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Candy Cane Chocolate Chip Cookie!

Giant Peppermint Candy Cane Chocolate Chip Cookie

  • Author: Sara Wells


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!  Makes one large cookie, about 9″ in diameter. If you’d like a whole batch of regular sized cookies, click here.


  • 3 tablespoons butter, melted or super soft
  • 2 tablespoons granulated sugar
  • 1/4 cup lightly packed brown sugar
  • 1 egg yolk (just the yolk)
  • 1/2 teaspoon peppermint extract
  • 1/2 cup plus 1 tablespoons all purpose flour
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup chocolate chips
  • 2 tablespoons crushed candy cane or peppermint candies (plus a little extra)

Note: Our favorite candy canes are Bob’s or Brach’s. Round peppermint candies also work great. 


Preheat oven to 350 degrees. 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.