Hamdi Saidani This Pioneer Woman Chocolate Peppermint Cookie is a chocolatey and festive recipe, which is made with a buttery cocoa dough and a crisp peppermint candy coating. It’s the perfect holiday treat, a great choice for a Christmas cookie exchange or a festive platter, ready in about 30 minutes, plus chilling time.
Pioneer Woman Candy Cane Cookies Ingredients
A classic combination for a truly festive and flavorful cookie.
For the Chocolate Cookies:
- 2 sticks (1 cup) salted butter, slightly softened
- 1 cup powdered (confectioners) sugar
- 1 large egg
- 2 tsp. vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp. salt
For the Peppermint Topping:
- 4 oz. almond bark or white baking chocolate
- A large handful of red or green peppermints (or candy canes), finely crushed
How To Make Pioneer Woman Candy Cane Cookies
A step-by-step guide to these wonderfully festive and delicious holiday cookies.
- Make and Chill the Dough: In a large bowl with an electric mixer, cream the softened butter with the powdered sugar until smooth. Beat in the egg and vanilla. In a separate bowl, whisk together the flour, cocoa powder, and salt. On low speed, gradually add the dry ingredients to the butter mixture until a soft dough comes together. Cover the dough with plastic wrap and refrigerate for at least 2 hours.
- Prep for Baking: While the dough chills, unwrap the peppermint candies, place them in a sturdy plastic bag, and use a mallet or rolling pin to crush them into fine pieces. Preheat the oven to 375°F.
- Bake the Cookies: Roll the chilled dough into walnut-sized balls and place them on an ungreased cookie sheet. Use the smooth, flat bottom of a glass to gently press the balls flat. Bake for 7 to 9 minutes. The cookies will remain about the same size and shape. Remove them from the oven and let them cool completely on a wire rack.
- Decorate the Cookies: Once the cookies are completely cool, melt the almond bark in the microwave according to package directions. Dip half of each cooled cookie into the melted almond bark, allowing any excess to drip off. Immediately sprinkle the crushed peppermints over the almond bark coating. Place the cookies on parchment paper and let the coating set completely before serving.
Recipe Tips
For the perfect, festive chocolate peppermint cookie.
- How to get the perfect shape? Chilling the dough for a full two hours is the most crucial step. This firms up the butter, which makes the dough easy to roll and ensures the cookies don’t spread during baking, keeping their perfect round shape.
- What is almond bark and can I use white chocolate? Almond bark (or vanilla candy coating) is a confection made with vegetable fats instead of cocoa butter. It melts very smoothly and sets up harder and faster than white chocolate, making it ideal and easier to work with for dipping and coating.
- Can I make these ahead of time? Yes! This is a perfect make-ahead holiday cookie. You can make the dough and chill it for up to 3 days. You can also bake the plain chocolate cookies and store them in an airtight container for several days before you dip and decorate them.
- How to crush peppermints easily? The bag and mallet method is great for a rustic texture. For a finer, more uniform “dust,” you can pulse the unwrapped candies a few times in a food processor.
What To Serve With Candy Cane Cookies
The perfect accompaniment for this classic, festive cookie.
These festive, chocolate-mint cookies are a perfect addition to any holiday cookie platter. They are wonderful served with:
- A rich, warm mug of hot chocolate
- A hot cup of black coffee or an espresso
- A cold glass of milk for the kids (and kids at heart!)
How To Store Candy Cane Cookies
Keeping your festive cookies fresh.
- Room Temperature: Once the almond bark has completely set, store the cookies in an airtight container at room temperature, with layers separated by wax paper to prevent sticking. They will stay fresh for up to a week.
Pioneer Woman Candy Cane Cookies Nutrition Facts
An estimated guide per cookie.
- Calories: 140 kcal
- Carbohydrates: 18 g
- Protein: 2 g
- Fat: 7 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why are they called candy cane cookies if they aren’t shaped like candy canes?
While some recipes are for cookies shaped like candy canes, this version gets its name from the classic Christmas flavor profile of chocolate and peppermint, reminiscent of a chocolate-dipped candy cane.
My almond bark is too thick. What can I do?
If your melted almond bark or white chocolate seems too thick for dipping, you can stir in a very small amount (about 1/2 teaspoon at a time) of solid vegetable shortening or coconut oil to help smooth it out and make it a better consistency for coating.
Can I use a different kind of candy?
Yes! Crushed candy canes are a perfect and thematic substitute for the round peppermints. You could also use festive red and green sprinkles.
Try More Pioneer Woman Recipes:
- Pioneer Woman Sugar Cookie Fudge Recipe
- Pioneer Woman Zucchini Cookies Recipe
- Pioneer Woman Red Velvet Cookies Recipe
Pioneer Woman Candy Cane Cookies Recipe
Description
Classic, buttery chocolate cookies are half-dipped in a smooth white candy coating and sprinkled with crushed peppermint for a festive and delicious holiday treat.
Ingredients
Instructions
- In a large bowl, cream the softened butter and powdered sugar. Beat in the egg and vanilla.
- In a separate bowl, whisk the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet and mix to form a dough.
- Wrap the dough in plastic and refrigerate for at least 2 hours.
- Preheat oven to 375°F.
- Roll the chilled dough into walnut-sized balls and place on a cookie sheet. Gently press to flatten.
- Bake for 7-9 minutes. Let the cookies cool completely on a wire rack.
- Melt the almond bark in the microwave.
- Dip half of each completely cooled cookie into the melted almond bark, then immediately sprinkle the coated part with the crushed peppermints.
- Place on parchment paper to set completely before storing.
Notes
- u003cliu003eChilling the dough for at least two hours is a crucial step to make the dough manageable and to prevent the cookies from spreading.u003c/liu003eu003cliu003eEnsure the cookies are completely cool before dipping them in the almond bark to prevent it from melting off.u003c/liu003eu003cliu003eAlmond bark is recommended as it sets up harder and shinier than white chocolate, making it perfect for gifting and stacking.u003c/liu003eu003cliu003eThe unbaked cookie dough balls can be frozen for up to three months.u003c/liu003e
