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It’s almost time and I have the last Christmas cookie recipe to share with you.
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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.
How Many Calories per Serving?
This recipe is only 499 calories per serving.
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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 flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough 1 hour.
- Preheat oven to 350°F (176°C). Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches (5cm) apart. Using the bottom of glass or hands, flatten each ball to 2-inch (5cm) round (edges will crack).
- Bake until cookies no longer look wet and a small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not over bake or cookies will become too crisp). Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.
For Filling:
- Using an electric mixer, beat powdered sugar and butter in a medium bowl until well blended. Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired.
- Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.
- Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies. Candies will adhere to filling.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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.