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.
Our classic, go-to cookie exchange recipe is our Crisp and Chewy Amaretti Cookies – and has 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, 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.
How to Make 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.
Make the Cookie Dough
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 color 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 been 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.
Roll the Cookies and Bake
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-sized bits of dough onto a plate. Once you have used up the dough, roll it 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, 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.
Recipe Card
Double Chocolate Crinkle Cookies with Candy Cane
Ingredients
- 1 cup all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon espresso powder
- ½ cup granulated sugar
- ¼ cup salted butter room temperature
- 2 large eggs room temperature
- 1 teaspoon mint extract
- 2 oz dark chocolate chopped
- 3 oz candy canes broken into small chunks
- ½ cup icing sugar
Instructions
- Preheat oven to 350°.
- In a medium bowl, whisk together the flour, cocoa powder and baking powder.
- 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.
- 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.
- Bake the cookies for 9 minutes. Allow to cool for a few minutes before transferring to a cooling rack to cool completely.
Kate says
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!
Chef Sous Chef says
So glad you loved the recipe! It definitely makes for an impressive cookie at office exchanges 😉
Cathy says
Recipe calls for butter but doesn’t include it in the directions
Chef Sous Chef says
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!
Lisa says
I love chocolate and mint! Can't wait to make these!
Nicoletta says
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!
Denise from Urb'n'Spice says
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.
Chef Sous Chef says
Thanks Denise. The are almost a cross of a truffle and brownie. So delicious
Riz - Chocolates & Chai says
This sounds delicious! I love how you crush the candycane into the texture of the cookie itself!
Chef Sous Chef says
Thanks Riz. The candy cane gives a great bite to the cookies.
Sean@Diversivore says
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!
Chef Sous Chef says
Thanks so much Sean. Cheers!
Leanne | Crumb Top Baking says
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!
Patty says
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.
Chef Sous Chef says
Thanks Patty! We're so glad that you enjoyed them.
Yvonne Langen says
Yum! Definitely making these over the holidays!
Chef Sous Chef says
They are a must try. So chocolatey with a hint of the candy cane.