Chocolate Candy Cane Cookies
Posted: December 19, 2024 Updated: December 19, 2024
What’s better than chocolate cookies, candy cane coated chocolate cookies! This festive treat comes together in just ten minutes and you only need to buy three things to make it happen!
I’ve been putting together super quick and easy Christmas snacks these last few weeks for followers on my Facebook and Instagram pages.
While I’d love to do some more in-depth recipes (like some actual baking) I honestly just don’t have the time. Running a website, socials annnnd the full time job of looking after a very active toddler really just leaves me with about thirty minutes of kid free time a day.
So if you’re in the same boat as me, or you just want something that looks absolutely gorgeous for no effort, this recipe is for you!
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Simple and so much tastier than you’d expect
This is exactly what I said to my husband when I tried one, “Oh wow, I didn’t expect them to taste this good.”
Look, I know bloggers like to exaggerate and I’m not doing that here. I don’t like white chocolate and I generally avoid it. But, after making the Christmas pudding cookies I found myself with an open bag of white chocolate so I decided to experiement.
Back in the corner of my mind I was sure I’d seen some kind of candy cane dipped cookies so I decided to make that.
I think what makes it so good is the contrast of flavours and textures. The chocolate ripples are very rich with cocoa, the while chocolate is creamy and then the crunch and strong flavour from the candy cane brings it all together.
I’d definitely eat more than one, let’s put it that way!
Ingredients, dietary and flavour options
What I love about this cookie is it has such a versatile potential. If you want to make it dairy free or plant based you just need to get yourself some dairy free white chocolate like Plamil or Sweet William. I don’t think either are stocked in the major supermarkets so try online (those links) or your local health food store.
While most white chocolate in the lolly aisle is not gluten free, many of the baking chocolates are. You can purchase melts by Nestle and Cadbury, and you can also buy a block of white chocolate under the Coles brand.
If you want to mix up the flavours all you need to do is find yourself some different flavoured candy canes. In mine I used strawberry (yep, bet you thought it was peppermint!), but I’ve also seen orange, caramel and of course classic mint.
Any of those candy canes would pair really well with white chocolate and the cocoa biscuit. So it’s up to your personal preference.
If you want to check out some candy cane options see my Christmas chocolates and treats guide.
Tips when making
If you’re lucky your candy canes will be in little individual bags – keep them in there! Crush your candy canes in the bag then tip them into a bowl ready for dipping.
I used a heavy textbook to break mine (watch the reel!), it worked really well. Actually it worked better than a rolling pin so I highly recommend it.
Check the weather on the day you’re making these. It was a humid Melbourne day when I put these together and quickly the crushed candy canes became sticky and cemented themselves to the bowl.
Making ahead and storage
If you’re making these for Christmas Day you can absolutely make them ahead. In my experience the candy canes don’t run into the white chocolate so there’s no risk there (it can happen with icing).
Make these up to three days ahead and store in an airtight container. They shouldn’t need to go in the fridge either, this will help the biscuits from going soft.
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Chocolate Candy Cane Cookies
Equipment
- 1 Heatproof bowl
- 1 Baking tray it should fit in the fridge
- 1 small flat dish for dipping cookies in crushed candy canes
- 1 Heavy item to crush candy canes a text book or rolling pin
Ingredients
- 1 packet chocolate cookies / biscuits
- 100 g white chocolate melts
- 50 g candy canes
Instructions
- Line your baking tray with baking paper and set aside.
- Crush your candy canes using a heavy item such as a text book or rolling pin. Empty the crushed candy canes on to a shallow bowl or plate.See notes for tips.50 g candy canes
- In a heatproof bowl microwave your white chocolate. Heat in bursts, stirring in between to reach a runny consistency without burning.15 – 20 seconds at a time, depending on your microwave.100 g white chocolate melts
- Using a spatula or spoon scrape the melted chocolate to one side of the bowl. This will create a deep pool to assist with easy dipping.
- Taking one cookie at a time press the top of the cooking into the chocolate, covering half of the cookie.
- Allow the excess chocolate to drip off the cookie or gently rotate it and scrape along the bowls edge. Dip the chocolate coated cookie into the plate of crushed candy canes pressing gently.
- Lift the cookie from the candy canes, check that it has an even coating and then place on the lined baking tray.
- Repeated until all cookies are coated and decorated.
- Allow the chocolate to set or place into the fridge to speed up the process.
- Enjoy!
Notes
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