Candy Cane Fudge Cookies

These Candy Cane Fudge Cookies are rich, soft, chewy and perfect for the festive season. Melted dark chocolate in the dough gives them a deep fudgy texture, while white chocolate chunks add creamy sweetness and crushed candy canes bring a refreshing peppermint crunch.

There is something irresistible about a good cookie recipe, especially when it combines chocolate, peppermint and a little festive sparkle. These Candy Cane Fudge Cookies are the kind of Christmas cookies that feel special without being complicated. They are deeply chocolatey, soft in the middle, slightly crisp around the edges and packed with little pieces of white chocolate and crushed candy cane.

If you love baking during the holidays, this is a recipe worth adding to your list. It has everything a festive cookie should have: a rich chocolate base, a refreshing mint flavor, a sweet contrast from white chocolate and a pretty red-and-white candy cane finish. They are ideal for cookie boxes, Christmas parties, dessert trays or leaving out for Santa on Christmas Eve.

The secret to the texture is the melted chocolate mixed directly into the cookie dough. Cocoa powder gives the cookies their classic chocolate flavor, but melted chocolate makes them taste richer and more indulgent. The result is a cookie that sits somewhere between a brownie and a soft chocolate cookie, with a dense, fudgy bite that still holds its shape beautifully.

Crushed candy canes add a wonderful contrast. The little peppermint pieces give the cookies a light crunch and a cool, refreshing flavor that balances the richness of the chocolate. A small amount of peppermint extract boosts the mint flavor without overpowering the cookie. It keeps each bite bright, festive and unmistakably seasonal.

White chocolate is the perfect partner here. Milk or dark chocolate chips would make the cookies even more intense, but white chocolate adds a creamy sweetness that lets the layers of flavor stand out. You get the rich chocolate cookie, the cool peppermint, the crunch of candy cane and then a soft pocket of melted white chocolate. It is a simple combination, but it works beautifully.

For the best texture, chilling the dough is essential. Because this dough contains melted chocolate and plenty of butter, it needs time in the refrigerator to firm up. Chilled dough is easier to scoop, spreads less in the oven and helps create thick cookies with soft centers. The resting time also allows the flavors to develop, making the finished cookies even better.

These cookies stay soft for days thanks to the combination of bread flour and cornflour. Bread flour adds chewiness, while cornflour helps keep the crumb tender. The cookies bake up puffy and slightly crisp around the outside, but the center remains soft and fudgy. Letting them cool on the baking tray helps them finish setting without becoming dry.

You can use white chocolate chips or chopped white chocolate chunks, depending on your preference. Chunks create bigger pockets of melted chocolate, while chips hold their shape a little more and give a neater look. Either option works well. Just make sure the candy canes are crushed before measuring so the quantity is accurate.

When baking with candy canes, small pieces may melt slightly if they sit right on the edge of the cookie, but the pieces inside the dough hold up well. They add color, crunch and minty flavor without turning the cookies hard. The finished cookies are festive, flavorful and very easy to enjoy one after another.

If you are looking for a Christmas cookie recipe that is rich, cheerful and a little different from the usual sugar cookies, these Candy Cane Fudge Cookies are a great choice. They are simple enough for a weekend baking session, but impressive enough to share during the holidays.

Serve them with hot chocolate, coffee or a glass of milk. They also make a lovely homemade gift when packed into a festive tin or cookie bag. Just remember to chill the dough, avoid overbaking and let the cookies cool before storing them. That way, they will stay soft, chewy and delicious for days.

Candy Cane Fudge Cookies

Rich chocolate fudge cookies made with melted chocolate, creamy white chocolate chunks and crushed candy canes for a festive peppermint crunch.

Prep Time
6 hrs 15 mins

Cook Time
9 mins

Total Time
6 hrs 24 mins

Servings
36

Ingredients

• 1 cup (140g) plain flour
• 1/2 cup (70g) bread flour
• 1 tbsp cornflour
• 1/3 cup (33g) cocoa powder
• 1 tsp bicarbonate of soda
• Pinch of salt
• 1 cup (175g) white chocolate chips or chunks
• 1/2 cup (95g) crushed candy canes, measured after crushing
• 1 1/2 sticks (170g) unsalted butter, at room temperature
• 3/4 cup (150g) light brown sugar
• 1/4 cup (50g) caster sugar
• 2 large eggs
• 1/2 tsp peppermint extract
• 1/2 cup (87g) dark chocolate chips, melted and slightly cooled

Instructions

• Do not preheat the oven yet, as the dough needs to chill before baking.
• Place the plain flour, bread flour, cornflour, cocoa powder, bicarbonate of soda, salt, white chocolate and crushed candy canes in a medium bowl. Stir until everything is combined and the chocolate pieces are coated in the flour mixture. Set aside.
• Place the butter, light brown sugar and caster sugar in a large bowl or the bowl of a stand mixer. Beat on medium-high speed until light and fluffy, about 2 minutes.
• Add the eggs and peppermint extract. Scrape down the sides of the bowl as needed, then mix on medium speed until well combined, about 1 minute.
• Add the melted dark chocolate and mix on low speed until fully incorporated.
• Add the dry ingredients and mix on low speed just until a soft cookie dough forms.
• Transfer the dough to a bowl, cover with cling film and refrigerate for at least 6 hours, or overnight if possible.
• Once the dough is chilled, line 3 baking trays and preheat the oven to 180C/350F. Using a 1.5 tbsp cookie scoop, place dough balls 2 inches apart on the prepared trays.
• Gently flatten each dough ball with a clean hand so the cookies sit securely on the tray.
• Bake for 9 to 11 minutes, until the cookies are risen, puffy and slightly crisp around the edges but still soft in the center. The tops should look mostly matte with a slight sheen.
• Leave the cookies to cool on the trays before transferring them to an airtight container. Store at room temperature for up to a week.

Notes

Recipe by Annie of Annie’s Noms.