Chocolate Candy Cane Christmas Cookies
Happy belated National Cookie Day to you all! In lieu of this important holiday & the remainder of this holiday season, today I will be sharing a cookie recipe that I pieced together this past weekend.
Right before making them, I realized we didn't have any eggs, so after doing some research, I decided to try applesauce. I know it sounds kinda weird, but I could not be more pleased with the results. These Chocolate Candy Cane Cookies ended up being a huge hit amongst my siblings & are a definite must-try for the holidays!
Ingredients--Yields aprox. 3 dozen
1 c butter, softened
2 c sugar (plus about 1/4 c for rolling)
2 eggs (you can substitute for 1/2 c unsweetened applesauce)
1 tsp vanilla extract
1 tsp peppermint extract
3/4 c cocoa
3 c flour
1 tsp baking soda
1/2 tsp salt
1 c white chocolate (melts or chips work)
milk or heavy cream
crushed candy cane
Begin by preheating your oven to 350*F. Then, cream your butter & sugar.
Add in eggs, vanilla extract, & peppermint extract. Like I said, I didn't have any eggs at the house, so I substituted each egg for 1/4 c of unsweetened applesauce (1/2 c for 2 eggs) and it worked perfectly! Blend well until light and fluffy.
Add in cocoa. Mix until fulling combined. Then, add in flour, baking soda, & salt. Mix until fully combined. Your dough should be relatively thick & should not be too sticky. If it sticks to your fingers, add more flour (1/4 c at a time) as needed.
Scoop your dough out into a teaspoon-sized ball & roll it in sugar.
Place each dough ball 2 inches apart on a cookie sheet that is greased, lined with parchment paper, or lined with a silicone baking mat.
Bake for 15 min & allow to cool on the cookie sheet.
While cooling, put your white chocolate in a microwave-safe bowl & heat for 30 sec.
Add cream, stir, and heat it for 30 sec. Continue to stir & heat in 30 sec intervals until your chocolate is completely melted.
When your chocolate is melted, take each cookie & dip it halfway into the melted chocolate. Set on a cookie sheet lined with parchment paper.
Before the chocolate hardens, sprinkle crushed candy canes on top of the chocolate covered halves.