Recipe: Sofia’s Double Chocolate Candy Cane Cookies


photo courtesy of Sofia Guerra

Sofia Guerra, News Editor


This cookie is loaded with holiday flavors. The richness of the chocolate is perfectly balanced out by the fresh peppermint flavor. Try with milk, hot chocolate, or tea – it goes great with all three.

—— Sofia


1 cup unsalted butter, room temperature

3/4 cup brown sugar

3/4 cup granulated sugar

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon peppermint extract

1 1/2 cups of flour

3/4 cups of unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup chocolate chips

1 cup crushed candy cane



Preheat oven to 375 degrees. Line 1-2 baking sheets with parchment paper. In a large bowl, combine butter and sugars till creamy. Stir in eggs one at a time before adding in the vanilla and peppermint extract. In a separate bowl, mix the flour, cocoa powder, baking soda, baking powder, and salt until evenly combined. In increments add the dry ingredients into the wet ingredients until just combined. Fold in the chocolate chips and crushed candy cane. Roll out dough to form a tube about 1-1.2 inches in diameter. Cut into 3/4 inch thick pieces and place then 1.5-2 inches apart on the baking sheets. Bake for 10-13 minutes.