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| Chocolate Mint Chip Candy Cane Cookies |
Tell me this doesn't look Christmas-y! This is a great recipe to bake with the kids this Holiday season. They will love rolling the cookie dough into balls and then dipping them in chopped candy canes. Between the cookie dough, mint chocolate chips and candy canes those little hands are sure to be busy sampling the ingredients. The finished cookies are crispy and chewy with plenty of chocolate mint flavor. One tip for the candy canes is not to chop the pieces too small and try to concentrate them at the center of the cookie dough ball. If they are too close to the edges, they will melt in the oven if they hit the baking sheet. I think this recipe would be great for holiday gift giving too.
Makes about 1 1/2 dozen
- 1 ¼ cups butter
- 2 cups sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3/4 cup cocoa powder
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Cream together the butter and sugar. Add the eggs and vanilla extract to the creamed mixture and beat until well combined.
Sift together the cocoa, flour, baking soda, and salt. Add the dry ingredients to the creamed mixture along with
- 1 ½ cups chocolate mint chips
Mix well until a dough forms.
Wrap the dough in plastic wrap and refrigerate for several hours or overnight. Dough must be very cold when it goes in the oven.
- 3/4 cup chopped candy canes
Roll into 1 inch balls. Dip one half of the ball into the chopped candy canes. Place about 2 inches apart, candy cane side up, on a parchment paper lined baking sheet; flatten slightly and bake at 350 degrees F for about 8-10 minutes. Allow the cookies to cool on the pan for several minutes before placing them on a wire rack to cool completely.
Store in an airtight container.
|
| Chocolate Mint Chip Candy Cane Cookies |
Tell me this doesn't look Christmas-y! This is a great recipe to bake with the kids this Holiday season. They will love rolling the cookie dough into balls and then dipping them in chopped candy canes. Between the cookie dough, mint chocolate chips and candy canes those little hands are sure to be busy sampling the ingredients. The finished cookies are crispy and chewy with plenty of chocolate mint flavor. One tip for the candy canes is not to chop the pieces too small and try to concentrate them at the center of the cookie dough ball. If they are too close to the edges, they will melt in the oven if they hit the baking sheet. I think this recipe would be great for holiday gift giving too.
Makes about 1 1/2 dozen
- 1 ¼ cups butter
- 2 cups sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3/4 cup cocoa powder
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Cream together the butter and sugar. Add the eggs and vanilla extract to the creamed mixture and beat until well combined.
Sift together the cocoa, flour, baking soda, and salt. Add the dry ingredients to the creamed mixture along with
- 1 ½ cups chocolate mint chips
Mix well until a dough forms.
Wrap the dough in plastic wrap and refrigerate for several hours or overnight. Dough must be very cold when it goes in the oven.
- 3/4 cup chopped candy canes
Roll into 1 inch balls. Dip one half of the ball into the chopped candy canes. Place about 2 inches apart, candy cane side up, on a parchment paper lined baking sheet; flatten slightly and bake at 350 degrees F for about 8-10 minutes. Allow the cookies to cool on the pan for several minutes before placing them on a wire rack to cool completely.
Store in an airtight container.
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