Chocolate Candy Cane Cookies

  • Preparation 35 MIN
    Cooking 14 MIN
    Cooling 1 H
  • Servings 1
  • Makes 2 dozen



  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Line two baking sheets with silicone mats or parchment paper.
  2. In a bowl, combine the flour, cocoa powder and salt.
  3. With an electric mixer, cream the butter with the sugar. Add the egg and beat for 1 minute or until the sugar begins to dissolve. Add the dry ingredients and mix until smooth.
  4. Using a pastry bag fitted with a ½-inch (1 cm) plain tip, pipe out 3 inch (7.5 cm) long cylinders on the prepared baking sheets, leaving at least a 1-inch (2.5 cm) space between each cookie.
  5. Bake one sheet at a time for 14 minutes or until the cookies are crisp. Let cool completely.
  6. Using a spoon, cover the cookies with the melted chocolate. Immediately sprinkle with the crushed candy cane. Let the chocolate set for 30 minutes at room temperature or 10 minutes in the freezer.

To help you with this recipe

Non-stick Baking Sheet

This must-have cooking accessory is perfect for baking cookies, pastries, meat or a whole meal making sheet pan dinner and getting the weeknight meal on the table fast.

25.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.