The classic combination of chocolate and peppermint make these Dark Chocolate Candy Cane Cookies the perfect treat for the holidays!
Before we dive into the deliciousness of these Dark Chocolate Candy Cane Cookies, allow me to indulge you in a story that is just so typical “me”.
A few years ago, around this time of year, I was shopping at my favourite discount housewares store. Truthfully, I’m there so often they probably know me by name.
If you’ve ever been to HomeSense (aka Homegoods in the US) you know they have an awesome selection of discount bakeware, props (it’s where I get most of my cake stands), and generally everything you could ever want for your home.
You have to put in a bit of time searching, but you can find some really good treasures there.
HomeSense around the holidays is honestly one of my favourite things ever. They have an amazing selection of decorations.
AMAZING!
Unique pieces from all over the world. It takes SO much restraint for me not to walk out of there with bags full of goodies. I have to keep asking myself: Do I really need this reindeer with sparkly antlers? (it was SO pretty!) Or these minimalist Santas from Sweden? (I did, and I bought them).
It’s a serious struggle.
So there I am a few years ago, blissfully perusing their holiday decorations, when I stumble across these authentic handmade Nutcrackers from Germany. There was a variety of them and they weren’t the traditional, boring (sorry!) Nutcrackers.
Each of these Nutcrackers had a theme — there was a fisherman, a Scottish bagpiper, a leprechaun, a painter, a toymaker… They were freakin’ adorable.
And then I saw it.
There was a CAKE BAKER Nutcracker. OMG.
My heart maybe started to race a little bit… until I looked at the price. These guys were all $40-$60, which isn’t crazy unreasonable (but sorta), and this was before I had gone to pastry school and gotten back into baking and blogging.
I literally thought to myself: ‘If I was still really into the cake thing I would totally buy this’. But I wasn’t, so I didn’t buy the Nutcracker. Sigh.
I kid you not that I have looked for that Nutcracker every damn year since (probably about 3 years now). Every year!
I scour various HomeSense locations hoping it will pop up. They have a series of these Nutcrackers every year, so I am hopeful, but alas, I haven’t been able to find it.
I even looked for it online, but can’t find the exact one I saw (or at least the way I remember it). The one I can find online is a bit uglier than the one I remember (lol), and I’m certainly not willing to spend $100 incl. shipping on it.
We never really had Nutcrackers when we were growing up — they weren’t part of our holiday traditions.
We did go see the Nutcracker ballet one year though, and I remember it fondly. I must have been 12 or so at the time. It was the first “fancy” outing for my sister and me, and we got new outfits for it. I still remember the dusty-rose corduroy pants and matching sweater I was wearing. Sooooo 80’s, I love it.
I dragged Ryan to see the Nutcracker ballet a couple of years ago. It’s a bit of a snooze-fest (especially for Ryan), but very festive nonetheless.
Anyhow, with my sister in town, we had to hit up HomeSense at least once during her visit.
I’d like to tell you that I finally found the cake baker, but alas, I did not. However, I did come across a cookie baker that I’d seen in previous years. I would totally have been settling to get him since he wasn’t “the one” but I looked at the price and noticed he was only $16.99!
He was obviously mispriced, as all the other ones were $40. I feel a teeeeeeny bit bad about getting him for that price, but honestly, I spend so much money in HomeSense that I’m not losing sleep over it.
So cute, right??
I’ll keep checking every damn HomeSense every year until I can find that cake baker. But for now, I’m quite happy with the gingerbread baker. In my search for the cake one it turns out this is actually a gingerbread seller, but whatever!
He’ll do.
It would have been ideal if I’d had the foresight to do a gingerbread cookie recipe to tie in with this post, but it wasn’t in my plans (neither was the Nutcracker) so you get these Dark Chocolate Candy Cane Cookies instead!
If these cookies look familiar, it’s probably because they are. I slightly modified the recipe for my Halloween Sprinkle Cookies to bring you a holiday version. As soon as I made those Halloween ones, I knew a holiday version would not be far on the horizon.
If you read my Halloween Sprinkle Cookies post, you know that those are some of my favorite cookies ever. The white candy melts are surprisingly delicious with the Oreo-like cookie.
These Dark Chocolate Candy Cane Cookies are super simple to make. It’s a fairly standard cookie though, with the exception of one unique ingredient: black cocoa powder
What Is Black Cocoa Powder?
Black cocoa powder is cocoa powder that has been heavily Dutch-processed.
What this means is that almost all of the acid has been removed from it. Regular cocoa powder, that you buy in the grocery store, hasn’t had any of the acid stripped. Dutch-processed cocoa powder has had most of the acid stripped and black cocoa powder even more so.
This results in a richer flavour and color. In the case of black cocoa powder, it results in a cocoa powder that is almost completely black and tastes just like an Oreo cookie.
It’s delicious!
I try to add it in, in some part, to most of the recipes I make that call for cocoa powder.
If you don’t have black cocoa powder and don’t want to buy it, it’s not the end of the world. I would recommend sticking with Dutch-processed though over regular cocoa powder if you can swing it though. It will really result in a better tasting cookie!
