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.
