to adorn their Christmas trees, or to add a finishing touch to gift-wrapped packages.
Candy Cane Crisis
Most sources agree that the candy cane originated in Germany. As a European neighbor, I assumed that they would be readily available in the UK as well. However, I’ve discovered that candy canes really are not a “thing” in England.
In developing this candy cane cookie recipe, I visited every drug and grocery store I could find, but—despite stocking candy cane-themed decorations, cards, and wrapping paper—none of them carried the real thing.
Thankfully, I eventually managed to track down a few bags of miniature candy canes at a discount shop (the only other option seemed to be paying £4 per box on Amazon!) but getting my hands on these classic Christmas candies turned out to be no easy feat.
In the end, though, I’m glad I made the extra effort. Crushed candy canes add a nice crunch to the dark chocolate cookie dough, and they also look lovely as a finishing touch.
Chocolate + Peppermint for the Win
I’m generally a huge fan of the chocolate-peppermint combo, and I think it works especially well in this recipe. These candy cane cookies feature a chewy, bakery-style chocolate dough filled with white chocolate and crushed candy canes. After baking, I’ve slathered each cookie in a thick layer of chocolate-peppermint ganache, and garnished with a miniature candy cane.
Add these dark chocolate cookies with peppermint ganache to a holiday cookie tray, or whip up a batch for a cookie swap. I also think they’d be great after Christmas, with peppermint hard candy standing in for the candy canes and a spoonful of sprinkles or sanding sugar to decorate. (With these sprinkles, they’d also be great for Valentine’s Day, or these for St. Patrick’s Day!)
Shortcuts and Make-Ahead Suggestions for Making Candy Cane Cookies
To save time, you can purchase pre-crushed candy cane pieces. If (like me!) you can’t find candy canes, you can use crushed starlight mints instead.
The dough can be prepared up to 24 hours in advance and refrigerated until ready to bake. I like to make this dark chocolate cookie dough the night before.
If desired, the cookie portion can be baked in advance. Layer baked, un-decorated cookies between sheets of parchment and freeze in an airtight container until ready to use. Thaw and add the ganache and candy cane garnish just prior to serving.
Candy Cane Cookie Recipe Tips and Tricks
Pure peppermint oil is extremely potent, so a little bit goes a very long way. (I think my eyes are still watering from the time I added way too much of the stuff to a batch of peppermint marshmallows!) When flavoring the ganache, start with 2-3 drops of oil, taste test, and add more as desired. If you really enjoy peppermint, you can also add a few drops of oil to the cookie dough. I recommend using an eye dropper or a 1/8 teaspoon to add the peppermint oil. Do not pour directly from the bottle!
Be sure to use pure peppermint oil for this recipe (I like the LorAnn brand, but any good-quality peppermint oil will work.) Adding a water-based extract may cause your ganache to split.
Don’t skip the chilling step in this recipe; the cold dough will prevent your cookies from spreading too much. Chill for at least two hours, or up to 24. If the chilled dough seems too firm to scoop, dipping your cookie scoop in a mug of warm water can make scooping easier.
A small stepped palette knife will come in handy for spreading the ganache. If you don’t have a palette knife, the back of a metal spoon will work just as well.
Crushing the Candy Canes
To crush the candy canes, unwrap the canes then place in a sealed plastic bag. Crush with a mallet or rolling pin. (Be sure to place a kitchen towel underneath the bag. Don’t work directly on the countertop, or you’ll risk damaging it!) You can also save yourself the extra hassle and buy pre-crushed peppermint candies instead.
I used miniature candy canes because (as I’ve written above!) they were the only kind I could find in London. However, full-size candy canes will make your life much easier, because you’ll only need a few of them. (I had to unwrap a full bag of the minis!)
Crush the candy canes into very small pieces, with no large chunks remaining. Big chunks of candy will make your cookies overly crunchy and difficult to chew.
Candy Cane Cookie Recipe Variations
Try substituting peppermint chips for the white chocolate chips in the dough. You can also use regular semisweet chocolate chips for an extra-chocolately treat. Chopped white, milk, or dark chocolate will work nicely, too.
Instead of miniature candy canes, garnish your cookies with Christmas sprinkles, red and green sugar, edible foil stars, crushed candy cane pieces, or Andes Peppermint Crunch instead.
