This post may contain Affiliate Links, which means we may receive a commission if you click a link and purchase something. Please check our Disclosure Policy for more details.
These festive candy cane chocolate chip cookies are the perfect treat for the holiday season, chewy chocolate chip cookies, with lots of crushed candy canes for a holiday twist!
After a trip to the Christmas market earlier this season, I was ready to dive right into holiday baking!
I was craving some chocolate chip cookies but wanted to make them festive, given my mood after the Christmas Market. Candy canes are just such a festive treat. I’ll be honest I never eat candy canes as is. Occasionally, I melt one in my hot chocolate or sprinkle some crushed candy canes on top of holiday goods, which always adds to the flavor, so why not add them to make the perfect holiday cookie?
Table of Contents
Why you’ll love this recipe
Peppermint can be a polarizing flavor. But if you love peppermint, you’ll love these peppermint chocolate chip cookies!
- delicious peppermint flavor balanced with your favorite chocolate chips!
- easy to make cookie batter, that comes together in one bowl
- perfect cookie batter to make ahead of time, and store them in the freezer till you’re ready to bake.
If you don’t get a chance to make this recipe before Christmas, they would also be a great way to use up any leftover candy canes in January!
Looking for more Holiday Baking Recipes?
- Candy Cane Macarons: White Chocolate & Peppermint
- How to make a Holiday Cookie Board
- Hot Chocolate Macarons
- DIY Hot Chocolate Bombs
Ingredients & Notes
- Butter – this recipe uses unsalted, melted butter for a chewier cookie.
- Eggs – using a whole egg and egg yolk makes these cookies extra chewy.
- Chocolate Chips – using a mix of white and semi-sweet chocolate chips is the perfect balancing act for these cookies. You can replace chocolate chips with chocolate chunks, if you prefer!
- Sugars – a combination of white sugar and brown sugar helps make these cookies moist and chewy while maintaining a little crispness!
- Candy Canes – crush up as many candy canes as you like to add to these cookies. I like to add the candy canes to a ziplock bag and then use a rolling pin to crush them. Perfect activity after a long day!
- Silicone Mats – I love baking cookies on silicone mats. The edges become brown but not too crisp, and the mats are reusable, so there’s one less piece of waste in my kitchen!
- Cookie Sheets – my favorite are these Nordic Ware cookie sheets that are lightweight, but also don’t warp too quickly.
Recipe Tips
- These recipes are perfect for using crushed candy canes after the holiday season!
- For a bolder peppermint flavor, add a little peppermint extract to your cookie batter along with your wet ingredients.
- Store any leftover cookies in an airtight container.
- You can also store unbaked cookie balls in the freezer and bake from frozen. Add 3-5 minutes of bake time if you choose this option.
- Peppermint flavors tend to transfer. If you’re storing these cookies or adding them to a cookie box, I will caution that you should store them separately so you don’t get a hint of mint to your other baked goods.
Follow me on Instagram @sprinklesandscribbles for more baking inspiration!
Candy Cane Chocolate Chip Cookies
Ingredients
- 2.5 cups all-purpose flour 301 grams
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2/3 cup unsalted butter, melted and cooled 150 grams
- 1 cup light or dark brown sugar 200 grams
- ½ cup granulated sugar 100 grams
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- ½ cup 85 grams semisweet chocolate chips
- ½ cup 85 grams white chocolate chips
- ½ cup 85 grams crushed candy canes
Instructions
- Melt butter in the microwave, and cool.
- In a bowl mix together all the dry ingredients: all-purpose flour, baking soda, salt.
- Once the butter has cooled, add the white sugar, and brown sugar, and mix well on high speed for 2-3 minutes.
- Add the eggs and vanilla to the mixture and mix for another 1-2 minutes.
- Add in the dry ingredients and mix well until all the dry mixture is combined with the wet ingredients
- Add in the semisweet chocolate chips, white chocolate chips and crushed candy canes and fold into the rest of the batter.
- Divide the batter into equal balls of dough (I use an ice cream scooper to help). The dough should make about 14-18 cookies.
- Place mixture in the fridge for at least 2 hours (ideally one day).Pre-heat oven to 325F degrees.On a cookie sheet lined with parchment paper place cookie dough balls at least 1.5 inches apart.
- Place cookie sheet in the oven and bake for 14-18 minutes.
- The sides should start to brown but the centre will look soft.
- Once removed from oven, rap the cookie sheet on the counter to get that rustic cookie look.
- Leave in the cookie sheet to cool for at least 20 minutes.
- The cookies will be too soft when they are fresh from the oven, and will harden as they coolAfter 20 minutes move cookies to cooling rack. Enjoy!
Leave a Reply