Dark Chocolate Candy Cane Crackles Recipe - Allrecipes.com
Dark Chocolate Candy Cane Crackles Recipe
  • READY IN 27 mins

Dark Chocolate Candy Cane Crackles

Recipe by  

"Cracked candy canes give these chocolate cookies a wonderfully chewy, crunchy texture. And they're extra-minty - perfect for the holidays."

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Original recipe makes 48 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F. Line a baking sheet with a silicon baking mat or lightly butter sheet.
  2. Combine flour, cocoa powder, baking soda and salt in a medium bowl. Whisk to combine.
  3. Combine butter and sugars in a medium bowl, cream together until light and fluffy. Scrape down the sides of bowl, add egg and vanilla; beat to combine.
  4. With mixer on low, spoon in dry ingredients; mix to combine. Add crushed candy and chocolate bits; mix until evenly incorporated.
  5. Shape dough into 1-inch balls. Place 3 inch apart on baking sheet and flatten slightly. Bake 10 to 12 minutes.
  6. Remove sheet from oven and immediately use a metal spatula to neaten any edges where a piece of candy may have melted out. Let cookies cool for about 5 minutes on sheet. Transfer to a wire cooling rack to cool completely.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 12 mins
  • READY IN 27 mins

Footnotes

  • *For best chocolate flavor, look for good-quality dark or bittersweet (not unsweetened) chocolate with a minimum of 70 percent cocoa solids.
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Reviews More Reviews

Most Helpful Positive Review
Dec 03, 2008

These were yummy! I used margarine instead of butter and chocolate chips instead of bittersweet chocolate. The first time I formed the balls I wasn't paying attention to the candy pieces and found that quite a few of the cookies came out of the oven with melted candy along the edges. When rolling the second batch I made sure the candy pieces were tucked in better and found that there was less oozing! I'm so glad to have found such a delicious recipe that uses up all those extra candy canes the kids seem to collect at this time of year! Note: I always use parchment paper on my cookie sheets. Maybe that's why I didn't have a problem with them getting stuck on the pan.

 
Most Helpful Critical Review
Dec 21, 2008

These cookies turned out too hard/chewy. You have to be very careful when biting in to them. I made them for a Christmas party but was worried about serving them so threw them away

 

17 Ratings

Dec 05, 2008

I was looking for a Christmas cookie for my cookie exchange. I always like something that looks at least a little festive, which is part of the reason I liked the looks of these with peppermint pieces decorating the top. I practiced well ahead of time and I'm glad! They turned out so much better the second time using a new silicon baking mat - something I had not used before! They seemed to spread out a little more, really cooked evenly, and came off the mat easily. I didn't even use a spatula! I also did not need to coax them back into shape! Also, and probably more important, I specifically arranged 3 or 4 larger broken pieces of candy cane on the top of each cookie, so the red showed. The first time, the candy cane bits just blended into the chocolate. This time, they are definately noticeable! If I remember, I'll let you know what the cookie exchange group thinks! I personally like this cookie alot!

 
Jan 12, 2009

i loved these cookies! i made them with my nephew's help for christmas to give away. i had a little trouble crushing the peppermint candies (i didn't have candy canes). i ended up making a big mess and broke my little chopper. anyway i loved the texture. they were chewy with a little crunch. i loved them and they were a hit with the kids. i only gave it 4 stars because some of the people i gave them to didn't like them. will do them for the holidays next year.

 
Dec 25, 2008

Our family had all these candy canes and I wanted to use them up and so I tried out this recipe. We now have a new addition to our Christmas cookie repertoire. Everyone loved them. Two bits of advice: 1)your cookies will be much nicer looking if you really cream the butter and sugar until very light and fluffy. I also cooked these for only 9 minutes - when cooked for 10, the chocolate took on a bitter taste. There cookies were really excellent and easy to make. The kids loved smashing up the candy canes and breaking the chocolate into chunks.

 
Dec 14, 2008

This cookie is my new favorite holiday treat! It is so yummy, my only suggestion is to let them col on the cookie sheet for about 5 minutes then move them to your cooling tray so they won't stick!!!

 
Dec 10, 2008

I make these every year, and always a big hit! Don't forget to use a silicone pad for your pan, or you'll be throwing the pan out!

 
Jan 06, 2009

I made these for Christmas this year - although I found Andes Candy peppermint baking chips at the store and used those instead of candy canes. I tell you, what a hit these were! Thanks for such a good recipe!

 

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Nutrition

  • Calories
  • 75 kcal
  • 4%
  • Carbohydrates
  • 11.8 g
  • 4%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 3 g
  • 5%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 0.8 g
  • 2%
  • Sodium
  • 42 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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