Chocolate Fudge Cookies with Candy Cane Buttercream

Chocolate Fudge Cookies with Candy Cane Buttercream from Sally’s Baking Addiction

Chocolate Fudge Cookies with Candy Cane Buttercream

From Sally’s Baking Addiction
Makes 24 sandwiches

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
2 large eggs
1 tsp. vanilla extract
5 tbsp. unsalted butter, softened to room temperature
¾ cup light brown sugar
¼ cup granulated sugar
1 cup mini chocolate chips

¾ cup unsalted butter, softened to room temperature
2½ – 3 cups confectioners sugar, sifted
2 tsp. vanilla extract
1 – 2 tbsp. 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

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 sugar
10. 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.

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