These sweet little Brownie Candy Cane Cookies taste even more wonderful than they look! Chewy, fudgy brownie cookies made fresh from scratch, and then filled with a silky smooth peppermint white chocolate filling and sprinkled with some elf pixie dust - crushed candy canes! I've made Peppermint Bark Brownie Bites, Peppermint Meltaway Cookies, Double Chocolate Peppermint Bark, White Chocolate & Peppermint Chocolate Sugar Cookies, and Ultimate Grasshopper Cookies, and my kiddos still can't get enough chocolate and peppermint!
Is your house starting to fill with excitement? Everyone seems to be counting down the days until Christmas finally arrives, and my holiday baking is in full swing. At least it was, until I discovered that we've had some serious candy cane thievery going on! Our little ones absolutely LOVE candy canes - and they discovered my secret stash!
Using the same base recipe and technique that I use for my Brownie Turtle Cookies, I created these little treats. The Swig-like brownie base holds silky white chocolate that simply melts in your mouth. If you like an extra "minty" taste, add some pure peppermint extract to the white chocolate. Although you need to make the cookie dough up the night before you want to bake these, this little cookie bakes up so fast the next day!
Sprinkle with a little bit of crushed candy canes (we call it "elf peppermint dust" at my house...and you've got the perfect Christmas cookie!
When I'm making Christmas cookies for my family, or putting together cookie trays for family and friends, I like to have a little bit of variety, and these are always a crowd pleaser!
Hope that you get a chance to bake some of these up for your holiday celebrations as well!
1 & 2/3 cups all-purpose flour (sift, spoon & level to measure)
1 cup Rodelle Gourmet Baking Cocoa (sift, spoon & level to measure)
1 teaspoon cornstarch
1 teaspoon baking soda
¾ teaspoon salt
1 cup unsalted butter (softened)
1-1/4 cup granulated sugar
¾ cup packed light brown sugar
2 large eggs
2 teaspoon Rodelle Pure Vanilla Extract
1 cup crushed candy canes
WHITE CHOCOLATE FILLING:
8 oz. bars or 10 oz. chips Ghirardelli White Chocolate (or other good quality white chocolate)
2 teaspoons coconut oil
½ teaspoon peppermint extract (optional)
1 cup crushed candy canes
HOW WE MAKE THESE:
YIELD: 24 cookies
Originally published December 2017; revised and reposted December 2020.
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