As for the dipping. I used Bright White Candy Melts over white chocolate because I wanted that stark white color contrast. Either will work though.
If you’re going to use candy melts, be sure to read over the details in this post as it has some tips on how best to melt them for dipping.
The dipped cookies will freeze well, but the crushed candy canes won’t. If you’re looking to make these in advance, I would recommend baking and freezing just the cookies themselves, then thawing, dipping, and decorating when you need them.
Rich chocolate cookies with splash of peppermint and some crushed up candy cane make these Dark Chocolate Candy Cane Cookies the perfect festive treat for the holidays!
Tips for making these Dark Chocolate Candy Cane Cookies
- Black cocoa powder is not critical, but I highly recommend it for that nice Oreo-like color (and flavour). You can use Dutch-processed instead, but it will affect the color of the cookies.
- Ideally use Bright White candy melts for dipping. You can use white chocolate if you prefer, but the color will be a bit yellow.
- Read this post for tips on how best to melt the candy melts for dipping.
- I chopped up some whole candy canes, but you can use store-bought crushed candy canes to save some time.
Dark Chocolate Candy Cane Cookies
Ingredients
- 2 cups all-purpose flour
- 1/4 cup Dutch-processed cocoa powder sifted
- 1/4 cup black cocoa powder sifted
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1 cup light-brown sugar packed
- 2 large eggs room temperature
- 1 tsp peppermint extract optional
- 1 bag Bright White Candy Melts or white chocolate, melted*
- vegetable shortening as needed to thin candy melts
- crushed candy canes
Instructions
- In a medium bowl, whisk together flour, cocoa powders, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, beat butter and sugars on med-high until light and fluffy (approx. 2-3mins). Reduce speed and add egg and peppermint extract. Beat until well combined. Add flour mixture and mix until just combined.
- Chill dough for at least 1 hour or overnight.
- Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats.
- Using a medium cookie scoop, portion dough onto baking sheet (I did 9 cookies per sheet). Bake for approximately 10 mins, or until the middle is set. Cookies will deflate and crinkle a bit upon cooling.
- Cool on pans for 5 mins then transfer to to a wire rack to cool completely.
- Dip in melted candy melts or white chocolate, place on a parchment lined baking sheet and sprinkle with crushed candy canes. Allow to set.
Notes
Phyllis says
I made the cookies and taste great. The cookies did not look like picture. The cookies turned out flat instead of thick. What could be wrong. I scooped the flour. Not sure the problem.
Olivia says
Hi Phyllis! Strange that the cookies turned out flat! Did you chill the dough before baking? Perhaps something was off with the measurements?
Kat says
I don’t have any parchment paper. Can I bake them on a cookie sheet without them?
Olivia says
Hi Kat! I worry they will stick to the sheet, but if you grease the sheet they might spread too much. Give it a try and see how it goes?
Bernadette says
I made these in the gingerbread cups and they turned out amazing! I found a little trick: I used a medicine cup for my mini cups and dipped it in flour before making the indents. It’s not full proof but I found it worked better than greasing the cup.
Olivia says
Hi Bernadette! Thanks so much for your tip! I’m so happy you liked them 🙂
Rebecca | Let's Eat Cake says
Liv, these were excellent. I made them using dutched cocoa powder and they look just like your photos. They’re a little on the cakey side, which I think suits them well. The only change I made was to increase the peppermint by one half-teaspoon as I tend to like things a little stronger in flavor 🙂 Thank you for such a lovely recipe.
Olivia says
Hi Rebecca! So happy you loved these! Thanks for the feedback 🙂
Jacqueline says
I had black cocoa powder from Halloween cookies I baked for my son’s class, so this was a perfect recipe to use it up as I was actually running a bit low on regular cocoa powder. The cookies turned out exceptional! It has been my favorite cookie I have baked in texture crisp/soft/ chew factor. I am still a little nervous with melting the white chocolate as I had a disaster in the past, so I need to improve my chocolate drizzle skills, and buy some icing tips once these covid rules lift.
Olivia says
Hi Jacqueline! So happy you loved these! Thanks for the feedback 🙂
Morgan says
Why does the link for how to do the candy melts NOT work?
Olivia says
Hi Morgan! Sorry about that, it should be fixed now.
Dana says
Hi! These look delish! Question; if I want to skip the white chocolate all together but want to keep the candy canes, how would I best incorporate thee candy canes without the white chocolate for them to stick on ? Do you think I could press a few pieces into the dough before I pop the cookies in the oven? I don’t know if candy cane would burn… Thanks!
Olivia says
Hi Dana! You could totally press a few into the dough. The candy canes will melt a bit but should be fine. I actually mixed some right into the dough in these cookies (https://livforcake.com/white-chocolate-candy-cane-cookies/) but it will cause them to spread a bit more. I haven’t tried it with the chocolate ones.
Sam says
Hello, does it make a difference if I use peppermint extract or not.
Olivia says
Hi Sam! It just depends on if you want more of a peppermint flavor over and above the crushed candy canes. You can leave it out without issue or swap it for vanilla.
