Ahhhh it’s already mid-December and I’m scrambling trying to figure out how to make ALL THE VEGAN CHRISTMAS COOKIES. I want to make spritz cookies, chocolate peppermint cream bars, and royal icing to go on sugar cookies and gingerbread cookies. And peppermint bark, toffee, homemade chocolates…but I digress. To kick off the season, I have an easy cookie recipe for you today: chocolate candy cane cookies!
These double chocolate candy cane cookies are intensely decadent, infused with peppermint extract, and studded with chocolate chips and candy cane pieces. They’re a delicious addition to your Christmas cookie table or cookie exchange, and a great way to use up extra candy canes.
The best way to crush candy canes
I dunno about you, but candy canes are not really the most delicious candy. I’ll eat a few each year, but the rest remain as decoration. Chocolate has a way of making everything better, so this recipe is the perfect way to repurpose those decorations. You just have to crush them into little piece first.
If you try to chop candy canes on a cutting board or crush them without something to catch the flyaway pieces, you will end up with a sticky mess. Trust me, I know. The best way I’ve found to crush candy canes is to put them in a ziptop bag, place the bag on a cookie sheet, and use a rolling pin or hammer to smash them. The cookie sheet underneath is important since the sharp edges will usually cut through the bag and we don’t want a mess. If you don’t want to deal with runaway candy cane pieces, I’ve used these Wilton Peppermint Crunch Sprinkles with success before.
Now that you have candy cane pieces, it’s time to add chocolate! If you have extra candy canes, they are also delicious on ice cream or on top of cupcakes.
Get the recipe:
- 1/2 cup chocolate chips, for melting
- 1/2 cup non-dairy milk, divided
- 2/3 cup canola oil
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon peppermint extract
- 1 cup sugar
- 2 1/4 cups flour
- 2/3 cup cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup chocolate chips
- 1/4 cup candy canes, chopped or crushed
- Preheat oven to 350° and line 2 cookie sheets with parchment paper.
- Combine the chocolate chips and 1/4 cup non-dairy milk in a microwave-safe bowl.
- Microwave in 30 second intervals until melted, stirring after each time. Let cool.
- Stir together the melted chocolate, remaining 1/4 cup non-dairy milk, oil, vanilla and peppermint extracts, and sugar in a large mixing bowl or stand mixer.
- In a separate bowl, sift together the flour, cocoa, baking powder, and salt.
- Gradually add the dry ingredients to the wet and mix until the dry ingredients are incorporated, but do not overmix.
- Add the chocolate chips and crushed candy canes and mix to evenly distribute throughout the dough.
- Using your hands or a spoon/cookie scoop, take 2 tablespoon portions of dough and roll into balls.
- Evenly space the cookies on the prepared cookie sheets and flatten to about 1/2 inch thick.
- Bake for 15-18 minutes, or until the edges of the cookies feel firm, but the centers are still soft, but baked through.
- Transfer to a wire rack to cool.
- If you leave out the candy canes and peppermint extract, these make wonderful double chocolate chip cookies.
Nutrition Information:Yield: 24 Serving Size: 1 cookie
Amount Per Serving: Calories: 192Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 67mgCarbohydrates: 27gFiber: 1gSugar: 15gProtein: 2g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on seitanbeatsyourmeat.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.
These cookies will make your house smell divine while they bake. They are at their absolute best while still warm out of the oven, but make sure to let them cool slightly before eating so you don’t burn your mouth on the melted candy canes.