Chocolate Candy Cane Cookies

These rich chocolate cookies topped with white chocolate and crushed candy canes are the perfect Christmas party cookie. They are festive, colorful and delicious! They are chewy with a crunch. Chocolate and mint are one of my favorite flavor combos- especially during the holidays. The dough is easy to make ahead to you can roll them out and bake them whenever fits your schedule. If you love these, check out our Andes Mint Brookies- they’re amazing!!!!

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Chocolate Candy Cane Cookies

INgredients:

2 cups chocolate chips (semi sweet or milk are fine)

1 1/2 cup brown sugar

3/4 cup butter

2 TBSP water

2 eggs

2 1/2 cup flour

1 tsp baking soda

2/3 cup white chocolate chips

2 candy canes, crushed (I put them in a ziplock baggie and beat the bag with a rolling pin)

Directions:

First step is to melt the butter. You can use a saucepan on low heat- or if you're lazy like me- the microwave. Then you add the sugar, water and chocolate chips. Heat up again (in the saucepan or) in 30 second increments stirring in between, just until chocolate is melted.

Cool for about 10 minutes (if you're using a saucepan, put in a large mixing bowl at this point). Add eggs and dry ingredients. Chill for at least 1 hour.

Roll into balls and place on a baking sheet. Bake at 350 for about 10- 12 minutes.

After removing from oven, sprinkle white chocolate chips over the top. Let them melt for a few minutes. Once the chips look melted, grab a butter knife or rubber spatula, and spread the melty, white chocolatey goodness all over the surface. Sprinkle with candy cane bits.

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