Choco-Mint Christmas Cookies {Recipe}

We love incorporating candy canes in every Christmas project we can.  We tie them on our wreaths and garlands. We use them as walking sticks to adorn our fancy ginger bread men.  We use them as hot chocolate stirrers or bribe our three-year-old son with them to clean up his toys.

My favorite by far, is making these cookies to enjoy Christmas morning.

With a cup of coffee at hand, pajamas on and a big smile on our faces these cookies have become a holiday tradition in our home when unwrapping gifts. Happy holidays! ¡Felices fiestas!

Choco-Mint Christmas Cookies

1/3 cup butter

1/3 cup chopped unsweetened chocolate

1 cup sugar

2 eggs, lightly beaten

1 tsp vanilla extract

3/4 cup all purpose flour

1/4 cup cocoa

1 tsp baking powder

1/4 tsp salt

1/3 cup white and peppermint chocolate chunks (if not available, use plain white chocolate )

3 large candy canes, crushed

-In a bain-marie (water bath), combine butter and unsweetened chocolate. Stir until all chocolate chunks and butter have melted.  Remove from heat and transfer chocolate mixture to a large mixing bowl.  Add sugar, eggs and vanilla extract and whisk until blended.

-In a separate medium bowl, add cocoa, baking powder, flour and salt and whisk until well combined.  Add chocolate mixture and white chocolate and stir until well combined and takes on a fudge consistency.

-Refrigerate mixture at least 2 hours to set.

-Preheat oven to 350 degrees.  Line baking tray with parchment paper or cooking spray.  Roll 1-inch “fudge” balls and place them 2 -3 inches apart.  Bake for 8 minutes, remove from the oven and sprinkle candy cane bits.   Return to oven for 2 more minutes.  Remove from oven and let cool on baking sheet for 10 minutes.

Makes 2 dozen

{All photos courtesy of Ericka Sánchez}