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Home » Cookies » Dark Chocolate Candy Cane Cookies

Dark Chocolate Candy Cane Cookies

By Olivia, 180 Comments

This post may contain affiliate links. Please see my full Disclosure Policy for details.
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The classic combination of chocolate and peppermint make these Dark Chocolate Candy Cane Cookies the perfect treat for the holidays!

Stack of Dark Chocolate Candy Cane Cookies

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.

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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.

The classic combination of chocolate and peppermint make these Dark Chocolate Candy Cane Cookies the perfect treat for the holidays!

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.

Dark Chocolate Cookies Dipped in White Chocolate and sprinkled with chopped candy canes.

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.

German nutcracker - baker with holiday cookies

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.

Close up of Dark Chocolate Candy Cane Cookies

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

Chocolate dipped candy cane cookies

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.
A stack of holiday cookies
Print Pin Rate
4.6 from 42 votes

Dark Chocolate Candy Cane Cookies

The classic combination of chocolate and peppermint make these Dark Chocolate Candy Cane Cookies the perfect treat for the holidays!
Course Dessert
Cuisine Cookie
Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings 36 cookies
Calories 128kcal
Author Olivia

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
US Customary - Metric

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.

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Notes

* Read this post for details on how to best melt candy melts.
Calories: 128kcalCarbohydrates: 16gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 23mgSodium: 77mgPotassium: 39mgSugar: 10gVitamin A: 175IUCalcium: 11mgIron: 0.6mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

 

Originally published Nov 20th, 2016

Cookie photo collage

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October 20, 2020

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    Recipe Rating




  1. Phyllis says

    December 29, 2020 at 5:00 PM

    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.

    Reply
    • Olivia says

      December 30, 2020 at 9:45 AM

      Hi Phyllis! Strange that the cookies turned out flat! Did you chill the dough before baking? Perhaps something was off with the measurements?

      Reply
  2. Kat says

    December 23, 2020 at 7:47 AM

    I don’t have any parchment paper. Can I bake them on a cookie sheet without them?

    Reply
    • Olivia says

      December 23, 2020 at 9:15 AM

      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?

      Reply
  3. Bernadette says

    December 23, 2020 at 3:16 AM

    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.

    Reply
    • Olivia says

      December 23, 2020 at 9:13 AM

      Hi Bernadette! Thanks so much for your tip! I’m so happy you liked them 🙂

      Reply
  4. Rebecca | Let's Eat Cake says

    December 22, 2020 at 9:18 PM

    5 stars
    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.

    Reply
    • Olivia says

      December 23, 2020 at 9:09 AM

      Hi Rebecca! So happy you loved these! Thanks for the feedback 🙂

      Reply
  5. Jacqueline says

    December 21, 2020 at 2:18 PM

    5 stars
    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.

    Reply
    • Olivia says

      December 21, 2020 at 2:48 PM

      Hi Jacqueline! So happy you loved these! Thanks for the feedback 🙂

      Reply
  6. Morgan says

    December 20, 2020 at 8:17 AM

    Why does the link for how to do the candy melts NOT work?

    Reply
    • Olivia says

      December 20, 2020 at 9:24 AM

      Hi Morgan! Sorry about that, it should be fixed now.

      Reply
  7. Dana says

    December 17, 2020 at 4:09 PM

    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!

    Reply
    • Olivia says

      December 17, 2020 at 4:25 PM

      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.

      Reply
  8. Sam says

    December 17, 2020 at 3:20 PM

    Hello, does it make a difference if I use peppermint extract or not.

    Reply
    • Olivia says

      December 17, 2020 at 4:24 PM

      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.

      Reply
  9. Sheila says

    December 16, 2020 at 6:28 PM

    Since I don’t have Black Cocoa, do I add 1/2 cup of dutch-processed cocoa?

    Reply
    • Olivia says

      December 17, 2020 at 9:23 AM

      Hi Sheila! Yes, exactly. That will be fine.

      Reply
  10. Paola says

    December 13, 2020 at 4:28 PM

    5 stars
    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.

    Reply
    • Olivia says

      December 14, 2020 at 10:23 AM

      Hi Paola! So glad you loved these. Thanks for your tips and feedback!

