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Mint Chocolate Candy Cane Cookies

Candy Cane Cookies

Mint chocolate cookies dipped in dark chocolate and sprinkled with crushed candy canes
Course Dessert
Cuisine American
Keyword Cookies
Prep Time 30 minutes
Cook Time 14 minutes
Servings 16
Calories 236kcal
Author thebakingexplorer


For the cookies

  • 125 g Butter or baking spread softened, unsalted
  • 200 g Caster sugar (also known as superfine sugar)
  • 1 Egg large
  • 1 tsp Peppermint extract
  • 160 g Plain flour (also known as all purpose flour)
  • 40 g Cocoa powder
  • 1 tsp Baking powder
  • 60 g Chocolate chips dark, milk or white

For decoration

  • 175 g Dark chocolate melted
  • 3 Candy canes crushed


  • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a few baking trays (or however many you own) with baking paper
  • Mix the butter and caster sugar together with a spoon in a large bowl until smooth and fluffy, or use an electric mixer with the paddle attachment
  • Add the egg and peppermint extract, and mix them in
  • Mix in the plain flour, cocoa powder and baking powder
  • Fold in the chocolate chips
  • Spoon blobs of the mixture onto your lined baking trays, you can roll them between your palms for a neater appearance. Make sure to leave space between the cookies as they will spread
  • Bake the cookies for 12-14 minutes, leave them on the tray for 10 minutes before carefully removing and placing on racks to cool fully
  • Once the cookies are fully cool, lay out a piece of baking paper on the worktop. Dip half of each cookie into the melted dark chocolate and place on the baking paper
  • Sprinkle some crushed candy cane on the chocolate while it is still wet so it sticks, then leave the chocolate to set
  • Store in an airtight container and eat within 3 days. They can also be frozen


  • Make sure all your ingredients (particularly the butter and egg) are at room temperature before you start baking.
  • You can use either baking spread or unsalted butter to make the cookies, but either way it should be used softened.
  • I used dark chocolate chips and dipped the cookies in dark chocolate, but you could use milk or white chocolate instead.
  • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.


Calories: 236kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 90mg | Potassium: 133mg | Fiber: 2g | Sugar: 18g | Vitamin A: 214IU | Calcium: 31mg | Iron: 2mg