This cookie will be the star at your next cookie exchange! Who can beat the combination of chocolate and peppermint? Give ’em a bite!


  • 1 1/2 cups WEM Organic Unbleached All-Purpose Flour
  • 1/2 cup unsweetened baking cocoa
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1 tsp vanilla extract
  • 1 egg, room temperature
  • 1/4 cup water
  • 8 candy canes-crushed up


  1. Preheat oven to 375 degrees.
  2. Whisk together flour, cocoa, baking soda, and salt. Set aside.
  3. Mix cream sugars and butter together until light and fluffy.
  4. Add in egg, vanilla, and water and beat until well blended.
  5. Gradually stir in dry ingredients.
  6. Form dough into a big ball, wrap with plastic wrap and refrigerate for 1 hour.
  7. Pour crushed candy canes into a shallow bowl.
  8. Unwrap dough ball. Pinch off and roll dough into 1-inch balls.
  9. Push the top of dough ball onto candy cane pieces to cover just the top.
  10. Place 2 inches apart on greased cookie sheets.
  11. Bake for 7-8 minutes or until they are set.
  12. Remove from the oven and let cool on a rack.