      Reply
  11. Leslie says

    December 3, 2020 at 6:28 PM

    5 stars
    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?

    Reply
    • Olivia says

      December 4, 2020 at 1:30 PM

      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?

      Reply
  12. Samantha says

    November 29, 2020 at 2:33 AM

    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

    Reply
    • Olivia says

      November 29, 2020 at 4:22 PM

      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.

      Reply
  13. Lisa Meisenbacher says

    December 31, 2019 at 5:44 AM

    5 stars
    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.

    Reply
    • Olivia says

      December 31, 2019 at 10:39 AM

      Hi Lisa! So happy to hear you guys loved these 🙂

      Reply
  14. Melissa says

    December 21, 2019 at 1:07 PM

    5 stars
    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 🙂

    Reply
    • Olivia says

      December 21, 2019 at 3:21 PM

      Hi Melissa! Thanks so much for the awesome feedback 😀 I hope you like the dipped cookies even more.

      Reply
  15. Natalie says

    December 20, 2019 at 1:57 PM

    5 stars
    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!

    Reply
    • Olivia says

      December 20, 2019 at 3:23 PM

      Hi Natalie! Thanks for the awesome feedback and for your tips! What a perfect way to kick off the holidays 😀

      Reply
  16. Jen says

    December 16, 2019 at 3:28 PM

    5 stars
    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!

    Reply
    • Olivia says

      December 16, 2019 at 3:47 PM

      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! 🙂

      Reply
  17. Erika says

    December 15, 2019 at 1:07 PM

    4 stars
    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.

    Reply
    • Olivia says

      December 16, 2019 at 3:34 PM

      Hi Erika! So glad you like the cookies! I linked to the bag I used — it was 340g. I hope you liked them dipped 🙂

      Reply
  18. Jennifer L Dye says

    December 10, 2019 at 7:40 AM

    What would you suggest for temp/time if wanting to make small (big bite-size) cookies?

    Reply
    • Olivia says

      December 10, 2019 at 2:44 PM

      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?

      Reply
  19. Laura says

    December 8, 2019 at 8:20 PM

    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!

    Reply
    • Olivia says

      December 9, 2019 at 10:36 AM

      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.

      Reply
      • Kim says

        December 22, 2019 at 6:58 PM

        2 stars
        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.

        Reply
      • Raylene says

        December 23, 2019 at 6:14 PM

        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??

        Reply
  20. Kyara says

    December 5, 2019 at 6:14 PM

    5 stars
    These are my new favorite holiday cookies. Thank you for sharing!

    Reply
    • Olivia says

      December 6, 2019 at 9:41 AM

      Hi Kyara! So happy you loved these as much as I do 🙂

      Reply
    • Vicki says

      December 6, 2019 at 2:06 PM

      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 🤦‍♀️

      Reply
      • Olivia says

        December 7, 2019 at 11:32 AM

        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!

        Reply
  21. Erin says

    October 27, 2019 at 3:12 PM

    These look delicious! Wondering if I could freeze the dough before baking?

    Reply
    • Olivia says

      October 28, 2019 at 9:55 AM

      Hi Erin! Yes, you can freeze the dough or the baked (not decorated) cookies.

      Reply
  22. Monika says

    October 19, 2019 at 5:35 AM

    5 stars
    Hi Liv,
    Can you used this recipe to decorate with royal icing?
    Thank you!

    Reply
    • Olivia says

      October 21, 2019 at 9:07 AM

      Hi Monika! I think it would work just fine 🙂

      Reply
  23. Joy says

    December 24, 2018 at 11:29 PM

    5 stars
    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

    Reply
    • Olivia says

      December 27, 2018 at 12:39 PM

      Hi Joy! I love how you mixed it up. So glad you liked them!

      Reply
  24. Jen says

    December 24, 2018 at 12:31 PM

    5 stars
    I never comment on recipes but these turned out amazing! – hands down, my new favorite christmas cookie recipe! Thanks so much for sharing.

    Reply
    • Olivia says

      December 24, 2018 at 1:16 PM

      Hi Jen! Thanks so much for your feedback, I’m glad you liked them!

