Double Chocolate Crinkle Cookies with Candy Cane

Last modified on December 15th, 2019 at 10:23 am

Rich, decadent and chocolatey and with a hint of peppermint, these Double Chocolate Crinkle Cookies with Candy Cane bits are the ultimate cookie to serve over the holiday season.

Chocolate Crinkle Cookies with milk and small bowl of crushed candy canes

Cookie exchanges are a holiday tradition Philip and I look forward to every year. But how do you host a cookie exchange? Invite a group of friends over and have each person bake a batch of cookies, enough for everyone at the party to get one. Then everyone arranges their cookies on a table, and everyone takes one of each cookie, filling their tin up with unique and assorted cookies. It’s a fun, easy and interactive way to entertain over the season, but our favourite part is that everyone leaves delicious bites and new cookie recipes. 

Our classic, go-to cookie exchange recipe is our Crisp and Chewy Amaretti Cookies – and have become our staple, signature holiday cookie. But this year, we turned the classic chocolate and peppermint route with our Double Chocolate Crinkle Cookies with Candy Cane. Soft and chewy, and rich and decadent, whether you’re exchanging these, eating them or leaving them out for Santa, these cookies truly evoke the holiday spirit with each chocolatey bite releasing effervescent, magical notes of peppermint.

Stack of four Double Chocolate Crinkle Cookies with Candy Cane


Aside from their incredible taste, what we love about these Chocolate Crinkle Cookies is that the ingredients call for basic pantry staples, meaning it’s easy to whip them up, no need to purchase additional ingredients and chocolate, enough said. Here’s what you’ll need:

  • Cocoa powder: the darker the better for our double chocolate cookies. 
  • Chocolate Squares: for nibbling and chopping up fine to add to your batter.
  • Candy Canes: smashed and rolled into your dough. This will provide crispy candy cane bites throughout.
  • Pantry Ingredients: flour, baking powder, eggs, butter, sugar – the classic baking ingredients.
  • Icing sugar: For rolling your cookies in before baking and dusting with after they’ve baked.
Ingredients for Double Chocolate Crinkle Cookies with Candy Cane


It’s always best to have all your ingredients ready to go before you start baking. For our Double Chocolate Crinkle Cookies, that means having your butter and eggs out at room temperature, your dark chocolate chopped and candy canes crushed. The chocolate can be roughly chopped to the size of chocolate chips. The reason we chop the chocolate as opposed to using chips is so that the tiny bits melt into the cookie, making for a rich and creamy texture. There are many ways for crush the candy canes, but our preferred method is to place the candy canes into a ramekin and then crushing them with the end of a rolling pin, or bottom of a mug. 

Scraping chocolate cookie dough from kitchen aid mixer


To make the dough for our Double Chocolate Crinkle Cookies, we start by mixing the flour, cocoa powder, baking powder, and espresso in a small bowl. Set that aside, while you cream the butter and sugar in the bowl of a stand mixer for 2 minutes at medium-high speed. Once it is light in colour and the sugar almost dissolved into the butter, then add the eggs, one at a time, while the mixer is running on low. Then add the mint. Finally, while still mixing on low, gradually add the dry ingredients to the wet. Once it has just combined, scrape the sides of the bowl, then add the candy cane and chocolate. Give one more very quick mix to distribute the chocolate and candy cane. 

Chef holding the finished Double Chocolate Crinkle Cookies with Candy Cane fresh from the oven


It’s best to work like an assembly line when rolling out the Double Chocolate Crinkle Cookies. Prepare a large dinner plate and a cereal bowl with a half cup of icing sugar. Using a tablespoon and a small dessert spoon, scoop out tablespoon size bits of dough onto a plate. Once you have used up the dough, roll them into balls using your hands. They don’t need to be perfectly round, but the cleaner, the better. Next, place them in the icing sugar. One by one, and roll them around with your fingers until they are completely coated in the icing sugar. Place on a parchment lined baking sheet, leaving about an inch between them. Bake for 9 minutes, remove and cool for 5 minutes before transferring to a wire cooling rack to cool completely. 

Double Chocolate Crinkle Cookie with bite out next to milk

Shop our Double Chocolate Crinkle Cookies Recipe

Shop the look, shop the styling, shop the recipe

Below are affiliate links to products that will assist you in making our double chocolate crinkle cookies recipe. If you purchase an item through the links, Chef Sous Chef Inc. will receive a small commission. There is no additional cost to you.

Thank you for helping support us through these purchases. If you have made this recipe, please let us know in the comments below!

Single Double Chocolate Crinkle Cookies with Candy Cane next to milk

Double Chocolate Crinkle Cookies with Candy Cane

Rich, decadent and chocolatey and with a hint of peppermint, these Double Chocolate Crinkle Cookies with Candy Cane bits are the ultimate cookie to serve over the holiday season.