Sheila says
Since I don’t have Black Cocoa, do I add 1/2 cup of dutch-processed cocoa?
Olivia says
Hi Sheila! Yes, exactly. That will be fine.
Paola says
These are so easy to make and sooooo delicious. I used Hershey’s Special Dark cocoa powder and didn’t mind the color, it looked dark enough. Dipped in Ghirardelli white vanilla flavored melting wafers. Learn from my mistake, I melted them in the double boiler method and I let it sit in the hot plate above it for too long that it got super stiff! So microwaving at 15 sec intervals works fantastic! Next time I’ll drizzle the white chocolate on top of the cookie vs dip it as the vanilla white chocolate flavor was too much sugar for me. Entire family loved this!! Reminded me of the mint thins Girl Scout cookies.
Olivia says
Hi Paola! So glad you loved these. Thanks for your tips and feedback!
Leslie says
Sooooo delicious! Will dip in white chocolate and decorate tomorrow. My cookies are incredibly flat!!! No substitutions, spooned all the dry ingredients… Dough was in the freezer for at least an hour, but I noticed that the center was very sticky and mushy. Definitely not cold. I also rolled out the balls all at once, so many sat quite a bit on the counter waiting for their turn. Temperature alone account for the flatness?
Olivia says
Hi Leslie! So glad you loved these! So strange that the dough was sticky and mushy after an hour in the freezer! That is definitely not right. Is it possible that you used too much butter?
Samantha says
Hello Olivia,
Thanks for the recipe. Can this sough be frozen and baked at a later date? If so, what steps do i need to follow when thawing and baking?
Thanks
Olivia says
Hi Samantha! For sure! For ease I would portion the dough into balls, freeze them on a baking sheet, then pop them all into a freezer bag and store until needed. You may be able to bake right from frozen, or let them thaw in the fridge overnight. Don’t let them come to room temp before baking.
Lisa Meisenbacher says
My son said these were the best cookies I have ever made! I made them twice this week. First batch came out fluffier than second. He preferred the first batch. I don’t know if it was because I refrigerated dough over night or eggs were larger or a tad more flour. Second batch I refrigerated 1 hour and made them smaller. They were chewier inside and crisper outside.
Olivia says
Hi Lisa! So happy to hear you guys loved these 🙂
Melissa says
These cookies are AMAZING! I don’t normally like chocolate cookies but these taste sooo good. Definitely a new holiday staple. I made the recipe as stated. I made sure to spoon in my measurements and not scoop. I have yet to dip them in the candy melt but as is they are great! Thank you so much for this stellar recipe 🙂
Olivia says
Hi Melissa! Thanks so much for the awesome feedback 😀 I hope you like the dipped cookies even more.
Natalie says
These are simple and delicious. I used Hershey’s Special Dark cocoa powder and added a few drops of black gel food coloring to darken the dough. Dipped in Ghirardelli white vanilla flavored melting wafers, using the technique for melting white chocolate that Liv recommends
They turned put perfectly, and froze beautifully, even after decorating. Kids and I just enjoyed some with a big mug of hot cocoa to celebrate the start of Christmas vacation. Perfect!
Olivia says
Hi Natalie! Thanks for the awesome feedback and for your tips! What a perfect way to kick off the holidays 😀
Jen says
Making these cookies tonight! My dough has been chilling overnight. What is the correct dough consistency? It seems very sticky. Excited to see how they turn out!
Olivia says
Hi Jen! It shouldn’t be sticky once chilled. It should be the consistency of a regular cookie dough. Let me know how you like them! 🙂
Erika says
I just made these for a cookie day at school. I don’t have a cookie scoop (I actually didn’t even know that existed), so I used a tablespoon and put a very small tablespoonful on the cookie sheets. They spread out no problem. I did have yo up the baking time to 15 minutes though. Also , it would be nice to have the exact measurement of candy melts as I had a big bag already.
The cookie turned out crispy on the outside and chewy on the inside. The melted chocolate is drying as I write this so we’ll have to see how the entire thing tastes.
Olivia says
Hi Erika! So glad you like the cookies! I linked to the bag I used — it was 340g. I hope you liked them dipped 🙂
Jennifer L Dye says
What would you suggest for temp/time if wanting to make small (big bite-size) cookies?
Olivia says
Hi Jennifer! Temp would stay the same, time depends on size. I would start checking around 7mins or so. Maybe do a test cookie and see how long it takes?
Laura says
Love the taste, however I think there is an ingredient left out. The are cake cookies! They do not turn out flat and cookie like. I’ve baked them twice now. Same same. They don’t even look like the picture! Is the a baking powder left out ? I believe there is baking soda. Check the recipe and denote. Thanks!
Olivia says
Hi Laura! Did you make any substitutions? How do you measure your flour? It sounds to me like they aren’t spreading enough, which could be the result of too much flour or a lower oven temperature. I recommend spooning the flour into the measuring cup rather than using the measuring cup to scoop it. The cookies should turn out as in the photos.
Kim says
I had the same results! Very floury cookies that fell apart almost immediately. I measured everything out correctly so I’m not sure what happened.
