Welcome to 12 days of Christmas Cookies, my way of celebrating the holidays by sharing with you all 12 unique yet nostalgic cookie recipes to bake over the holidays. For day 10 I am sharing these Candy Cane Teddy Graham Chocolate Cookies, one of my favourite Christmas cookie recipes! A double chocolate candy cane treat is a must over the holidays, and we balanced those flavours out with a sweet, honey teddy graham because why not?! They are also incredibly adorable! These cookies turn out like a soft, peppermint two bite brownie and my chocolate lovers will be obsessed!
12 Days of Christmas Cookies is inspired by nostalgic, holiday flavours but combined in a way that you hopefully haven’t seen before. Cookies are kind of my thing…. the limits of creativity feel endless when it comes to cookies and I am always so giddy about coming up with a new flavour combination, and so combing my favourite dessert with my favourite holiday just felt fitting! Between December 1st to the 12th you will see 12 completely different cookie recipes, ranging from easy, throw together recipes to recipes with a little more TLC, but something for bakers of every level. A lot of these cookies compliment each other if you want to throw them together in a cookie box to bring in to the office or gift to someone you love. They also all freeze really well if you are like me and would like to get a head start on your Christmas baking early in the month so that you have goodies to pull out on December 21st when you want something sweet but are overwhelmed with beautiful chaos!
All of the cookie recipes you see over the next 12 days are unique recipes that I have created, tested and retested for you to enjoy in your own kitchens. If you do decide to make any of these recipes, please do tag me on socials because I love to see what you come up with!
The Ingredients
- 3/4 cup soft, unsalted butter
- 3/4 cup white sugar
- 1/4 cup brown sugar
- 1/4 cup applesauce
- 2 eggs
- 2/3 cup cocoa powder
- 1 + 3/4 cup all purpose flour
- 1/2 tsp baking soda
- 1.5 cups teddy grahams
- 10 squares Ghirardelli Candy Cane Chocolate
- Optional – Extra teddy grahams and white chocolate for decorating
The Instructions
- First step is to grab all of your ingredients and set them aside. Preheat your oven to 350 degrees Fahrenheit.
- Grab a large baking sheet and line it with parchment paper.
- Start by combing your butter and both sugars in an electric mixer if you have one. You can use a hand mixer too if this is what you have, just grab a big bowl to go with! Allow this to mix on medium speed for a few minutes until well combined and creamed together.
- Once the butter and sugar have mixed well, add the eggs, apple sauce and then cocoa powder, in that order! Continue to mix this on medium speed until combined.
- Combine the flour and baking soda in a separate small bowl and then gradually add this to your wet mixture and continue to mix until just combined, but don’t over mix. Make sure you are scraping the sides of the bowl down often to ensure everything gets well mixed.
- Next we will add in the broken up chocolate candy cane squares and teddy graham cookies. I suggest dumping these in and then folding the dough by hand to prevent the teddy grahams from breaking down too much.
- Using a 1.5 – 2 tbsp sized cookie scoop will give you the best result for round cookies! Use a scoop if you have one and place the balls of cookie dough on your parchment lined sheet. These cookies don’t spread too much, so you can usually fit 9 on a large baking sheet, but they will definitely need a little bit of room to spread! Flatten these cookies slightly down from their scooped size, they spread a little but not a ton. I like to add a chunk of white chocolate and an extra teddy graham on top at this point and then bake for 12 minutes.
- Once baked, I decorated these with melted white chocolate wafer drizzle and some crushed candy cane, totally optional but totally delicious. This recipes makes about 12-14 cookies and they keep on the counter in an airtight bag for a week.
I hope you love these candy cane teddy graham cookies just as much as I do!
Ingredients
Method
- First step is to grab all of your ingredients and set them aside. Preheat your oven to 350 degrees Fahrenheit.
- Grab a large baking sheet and line it with parchment paper.
- Start by combing your butter and both sugars in an electric mixer if you have one. You can use a hand mixer too if this is what you have, just grab a big bowl to go with! Allow this to mix on medium speed for a few minutes until well combined and creamed together.
- Once the butter and sugar have mixed well, add the eggs, apple sauce and then cocoa powder, in that order! Continue to mix this on medium speed until combined.
- Combine the flour and baking soda in a separate small bowl and then gradually add this to your wet mixture and continue to mix until just combined, but don’t over mix. Make sure you are scraping the sides of the bowl down often to ensure everything gets well mixed.
- Next we will add in the broken up chocolate candy cane squares and teddy graham cookies. I suggest dumping these in and then folding the dough by hand to prevent the teddy grahams from breaking down too much.
- Using a 1.5 – 2 tbsp sized cookie scoop will give you the best result for round cookies! Use a scoop if you have one and place the balls of cookie dough on your parchment lined sheet. These cookies don’t spread too much, so you can usually fit 9 on a large baking sheet, but they will definitely need a little bit of room to spread! Flatten these cookies slightly down from their scooped size, they spread a little but not a ton. I like to add a chunk of white chocolate and an extra teddy graham on top at this point and then bake for 10-12 minutes.
- Once baked, I decorated these with melted white chocolate wafer drizzle and some crushed candy cane, totally optional but totally delicious. This recipes makes about 12-14 cookies and they keep on the counter in an airtight bag for a week.