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.

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

5 from 8 votes

Philip Lago and Mystique Mattai

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.

Servings: 8 servings

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Ingredients

  

1x2x3x

• ▢ 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.

Nutrition

Calories: 301kcal | Carbohydrates: 49g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 98mg | Potassium: 172mg | Fiber: 3g | Sugar: 30g | Vitamin A: 248IU | Calcium: 38mg | Iron: 3mg

Additional Information

Course: Dessert, food and drink

Cuisine: Canadian, north american

Servings: 8 servings

Calories: 301

Tried this recipe?Leave a comment and let us know!