Raylene says
I also had cakey cookies and I actually mentioned to my friend that I was scooping the flour into the measuring cup because I heard that it made it more accurate!! Could it be that my cookies were some how too big and did not spread out??
Kyara says
These are my new favorite holiday cookies. Thank you for sharing!
Olivia says
Hi Kyara! So happy you loved these as much as I do 🙂
Vicki says
Hi, wondering I am about to make these for a cookie exchange party . If I don’t have black cocoa powder do I Substitute with the Dutch for that or leave that out altogether? Sorry if that sounds stupid but I just want to make sure I do it correctly 🤦♀️
Olivia says
Hi Vicki! Substitute the black cocoa with Dutch and it will be just fine! I talk about this a bit in my post. It will affect the color and flavour slightly (they won’t be as dark), but they will still be delicious!
Erin says
These look delicious! Wondering if I could freeze the dough before baking?
Olivia says
Hi Erin! Yes, you can freeze the dough or the baked (not decorated) cookies.
Monika says
Hi Liv,
Can you used this recipe to decorate with royal icing?
Thank you!
Olivia says
Hi Monika! I think it would work just fine 🙂
Joy says
These cookies were amazing! I left some without the whites chocolate dip and crushed candy canes and also made a batch adding the crushed candy to the dough and not dipping in white chocolate. They were all delicious since the base was the dark chocolate cookie. Thanks so much for sharing this recipe. Will absolutely make again
Olivia says
Hi Joy! I love how you mixed it up. So glad you liked them!
Jen says
I never comment on recipes but these turned out amazing! – hands down, my new favorite christmas cookie recipe! Thanks so much for sharing.
Olivia says
Hi Jen! Thanks so much for your feedback, I’m glad you liked them!
Jean says
Whoa! Beyond delicious! I did use Hershey’s Dark cocoa powder because I couldn’t find anything else. But hands down, my fav now!
Olivia says
Hi Jean! The dark cocoa is SO good right?? So glad you like these 🙂
Uswa khalid says
I’m so exited to make these cookies but I didn’t manage to find Dutch processed cocoa powder, I was reading your comments about the cookies and I know they might turn out try, how dry will it turn out? I’m scared the dryness will ruin the cookie 😭
Olivia says
Hi Uswa! The would be a bit dry maybe if you used all black cocoa, but if you use regular cocoa powder they will be fine — it will affect the flavour and color slightly though!
Cristi says
These are delicious!! Definitely making them again!
Olivia says
Hi Cristi! So happy to hear that you liked them!
Lynn says
So excited to make these cookies, do you use both black cocoa and Dutch cocoa?
Olivia says
Hi Lynn! Yes, I use both for best flavour/color, but if you don’t have black cocoa you can use all Dutch. Do not use all black though as the cookies will be too dry.
Tabitha says
Hi Olivia!! Do these freeze well or would they get weird because of the chocolate on the cookie?
Olivia says
Hi Tabitha! The only thing that wouldn’t freeze well is the chopped candy cane.
Linda Croushore says
A big YUM for this recipe. They not only look pretty but are delicious. Thanks for introducing me to black cocoa, what a difference. I used the correct size scoop and got the right amount of cookies but they did not flatten out like the picture. They are domed but still look beautiful. Any idea why? Room temp butter and eggs, everything measured, etc. can’t figure it out. Not a deal breaker, i’ll Make them again
Olivia says
So glad you liked these Linda! Black cocoa is a fave over here too — such a unique flavour! How do you measure your flour? It sounds like maybe the dough was a bit too thick. If you dip your scoop into your flour sometimes you get more than you need. It’s best to spoon the flour into your measuring up and level it off. Otherwise the only other thing I can think is that maybe your oven runs a bit on the cooler side? Do you have an oven thermometer you can test with?
Katie says
Excited to make these for our cookie exchange tomorrow…how many does one batch make?
Olivia says
Hi Katie! One batch makes 36 — using a medium sized cookie scoop (1 1/2 Tbsp).
Brittany | HeyFlavor says
I came on here because a coworker shared this recipe with me after she made this recipe for our cookie bake off at work. These were absolutely delicious! I cant wait to make my own batch. Thanks for this wonderful recipe!
Olivia says
Hi Brittany! So happy to hear you liked them!
Kathy Bird says
Hello, I do not have black cocoa powder but did manage to find some dutch processed cocoa powder at Costco today. Should I use 1/2 cup of the dutch processed or use 1/4 cup dutch processed and 14 cup regular cocoa powder for the Dark Chocolate Candy Cane Cookies?
Olivia says
Hi Kathy! Either should work, but I’d use 1/2 cup of the dutch processed to more closely match the flavour and color.
Heather says
If I substitute gluten free flour for regular flour will these turn out correctly?
Olivia says
Hi Heather! I haven’t tried it with GF flour before but if it’s a proper AP blend then they should work fine.