  • Author: Chef Sous Chef
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Category: Food and Drink, Dessert
  • Method: Baking
  • Cuisine: North American


  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp espresso powder
  • 1/2 cup granulated sugar
  • 1/4 cup salted butter, room temperature
  • 2 large eggs, room temperature
  • 1 tsp mint extract
  • 50g dark chocolate, chopped
  • 75g candy canes, broken into small chunks
  • 1/2 cup icing sugar


No. 1 | Preheat oven to 350°.

No. 2 | In a medium bowl, whisk together the flour, cocoa powder and baking powder.

No. 3 | In the bowl of a stand mixer, cream together the granulated sugar and butter, starting on low speed then raising to medium speed for two minutes. Add the eggs, one at a time, while mixing at low speed, then add the mint extract. While continuing to mix at low speed, slowly add the dry ingredients until just combined. Stir in the dark chocolate and candy cane.

No. 4 | Set up your cookie rolling station with a large plate and a small mixing bowl with icing sugar. Scoop one tablespoon balls of dough onto a plate. Roll in the palm of your hands, then place in the icing sugar bowl. Roll the dough balls in the icing sugar until well coated, then place on a parchment lined baking sheet, leaving about one inch between the cookies.

No. 5 | Bake the cookies for 9 minutes. Allow to cool for a few minutes before transferring to a cooling rack to cool completely.

Keywords: Christmas Cookies, Holiday Cookie Recipes, Chocolate Cookies, Easy Cookie Recipe

Chocolate Crinkle Cookies with Recipe Tiitle


You Might Also Like


  • Reply
    Yvonne Langen
    December 17, 2018 at 10:29 pm

    Yum! Definitely making these over the holidays!

    • Reply
      Chef Sous Chef
      December 18, 2018 at 8:20 am

      They are a must try. So chocolatey with a hint of the candy cane.

  • Reply
    December 18, 2018 at 8:24 am

    I made these last night and they were amazing. They had such a deep chocolate flavour and I loved the crunch from the little candy cane pieces.

    • Reply
      Chef Sous Chef
      December 18, 2018 at 8:25 am

      Thanks Patty! We’re so glad that you enjoyed them.

  • Reply
    Leanne | Crumb Top Baking
    December 19, 2018 at 5:36 am

    I’ve had peppermint crinkle cookies before but never with candy cane bits! They look awesome and festive, and I bet they taste deliciously chewy!

  • Reply
    [email protected]
    December 19, 2018 at 11:26 am

    I ADORE chocolate crinkle cookies. They’re like my cookie kryptonite. I’ve never done them with a minty, candy-cane component though, and I love the idea! Cheers!

  • Reply
    Riz - Chocolates & Chai
    December 19, 2018 at 10:27 pm

    This sounds delicious! I love how you crush the candycane into the texture of the cookie itself!

    • Reply
      Chef Sous Chef
      December 20, 2018 at 8:46 am

      Thanks Riz. The candy cane gives a great bite to the cookies.

  • Reply
    Denise from Urb'n'Spice
    December 20, 2018 at 12:37 am

    This is a great holiday cookie. The double chocolate in the ingredients is fantastic! They will taste truffle-like, I am sure. Delicious! Thanks so much for sharing.

    • Reply
      Chef Sous Chef
      December 20, 2018 at 8:45 am

      Thanks Denise. The are almost a cross of a truffle and brownie. So delicious

  • Reply
    December 21, 2018 at 11:36 am

    We’ve been given a box of candy canes and I was looking for a recipe to use them up, I am going to make these as soon as I hit the comment button 🙂 . They look amazing and I’m sure people will love them!

  • Reply
    December 23, 2018 at 7:10 am

    I love chocolate and mint! Can’t wait to make these!

  • Reply
    December 30, 2018 at 10:59 am

    Recipe calls for butter but doesn’t include it in the directions

    • Reply
      Chef Sous Chef
      December 30, 2018 at 11:09 am

      Thanks Cathy, we updated the recipe as we had accidentally wrote to cream the sugar and eggs, when it should have been sugar and butter. Thanks for letting us know!

  • Reply
    December 3, 2019 at 6:04 pm

    Just made these for my office cookie exchange. Your recipe was so easy to follow & they came out looking delicious.
    Thanks for the fantastic holiday recipe!

    • Reply
      Chef Sous Chef
      December 4, 2019 at 2:18 pm

      So glad you loved the recipe! It definitely makes for an impressive cookie at office exchanges 😉

    Leave a Reply

    Recipe rating

    This site uses Akismet to reduce spam. Learn how your comment data is processed.