Chocolate Peppermint Candy Cane Cookies
Family fell in love with these cookies, so they've been put on our "must bake" Christmas cookie list.
SERVINGS: 18 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


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)

  1. For Cookies:  Whisk flour, cocoa, and salt in a medium bowl to blend.  With mixer, beat sugar and butter in large bowl until well blended.  Add egg and beat until blended.  Add dry ingredients; beat until blended.  Cover and refrigerate dough 1 hour.
  2. Preheat oven to 350°F.  Line 2 baking sheets with parchment paper.
  3. Scoop out dough by level tablespoons, then roll into smooth balls.  Place balls on prepared baking sheets, spacing 2 inches apart.  Using palm of hand, 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 a finger, about 11 minutes (do not overbake as cookies will become too crisp).  Cool cookies on baking sheet 5 minutes.  Transfer cookies to racks and cool completely.
  4. For Filling:  With 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.
  5. Place crushed candy canes on plate.  Roll edges of cookie sandwiches in crushed candy; candy will adhere to the filling.  Cookies can be stored, single layer in an airtight container, for days at room temperature and frozen for up to 2 weeks.