Melissa E Reiff says
Hi Olivia
I was so excited to make these beautiful cookies. I followed every detail of the recipe and the dough was so delicious. I refrigerated overnight and set it out for a few minutes in the morning before the bake. They came out so dry, stayed in a ball and not near as tasty as the dough itself. I made a second tray and adjusted the bake time because I thought perhaps I made them too small but the same thing happened. They stayed in the ball and did not spread out at all. They were okay but not delicious., still too dry. Any thoughts? I really love the look and flavor.
Olivia says
Hi Melissa! Did you make any adjustments to the recipe? If not, it sounds like something was maybe off with your measurements. How do you measure your flour? I recommend spoon & levelling rather than scooping as it can make a huge difference. The cookie dough should be the consistency of a normal cookie dough — quite soft when not chilled.
Arleen says
Mine did the exact same thing. I weigh my flour so I know I didn’t use too much. They seemed to need more sugar, too. They are pretty but the part with white chocolate taste the best. I don’t think I will use the recipe again.
Olivia says
Hi Arleen! Sorry to hear they didn’t turn out for you. Did you make any substitutions to the ingredients listed? What kind of cocoa powder did you use?
Krista says
Absolutely love the Dark Chocolate Candy Cane Cookies! I didn’t have black cocoa powder but used all dark chocolate cocoa powder instead. Turned out great! I used candy cane flavored melting candies for the dip and it is delicious.
I live in Wisconsin so I just keep the cookies in my cold garage so they last longer. One benefit of living in a freezing cold place.
Olivia says
Hi Krista! So glad you liked these as much as I do! 🙂
Zadora Morin says
Made these tonight.. they are delicious!!! Thank you for sharing your recipe. I made most of the batch with the crushed peppermint but a few only dipped in white chocolate for those who don’t love peppermint. Husband approved! 🙂
Olivia says
Hi Zadora! So happy to hear that you both liked these! They are a favourite around here 🙂
Arianna says
Hi I was wondering if vegetable oil would work just the same as vegetable shortening?
Olivia says
Hi Arianna! Yes, that should work fine though you might need a bit less of it.
Dianne says
Where can I purchase the black cocoa?
Olivia says
Hi Dianne! Where are you located? You can buy some on Amazon: https://amzn.to/2NaNe2x
Dianne says
Thank you. Sur La Table may have also. Thinking of doing
these for my cookie exchange this year. Like that I can bake cookies a few days ahead, freeze then finish up day before I need to package them up.
Adeline says
thank you ever so much for sharing your recipe. the best cookies ever….
Olivia says
So happy to hear that you liked them!
Kym says
Excellent recipe. I used a 1/2 regular cocoa powder since I didn’t have the black cocoa powder. They weren’t as dark as the picture, but still tasty. Next time I make these, I will look for the black cocoa powder because I like the dark rich color in your pictures.
Thanks for posting.
Olivia says
Hi Kym! So glad you liked it 🙂 It’s good to know that 1/2 regular cocoa powder works just fine. The black cocoa also enhances the flavour — makes them taste more like Oreos!
Sarah says
Ok great – will keep you posted! Thank you – excited to try these!
Sarah says
Hi Olivia! I need help – lol. What is the difference / brands for dutch processed cocoa vs. the regular? I bought Ghiradelli 100% unsweetened cocoa but which is this – and what kind do I need for the other. Thank you!
Olivia says
Hi Sarah! If it doesn’t say Dutch-processed on the container, then it’s likely just regular cocoa powder. Dutch has had some of the acid stripped from it and the black even more acid stripped — they are smoother and have a richer flavour. It sounds like you got really good quality regular cocoa, which should work fine! If you don’t have black cocoa powder I would try just leaving it out and see what the cookie dough is like. If it’s too sticky, add in another 1/4 cup of regular cocoa powder. Let me know how they turn out!
Cherie says
These are awesome! I followed everything as is just couldn’t get the black cocoa powder in time so I used a really good Dutch processed cocoa powder. Thank you for the recipe! I will be buying the black cocoa powder from your link so I can try with it too! I can tell it gives the cookies a darker color but do you think a richer flavor as well? I love baking and experimenting but I have never come across this ingredient until now. Thanks again and happy holidays!
Olivia says
Hi Cherie! So happy to hear that you liked them! Did you replace the black cocoa with the Dutch or leave it out? Curious to know if it works with all Dutch. I’m glad you’re going to try the black cocoa! It has a unique flavour and basically tastes like Oreo’s. It’s heavenly!
Lilly K says
Do you think i can add chocolate chips in the cookie batter. Would they be as good or should i just try it like this? I’m going to make them tomorrow I’m so excited 😄
Olivia says
Hi Lily! A little extra chocolate is no harm at all and I think it would be a delicious addition! Let me know how you like them 🙂
murrray says
HI there
I cannot find the black cocoa powder. What else can I do ?
Olivia says
Hi Murray! I have not tried making these without black cocoa powder, but it should work fine! I would replace it with 1/4 cup of regular cocoa powder.
Kelli says
Do you flatten the cookies after scooping, or just leave them to flatten as they bake?
Olivia says
Hi Kelli! I do not flatten the cookies, they will spread as they bake.
