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Chocolate Candy Cane Cookies
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Provided By:
Bon Appetit

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    • Ingredients

    Serves:

      • For Cookies:
      • 1 3/4 cups all purpose flour
      • 1/2 cup unsweetened cocoa powder (preferably Dutch-process)
      • 1/4 teaspoon salt
      • 1 cup sugar
      • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
      • 1 large egg
      • For Filling:
      • 1 cup plus 2 tablespoons powdered sugar
      • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
      • 3/4 teaspoon peppermint extract
      • 2 drops (or more) red food coloring
      • 1/2 cup crushed red-and-white-striped candy canes or hard peppermint candies (about 4 ounces)

    Directions

    For cookies:

    Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough 1 hour.

    Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart. Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack). Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp). Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.

    For filling:

    Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired. Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.

    Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling). (Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.)

    What do you think?

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    4 Comments

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    RNBCincyYP

    I made these last night and the recipe needs to be altered. Use 2 eggs instead of 1 as directed. With 1 egg the dough was too dry and crumble to form into cookies. Adding the second egg fixed the dough and worked well. Next time I'll make the cookies smaller, because this recipe only yielded around 14 with 1 tablespoon sized balls, pressed into cookies (since you combine 2 cookies to make the "sandwich.")

    December 21 2011 at 11:14 AM Report abuse rate up rate down Reply
    RNBCincyYP

    I made these last night and the recipe needs to be altered. Use 2 eggs instead of 1 as directed. With 1 egg the dough was too dry and crumble to form into cookies. Adding the second egg fixed the dough and worked well. Next time I'll make the cookies smaller, because this recipe only yielded around 14 when you combine 2 cookies to make the "sandwich."

    December 21 2011 at 11:13 AM Report abuse rate up rate down Reply
    Beth Herchelroath

    These are delicious but they take a long time to make. The dough has to cool for an hour. Then the cookies have to cool before icing. Frosting and rolling the cookies also takes a while. So, they are more labor intensive than the 31 minutes it says.

    December 21 2010 at 10:42 PM Report abuse rate up rate down Reply
    Meg

    This recipe is very tasty indeed but I can't use an electric mixer in school ( since i am using it for a demonstration) so i just used a wooden spoon. Still works.

    November 28 2010 at 7:22 PM Report abuse rate up rate down Reply

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