Chocolate Candy Cane Cookie Recipe

12 December 2024 –

Read Food

Every holiday season, Shea looks forward to festive baking for friends and family, with one of her favorite traditions being the preparation of Christmas cookie boxes for her neighbors.

This year, she introduced a new recipe inspired by her love for Trader Joe’s Joe-Joe’s. The Chocolate Candy Cane Cookies combine two of her favorite flavors—rich chocolate and refreshing peppermint. Watch Shea as she bakes these cheerful treats with Syd and Margot, perfect for everything from holiday gatherings and cookie exchanges to cozy nights at home.

“These cookies are the perfect mix of chocolate and peppermint—a combination that feels so festive to me.”

Shea McGee

Ingredients

Chocolate Cookies
1/2 cup unsalted butter, softened
1/2 cup light brown sugar
1/2 cup granulated sugar
1 cup semi-sweet chocolate, about 7 ounces
1 large egg, cold
1/2 cup all-purpose flour
1/2 cup Dutch process cocoa
1 teaspoon baking soda
1 teaspoon kosher salt

Peppermint Frosting
1/2 cup unsalted butter, softened
1/2 pound powdered sugar
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
6 candy canes
1 tablespoon whole milk
1/4 teaspoon kosher salt

Method

Preheat the oven 350º F. In a bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugars on medium speed until creamed–about 5 minutes. Scrape the sides of the bowl about halfway through.

Meanwhile, add chocolate to a saucepan over medium heat and melt, stirring frequently. Once melted and smooth, set aside.

Add the egg to the creamed butter and sugar and mix on medium speed for about 30 seconds to 1 minute, scraping the sides of the bowl as needed. Pour the melted chocolate into the mixer and beat for another 30 seconds to combine.

In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Add the dry ingredients to the bowl of the stand mixer, and starting at low speed and progressively increasing to medium speed, beat until the cookie dough is completely combined. Be sure to scrape the sides of the bowls and the spatula to make sure everything is incorporated evenly.

Scoop onto a lined sheet pan using a 1-tablespoon sized cookie scoop. Bake for 8-10 minutes. The cookies will spread, set, and crack over the tops. Remove the from the oven and let cool completely on sheet pan.

While the cookies cool, make the frosting. To the bowl of a stand mixer fitted with a paddle attachment, add the butter, powdered sugar, extracts, and salt. Beat on medium speed until combined and smooth–the mixture will look slightly whitened and creamy.

Add the candy canes to a bowl of a food processor and process until they turn into fine slightly coarse texture. Add 1 tablespoon of the candy canes to the frosting, then pour the rest onto a plate and set aside for decorating.

Lastly, add the whole milk. Scrape the sides of the bowl, then beat again on medium speed until the frosting is airy, whipped, and smooth.

To assemble the cookies, spread 1 heaping tablespoon frosting on the bottom of one cookie. Sandwich with another chocolate cookie, then roll the sides in the reserved, crushed candy cane. Store in an airtight container at room temperature for 2 days, then wrap any extras in plastic wrap and refrigerate for another 1-2 days.