A cool thing about the holiday periods is the unique candy that is available. Easter has its chocolate eggs, Halloween has its pumpkin candy and Christmas has candy canes.
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There are many ways to use candy canes in your baking, mostly you will see them crushed and sprinkled on top of tempting treats fudge, cookies, cupcakes and brownies. They make lovely topping because of their pretty colours and the added crunch they can give a baked good.
Going down a different route
Instead of using candy canes as a topping I wanted to see if I could bake with them as a filling.
And the answer is yes! Yes you can, these cookies prove it, the candy canes melted though out these leaving soft minty chewy bits though out these cookies.
Upping the minty flavour & adding a little chocolate
Now I am sure you will agree with me not all, but a lot of cookies can benefit from a little added chocolate 😀 wanting to keep the mint flavour the main focus I decided to use mint cream poppets. I don’t know if you can get them outside of the UK but basically they are dark chocolate balls filled with solid mint cream. I think Andes chocolate mints taste pretty much the same, if memory serves.
They va va voomed the minty flavour and the added chocolate chunks were like a lovely chocolaty after taste. Any mint chocolates will work here just chop them up into small pieces to add them to the cookie batter.
Cookie Type
I didn’t want these cookies to be too flat and crispy otherwise all the added goodies would just melt in the baking process, so I made them more cake like so they would hold their structure during baking.
These cookies have a high flour content 450 grams (3 cups) which helps them keep their shape and not spread out too much in the oven, and 2 whole large eggs. The yolks give them richness while the whites help with the structure even more.
Because I wanted a more cake like cookie I kept the fat content pretty low only adding 150 grams (3/4 cup) of fat. Too much fat will make cookies spread out a lot during the cooking process. I used coconut oil, which I have just completely fallen in love with for making cookies. I think coconut oil really keeps the crumb light.
I did make these with butter and they were really good I just preferred them with the coconut oil. The choice is yours as I am fully aware coconut oil is a: not the easiest thing to come by and b: its kinda expensive!
 What’s your favourite Christmas cookie?
We all have a favourite, be it something from your childhood or a discovery while at friends. These will definitely become a sable in my Christmas baking list and I hope they will for you too. I’d love to know what your favourite Christmas cookie is, so let me know 😀
Minty Candy Cane Cookies
Ingredients
- 150 grams coconut oil (solid form, (3/4 cup))
- 100 grams granulated sugar ((1/2 cup))
- 95 grams light brown sugar ((1/2 cup - lightly packed))
- 2 large eggs
- 2 teaspoons vanilla extract
- 450 grams Plain flour (All Purpose, (3 cups))
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 tablespoons milk
- 100 grams broken up mini candy canes (approx. 10, (1/2 cup))
- 120 grams chocolate mint creams - I used poppets ((1/2 cup))
Instructions
- Preheat your oven to 180C / 350F / Gas mark 4
- Line your baking sheets with parchment paper and put to one side.
- Crush the candy canes into pieces. You don't want them to be too small but small enough to be bite size.
- Beat the butter and sugars together until they are light and fluffy.
- Add the eggs one at a time mixing between each addition. Then mix in the vanilla extract.
- Mix the flour, baking powder and salt together in a small bowl.
- Add the flour slowly and mix by hand to your batter. Add the milk to loosen the dough a little. Then gently add the crushed candy canes and chocolate mint cream poppets.
- Leave the dough to rest for 10 minutes in the fridge.
- Take the dough out and make balls about the size of golf balls. These do spread a little in the oven so leave at least 4 inches between each ball.
- Bake in the centre of your oven for 20 minutes. If you have a fast oven check after 17 minutes, you are looking for them to be a light golden colour.
- Leave them on the cookie sheet for a few minutes then transfer them to a cooling rack to fully cool down.
- Then serve. These will keep in an airtight tin for up to 7 days.
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Oh my god, I can’t wait to try them. they look amazing and delicious. thank you for sharing this wonderful delight with us.
Hi Jess and Brandon, thank you so much I am sure you’ll love them when you try them 😀
very nice, Minty Candy Cane Cookies sound delicious
Hi Coco thanks very much they were very delicious 🙂
Oh man, these look amazing! I will be making these in bulk this weekend, good thing I know where to order candy canes in bulk 🙂
Thanks for the recipe, can’t wait to taste them!
Hi Miranda, cool 🙂 I hope you love them when you try them 🙂
I always look for fudge at Christmas time and then for decorated sugar cookies. I do like your minty candy cane cookies!
Hi Maureen, mmm fudge good choice 🙂 and decorated sugar cookies are a lovely classic festive treat and thank you glad you like the candy cane cookies 😀
These look lovely with all the Christmas treats in them. If I had to pick an all time favorite Christmas cookie I would probably go for something like a ginger snap or cinnamon cookie 🙂
Hi Mike, thank you and good choice of Christmas cookie, ginger snaps are great classics and anything with cinnamon in is always a winner with me 🙂
I love seasonal sweets too! I’ve never seen the mint cream candies here in the U.S. but they sound amazing and I’ll be on the hunt for them now. Your cookies look so yummy with all those Christmas treats oozing out! Mouth is watering. 🙂
Hi Brianna, any after dinner chocolate mint should work, something which is not too soft in the middle would work fine. Or even just some dark chocolate mints chopped up should help with the minty flavour and give them that little chocolate boost 🙂 I’m glad you like the look of these I shall definitely be popping over to check out your yummy sounding candy cane oreo truffles 😀
I can’t get enough of chocolate and mint lately and these cookies sound perfect with the candy canes and mint chocolate creams! I love how high the cookies are too, they look so pretty 🙂 I really like baking with coconut oil and glad to see that it works well in this recipe 🙂 I can never resist any Christmas cookie, I love so many so it’s so hard for me to choose one hehe:)
Hi Kelly, thank you so much. There is something about mint and chocolate that screams winter and Christmas its a lovely combination and I totally understand your obsession I can’t get enough of mint mocha’s at the moment. The high flour content helped keep these cookies so thick and high. I love coconut oil and at the moment I can’t get enough of it especially in cookies it works so well and its good to get away from butter now and again 😀