Chocolate Mint Candy Cane Cookies

Something Extra
Holiday 2014

Recipe Theme

Happy holidays from all of us at Raley's, Bel Air and Nob Hill Foods! Let us help you make your holiday meal, party or cookie exchange magical!


Chocolate Mint Candy Cane Cookies

Chocolate Mint Candy Cane Cookies
3/4 cup unsalted butter, softened
2/3 cup sugar
1/2 tsp. Raley's Vanilla Extract
1/4 tsp. McCormick Peppermint Extract
3 oz. semisweet or bittersweet chocolate, melted
1 egg
2-1/4 cups flour
1/3 cup unsweetened cocoa powder
3/4 tsp. salt
1/4 tsp. baking soda
1 container chocolate frosting
120 Nestle Toll House DelightFulls Mint Filled Morsels, halved

Tiny mint filled chocolate morsels are the perfect touch for these holiday mint cookies!

Prep: 30 minutes, Chill/Stand: at least 1-1/2 hours
Cook: 10 to 12 minutes, Makes: 2-1/2 to 3 dozen cookies

1. Beat butter and sugar in a large mixer bowl on medium speed until light and fluffy. Add vanilla and peppermint extracts, melted chocolate and egg; beat until smooth.

2. Whisk together flour, cocoa powder, salt and baking soda in a medium bowl. Reduce mixer speed to medium-low and add flour mixture in two batches, mixing only until incorporated.  

3. Cover tightly with plastic wrap and refrigerate at least one hour or until firm.  Remove dough from refrigerator 30 minutes before rolling to soften slightly.

4. Preheat oven to 375°F and line 2 baking sheets with parchment paper.  Roll dough about 1/4-inch thick on a lightly floured board and cut into candy cane shapes using a cookie cutter. Place on baking sheets and bake for 10 to 12 minutes. Let cool for a few minutes then transfer to a rack to cool completely.

5. Spoon frosting into a Wilton disposable pastry bag fitted with a small star tip. Pipe small stars onto cookies and top each with a morsel half.


To add your comments, please log in.