Recipe of the Week: Chocolate & Fudge Candy Cane Cookies, by C.S.

Do you have leftover candy canes after the holidays? Do you really want to store them until next year? This recipe is a yummy way to use up candy canes that weren’t eaten! Besides, since they are baked and a calorie is a unit of heat, the calories are just baked right out of them! (Editor’s note: The wife isn’t buying that, but at least I tried.)

Cookie Ingredients

  • ½ cup butter, soft
  • 1 cup sugar
  • 1 egg
  • ¼ cup milk
  • 1 tsp. vanilla
  • 1 ¾ cup flour
  • 1/3 cup baking cocoa
  • ½ tsp. baking soda
  • ½ tsp. salt

Icing Ingredients

6 Tbsp. butter

2 Tbsp. baking cocoa

¼ cup milk

1 ¾ cup confectioners sugar

½ tsp. vanilla

Candy cane crushed to small pieces (red and white is prettiest)


  1. In a mixing bowl, cream butter and sugar.
  2. Add egg, milk, and vanilla; mix well.
  3. Combine flour, cocoa, baking soda, and salt; beat into creamed mixture.
  4. Drop by rounded tablespoons onto a greased cookie sheet.
  5. Bake for 10 minutes.
  6. Remove to cooling rack. Cool completely before icing them.

For the Icing:

  1. Combine butter, cocoa, and milk in a saucepan.
  2. Bring to a boil and boil 1 minute, stirring constantly.
  3. Cool slightly; add confectioners sugar and vanilla; beat well.
  4. Use a spoon to cover over one or two cookies at a time, add crushed candy cane quickly before the icing sets up. (It really isn’t an icing; its fudge.)

Yield is about 2 dozen.

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