Cookie Recipe #15 - Chocolate Fudge Cookies with Candy Cane Buttercream

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Cookie Exchange Parties are SO MUCH FUN - for a few simple reasons:You get together with your friends
  • You make only ONE kind of cookie and finish your holiday baking, after swapping out
  • You get new recipes
  • You often have snacks or games!
That being said, I do one every year - in December, about 2 weeks before Christmas. (You can read about it HERE or see a TV segment I did on it http://youtu.be/-iUR7GlAiQw).

I thought it would be fun to have a collection of 30 fun recipes to try - one a day in November - so you can be prepared for that holiday baking!

Today's recipe idea comes from I Heart Naptime 

Chocolate Fudge Cookies
makes about 2 dozen sandwiches
  • 1 cup + 1 Tbsp all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 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
  • 3/4 cup light brown sugar
  • 1/4 cup sugar
  • 1 cup mini chocolate chips
Candy Cane Buttercream
  • 3/4 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
  • 1/2 cup candy cane dust, SIFTED (about 8-10 candy canes pulverized in a food processor)
  • crushed candy canes for rolling, optional
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. Enjoy!

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