Mindy says
This is my new favorite cookie recipe. I used brown coconut sugar instead of regular because it’s what I had around the house, and it turned out AMAZING! A few notes, I tried almond bark at first because it was also in my cupboard, but I ended up getting bright white melting chocolates from our store instead … much better, melts easier, dips easier and is prettier! For those cooking at altitude, this recipe worked well for me at 5200 feet using the same flour ratios and cooking time here. Awesome recipe! The only other difference I made was using a 100 percent dark cocoa powder instead of the black (just easier to find here).
Quick question, though. I’d like to make these for a friend for Christmas, but he has to have gluten free foods. I wonder what flour substitute would work best? Any thoughts? Thanks!
Olivia says
Hi Mindy! So happy to hear that you liked these! I haven’t tried making these gluten-free, but I imagine most gluten-free all-purpose flour blends would work well. I tend to like Bob’s Red Mill when it comes to alternative baking: http://amzn.to/2B1ncWS. Let me know how they turn out GF!
Mary S says
I’m about to make the dough for these. My question is after you scoop the cookies onto baking sheet, should I flatten them at all or leave them as is?
Olivia says
Hi Mary! I did not flatten these. They will spread out as they bake 🙂
Mary S says
Wonderful thank you so much! I made the dough early this morning to cook for a cookie party exchange tomorrow. The batter smelled so yummy 😁 and I totally used the links for special ingredients.
Olivia says
I really hope you like them! 🙂
Monica says
I was wondering if you tried adding chocolate chips to the recipe. I am a huge fan of chocolate and will do anything to add as much chocolate as possible.
Olivia says
Hi Monica! I think that would work totally fine. Let me know how they turn out! 🙂
Kate says
Has anyone tried this recipe with orange extract?
Also, would using Hershey’s Special Dark Cocoa work for both the Dutch processed and black cocoa? I’m not sure I want to spend upwards of $15 for black cocoa that I won’t use much of.
Olivia says
Hi Kate! I think Orange extract would work great if you didn’t also use the candy canes or peppermint. Chocolate orange is a delicious combo! I have not tested the recipe using regular cocoa myself, so can’t speak to the results. In theory, it should work, but maybe hold back 1/4 cup of cocoa and see the consistency of the dough. Let me know if you try it!
Catherine Brown says
Is it possible to substitute cold avocado for butter?
Olivia says
Hi Catherine! For best results, I recommend using the ingredients as listed.
Michael Oakman says
Hey, can you make these cookies without the black cocoa powder? These look great, and I would love to make them for Christmas, but that black cocoa powder is probably gonna be hard to come by here in Sweden. Any other options?
Olivia says
Hi Michael! I’ve never tried them without black cocoa powder. In theory they should work, but I’m not sure if swapping the black cocoa for regular cocoa (or Dutch) is a straight trade. You can try leaving out the black cocoa altogether, and if the cookie dough seems too sticky, add in 1/4 cup of regular cocoa (or Dutch). The cookies won’t be as dark and will have a slightly different flavour too, but overall they should still be delicious. Let me know what you try and how it works out!
Brittany says
These are so delicious! I was a little nervous at first about adding the peppermint oil to the mix, but I can’t imagine them without it. I now have a go-to dark chocolate cookie recipe and my husband I and are dreaming and drooling thinking of all the delicious combinations we could do with the recipe.
Olivia says
Hi Brittany! So happy to hear that you liked them 🙂 So many delicious potential combinations!
Christina says
Just made a batch of these and they turned out GREAT! Thank you for the recipe! 😀
Olivia says
Thanks so much Christina! So glad you liked them 🙂
Taryn says
I made these last night, dipped them this morning. They turned out so well. We used regular Cocoa rather than Dutch Processed, but we also used the Black Cocoa (which I got at a bulk store here in Canada). I did cut back slightly on the peppermint extract just because of my own personal preference. I’m absolutely going to save this recipe and make it again with and without the mint.
Thanks!
Olivia says
Hi Taryn! So happy to hear they turned out! These are some of my favourite cookies, so I’m glad that you liked them! 🙂
Rae says
Just made these cookies. I’m in Canada and bought the candy melt at the Bulk Barn. The brand they carry is Merckens. I used the method of melting that you recommended from the video (in which they used Wilton’s melts over a double boiler). It got too thin and then got thick very quickly and didn’t work to dip them. Thankfully Bulk Barn’s website had instructions for melting in the microwave 20 seconds at a time at medium-high power, stirring after every 29 seconds until melted, adding no shortening, which worked quickly and perfectly.
Rae says
Make that 20 seconds, not 29! 🙄😂
Olivia says
Hi Rae! Thanks for your feedback, sounds like the Merckens are a bit different in consistency. The Wilton ones can be quite thick when melted. Glad it worked out in the end!
TeeBee says
Hi. I’m interested in trying these cookies for this Christmas and I have two questions.
(Q1) What method of measuring your flour/cocoa powder did you use?
Video example here. >> https://www.kingarthurflour.com/learn/how-to-measure-flour.html
(Q2) Can I use soft peppermint candies or would you recommend the traditional ones?
