Chocolate biscuits are always popular in our house, but adding three kinds of chocolate and a little crushed candy cane turns a simple batch into something that feels especially suited to Christmas. They’re soft through the centre, chocolatey without being overly rich, and the peppermint on top adds a lovely festive finish.

I also like that these aren’t the sort of Christmas biscuits that require hours of decorating. Once the dough is mixed, simply shape the biscuits, scatter over the crushed candy cane and bake. You still get that festive red, white and green finish without adding another fiddly job to an already busy time of year.

Although I’ve used a mixture of chocolate chips to make these triple chocolate biscuits, the recipe is very forgiving. Use milk, dark and white chocolate for the full triple chocolate version or simply use whatever chocolate you already have tucked away in the pantry.

Other Recipes You May Like

If you’re putting together some Christmas baking or homemade treats, you may also enjoy:

• Milk Chocolate Rocky Road
• White Chocolate Rocky Road
• Chocolate Tim Tam Balls
• My Favourite Easy Trifle
• Chocolate and Cherry Trifle

A Little More Christmas Baking

This recipe comes from my The Sweet Season – Volume One eBook, where you’ll find a collection of easy sweet recipes for Christmas, entertaining and sharing with family and friends.

If you’d like a few more simple festive recipes all together in one place, you can find the full collection here:

The Sweet Season – Volume One

Recipe Card

Triple Chocolate Christmas Biscuits

Makes: Approximately 20 biscuits
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: Approximately 27 minutes

Ingredients

• 2¼ cups plain flour
• 1 tsp baking soda
• 2 Tbsp cocoa powder
• ½ tsp salt
• 1 cup chocolate chips – milk, dark and white, or a mixture
• 150g butter, softened
• 1 cup brown sugar
• ¼ cup white sugar
• 2 eggs
• 1 tsp vanilla essence
• 2 candy canes, crushed

Method

1. Preheat the oven to 180°C bake and line two baking trays with baking paper.
2. In a large bowl, combine the flour, baking soda, cocoa powder, salt and chocolate chips.
3. In a separate bowl, beat the softened butter, brown sugar and white sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Mix through the vanilla essence.
5. Add the dry ingredients to the butter mixture and mix until just combined and a soft biscuit dough forms.
6. Scoop tablespoon-sized portions of dough and roll into balls. Arrange them on the prepared trays, leaving enough room between each biscuit for spreading.
7. Gently flatten each ball with a fork, then sprinkle the crushed candy cane over the tops.
8. Bake for approximately 12 minutes, or until the edges are set but the centres still look slightly soft.
9. Leave the biscuits on the baking trays for a few minutes to firm up before transferring them to a wire rack to cool completely.

What to Serve With

These are lovely served as part of a Christmas baking platter or simply enjoyed with:

• A cup of tea or coffee
• Hot chocolate
• A cold glass of milk
• Vanilla ice cream
• Fresh strawberries
• Other Christmas biscuits and slices

They would also make a lovely addition to a homemade Christmas gift box alongside rocky road and other sweet treats.

Stacey’s Kitchen Tips

• Don’t overbake the biscuits. The centres should still look slightly soft when they come out of the oven and will firm as they cool.
• Leave plenty of room between the dough balls as the biscuits will spread while baking.
• For a proper triple chocolate version, use a combination of milk, dark and white chocolate chips.
• Crush the candy canes into small pieces rather than a fine powder so you still get little pops of peppermint.
• Allow the biscuits to sit on the hot tray for a few minutes before moving them, as they’ll be quite soft straight from the oven.

Variations & Substitutions

• Use any combination of milk, dark and white chocolate chips.
• Swap the candy canes for crushed peppermint lollies.
• Leave out the candy cane altogether for an everyday chocolate biscuit.
• Replace some of the chocolate chips with chopped chocolate if that’s what you have available.
• Add a few extra chocolate chips to the tops before baking for an even more chocolatey finish.

Storage, Freezer & Make-Ahead Notes

Store the cooled biscuits in an airtight container at room temperature for approximately 5–7 days.

The dough can also be prepared ahead. Roll it into individual balls and freeze on a lined tray until firm before transferring to a freezer-safe container or bag.

Alternatively, freeze the baked biscuits once completely cooled. Allow them to thaw at room temperature before serving.

Final Thoughts

These Triple Chocolate Biscuits are exactly the kind of Christmas baking I enjoy — simple enough that you don’t need to set aside an entire afternoon, but still festive enough to put out when friends and family come around.

The combination of chocolate and peppermint gives them that unmistakable Christmas feel, while using three different chocolates makes every bite a little different. And if you don’t happen to have all three varieties in the cupboard, I wouldn’t let that stop you. Use what you have and make them your own.

They’re also a good recipe to get ahead on because both the dough and the finished biscuits can be frozen. That’s always handy during December when having a few homemade treats tucked away can make life that little bit easier.

Stacey

Triple Chocolate Christmas Biscuits

Soft chocolate biscuits loaded with chocolate chips and finished with crushed candy canes for a simple festive treat.

Print Recipe

Prep Time:15 minutes mins

Cook Time:12 minutes mins

Total Time:27 minutes mins

Ingredients

• 2¼ cups plain flour
• 1 tsp baking soda
• 2 Tbsp cocoa powder
• ½ tsp salt
• 1 cup chocolate chips milk, dark and white, or a mixture
• 150 g butter softened
• 1 cup brown sugar
• ¼ cup white sugar
• 2 eggs
• 1 tsp vanilla essence
• 2 candy canes crushed

Instructions

• Preheat the oven to 180°C bake and line two baking trays with baking paper.
• In a large bowl, combine the flour, baking soda, cocoa powder, salt and chocolate chips.
• In a separate bowl, beat the softened butter, brown sugar and white sugar until light and fluffy.
• Add the eggs one at a time, beating well after each addition. Mix through the vanilla essence.
• Add the dry ingredients to the butter mixture and mix until just combined and a soft biscuit dough forms.
• Scoop tablespoon-sized portions of dough and roll into balls. Arrange them on the prepared trays, leaving enough room between each biscuit for spreading.
• Gently flatten each ball with a fork, then sprinkle the crushed candy cane over the tops.
• Bake for approximately 12 minutes, or until the edges are set but the centres still look slightly soft.
• Leave the biscuits on the baking trays for a few minutes to firm up before transferring them to a wire rack to cool completely.

Notes

Notes

• The biscuits will continue to firm as they cool, so avoid overbaking them.
• Use milk, dark and white chocolate chips for the full triple chocolate flavour.
• Leave the biscuits on the baking tray for a few minutes before transferring to a cooling rack.

 

Variations

• Swap the candy canes for crushed peppermint lollies.
• Leave out the peppermint for an everyday version.
• Use your favourite combination of chocolate chips.

 

Storage

• Store in an airtight container for 5–7 days.
• Unbaked dough balls freeze well.
• Cooled baked biscuits can also be frozen.

Servings: 20 Biscuits

Author: Farmers Wife Homestead