Other Christmas recipes you might enjoy:
Pennsylvania Dutch Sand Tarts
Nutella-Stuffed Christmas Wreaths
Chocolate Peppermint Bark
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Candy Cane Cookies
- Total Time: 3 hours 15 minutes
- Yield: 22-24 2.5-inch round cookies 1x
Description
Festive dark chocolate candy cane cookies with white chocolate chips and pieces of crushed peppermint, slathered in creamy chocolate-peppermint ganache and garnished with miniature candy canes.
Ingredients
Cookie Dough:
115 grams unsalted butter, at room temperature (1/2 cup/1 stick)
100 grams granulated sugar (1/2 cup)
100 grams light brown sugar (1/2 cup, packed)
1 egg, at room temperature
2 tablespoons whole milk
170 grams all-purpose flour (1 1/3 cups)
60 grams cocoa powder (1/2 cup)
1 teaspoon baking soda
1/4 teaspoon kosher salt
125 grams white chocolate chips (3/4 cup)
65 grams crushed candy canes (1/3 cup)
For the Peppermint Ganache:
120 milliliters whipping cream (1/2 cup)
160 grams chopped dark chocolate (5.6 ounces/1 cup)
2–3 drops peppermint oil
To Garnish:
Miniature candy canes, Christmas sprinkles, or additional crushed candy canes
Instructions
Cookie Dough:
In a large mixing bowl or the bowl of a stand mixer, whip butter until light and fluffy.
Add granulated sugar and brown sugar and mix on medium-high speed until well combined.
Add egg and milk and mix until well combined.
In a separate bowl, whisk flour, cocoa powder, baking soda, and kosher salt.
Add dry ingredients to butter mixture, and mix on low speed until just combined.
With a rubber spatula or wooden spoon, stir in the white chocolate chips and crushed candy canes.
Cover bowl with plastic wrap and transfer to refrigerator to chill, at least 2 hours or overnight.
Once dough has chilled, use a 1 1/2-inch cookie scoop to divide the dough into equal portions.
Place cookie dough balls on a parchment-lined plate and freeze for 15 minutes, or chill in the refrigerator for 30 minutes.
Meanwhile, preheat oven to 350° F / 175° C. Line a rimmed half-sheet baking tray with parchment.
Transfer half of the cookie dough balls on the prepared tray, allowing space for the cookies to spread. Return the remaining balls of dough to the refrigerator until ready to use.
Bake in preheated oven for 13-15 minutes.
If desired, use a large round metal cutter to gently reshape the cookies into perfect circles.
Cool on tray for 10 minutes, then transfer to a wire rack to cool completely. Repeat process with the remaining cookie dough.
While cookies cool, prepare the ganache.
For the Ganache:
Add chopped dark chocolate to a large metal bowl.
Sit bowl over a pot of simmering water to create a bain-marie, or hot water bath. (Alternately, you can use a double boiler.)
Gently melt dark chocolate, stirring occasionally, until completely melted.
Meanwhile, warm whipping cream in a small saucepan over low heat, stirring occasionally. (Do not boil.)
Remove chocolate from heat. Slowly pour warm cream mixture into the melted chocolate and whisk to combine.
Whisk in the peppermint oil.
Allow ganache to sit at room temperature for 10-15 minutes, then whisk vigorously for 2-3 minutes, or until creamy. You will feel the mixture thicken, and it will lose some of its glossy sheen, looking less like melted chocolate and more like chocolate frosting.
To Assemble:
With a metal teaspoon or a small palette knife, apply a spoonful of ganache to each cookie, then spread it evenly over the top.
Garnish each cookie with a miniature candy cane, or additional crushed candy cane pieces.
Allow cookies to sit uncovered for 30 minutes, or until ganache is set.
Chocolate peppermint cookies are best enjoyed on the day they are made. Store leftovers in an airtight container at room temperature for up to 3 days. Chocolate peppermint cookies can also be frozen in an airtight container between sheets of parchment.
- Prep Time: 1 hour
- Chilling Time: 2 hours
- Cook Time: 15 minutes
- Category: Biscuits and Cookies
- Method: Oven + Stovetop
- Cuisine: Desserts