Image: soft peppermint candies >> https://www.candywarehouse.com/assets/item/regular/bobs-sweet-stripes-mint-balls-127526-w.jpg
Olivia says
Hi TeeBee! I’m a bit of a lazy baker, I just use my measuring cup to scoop up the flour. I do fluff up the flour first though! Are you able to chop the soft candies? I’ve never had them, but honestly I think they’d be fine since they’re just an addition on the top of the cookies. Let me know how you like them!
TeeBee says
Thank you for responding so quickly!
I’ve had some stressful experiences with dry cookie dough because there was no indication otherwise. 😩
The “soft” peppermints are actually not soft (sorry for the misunderstanding). They’re also called buttermints. The mints melt in your mouth sorta like butter, so I guess that’s where the “soft” comes in.
They can be crushed, but, I was wondering if they’d end up too powdery and ruin the whole effect.
I’m preparing my cookie doughs this weekend, freezing them and baking everything Christmas Eve weekend.
I’ll definitely let you know how they turn out. I have a feeling it’s going to be SO good!
Olivia says
Ohhh buttermints, I LOVE buttermints. I think crushed candy canes might look “prettier” for contrast, but honestly either will work just fine. Let me know for sure how they turn out!! 🙂
Jennifer says
I searched through the comments and no one else seems to be having the same problem as me….The cookies flattened and basically melted when baked. I tried baking them on foil and on parchment paper; the first test cookies had chilled for just over an hour in the fridge, but the second chilled overnight; I tried small, tiny balls of dough and large (1.5 to 2 Tbsp) dough balls. All of them melted in the oven within the first few minutes and cannot be used for dipping or for serving to guests. Any idea what happened?
Olivia says
Hi Jennifer! That is super bizarre, I’m sorry you had trouble with these! Was the cookie dough really firm after you chilled it? Are you sure everything was measured properly? Did you use cups or grams? It sounds like something was off in the ratio of butter to flour 🙁
Kat says
My dough is the consistency of fudge. I wonder if mine are also more on the runny side? When baking, though, they crisp up. The dough is very messy since the high ratio of dark chocolate butter to flour is high!
Katie says
I had this same problem and I measured everything correctly. They tasted great but where super flat (not raised like the picture at all). I didn’t even bother with dipping them because they were so flat. I even tried refrigerating the dough overnight and then baking but the same thing happened.
James says
Aww!!
Thanks for sharing this.
Olivia says
Glad you like them!
Jessica says
It may seem silly, but what is dutch processed cocoa and black cocoa.. im in the UK and want to make these but not sure what I’m looking for in the supermarket!
Olivia says
Hi Jessica! Dutch-process cocoa powder has had most of the acid stripped from it and black cocoa powder even moreso. These might be harder to find in the supermarket. I have to get mine in specialty cooking/baking shops and the supermarkets here just carry regular cocoa powder.
Goska says
Hi Olivia,
I recently bought Organic Cacao Powder, and was wondering if I can just use what I have in lieu of your dutch processed cocoa and black cocoa? Below is a link of what I have on hand…I wanted to make these cookies for tomorrow as I have all other ingredients, but don’t want to waste them if the cookies will be a flop. Thanks in advance for your advice.
https://smile.amazon.com/gp/product/B00HES9CMS/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
Olivia says
Hi Goska! I don’t know if that would work with the exact amounts indicated in the recipe. Cacao is processed differently than cocoa and has a different characteristics and flavour. Ideally, stick with the recipe as is. You can see my comment to Michael Oakman below about substituting regular cocoa powder for black.
Jessica says
Ahh I have cadbury bournville cocoa powder to hand, is this dutch processed? I think it is!
I have normal cocoa too.
And can get green & blacks cocoa? I am assuming these are all okay.
Olivia says
Hi Jessica! As long as you have black cocoa powder, any other will work just fine!
Brand says
Hi! I tried this recibe but i obteain cookies like balls 🙁 i don’t know what happend , can you Tell me what can I do ? 🙁
Olivia says
Hi Brand, I’m not totally sure what you mean, but it sounds like your cookie dough was very dry? Something must have been off in the measurements.
Tracy says
Mine did the same thing!
Alice says
Mine too. My butter was room temp but not softened beyond that. When I added the flour, it all turned into crumbs. I added another egg and half a stick of butter. It was very difficult to work with the chilled dough.
Will try again.
Olivia says
Hi Alice! Did you make any substitutions to the ingredients? What kind of flour and cocoa powders did you use?
Samantha says
My colleague and I just picked this recipe for our company cookie exchange (here in Vancouver!) – looking forward to sharing these delightful treats!
Olivia says
Aww yay! Hi neighbour! I hope you like these ones, let me know 🙂
Rhonda Walker says
These look so yummy! I will be adding them to my cookie trays this year. Do the baked cookies freeze well? I usually freeze my cookies then pull out what I need as I need them. I would not freeze the cookies dipped, I would do that when I pull them out of the freezer. Thanks!!
Olivia says
Hi Rhonda! Totally, they freeze perfectly (pre-dipped)! I hope you like them 🙂
Nylah Granata says
I love Liv For Cakes it is an awsome website. I really like baking cakes,macaroons,and cakes this website is perfect Olivia
Olivia says
Thank you Nylah! 🙂
sa says
For the Dark Chocolate Candy Cane Cookies, how many cookies does the recipe make?
