These Chocolate Candy Cane Cookies with Peppermint Frosting are all about the Christmas flavors!
Dixie Crystals/ Imperial Sugar sent me some sugar to use in the creation of these cookies. If you’re interested in finding out more about Dixie Crystals sugar, you can check out their Instagram, Facebook, or Twitter accounts.
Welcome to the 5th annual 12 Days of Holiday Ideas event, hosted by Shirley of Intelligent Domestications and Erlene of My Pinterventures Between Nov. 11th and December 6th there will be hundreds of new ideas shared by over 55 Co-host bloggers!
Check out our kick-off collection of Holiday ideas as well as all of this years talented participating DIY and Foodie Blogs. Download this years November and December calendars with all of the topics and dates so you can make plans to watch for ideas!
We are hosting a BIG GIVEAWAY from our Sponsors this year! Be sure to scroll all the way down for more information and to enter to win!
Chocolate Candy Cane Cookies with Peppermint Cream Cheese Frosting:
These cookies are perfect for your holiday gatherings, or even to give as a gift to your neighbors or coworkers. Simply whip up a batch, and place in a cute basket or tin, and you’ve got a great Christmas present!
How do you know when chocolate cookies are done?
Most lighter colored cookies are done when they turn golden, but that’s not an option with chocolate cookies, due to their dark color. So how do you know when they’re done?
You can tell that these cookies have finished baking when the edges are no longer doughy. You can also gently touch the cookie: if the cookie leaves a fingerprint easily, it needs more time. A cookie that is finished baking should retain its shape well.
- 4 oz. unsweetened baking chocolate
- 2 cups sugar
- 1/2 cup vegetable oil
- 1 tsp. peppermint extract
- 4 eggs
- 2 cups flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- Peppermint Cream Cheese Frosting
- Crushed candy cane
- In a large bowl, microwave baking chocolate until melted.
- Add the sugar, oil, egg, and peppermint extract, and stir until combined.
- Stir in the dry ingredients.
- Refrigerate several hours, or overnight.
- Preheat oven to 350º, and cover a cookie sheet with parchment paper.
- Using an ice cream scoop (or 2 Tablespoons), create balls of the chocolate dough. Roll ball between your hands to round, and place on prepared cookie sheet 2 inches apart.
- Bake 10-12 minutes, or until cookie does not retain an indentation if touched.
- Cool on a wire rack.
- Once fully cool, frost with Peppermint Cream Cheese Frosting, and sprinkle with candy cane pieces.
If a less minty flavor is desired, the peppermint extract can be substituted with vanilla.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 97 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 16mg Sodium: 53mg Carbohydrates: 14g Net Carbohydrates: 0g Fiber: 1g Sugar: 9g Sugar Alcohols: 0g Protein: 1g
MEET OUR SPONSORS who have generously donated fabulous prizes for the Big Christmas Giveaway!
DecoArt winner will receive a prize package valued at $100!
Dixie Crystals/Imperial Sugar winner will receive a Keurig Coffee Maker valued at $100!
Oriental Trading winner will receive an OrientalTrading.com gift card valued at $200!
Cabot Cheese winner will receive a gift basket of Cabot products valued at $75!
Burlap Fabric winner will receive a prize pack of products valued at $50!
Zulay Kitchens winner will receive one Milk Frother and a Lemon Squeezer valued at $21
It’s Home To You winner will receive one wooden Santa sign valued at $65
Giveaway begins Nov. 8, 2019 and ends Dec. 6, 2019. Winners will be notified by December 13, 2019. Sponsors will ship each prize to the winner. There will be a total of six winners, one for each prize. Drawing is by random selection using the Rafflecopter widget.
Must be 18 to win. Open to U.S. residents only. Terms & Conditions
Click here to pin this post!