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Chocolate Candy Cane Cookies - festive chocolate cookies with frosting and candy canes! The perfect cookie recipe for the holidays!
It’s almost time and I have the last Christmas cookie recipe to share with you.
These amazing and pretty chocolate sandwich cookies are filled with pink frosting and dusted with crushed candy canes.
They look oh-so-adorable and they are absolutely delicious, too.
They are just perfect for the holidays and last-minute Christmas baking!
If you are looking for last-minute cookie recipe, this is it.
We had a lot of fun rolling the cookies in the crushed candy cane, and we could really feel the festive mood.
Make a batch of these Chocolate Candy Cane Cookies a few days before Christmas and you all will be in for some serious sweet treats.
Frequently Asked Questions
This recipe is only 464 calories per serving.
What To Serve With Chocolate Candy Cane Cookies
For a decadent and satisfying after meal treat , I recommend the following recipes:
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Chocolate Candy Cane Cookies
Ingredients
Cookies:
- 1 3/4 cups all purpose flour
- 1/2 cup unsweetened cocoa powder, preferably Dutch-process
- 1/4 teaspoon salt
- 1 cup sugar
- 3/4 cup unsalted butter, room temperature
- 1 large egg
Filling:
- 1 cup powdered sugar, plus 2 tablespoons
- 3/4 cup butter, room temperature
- 3/4 teaspoon peppermint extract
- 2 drops or more red food coloring
- 1/2 cup crushed red-and-white-striped candy canes , or hard peppermint candies, about 4 oz. (115 g)
Instructions
For Cookies:
- Whisk together the flour, cocoa, and salt in a medium bowl. Using an electric mixer, beat the sugar and butter in a large bowl until well blended. Beat in the egg. Add the dry ingredients and beat until blended. Refrigerate the dough for 1 hour.
- Preheat the oven to 350°F (176°C). Line 2 baking sheets with parchment paper. Scoop out the dough by level tablespoonfuls, then roll it into smooth balls. Place the balls on the prepared baking sheets, spacing them about 2 inches (5 cm) apart. Using the bottom of a glass or your hands, flatten each ball into a 2-inch (5 cm) round (the edges may crack).
- Bake until the cookies no longer look wet and a small indentation appears when the tops are lightly touched with your fingers, about 11 minutes (do not overbake, or the cookies will become too crisp). Cool on the baking sheet for 5 minutes. Transfer the chocolate cookies to wire racks to cool completely.
For Filling:
- Using an electric mixer, beat the powdered sugar and butter in a medium bowl until well blended. Add the peppermint extract and 2 drops of food coloring. Beat until the mixture is light pink and well blended, adding more food coloring drop by drop if a darker pink color is desired.
- Spread 2 generous teaspoons of the filling evenly over the flat side of 1 cookie, reaching the edges. Top with another cookie, flat side down, and press gently to adhere. Repeat with the remaining cookies and peppermint filling.
- Place the crushed candy canes on a plate. Roll the edges of the cookie sandwiches in the crushed candies, allowing them to adhere to the filling.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these for Christmas. I’m not a lover of peppermint but the people I made them for enjoyed them. I would cut down the amount of peppermint extract next time I make them, if I do again. The filling smelled like toothpaste. However, I thought the cookie was very good. I’m contemplating using that recipe to make a cheesecake crust. Thanks for this site, Rasa. Always such good recipes and ideas!
Hi Ann, thanks for your honest feedback. Thanks for trying my recipes and ideas. :)
In a word , it is very lovely !! mouth watering recipe by you ! I enjoyed it . thank you . Surely I will try to do it .
Thanks Zee.
Gonna make these and the mini brownies this Thuesday for my nieces Birthday
Awesome!
Perfect ?
Thanks Rimi.
I am making these this week
That’s so awesome!
Aww these are so cute.
Thanks Lindy.