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Dark Chocolate Dipped Candy Cane Christmas Cookies

dark chocolate cookies dipped in white chocolate and crushed candy canes
Print Recipe
Prep Time:10 mins
Cook Time:10 mins
Total Time:20 mins

Ingredients

  • 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

Instructions

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.
Servings: 3 dozen
Author: Rachel - A Southern Fairytale