Candy Cane Crunch Dark Chocolate Cookies
Make these Candy Cane Crunch Dark Chocolate Cookies when you're craving something festive, but don't have a lot of time!
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
- 113 grams salted butter (softened)
- 113 grams cane sugar
- 57 grams light brown sugar (packed)
- 1 teaspoon vanilla extract
- 2 large eggs
- 28 grams cream cheese
- 255 grams all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 3 Lake Champlain Candy Cane Crunch Bars
Instructions
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, light brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the cream cheese and continue to mix on low to medium until the butter is light and fluffy, about 3 to 4 minutes.
- Add the eggs, flour, baking soda, and sea salt in that order. Mix on low until combined
- Roughly chop the chocolate bars and add into the cookie dough. Mix on low until combined.
- Using your hands, form the dough into 24 balls and place them on the prepared baking sheets spacing at least 1-inch apart.
- Bake for 10 to 12 minutes or until lightly browned on the bottoms. Allow to cool completely on the baking sheets.
- Store in an airtight container for up to 7 days.
Video
Notes
Tips
- Always weigh ingredients for the best results.
- If you don't have the specific candy cane chocolate bars I use, you can use a mix of chocolate chips and crushed candy canes.
- If you want to add white chocolate into these cookies, you can do that as well.
- If you want a thicker cookie, refrigerate the cookie dough for at least 1 hour before baking.
- I like to round these cookies out after baking using a cookie cutter (you can also use a glass) for perfectly round cookies.
- Be sure to store in an airtight container so these stay soft and chewy.
- Gluten Free — Replace the all purpose flour with 269 grams (1 ¾ cups) gluten free flour blend.
- High Altitude — Bake at 375°F for 8 to 10 minutes or until lightly browned on the bottoms.
Nutrition
Calories: 110kcalCarbohydrates: 15gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 25mgSodium: 111mgPotassium: 23mgFiber: 0.3gSugar: 7gVitamin A: 153IUCalcium: 8mgIron: 1mg
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