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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
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Equipment

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
  • ⅛ teaspoon baking soda
  • ⅛ teaspoon salt
  • ½ cup chocolate chips
  • 2 tablespoons crushed candy cane or peppermint candies plus a little extra, see notes
US Customary - Metric

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
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