      Reply
  25. Jean says

    December 21, 2018 at 9:58 AM

    5 stars
    Whoa! Beyond delicious! I did use Hershey’s Dark cocoa powder because I couldn’t find anything else. But hands down, my fav now!

    Reply
    • Olivia says

      December 21, 2018 at 2:29 PM

      Hi Jean! The dark cocoa is SO good right?? So glad you like these 🙂

      Reply
  26. Uswa khalid says

    December 20, 2018 at 11:25 AM

    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 😭

    Reply
    • Olivia says

      December 20, 2018 at 2:27 PM

      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!

      Reply
  27. Cristi says

    December 15, 2018 at 12:49 PM

    5 stars
    These are delicious!! Definitely making them again!

    Reply
    • Olivia says

      December 17, 2018 at 2:19 PM

      Hi Cristi! So happy to hear that you liked them!

      Reply
  28. Lynn says

    December 13, 2018 at 9:43 AM

    So excited to make these cookies, do you use both black cocoa and Dutch cocoa?

    Reply
    • Olivia says

      December 14, 2018 at 4:28 PM

      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.

      Reply
      • Tabitha says

        December 16, 2018 at 10:24 AM

        4 stars
        Hi Olivia!! Do these freeze well or would they get weird because of the chocolate on the cookie?

        Reply
        • Olivia says

          December 17, 2018 at 1:45 PM

          Hi Tabitha! The only thing that wouldn’t freeze well is the chopped candy cane.

          Reply
  29. Linda Croushore says

    December 12, 2018 at 2:05 PM

    5 stars
    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

    Reply
    • Olivia says

      December 12, 2018 at 2:40 PM

      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?

      Reply
  30. Katie says

    December 7, 2018 at 2:05 PM

    5 stars
    Excited to make these for our cookie exchange tomorrow…how many does one batch make?

    Reply
    • Olivia says

      December 7, 2018 at 3:39 PM

      Hi Katie! One batch makes 36 — using a medium sized cookie scoop (1 1/2 Tbsp).

      Reply
  31. Brittany | HeyFlavor says

    December 6, 2018 at 4:31 PM

    5 stars
    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!

    Reply
    • Olivia says

      December 7, 2018 at 9:37 AM

      Hi Brittany! So happy to hear you liked them!

      Reply
  32. Kathy Bird says

    December 4, 2018 at 4:30 PM

    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?

    Reply
    • Olivia says

      December 5, 2018 at 4:54 PM

      Hi Kathy! Either should work, but I’d use 1/2 cup of the dutch processed to more closely match the flavour and color.

      Reply
  33. Heather says

    December 3, 2018 at 12:57 PM

    If I substitute gluten free flour for regular flour will these turn out correctly?

    Reply
    • Olivia says

      December 5, 2018 at 4:49 PM

      Hi Heather! I haven’t tried it with GF flour before but if it’s a proper AP blend then they should work fine.

      Reply
  34. Melissa E Reiff says

    December 1, 2018 at 9:53 AM

    3 stars
    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.

    Reply
    • Olivia says

      December 1, 2018 at 10:00 AM

      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.

      Reply
    • Arleen says

      December 16, 2018 at 10:04 PM

      2 stars
      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.

      Reply
      • Olivia says

        December 17, 2018 at 1:51 PM

        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?

        Reply
  35. Krista says

    November 28, 2018 at 7:49 AM

    5 stars
    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.

    Reply
    • Olivia says

      November 28, 2018 at 2:40 PM

      Hi Krista! So glad you liked these as much as I do! 🙂

      Reply
  36. Zadora Morin says

    November 26, 2018 at 8:55 PM

    5 stars
    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! 🙂

    Reply
    • Olivia says

      November 28, 2018 at 2:33 PM

      Hi Zadora! So happy to hear that you both liked these! They are a favourite around here 🙂

      Reply
  37. Arianna says

    September 29, 2018 at 11:16 AM

    5 stars
    Hi I was wondering if vegetable oil would work just the same as vegetable shortening?

    Reply
    • Olivia says

      October 1, 2018 at 12:02 PM

      Hi Arianna! Yes, that should work fine though you might need a bit less of it.

