A cool thing about the holiday periods is the unique candy that is available. Easter has its chocolate eggs, Halloween has its pumpkin candy and Christmas has candy canes.















There are many ways to use candy canes in your baking, mostly you will see them crushed and sprinkled on top of tempting treats fudge, cookies, cupcakes and brownies. They make lovely topping because of their pretty colours and the added crunch they can give a baked good.

Going down a different route















Instead of using candy canes as a topping I wanted to see if I could bake with them as a filling.















And the answer is yes! Yes you can, these cookies prove it, the candy canes melted though out these leaving soft minty chewy bits though out these cookies.

Upping the minty flavour & adding a little chocolate















Now I am sure you will agree with me not all, but a lot of cookies can benefit from a little added chocolate 😀 wanting to keep the mint flavour the main focus I decided to use mint cream poppets. I don’t know if you can get them outside of the UK but basically they are dark chocolate balls filled with solid mint cream. I think Andes chocolate mints taste pretty much the same, if memory serves.















They va va voomed the minty flavour and the added chocolate chunks were like a lovely chocolaty after taste. Any mint chocolates will work here just chop them up into small pieces to add them to the cookie batter.

Cookie Type

I didn’t want these cookies to be too flat and crispy otherwise all the added goodies would just melt in the baking process, so I made them more cake like so they would hold their structure during baking.















These cookies have a high flour content 450 grams (3 cups) which helps them keep their shape and not spread out too much in the oven, and 2 whole large eggs. The yolks give them richness while the whites help with the structure even more.

Because I wanted a more cake like cookie I kept the fat content pretty low only adding 150 grams (3/4 cup) of fat. Too much fat will make cookies spread out a lot during the cooking process. I used coconut oil, which I have just completely fallen in love with for making cookies. I think coconut oil really keeps the crumb light.















I did make these with butter and they were really good I just preferred them with the coconut oil. The choice is yours as I am fully aware coconut oil is a: not the easiest thing to come by and b: its kinda expensive!















What’s your favourite Christmas cookie?

We all have a favourite, be it something from your childhood or a discovery while at friends. These will definitely become a sable in my Christmas baking list and I hope they will for you too. I’d love to know what your favourite Christmas cookie is, so let me know 😀













