The past few years, my favorite chocolate Christmas cookies have been my Dark Chocolate Cookies with a Candy Cane Swirl…, however these Candy Cane Christmas Cookies, may have nudged them out of the top spot, or at least tied with them.
Dark Chocolate Dipped Candy Cane Christmas Cookies
There’s something magical to me about the combination of dark chocolate and candy canes.
The first bite of these cookies made my husband’s eyes light up and he quickly snagged 3 more before he walked out of the kitchen… only to return a couple minutes later asking for more.
The rich dark chocolate paired with creamy white chocolate and crunchy crushed candy canes…
These cookies embody holidays and magic and whimsy and joy in every bite.
The chocolate cookie base of these cookies is the same as my Dark Chocolate Cookies with a Candy Cane Swirl, but these cookies gain a whole new depth of creamy white chocolate and crunchy candy cane pieces.
I love giving gifts from my kitchen at Christmas, I especially love giving gifts from my kitchen that cause people to stop in their tracks and just enjoy, to revel in taste and flavors and textures and the magic that is wonderful food created out of the love of sharing and giving.
Really, how can you go wrong with real butter and dark brown sugar
and dark chocolate and vanilla
- 3/4 Cup 1 1/2 sticks Butter
- 1 1/2 Cups packed Dark Brown Sugar
- 2 Tablespoons Water
- 2 1/4 Cups Dark Chocolate Chips
- 1/2 teaspoon Vanilla Bean Paste, Vanilla Extract will work, the taste won't be quite as rich
- 2 Large Eggs
- 2 1/2 Cups Sifted All-Purpose Flour
- 1 1/4 teaspoons Baking Soda
- 1/2 teaspoon salt
For the Dip
- Ghirardelli White Chocolate Melting Wafers
- 1 Tablespoon coconut oil
For the cookies
- Put butter, dark brown sugar, and water in a large saucepan and stir over low heat until melted.
- Add dark chocolate chips and stir until most of the chocolate chips are melted; remove from heat and continue to stir until all the chocolate is melted.
- Add 1/2 teaspoon vanilla bean paste and mix well.
- Pour the mixture into a large mixing bowl and allow to sit and cool for about 10 minutes, stirring a couple of times to help the cooling process.
- Carefully measure 2 1/2 Cups of sifted all purpose flour into a large bowl; ass in baking soda and salt; sift together.
- When the chocolate has cooled, add in the eggs one at a time, beating well between each addition.
- Reduce the mixer speed to low and add in dry ingredients; don't forget to scrape the sides and bottom!
- Chill the dough for an hour
- Pre-heat the oven to 350°F
- Roll the dough into 1/2" to 1" balls and place on a parchment lined baking sheet about 1 1/2" apart.
- Bake about 7 minutes (could be as long as 9 minutes - do NOT overbake)
For the dip
- Crush the candy canes in your favorite way - I like to give my kids a mallet and let them beat the tar out of the candy canes, it's fun, and shouldn't holiday baking be fun!?
- While the cookies are cooling, melt 2 Cups of White Chocolate Ghirardelli melts with 1 Tablespoon of coconut oil, stir frequently until melted.
- Dip half of each cookie into the white chocolate and hold above the dish for a minute to let the excess chocolate drip off, then lightly dip and roll into the crushed candy canes.
- Place the cookies onto a parchment lined cookie sheet, once the cookie sheet is full, place in the fridge or freezer for 30 minutes to firm up the melted chocolate.