      Reply
  38. Dianne says

    August 29, 2018 at 5:29 PM

    Where can I purchase the black cocoa?

    Reply
    • Olivia says

      August 30, 2018 at 2:40 PM

      Hi Dianne! Where are you located? You can buy some on Amazon: https://amzn.to/2NaNe2x

      Reply
      • Dianne says

        August 31, 2018 at 6:09 AM

        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.

        Reply
  39. Adeline says

    December 25, 2017 at 12:55 PM

    5 stars
    thank you ever so much for sharing your recipe. the best cookies ever….

    Reply
    • Olivia says

      December 27, 2017 at 11:53 AM

      So happy to hear that you liked them!

      Reply
  40. Kym says

    December 23, 2017 at 2:21 PM

    5 stars
    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.

    Reply
    • Olivia says

      December 23, 2017 at 3:28 PM

      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!

      Reply
  41. Sarah says

    December 22, 2017 at 11:12 AM

    Ok great – will keep you posted! Thank you – excited to try these!

    Reply
  42. Sarah says

    December 22, 2017 at 9:28 AM

    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!

    Reply
    • Olivia says

      December 22, 2017 at 9:57 AM

      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!

      Reply
  43. Cherie says

    December 22, 2017 at 4:41 AM

    5 stars
    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!

    Reply
    • Olivia says

      December 22, 2017 at 9:53 AM

      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!

      Reply
  44. Lilly K says

    December 20, 2017 at 12:16 PM

    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 😄

    Reply
    • Olivia says

      December 20, 2017 at 12:37 PM

      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 🙂

      Reply
  45. murrray says

    December 17, 2017 at 3:28 AM

    HI there

    I cannot find the black cocoa powder. What else can I do ?

    Reply
    • Olivia says

      December 17, 2017 at 10:22 AM

      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.

      Reply
  46. Kelli says

    December 15, 2017 at 12:16 PM

    Do you flatten the cookies after scooping, or just leave them to flatten as they bake?

    Reply
    • Olivia says

      December 16, 2017 at 3:22 PM

      Hi Kelli! I do not flatten the cookies, they will spread as they bake.

      Reply
  47. Mindy says

    December 14, 2017 at 3:43 PM

    5 stars
    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!

    Reply
    • Olivia says

      December 14, 2017 at 5:00 PM

      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!

      Reply
  48. Mary S says

    December 13, 2017 at 2:25 AM

    4 stars
    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?

    Reply
    • Olivia says

      December 13, 2017 at 9:15 AM

      Hi Mary! I did not flatten these. They will spread out as they bake 🙂

      Reply
      • Mary S says

        December 13, 2017 at 1:44 PM

        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.

        Reply
        • Olivia says

          December 14, 2017 at 4:43 PM

          I really hope you like them! 🙂

          Reply
  49. Monica says

    December 12, 2017 at 1:38 PM

    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.

    Reply
    • Olivia says

      December 13, 2017 at 9:15 AM

      Hi Monica! I think that would work totally fine. Let me know how they turn out! 🙂

      Reply
  50. Kate says

    December 12, 2017 at 8:02 AM

    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.

    Reply
    • Olivia says

      December 13, 2017 at 9:13 AM

      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!

      Reply
  51. Catherine Brown says

    December 11, 2017 at 7:14 PM

    5 stars
    Is it possible to substitute cold avocado for butter?

    Reply
    • Olivia says

      December 13, 2017 at 9:08 AM

      Hi Catherine! For best results, I recommend using the ingredients as listed.

      Reply
  52. Michael Oakman says

    December 11, 2017 at 12:08 PM

    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?

    Reply
    • Olivia says

      December 11, 2017 at 4:42 PM

      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!

      Reply
  53. Brittany says

    December 10, 2017 at 7:58 PM

    5 stars
    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.

    Reply
    • Olivia says

      December 11, 2017 at 4:37 PM

      Hi Brittany! So happy to hear that you liked them 🙂 So many delicious potential combinations!

