It’s freezing and Christmas is almost here, so naturally I am going into baking mode. As if I didn’t bake enough this month. As we are stuck inside, I am suddenly feeling like we can get one more batch out before Christmas. Sooooo here we go. Double Chocolate Candy Canes cookies. We are going to have these cookies with my family on Christmas Eve!

We have A LOT of candy canes around here, my kids love to hang them on the tree and use in hot cocoa. So this cookie puts a few to use! It’s chocolatey and minty and oh-so good. And doesn’t make too many.

Make sure to tag me on Instagram if you make them because I LOVE to see it!!!!! A big part of why I’ve loved this blog is to see these recipes in so many kitchens and making memories. We eat to live and bake to love, right?

Happy Holidays!!!!

Double Chocolate Candy Cane Cookies

Makes about 20 cookies

• 1 1/4 cups all-purpose flour

• 1/2 cup cocoa powder , unsweetened

• 1/2 tsp salt

• 1/2 tsp baking soda

• 1/2 cup semi-sweet chocolate chips (to melt)

• 1/2 cup (1 stick) unsalted butter

• 2 eggs

• 1 cup white sugar

• 1/2 tsp peppermint extract

• 1 cup semi-sweet or dark chocolate chips (to fold in)

• 4 crushed candy canes

Directions:

1. In a bowl, whisk together the flour, cocoa powder, salt, baking soda. Set aside.

2. Melt the butter and 1/2 chocolate chips in the microwave for 1 minute. Take out and stir until completely melted. Add mint extract and stir to mix in. Set aside.

3. Cream together the eggs with the sugar for a few minutes. Slowly add in the melted chocolate mixture. Add in the flour mixture. Fold in the chocolate chips.

4. Put tablespoon sized dough balls on a baking sheet lined with parchment paper. Top with crushed candy canes.

5. Bake at 325 degrees for about 10-11 minutes. Take out and let cool completely. Enjoy!