Candy Cane Chocolate Chip Cookies are an easy holiday hack to transform your favorite chocolate chip cookie recipe into a holiday version! A hit of peppermint extract adds a cool festive touch, while crushed peppermint candies add a crackling sugar top and throughout.
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An easy holiday hack to transform your favorite chocolate chip cookie recipe into a holiday version! A hit of peppermint extract adds a cool festive touch, while crushed peppermint candies add a crackling sugar top and throughout.
2 cups plus 2 tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoon butter (1 1/2 sticks) melted and cooled until warm
1 cup brown sugar (light or dark)
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 1/2 cups semi-sweet or bittersweet chocolate chips
1/2 cup crushed peppermint candies or candy canes, PLUS extra for dipping tops. Crush up 3/4 – 1 cup but only put 1/2 cup in your dough!
Heat oven to 325 degrees (I’ve cooked these at 350 as well and it works, as well. Just watch your baking time). Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.
Mix butter and sugars until thoroughly blended. Mix in egg, yolk, vanilla and peppermint extract. Add dry ingredients; mix until just combined. Stir in chocolate chips and candy cane.
Use a cookie scoop of your choice (I make these large, about 2 tablespoons). Take the rounded scoops and lightly dip the tops in additional crushed candy cane. Don’t roll completely, just a little sprinkling is great! Chill dough for 15-30 minutes to help cookies retain their shape. Bake until outer edges start to harden yet centers are still soft and puffy, 10-13 minutes depending on the size.
TIP: When the cookies come out of the oven, if they aren’t completely round, you can immediately take a spatula or spoon and gently push the edges of the cookies inward toward the center to shape. Cool cookies on cookie sheets. Serve or store in airtight container.
This will work with most any chocolate chip cookie recipe, so if you have a personal go-to, simply try adding roughly 1/2 cup crushed peppermint candies (or candy cane) and 1/2-1 teaspoon peppermint extract, and make as usual. I find that chilling the dough balls for 15-30 minutes before baking helps the cookies keep their shape with the addition of the added melting candies . This recipe is based off of our Chewy Chocolate Chip Cookie Recipe, which comes from America’s Test Kitchen. I also love using this method with the Jacques Torres Chocolate Chip Cookie Recipe.
This is a super simple way to take a basic cookie everyone loves and give it a no-fuss holiday makeover. You’ll need crushed candy canes for this recipe, and I actually recommend using round peppermint candies in place of actual candy canes. The round candies are easier to open from their plastic wrappers, generally have a crisp peppermint flavor (candy canes vary by brand) and are easy to crush. I put them in my high-powered blender VERY quickly, like 2-3 pulses (more than that and it turns into peppermint powdered sugar. Also good.)
Simply add in crushed peppermint candies into the actual dough, and then dip the tops of the cookies before they go onto the baking sheet. Because you’re adding some chunks of sugar, which will melt and spread, to the dough- I’ve found it really helpful to chill the dough balls for 30 minutes before baking, which helps them keep their shape.
As these cookies bake, the peppermint candy melts and I especially love what happens on top. It becomes almost creme brûlée-like with a thin, crackly layer of melted peppermint. You get the taste throughout and the slight crunch of the candies inside of the cookies.
They are both beautiful and delicious and they’ve earned their place as a regular in my personal family rotation! If you give these a try, tag me on Instagram so I can see!