      Reply
  54. Christina says

    December 10, 2017 at 12:54 PM

    5 stars
    Just made a batch of these and they turned out GREAT! Thank you for the recipe! 😀

    Reply
    • Olivia says

      December 10, 2017 at 12:55 PM

      Thanks so much Christina! So glad you liked them 🙂

      Reply
  55. Taryn says

    December 10, 2017 at 11:19 AM

    5 stars
    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!

    Reply
    • Olivia says

      December 10, 2017 at 12:53 PM

      Hi Taryn! So happy to hear they turned out! These are some of my favourite cookies, so I’m glad that you liked them! 🙂

      Reply
  56. Rae says

    December 7, 2017 at 7:47 PM

    4 stars
    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.

    Reply
    • Rae says

      December 7, 2017 at 7:48 PM

      Make that 20 seconds, not 29! 🙄😂

      Reply
    • Olivia says

      December 8, 2017 at 5:09 PM

      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!

      Reply
  57. TeeBee says

    December 2, 2017 at 11:08 PM

    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

    Reply
    • Olivia says

      December 3, 2017 at 12:10 PM

      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!

      Reply
      • TeeBee says

        December 4, 2017 at 3:55 PM

        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!

        Reply
        • Olivia says

          December 5, 2017 at 9:11 AM

          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!! 🙂

          Reply
  58. Jennifer says

    December 2, 2017 at 7:12 AM

    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?

    Reply
    • Olivia says

      December 3, 2017 at 12:13 PM

      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 🙁

      Reply
      • Kat says

        December 3, 2018 at 5:45 PM

        4 stars
        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!

        Reply
    • Katie says

      December 21, 2018 at 6:29 AM

      3 stars
      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.

      Reply
  59. James says

    November 29, 2017 at 8:37 PM

    5 stars
    Aww!!
    Thanks for sharing this.

    Reply
    • Olivia says

      December 1, 2017 at 8:35 PM

      Glad you like them!

      Reply
  60. Jessica says

    November 29, 2017 at 2:26 PM

    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!

    Reply
    • Olivia says

      December 1, 2017 at 8:34 PM

      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.

      Reply
      • Goska says

        December 11, 2017 at 6:15 PM

        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

        Reply
        • Olivia says

          December 11, 2017 at 6:27 PM

          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.

          Reply
      • Jessica says

        December 16, 2017 at 12:18 AM

        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.

        Reply
        • Olivia says

          December 16, 2017 at 3:24 PM

          Hi Jessica! As long as you have black cocoa powder, any other will work just fine!

          Reply
  61. Brand says

    November 21, 2017 at 7:29 PM

    3 stars
    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 ? 🙁

    Reply
    • Olivia says

      November 22, 2017 at 9:41 AM

      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.

      Reply
      • Tracy says

        December 6, 2017 at 7:51 PM

        Mine did the same thing!

        Reply
        • Alice says

          December 9, 2017 at 10:16 AM

          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.

          Reply
          • Olivia says

            December 10, 2017 at 12:19 PM

            Hi Alice! Did you make any substitutions to the ingredients? What kind of flour and cocoa powders did you use?

  62. Samantha says

    November 21, 2017 at 3:14 PM

    My colleague and I just picked this recipe for our company cookie exchange (here in Vancouver!) – looking forward to sharing these delightful treats!

    Reply
    • Olivia says

      November 22, 2017 at 9:41 AM

      Aww yay! Hi neighbour! I hope you like these ones, let me know 🙂

      Reply
  63. Rhonda Walker says

    November 20, 2017 at 4:45 AM

    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!!

    Reply
    • Olivia says

      November 20, 2017 at 5:58 PM

      Hi Rhonda! Totally, they freeze perfectly (pre-dipped)! I hope you like them 🙂

      Reply
  64. Nylah Granata says

    August 26, 2017 at 7:13 AM

    5 stars
    I love Liv For Cakes it is an awsome website. I really like baking cakes,macaroons,and cakes this website is perfect Olivia

    Reply
    • Olivia says

      August 26, 2017 at 9:18 AM

      Thank you Nylah! 🙂

      Reply
  65. sa says

    December 23, 2016 at 2:10 PM

    For the Dark Chocolate Candy Cane Cookies, how many cookies does the recipe make?

