Chocolate and Candy Cane Dipped Cookies

Dec 19, 2005 by mrgoat | 0 Comments| Share it:   



1 rating


These are my all time favorite holiday cookies. They require a nice moist sugar cookie base; attention to detail during baking is key to the rest of this cookie!

Also, I must apologize for my uneven photo coverage of the recipe; this was done during my only practice baking weekend for holiday gifts.


  • Prep: ~30 mins.
  • Cook: 30 mins. - 1 hr.
  • Serves: 15

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  • 3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter softened
  • 1 cup sugar
  • 1 egg beaten
  • 1 tablespoon milk
  • 1 box of candy canes
  • 1 bag of semisweet chocolate chips

Step 1

Preheat the oven to 375 Degrees F. Sift flour, baking powder, and salt:


Step 2

Cream butter and sugar together, until a light color is achieved: Assemble the dough by first blending in the eggs and milk, then slowly incorporating the dry ingredients into the wet ingredients.


Step 3

Then, using parchment paper, roll the dough out into a tube of delight. Refrigerate for two hours:


Step 4

Cut your tube of delight into discs of delight, and arrange them on a sheet tray lined with parchment paper: Bake until bottoms are lightly browned, rotating every four minutes. Remove cookies from the hot tray to ensure that they don't burn.


Step 5

Remove wrapping from the candy canes and place them in a Ziploc bag or two. Crush the candy canes up.


Step 6

Melt the chocolate chips in your in a double boiler:


Step 7

Place the candy cane bits on a plate for easy dipping:


Step 8

Dip half the cookie in the chocolate, then in the crushed candy cane, and place on parchment paper to cool:


Step 9

Arrange the chocolate and candy cane dipped cookies on an appropriately festive plate and share with friends!

Now that you have learned how to make chocolate and candy cane dipped cookies, please be sure to view these other chocolate recipes and these cookies recipes. Also, you will love these American recipes.


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