NOSH AND TELL | Everything Tastes Better With a Dash of Sass

December 27, 2012 • Whitney

Chocolate Fudge Cookies with Candy Cane Buttercream

Chocolate Fudge Cookies with Peppermint Buttercream 2

Better late than never, right? These cookies are a great use for all your leftover candy canes lying around! Even sans the candy cane buttercream, these chocolate cookies are amazing. The rich chocolate flavor, the addition of chocolate chips and the fudgey texture makes for the perfect cookie. This might just be my new go-to chocolate cookie recipe! Hope everyone had a safe & restful holiday with loved ones.

Chocolate Fudge Cookies with Candy Cane Buttercream

Ingredients

Chocolate Fudge Cookies

1 cup + 1 Tbsp all-purpose flour
¼ cup unsweetened cocoa powder
1 tsp baking powder
¼ tsp salt
8 ounces semi-sweet chocolate, chopped (I used 1 package Baker’s Semi Sweet chocolate)
2 eggs
1 tsp vanilla extract
5 Tbsp unsalted butter, softened to room temperature
¾ cup light brown sugar
¼ cup sugar
1 cup mini chocolate chips

Peppermint Buttercream

¾ cup (1.5) unsalted butter, softened to room temperature
2.5 – 3 cups confectioners (powdered) sugar, SIFTED
3 teaspoons vanilla extract
1-2 Tablespoons heavy cream or milk
½ cup candy cane dust, SIFTED (about 8-10 candy canes pulverized in a food processor)
crushed candy canes for rolling, optional

Instructions

Begin with the cookies. Sift together flour, cocoa powder, baking powder and salt in a medium bowl. Set aside.
Melt the chocolate in the microwave for about 1 minute. Stir. Continue to melt in 30 second increments until fully melted and smooth. Set aside. In a small bowl, whisk the eggs and vanilla. Set aside. With an electric or stand mixer with paddle attachment, beat the butter until smooth and creamy – about 1 minute. Beat in the sugars, scraping down the sides every 10 seconds or so. The mixture will be granular.
Mix in the beaten egg/vanilla until incorporated. Add the chocolate in a steady stream and beat until combined. Add the dry ingredients on slow speed. Fold in the mini chocolate chips. Do not overmix at any point in this process.
Chill dough for at least 30 minutes. Preheat oven to 350 degrees F. Scoop about 1 Tbsp of dough and roll into a slightly flattened ball. Bake for about 10 minutes, or until the cookies have just begun to set with the centers still appearing very soft. They will firm up as they cool.
As the cookies cool, make the buttercream. Beat the butter for 1 minute with the paddle attachment on medium speed. Add 2.5 cups of sifted powdered sugar and slowly mix on low speed. Increase mixer speed to medium and add vanilla extract, salt, and 1 Tablespoon of cream/milk. Beat for about 1 minute. Manually stir in candy cane dust. If your buttercream needs to be thicker, add more powdered sugar. If your frosting needs to be thinned out, add remaining milk/cream. If frosting is too sweet, add a pinch of salt.
Frost the bottom end of a cooled cookie and top with another to make a sandwich.
Store in an airtight container in the refrigerator for up to 5 days.