Giant Peppermint Candy Cane Chocolate Chip Cookie

You know we love big giant cookies around here. This Giant Peppermint Candy Cane Chocolate Chip Cookie is perfect for gifting or enjoying with friends and family!

chocolate chip candy cane cookie

Ingredients Needed

This is just a preview of ingredients and method, keep scrolling for full printable recipe.

  • Butter
  • Granulated sugar
  • Brown sugar
  • Egg yolk – If you are making a double batch for two cookies and don’t want to be wasteful, you can simply use one whole egg.
  • Peppermint extract
  • All-purpose flour
  • Baking soda
  • Salt
  • Chocolate chips – Use your favorite. Personally I prefer semi-sweet or dark.
  • Candy canes

How to Make a Giant Peppermint Chocolate Chip Cookie!

  1. When making a single big giant cookie, you just need a mixing bowl and either a spoon or a hand mixer. Just mix up your ingredients: butter, sugar, brown sugar, an egg yolk, peppermint extract, salt, baking soda and flour. Then add in some chocolate chips and candy crushed candy cane.
  2. When you make your cookie dough ball, you’ll want to press the dough down to flatten it a bit.  You can experiment with pressing your dough down rather flat for a larger, thinner cookie, or leaving it piled high for a cookie that’s very doughy and tall in the center.
  3. Bake and cool cookie. Having an extra large pancake flipper is super helpful for transferring!
Giant Chocolate Chip Candy Cane Cookie

Gifting Giant Cookies

  • Giant cookies make a great gift for neighbors, teachers, and friends! 10-inch pizza boxes lined with parchment paper* hold one cookie perfectly and are adorable for gifting. *Make sure to line your box and use parchment or waxed paper and not tissue paper. Otherwise the box will absorb some butter and look greasy.
  • If you are making several large cookies, I recommend setting out several bowls, one for each batch, and measure ingredients into each one by one. This will help prevent confusion when measuring ingredients and ensure that each dough ball is the correct size for one cookie. Alternately, you can use a food scale to accurately divide your dough into individual cookies.
  • If you’d like to, use one bowl for every two cookies, so you can use one whole egg (instead of two yolks) and then just split the dough evenly into two pieces before baking. Again, a food scale is helpful!

Frequently Asked Questions

Can I just make this a regular chocolate chip cookie?

Yes. This is simply a peppermint version of the original Big Giant Chocolate Chip Cookie. Simply swap the peppermint extract for vanilla and leave out the candy canes.

Can I make regular sized cookies with this dough?

Absolutely, split the dough in 4-6 portions for baking and then just keep an eye on them because they will bake faster than the big giant cookie. If you’re looking for a more standard sized batch, use this recipe for Peppermint Candy Cane Chocolate Chip Cookies.

Candy Cane Chocolate Chip Cookie!

Giant Peppermint Candy Cane Chocolate Chip Cookie

5 from 3 votes
Like your favorite chocolate chip cookie, wearing a festive Christmas sweater. Little bits of cool peppermint and candy cane throughout make this a knock-out holiday favorite!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings1 large 9″ cookie

Ingredients

  • 3 tablespoons butter melted or super soft
  • 2 tablespoons granulated sugar
  • ¼ cup brown sugar lightly packed
  • 1 egg yolk just the yolk
  • ½ teaspoon peppermint extract
  • ½ cup plus 1 tablespoons all purpose flour
  • teaspoon baking soda
  • teaspoon salt
  • ½ cup chocolate chips
  • 2 tablespoons crushed candy cane or peppermint candies plus a little extra, see notes

Instructions

  • Preheat oven to 350℉. Line a cookie sheet with parchment.
  • Mix butter and sugars until smooth. Add egg yolk and peppermint extract. Sprinkle flour, baking soda, and salt on top and then mix together. Add chocolate chips and 2 tablespoons crushed candy cane.
  • Form dough into one large ball and place on prepared baking sheet. Gently press down to about 6 inches in diameter. Sprinkle about a teaspoon more of crushed candy cane on top. (For great presentation, place a few chocolate chips evenly on top as well.)
  • Bake for about 15 minutes, until edges are set and center looks cooked, but still soft. We like to set the timer for about 12 and keep an eye on it after that since all ovens are different.
  • NOTE: as the candy cane melts, it can cause the cookie to finish in an irregular shape. As soon as the cookie comes out of the oven and is still hot, simply use a spatula to gently push the edges in to form a nice circular shape and then let cool.

Notes

  • CANDY CANE NOTE: Our favorite candy canes are Bob’s or Brach’s. Round peppermint candies also work great.
  • Store finished cookies at room temperature in an airtight container. Homemade cookies are safe to eat for a week or more when stored this way, but they will definitely have the best taste and texture the first couple days.
  • This cookie is also the perfect size for a pizookie for sharing. Just press dough into a standard pie plate and bake as directed. Place a few scoops of vanilla ice cream on it while it’s still warm and dig in.
  • Because we are working with such small ingredients it’s important that you measure them correctly. It’s very easy to alter your dough for any of these giant cookies simply by not measuring your flour correctly, packing your brown sugar too much, or using a small egg. We’ve included details in the recipe to help with this!

Nutrition

Serving: 1Cookie, Calories: 1344kcal, Carbohydrates: 184g, Protein: 10g, Fat: 65g, Saturated Fat: 39g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 285mg, Sodium: 723mg, Potassium: 430mg, Fiber: 2g, Sugar: 129g, Vitamin A: 1309IU, Calcium: 153mg, Iron: 4mg
Course: Desserts
Cuisine: American, Giant Cookies
Keyword: Big Giant Cookies, Giant Peppermint Candy Cane Chocolate Chip Cookie
Calories: 1344kcal
Author: Sara Wells
Cost: $5
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
woman in denim shirt holding a salad bowl
Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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Questions & Reviews

  1. 5 stars
    DELICIOUS! My 4 year old loves helping to crush the candie canes and the whole family enjoyed the fruits of his labor. Also, thanks for the tip about using a spatula to gently reshape the cookie when you take it out of the oven. Ours had two unsightly nubs that went back in nicely.

  2. 5 stars
    I have made so many of your “Big giant cookies” and we just love them! So glad you came up with more recipes! Thank you so much!

  3. 5 stars
    I made this giant cookie for my family over the weekend. It was FANTASTIC!! Quick, easy, and absolutely delicious – especially warm from the oven with a scoop of ice cream. I highly recommend buying the “Gifts from the Kitchen” ebook. I even purchased the suggested “pizza style” boxes and printed one of the labels included in the book. These will make the cutest gifts!! I can’t wait to make more giant cookies for my family and friends over the holiday break. (Unfortunately this cookie was scarfed down before mom could snap a photo). ❤️????????????