Candy Cane-Chocolate Cookies – a delicious recipe with chocolate, butter, all-purpose, baking powder, salt, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Melt 7 oz dark chocolate and butter in a double boiler or in a metal bowl set over a saucepan of barely simmering water. Let cool. Mix flour, baking powder, and salt in a bowl. Set aside.
2
Beat eggs, sugar, and vanilla until light and fluffy, about 8-10 minutes.
3
Stir in reserved dark chocolate mixture and remaining 5 oz dark chocolate. Add flour mixture and stir until smooth.
4
Let mixture rest 15 minutes. Meanwhile, preheat oven to 350u00b0. Place rounded tablespoonfuls of dough onto a baking sheet lined with parchment paper, leaving space between cookies. Bake for 8-10 minutes. Let cool.
5
Dip cookies in milk chocolate and then in crushed candy cane (or sprinkle candy cane on top). Place cookies on a wire rack to harden.
1174
kcal
Calories
60
g
Fat
154
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 12 oz dark chocolate (70%), chopped, divided, 4 tbsp salted butter, 1/2 cup all-purpose flour, 2 pinches baking powder, and more.
Yes, Candy Cane-Chocolate Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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