Dark Chocolate Candy Cane Cookies

The classic combination of chocolate and peppermint make these Dark Chocolate Candy Cane Cookies the perfect treat for the holidays!



Prep Time: 1 hour, 30 minutes
Cook Time: 10 minutes
Yields: 36 cookies


  • 2 cups all-purpose flour
  • 1/4 cup Dutch-processed cocoa powder (sifted)
  • 1/4 cup black cocoa (sifted)*
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup unsalted butter (room temperature)
  • 1/2 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 2 large eggs (room temperature)
  • 1 tsp peppermint extract (optional)
  • 1 bag Bright White Candy Melts or white chocolate (melted)
  • crushed candy canes


  1. In a medium bowl, whisk together flour, cocoa powders, baking soda, and salt. Set aside.
  2. In the bowl of a stand mixer, beat butter and sugars on med-high until light and fluffy (approx. 2-3mins). Reduce speed and add egg and peppermint extract. Beat until well combined. Add flour mixture and mix until just combined.
  3. Chill dough for at least 1 hour or overnight.
  4. Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats.
  5. Using a medium cookie scoop, portion dough onto baking sheet (I did 9 cookies per sheet).
  6. Bake for approximately 10 mins, or until the middle is set. Cookies will deflate and crinkle a bit upon cooling.
  7. Cool on pans for 5 mins then transfer to a wire rack to cool completely.
  8. Dip in melted candy melts or white chocolate, place on a parchment lined baking sheet and sprinkle with crushed candy canes. Allow to set.


Pictured along side Gingerbread Gooey Butter Cookies!

* If you don’t have black cocoa, you can substitute Dutch-processed or regular cocoa. The cookies won’t be as dark though.

Recipe Credit: liv for cake.


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