Dark Chocolate Cookies with a Candy Cane Swirl

candy-cane-dipped-chocolate-cookies-with-text

You may have met our next guest before. If you remember, she brought the delicious Candy Cane Butter Cookies to our table last year. Rachel from A Southern Fairytale is just as sweet as can be! She married a good ‘ole Texas boy and they are raising two adorable children. You’ll often find her baking up something delicious in her kitchen or capturing moments with her camera. Please join us in welcoming her to our table today! 


I’m so excited to participating in the Holiday Cookie Exchange for the SECOND year in a row! I feel honored to have been asked back.

Last year I shared my very favorite candy cane inspired sugar cookies.
This year’s cookie is a twist on one of my favorite cookies – the Dark Chocolate Cookies with a Candy Cane Swirl

There’s something magical to me about the combination of dark chocolate and candy canes.

The first bite of these cookies had my husband’s eyes lighting up and he quickly snagged 3 more before he walked out of the kitchen… only to return a couple minutes later asking for more.

The rich dark chocolate paired with creamy white chocolate and crunchy crushed candy canes…

These cookies embody holidays and magic and whimsy and joy in every bite.

The chocolate cookie base of these cookies is the same as my Dark Chocolate Cookies with a Candy Cane Swirl, but these cookies gain a whole new depth with creamy white chocolate and crunchy candy cane pieces.

I love giving gifts from my kitchen at Christmas, I especially love giving gifts from my kitchen that cause people to stop in their tracks and just enjoy, to revel in taste and flavors and textures and the magic that is wonderful food created out of the love of sharing and giving.

These cookies fill all those requirements.

Really, how can you go wrong with real butter and dark brown sugar

Add to that dark chocolate chips, sugar and flour with a touch of salt…

awwww are you already done with my step by step and ready to scroll on?

It’s okay, I understand ;-)

Therefore, without further ado….

Thank you to the wonderful women from LoveFeast, Table for having me back again.

 

Dark Chocolate Cookies with a Candy Cane Swirl
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cookie
Serves: 3 dozen cookies
Ingredients
For the cookies:
  • ¾ C ( 1½ Sticks) butter
  • 1½ C packed dark brown sugar
  • 2 Tbsp water
  • 2¼ C dark chocolate chips
  • ½ tsp vanilla bean paste
  • 2 eggs
  • 2½ C sifted all purpose flour
  • 1¼ tsp baking soda
  • ½ tsp salt
For the Dip
  • 1 bag white chocolate chips
  • 1 Tbsp coconut oil
  • 12 candy canes
Instructions
For the Cookies:
  1. Put butter, dark brown sugar and water in a large saucepan and stir over low heat until melted.
  2. Add dark chocolate chips and stir until most of the chocolate chips are melted, remove from heat and continue to stir until all the chocolate is melted.
  3. Add in ½ tsp vanilla bean paste and mix well.
  4. Pour into a large mixing bowl and allow to sit and cool for about 10 minutes, stirring a couple of times to help cooling.
  5. Carefully measure 2½ C of sifted all purpose flour into a large bowl; add in baking soda and salt – sift together
  6. When the chocolate is cooler, add in one egg at a time beating each on high speed until completely blended.
  7. Reduce the mixer speed to low and add in dry ingredients, don’t forget to scrape the sides and bottom, until blended.
  8. Chill the dough for about an hour – while it’s chilling – unwrap the Candy Cane Kiss candies
  9. Pre-heat the oven to 350 F
  10. Roll dough into ½” to 1″ balls and place on un-greased or parchment lined baking sheet about 1½” apart.
  11. Bake about 7 minutes (could be as long as 9 minutes – do NOT overbake)
For the Dip
  1. Crush 1 dozen candy canes in your most favorite way possible. Mine is to give my kids my mallett and let them beat the tar out of some candy canes, it’s just fun – and shouldn’t holiday baking be about fun and memories.
  2. Follow the Instructions from the Dark Chocolate Cookies with the candy cane swirl up to the baking part – bake the cookies and let them all rest and cool
  3. While the cookies are cooling, melt the bag of white chocolate chips (about 2 cups) with 1 Tbsp coconut oil (or crisco), stir frequently until melted.
  4. Dip half of each cookie into the white chocolate and hold above the dish for a minute to let the excess white chocolate drip off, then lightly dip and roll into the crushed candy canes.
  5. Place the cookies onto a parchment paper lined cookie sheet, once the cookie sheet is full – place it into the fridge or freezer for 30 minutes to firm up the cookies and chocolate
  6. Serve and bask in the ooo’s – aaaah’s and oh-my-word-please-I-must-have-this-recipe’s

Hi y’all, I’m Rachel. I’m a deep-fried Southern belle, married to a cowboy boot wearin’, Harley ridin’ Texan Prince Charming. I am the always proud and frequently exhausted mom to two 8th generation Texans My childhood was spent at my Granny’s side learning to cook with cast iron, butter and that special southern ingredient — love Today, I share my passion for food, family and photography with thousands of monthly readers on my blog, A Southern Fairytale. I love cute boots, my Canon camera, belly laughs with friends, the beach, my family and ellipses…”

TO ENTER COOKBOOK JOURNAL GIVEAWAY:

Head over to LoveFeast Shop.Pick your favorite cover of our new Cookbook Journal. Then leave a comment on

Rachel’s  post today, HERE…letting her know which one you like. You’ll be entered to win your own LoveFeast Cookbook Journal.


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  1. Now these look GOOOOOOD!

  2. Oh. My. Word.

  3. Laura in Texas says:

    I like the Lovefeast canvas of words. These cookies sound incredible Rachel! Thanks for sharing.

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