    Reply
    • Olivia says

      December 24, 2016 at 11:28 AM

      It makes 36 cookies.

      Reply
  66. Taagluk says

    December 19, 2016 at 11:43 PM

    5 stars
    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.

    Reply
    • Olivia says

      December 20, 2016 at 5:00 PM

      I’m glad to hear you liked these! They’re some of my faves 🙂

      Reply
  67. Tania says

    December 18, 2016 at 8:48 PM

    How long will these cookies stay good for?

    Reply
    • Olivia says

      December 19, 2016 at 9:50 AM

      Hi Tania! I would eat them within 2-3 days.

      Reply
  68. Ali says

    December 18, 2016 at 11:49 AM

    Hi! Can I make these cookies 2 days in advance of serving?

    Thanks!

    Reply
    • Olivia says

      December 18, 2016 at 11:59 AM

      Hi Ali! Yep, just store them in an airtight container and place parchment or something between the layers of cookies to keep them pretty 🙂

      Reply
      • Ali says

        December 18, 2016 at 1:49 PM

        Thanks!!

        Reply
  69. Valentina | The Baking Fairy says

    December 16, 2016 at 7:11 PM

    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.

    Reply
    • Olivia says

      December 17, 2016 at 10:34 AM

      Thanks so much Valentina! 🙂

      Reply
  70. Lacie says

    December 14, 2016 at 9:03 PM

    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.

    Reply
    • Olivia says

      December 15, 2016 at 9:17 AM

      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! 🙂

      Reply
  71. Brooke says

    December 13, 2016 at 11:58 AM

    These look so good! When you get to the “chill dough” step do you think you could just freeze it for later use?

    Reply
    • Olivia says

      December 13, 2016 at 12:27 PM

      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.

      Reply
      • Brooke says

        December 13, 2016 at 2:20 PM

        Awesome! Thanks for the reply

        Reply
  72. Lacie says

    December 13, 2016 at 12:51 AM

    Anyone care to elaborate- how big is a medium cookie scoop? Thanks

    Reply
    • Olivia says

      December 13, 2016 at 8:32 AM

      Hi Lacie! This is the one I use (http://amzn.to/2gwRPHU). It’s 1.5 Tbsp.

      Reply
      • Kara says

        December 14, 2016 at 3:58 PM

        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!!

        Reply
        • Olivia says

          December 14, 2016 at 4:15 PM

          Hi Kara! It should be levelled off. I usually scrape it along the side of my mixer bowl 🙂

          Reply
  73. [email protected] says

    December 6, 2016 at 3:05 PM

    5 stars
    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!

    Reply
    • Olivia says

      December 6, 2016 at 4:18 PM

      Yay! I’m so glad you liked these Kate 🙂

      Reply
  74. Samantha @MyKitchenLove says

    November 28, 2016 at 8:12 PM

    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!

    Reply
    • Olivia says

      November 29, 2016 at 8:32 AM

      Ahh thank you! I love these cookies 🙂 And thank you for looking for the Nutcracker for me! xoxo

      Reply
  75. Michelle says

    November 21, 2016 at 11:57 AM

    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!

    Reply
    • Olivia says

      December 13, 2016 at 10:16 PM

      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!

      Reply
  76. Olga says

    November 21, 2016 at 9:48 AM

    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

    Reply
    • Olivia says

      November 21, 2016 at 10:08 AM

      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

      Reply
  77. allie says

    November 20, 2016 at 5:51 PM

    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!

    Reply
    • Olivia says

      November 21, 2016 at 9:32 AM

      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!

      Reply
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Funfetti cake with a chocolate ganache drip on a white cake stand.

Funfetti Cake

Chocolate covered cake on a white cake stand with fresh raspberries around it.

Chocolate Raspberry Cake

A cake sitting on a mint green cake stand and a black background.

Cinnamon Toast Crunch Cake

Cake on a cake stand.

Pumpkin Spice Latte Cake

A close up of a cookie

Brownie Cookies

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olivia

Welcome to liv for cake!

I'm Olivia, a professionally trained pastry chef, recipe developer, and photographer from Vancouver, BC. Creating classic cake recipes with a modern twist.
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