Chocolate Candy Cane Crunch Cookies
Serves 14
25 mins prep
12 mins cook
37 mins total
A soft and chewy cocoa cookie dough, with a pop of peppermint, plus white chocolate chips, and peppermint candy cane pieces mixed in. These Chocolate Candy Cane Crunch Cookies are soon to be a new Christmas favorite!
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Melt the butter and allow it to cool slightly. In a large mixing bowl, add the melted butter and sugar. Whisk until thoroughly combined.
Mix in the egg, vanilla, and peppermint extract. Add the flour, cocoa powder, espresso powder, baking soda, and salt to the bowl and mix. Fold in the white chocolate chips and crushed candy canes.
Scoop the cookies onto a small pan lined with parchment paper, using a 2 Tablespoon (size 30 or 1 oz.) cookie scoop. Roll each scoop into a ball with your hands. Refrigerate the dough balls for at least 30 minutes before baking.
Preheat oven to 350°F. Line 2 baking sheets with parchment paper or a silicone mat.
Place the chilled cookie dough scoops on the prepared baking sheets, spacing them at least 2 inches apart. Bake for 10-12 minutes. Allow the cookies to cool.
Using a spoon, drizzle the melted dark chocolate over each cookie, and immediately sprinkle on more crushed candy cane pieces. Allow chocolate to set up then serve and enjoy!
