Pioneer Woman Chocolate Candy Cane Cookies

These Pioneer Woman chocolate candy cane cookies are made with a rich cocoa dough, dipped halfway in melted white almond bark, and covered in crushed peppermint candies. Baked at 375 degrees for just 7 to 9 minutes, they come out dark, tender, and crisp. The recipe makes 36 cookies and takes about 3 hours including chill time.

Ree chills the dough for a full two hours before baking, which keeps the cookies from spreading and losing their shape in the oven. She rolls them into walnut-sized balls and presses them flat instead of using a cookie cutter. The dipping happens after the cookies cool completely, so the almond bark sets up properly and the crushed peppermint sticks to it without sliding off.

Ree uses almond bark instead of regular white chocolate because it melts smoother and hardens with a clean snap. She crushes the peppermints while the dough chills so the timing works out and nothing sits around waiting. Only half the cookie gets dipped, which gives you the contrast between the bitter cocoa and the sweet, minty coating in every single bite.

Pioneer Woman Chocolate Candy Cane Cookies

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Cookies Pioneer Woman Desserts Recipes

Difficulty:BeginnerPrep time:3 hours Cook time: 9 minutesRest time: minutesTotal time:3 hours 9 minutesServings:36 servings Best Season:Summer

Description

These Pioneer Woman chocolate candy cane cookies are rich cocoa cookies dipped in white almond bark and crushed peppermints for a perfect holiday treat.

Ingredients

• 2 sticks salted butter, slightly softened
  
• 1 cup powdered sugar
  
• 1 large egg
  
• 2 teaspoons vanilla extract
  
• 2½ cups all-purpose flour
  
• ½ cup unsweetened cocoa powder
  
• 1 teaspoon salt
  
• 4 ounces almond bark or white baking chocolate
  
• Large handful of red or green peppermint candies

Instructions

1. Cream the softened butter with the powdered sugar until smooth. Add the egg and vanilla and mix to combine.
   
2. Add the flour, cocoa powder, and salt. Mix until the dough comes together. Press plastic wrap directly onto the surface of the dough and refrigerate for 2 hours.
   
3. While the dough chills, unwrap the peppermint candies and place them in a plastic bag. Crush them with a mallet until finely broken up, leaving some larger chunks if you like.
   
4. Preheat the oven to 375 degrees F.
   
5. Roll the dough into walnut-sized balls and place them on a cookie sheet. Gently press each ball flat with a smooth, flat surface.
   
6. Bake for 7 to 9 minutes, being careful not to burn them. The cookies will hold their shape and size after baking.
   
7. Transfer the cookies to a wire rack and cool completely.
   
8. Place the crushed peppermints in a bowl. Melt the almond bark in the microwave.
   
9. Dip each cooled cookie halfway into the melted almond bark. Immediately sprinkle crushed peppermints over both sides of the coated half.
   
10. Set the cookies on parchment paper and let the coating cool and harden before serving.

FAQs

What should I serve these with at a holiday party?

Hot chocolate is the obvious pairing and it works every time. They also look great on a cookie platter next to something lighter likeShortbreador Sugar Cookies. The dark chocolate and white coating give the tray some visual contrast without you having to think too hard about it.

My almond bark keeps seizing up when I melt it. What’s going wrong?

Even one drop of water will make almond bark clump and turn grainy. Make sure the bowl, the spoon, and the cookies are all completely dry before you start dipping. Melt it in short 20-second bursts in the microwave and stir between each one instead of blasting it all at once.

Can I use dark chocolate instead of almond bark for the coating?

You can, but it won’t set as firm or look as clean. Dark chocolate needs to be tempered to get that glossy finish and hard snap. If you go that route, add half a teaspoon of coconut oil to help it smooth out and harden on the cookies.

How far ahead can I make these without them going stale?

The dipped and finished cookies last about a week in an airtight container at room temperature. Layer them between sheets of parchment so they don’t stick together. You can also freeze the undipped baked cookies for up to two months and do the dipping the day you need them.

The peppermint keeps falling off after the coating dries. How do I fix that?

You have to sprinkle the crushed candy on right after dipping, while the almond bark is still wet. If you wait even 30 seconds too long, the surface starts to set and the peppermint won’t stick. Work one or two cookies at a time instead of dipping a whole batch and then going back to add the candy.