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Double Chocolate Candy Cane Coffee CookiesDouble Chocolate Candy Cane Coffee Cookies

Double Chocolate Candy Cane Coffee Cookies

By: Carrie Sherrill

This recipe has been a family staple since we first bought Door County Candy Cane flavored coffee. These cookies have the perfect amount of chocolate and peppermint, and pair so well with a steaming hot mug of Candy Cane coffee!

Strong Coffee for cookies and icing:

  • 3 Tbsp. Door County Candy Cane Coffee
  • ½ cup Boiling water
  • Steep 10 minutes, strain. Set aside to cool.
  • ½ cup shortning
  • ½ cup butter
  • 1 ½ cup sugar
  • 2 eggs
  • 2 Tbsp. Reserved strong coffee
  • 1 ½ tsp. vanilla extract
  • ½ tsp. peppermint extract
  • 2 ½ cups flour
  • ¾ cup cocoa (I use Ghirardelli brand)
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 ½ cups dark chocolate chunks
  • 1 cup roasted, salted pistachio nuts
  • 4 Tbsp. Butter at room temperature
  • 1/3 cup cocoa
  • 1 Tbsp. Reserved strong coffee
  • 2 Tbsp. Light cream (Half & Half)
  • 1 ¼ cup powdered sugar
  • ¼ tsp Peppermint extract



  • Preheat oven to 375 degrees.
  • Line baking sheets with parchment paper.
  • In a large mixing bowl, beat shortning and butter together. Add sugar and beat until light and fluffy. Next add eggs, coffee and extracts.
  • In a separate bowl, stir together the dry ingredients: flour, cocoa, baking soda and salt.
  • Add dry ingredients gradually to batter in bowl until combined.
  • By hand, stir in chocolate chunks and nuts
  • Drop onto parchment lined baking sheet, approx.. ¼ cup each or use scoop.
  • Press down lightly with damp fingers.
  • Bake for 10-12 minutes. Cool on rack.
  • In mixing bowl, beat butter until soft. Add remaining ingredients alternating dry ingredients with wet ingredients. Frost cooled cookies.
  • Garnish with crushed candy canes or chopped pistachios if desired.