Olivia says
It makes 36 cookies.
Taagluk says
This is my first comment for a recipe I have found and decided to make. This cookie recipe is so good and I am so glad it popped up on pinterest for me. I omitted the peppermint extract only because that isn’t something I normally keep on hand and it was so good. Thank you for sharing it.
Olivia says
I’m glad to hear you liked these! They’re some of my faves 🙂
Tania says
How long will these cookies stay good for?
Olivia says
Hi Tania! I would eat them within 2-3 days.
Ali says
Hi! Can I make these cookies 2 days in advance of serving?
Thanks!
Olivia says
Hi Ali! Yep, just store them in an airtight container and place parchment or something between the layers of cookies to keep them pretty 🙂
Ali says
Thanks!!
Valentina | The Baking Fairy says
I LOVE HomeGoods! I always find the best food photography props there too. I’ll keep my fingers crossed so that you can find your baker Nutcracker, but that cookie baker one is darn cute too! 😉 And of course, these cookies look fab. Definitely pinning for later.
Olivia says
Thanks so much Valentina! 🙂
Lacie says
Thanks for that link. Being down under means I won’t receive the scoop in time. I’m thinking I’ll use an eighth cup measure and see how it goes. My grandson is so excited to help make them.
Olivia says
I think that will totally work. 1/8 cup is about 2 Tbsp, so your cookies will be a tad bigger, but I don’t think that will be a problem. Let me know how you like them! 🙂
Brooke says
These look so good! When you get to the “chill dough” step do you think you could just freeze it for later use?
Olivia says
Hi Brooke! Totally! I would actually recommend portioning the dough into balls, freezing them, and putting them in an airtight freezer bag until you’re ready to bake.
Brooke says
Awesome! Thanks for the reply
Lacie says
Anyone care to elaborate- how big is a medium cookie scoop? Thanks
Olivia says
Hi Lacie! This is the one I use (http://amzn.to/2gwRPHU). It’s 1.5 Tbsp.
Kara says
Thank you, this recipe looks amazing! In order to yield 36 cookies, when I use the cookie scoop should the scoop be rounded or leveled off? Thanks!!
Olivia says
Hi Kara! It should be levelled off. I usually scrape it along the side of my mixer bowl 🙂
[email protected] says
I made a double batch of these for my son’s daycare teachers and they were a massive hit! I saved a few for my family and they were gone within minutes. Such a great recipe!
Olivia says
Yay! I’m so glad you liked these Kate 🙂
Samantha @MyKitchenLove says
Bawhahaha! That Nutcracker is fantastic! I was in Homesense today and thought of you – the festive Nordic Bundts are in full swing. I also saw a few different versions today of your Nutcracker. I’m on the hunt for one for Greg, but I didn’t spot any. Back to the cookies … Ah-mazing. I love everything about them. The chewy chocolate, the hit of peppermint. Can’t wait to see what else you bake up this holiday season!
Olivia says
Ahh thank you! I love these cookies 🙂 And thank you for looking for the Nutcracker for me! xoxo
Michelle says
I’m addicted to HomeGoods too. I get all my props there and lots of other stuff too, and I think my husband sighs when he sees me coming in with a HomeGoods bag because I just don’t EVER get out of there without spending a decent amount. Bowls are my nemesis. Its like a running joke here. I have an extra shelf in the pantry for all my bowls. I really like soup. Hehe
Anyway, your cookies look divine, as all of your desserts do. I don’t bake a ton, but when I make cookies at the holidays, I love to dip them in chocolate! These look so pretty and festive, and I’m sure they are so delicious!
Olivia says
How did I miss this comment?? I am glad I am not the only HomeSense/HomeGoods addict! I always walk out with at least one thing too, but it’s really hard not to leave with a cart-load of stuff!
Olga says
Olivia!!!!!!!!!!!!!!!! the nutcracker is awesome!!!!!!!! i love it… In Spain is not a traditional figure, but a lived 3 years in USA, so for me they are so special…
I am not fan of pepermint, but as i saw, is too easy to take off that ingredient… Dark chocolate cookies alone are fantastic for me.
Kisses
Olivia says
Thank you!! I love the Nutcracker, he’s so cute, right?? And yes, you can leave the peppermint out entirely and still have delicious chocolate cookies!! xo
allie says
Girlfriend – Can I just how much I LOVE your cookie baker Nutcracker. He is so incredibly adorable and I’m so glad you got him for that price. You know that price was just for you, right? If I’d been there the tag would’ve said $40. See, it was just for YOU. Now I will be forever on the lookout for your cake baker Nutcracker too. Your festive cookies are lovely and I wish I was sitting down enjoying one with a cup of hot cocoa on this chilly NH night!
Olivia says
You are SO right — it WAS just for me. The universe was like — this chick is going to obsess over this GD nutcracker forever, let’s cut her a break. LOL. 🙂 Thanks Allie!! I would love to send some of these cookies your way!