Can you believe it’s already December?! It’s such a fun month and the perfect way to start it off is with these double dark candy can crunch cookies. Chocolate and mint are such a natural and easy combination to work with this time of year, so this probably won’t be the only recipe you see of the merriment this month. Husband doesn’t like the combo. He always says “it’s like eating a candy bar after you just brushed your teeth”. So I rarely make it because I’ll be the one eating it all. I just happened to need a batch of delicious cookies to go to a fun Bloggers’ cookie exchange in Salt Lake this past weekend. The timing was great, the party was a blast, and the woman I got to meet were so fun. I think I’ll post about that shin-dig tomorrow.
I love this dark chocolate cookie dipped in dark chocolate; all that strong chocolate pairs perfectly with the light fresh peppermint middle. Candy canes are processed to sand and then added to a thick buttercream for the filling. I like the little pieces of candy cane that catch on the tongue… it’s different than eating just a mint flavored center. I know you’ll love it.
Double Dark Candy Cane Crunch Cookies
For the dough
1 1/4 cups butter, at room temperature
2 cups powdered sugar
1 cup dutch processes cocoa or dark cocoa powder
1/2 tsp. salt
1 tsp. vanilla
1 3/4 cups flour
In a stand mixer, with a cookie paddle attached, cream the butter and sugar together on medium speed until the mixture is light and fluffy, about 2 minutes. Add the cocoa powder, salt, and vanilla and mix until incorporated. Add half of the flour and mix. Add the remaining flour, 1/4 cup at a time until you get a pretty dry dough. Don’t be worried if the dough is a bit dry…we want a cookie that doesn’t spread when baked and is crispy! Divide the dough in half and pat together to form a disk. Cover the disks in plastic wrap and refrigerate for about 15 minutes.
Preheat your oven to 350 degrees. Remove plastic from one disk and roll your dough out between two pieces of parchment paper or on a lightly floured surface until it is about 1/4 of an inch thick. Use a 2 inch circle cutter to cut out the cookies. Place on a cookie sheet and bake for 8-9 minutes. It’s super hard to tell when a near black cookie is done. I baked mine for 10 minutes the first round and they tasted burnt on the bottom, so you’ll need to adjust as you go. Repeat with the rest of the dough. Place the cookies on a wire rack to cool.
I prefer semi-sweet chocolate, but feel free to use that, white, or milk chocolate. It’s up to you.
Homemade Oreo assembly: