It’s a bold move to try to improve on the classic chocolate chip cookie. But when it comes to holiday baking, I’m looking to make sure all my cookies are extra special. These candy cane chocolate chip cookies have both crushed candy canes and peppermint extract in them to make sure you get plenty of peppermint flavor to pair with the chocolate chips! Chewy, chocolatey, and minty, they’re a great cookie to make this time of year. Today is our fourth day of cookie week and we are officially more than halfway through! There are still three cookie recipes coming this week, and you can find my soft ginger molasses cookies, chocolate crinkle cookies, and cranberry orange shortbread cookies linked.
The best cookies start with the same ingredients: butter and sugar. To give these cookies the characteristic chew, we are using both granulated sugar and brown sugar. Vanilla, peppermint extract, and eggs are added to the batter and it’s beaten until light in color. Mix in your dry ingredients: flour, salt, and baking soda. Then fold in your chocolate chip and candy canes. Form your cookie dough into balls and refrigerate overnight. The chill time will optimize flavor and ensure that your cookies don’t spread too much (as chocolate chip cookies are prone to do). After refrigerating, bake the cookies for 10-11 minutes and sprinkle the tops with crushed candy canes once they come out of the oven. Let cool completely on the baking sheet before transferring to a wire rack to cool completely.
These candy cane chocolate chip cookies can’t be beat and are the perfect addition to any Christmas cookie plate! You can also freeze the individual cookie dough balls before baking and pop a few in the oven anytime you’re craving a warm chocolate chip cookie!
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 eggs, at room temperature
- 2 tsp. vanilla extract
- ½ tsp. peppermint extract
- 1 tsp. baking soda
- ½ tsp. salt
- 3 cups all-purpose flour
- 1½ cups chocolate chips
- ¾ cup crushed candy canes + more for topping cookies if desired
- Using a stand mixer or a large bowl and a hand mixer, cream together butter, granulated sugar, and brown sugar, scraping down the sides of the bowl as needed.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla extract and peppermint extract and mix again.
- In a medium bowl, whisk together baking soda, salt, and flour. Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the chocolate chips and crushed candy canes.
- Form the cookies into individual balls and refrigerate for at least 2 hours, ideally overnight. This allows the flavors to come together and ensures the cookies don't spread too much.
- When ready to bake, preheat oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
- Place the cookie dough balls on the sheet and bake for 10-12 minutes until edges are set and golden brown. After removing from the oven, sprinkle the cookies with crushed candy canes.
- Let cookies cool completely on the sheet before removing from the baking sheet.
- Enjoy!
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