Oh BABY... I’ve got a CRUSH on YOU! Ghirardelli Chocolate Crush Candy Cane Cookies
Updated: Feb 21
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2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup Ghirardelli cocoa powder
1 cup unsalted butter room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs room temperature
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1 cup semi-sweet chocolate chips
1 cup crushed candy canes
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In a medium bowl whisk together flour, baking soda, sea salt, and cocoa.
Using a stand or hand mixer cream butter and sugars together and then add eggs one at a time and mix thoroughly.
Add in the vanilla and peppermint extract. Mix until just combined.
Gradually add the flour mixture and mix until combined.
Mix the chocolate chips and 3/4 cup of crushed candy cane pieces into dough with spoon.
Reserve 1/4 cup of the crushed candy canes in small separate bowl.
Scoop a tbsp. of dough at a time and roll into balls. Dip just the tops of the rolled dough into the crushed candy cane pieces. (Only dip tops due to candy pieces melt.)
(Optional sprinkle light amount of sea salt on tops of cookies.)
Place cookie dough balls on baking sheet about 2 inches apart. Bake cookies for 10 minutes or until cookies are set, but still soft in the center. Don't overbake. Remove from oven and sprinkle some extra candy cane pieces on tops of cookies right after they come out of the oven.
Move to a cooling rack and cool completely.