Lifestyle Food Chocolate Fudge Cookies with Candy Cane Buttercream By Staff Author Published on November 1, 2014 06:00 AM Share Tweet Pin Email Chocolate Fudge Cookies with Candy Cane Buttercream From Sally’s Baking AddictionMakes 24 sandwiches Cookies1 cup + 1 tbsp. all-purpose flour¼ cup unsweetened cocoa powder1 tsp. baking powder¼ tsp. salt8 ounces semi-sweet chocolate, chopped2 large eggs1 tsp. vanilla extract5 tbsp. unsalted butter, softened to room temperature¾ cup light brown sugar¼ cup granulated sugar1 cup mini chocolate chips Frosting¾ cup unsalted butter, softened to room temperature2½ – 3 cups confectioners sugar, sifted2 tsp. vanilla extract1 – 2 tbsp. heavy cream or milk½ cup candy cane dust, sifted (about 8-10 candy canes pulverized in a food processor)crushed candy canes for rolling, optional 1. Begin with the cookies. Sift together flour, cocoa powder, baking powder and salt in a medium bowl. Set aside.2. 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.3. 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.4. 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.5. Chill dough for at least 30 minutes. Preheat oven to 350 degrees Fahrenheit. Scoop about 1 tablespoon of dough and roll into a slightly flattened ball.6. 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.7. As the cookies cool, make the buttercream. Beat the butter for 1 minute with the paddle attachment on medium speed.8. Add 2 ½ cups of sifted powdered sugar and slowly mix on low speed. 9. Increase mixer speed to medium and add vanilla extract, salt, and 1 tablespoon of cream/milk. Beat for about 1 minute.9. Manually stir in candy cane dust. If your buttercream needs to be thicker, add more powdered sugar10. Frost the bottom end of a cooled cookie and top with another to make a sandwich.*You might have a little bit of leftover frosting, but we’ve never found that to be a problem. Get more cookie recipes from Sally’s Baking Addiction.