Well, I’ve finally tasted my first Trader Joe’s Candy Cane Joe-Joes. I’ve heard about them for years, but never had the chance to try them since I didn’t live close to a TJ's.
They’re very, very good…. but I couldn’t just eat them, you know? I needed to make something with them. Perhaps a holiday cookie recipe?
I created a “snowcap” cookie dough recipe (also known as crinkle cookies) and wrapped the dough around the candy cane Joe-Joes. I think they’re pretty festive! I always think of snowcap cookies when I’m thinking of cookies to bake for Christmas.
These were very good. But as you can imagine, they’re rich. A cookie inside of a cookie makes a monster-sized cookie. Not that there’s anything wrong with that. Also, if you don’t have Jo-Jo’s you can use Peppermint Oreos.
I’m thinking maybe I’ll make these again for my upcoming cookie exchange/book club party this weekend. What do you think? Or should I go with something more classic?
Candy Cane Cookie-Stuffed Snowcaps
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 3/4 cups granulated sugar
2 large eggs
5 ounces unsweetened chocolate, melted
20 Candy Cane Jo-Jo's or Peppermint Oreos
1 cup confectioners' sugar
Heat oven to 350 degrees F.
In a medium bowl, sift together flour, cocoa powder, baking powder and salt. In a large bowl, using a mixer on medium speed, beat together butter and granulated sugar until creamy. Beat in eggs, one at a time, until well combined. Beat in melted chocolate until well combined. Reduce mixer speed to low and gradually beat in flour mixture until just combined.
Shape dough into 20 balls. Chill the dough for a few minutes if it's too sticky. Place a dough ball in your hand and flatten it as thin as possible without having it fall apart; place a cookie into the center. Wrap dough around cookie and smooth. Repeat process with remaining dough balls. Roll balls in confectioners' sugar until coated. Place on cookie sheets, spacing about an inch apart. Bake 15 minutes, or until well risen, set, and crackled. Cool 2 minutes before transferring to wire racks to cool.