Chocolate Candy Cane Cookies

I’ve been making these cookies for YEARS, and they are always a holiday hit. Last Christmas I only made one batch, so this year I must make a few more batches of these cookies. They are John’s favorites!

Chocolate Candy Cane Cookies
From Bon Appetit, Dec 2005
Makes 18 cookies

Ingredients:
Cookies:
1 3/4 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1 cup sugar
3/4 cup unsalted butter, room temperature
1 large egg

Filling
1 cup plus 2 tablespoons powdered sugar
3/4 cup unsalted 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 (about 4 ounces)

Directions:
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. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls (36 balls total). Place balls on prepared baking sheets, spacing about 2 inches apart. Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack).

Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp). Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.

For filling:
Using electric mixer, beat powdered sugar and butter in 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). (Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.)

Nutritional info:
Calories: 277.4
Total Fat: 16.1 g
Saturated Fat: 9.8 g
Polyunsaturated Fat: 0.6 g
Monounsaturated Fat: 4.6 g
Cholesterol: 51.8 mg
Sodium: 38.9 mg
Potassium: 45.3 mg
Total Carbohydrate: 33.0 g
Dietary Fiber: 1.6 g
Sugars: 22.5 g
Protein: 2.5 g

Advertisements

One thought on “Chocolate Candy Cane Cookies

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s