Make these easy candy cane chocolate chip cookies for a festive Christmas treat. Soft and chewy, they feature crushed candy canes for peppermint crunch and lots of chocolate chips. No chilling required.
These candy cane chocolate chip cookies are a simple, festive addition to your holiday baking. The base is a classic chewy chocolate chip cookie dough with crushed candy canes folded in for peppermint flavor and a light crunch. The crushed candy canes also add bright red flecks that make the cookies look especially appealing on a holiday cookie tray. This version yields a large batch, ideal for gift trays, parties, or cookie exchanges.
The recipe is straightforward and adapts an everyday chocolate chip cookie formula. No special techniques are needed, and the dough does not have to be chilled—though you can if you prefer a slightly firmer texture. Note that adding crushed candy canes can make the dough spread a bit more during baking, so a bit more flour is used than in a standard chocolate chip cookie.
Recipe Tip
To save time and avoid a mess, buy pre-crushed candy canes (sometimes labeled peppermint crunch) for baking and decorating. They’re commonly available at baking supply shops, candy stores, and online.
Make Ahead Tips
Chilling the dough: Although it’s not required, cover the bowl and refrigerate the dough for up to 48 hours before portioning and baking. Bake as directed when ready.
Freezing dough balls: Shape the dough into 1 to 1½ tablespoon balls, chill them on a plate for about 30 minutes so they firm up, then transfer to a freezer bag. Freeze up to 2 months. Bake from frozen—add 1–2 minutes to the bake time.
Freezing baked cookies: Cool baked cookies completely, then layer them in a freezer container with parchment or wax paper between layers to prevent sticking. Store in the freezer and thaw in the fridge before bringing to room temperature to serve.
More Candy Cane Recipes to Try:
- Chocolate Peppermint Cookies
- Peppermint Mocha Cookies
- Candy Cane Brownies
- Peppermint Cheesecake
Candy Cane Chocolate Chip Cookies
Equipment
- Cookie sheets
Ingredients
- 1 cup unsalted butter (226 grams), softened but not melting
- 1 cup granulated sugar (200 grams)
- ¾ cup brown sugar (156 grams), light or dark
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 1 large egg yolk (in addition to the 2 whole eggs)
- 3½ cups all-purpose flour (438 grams), measured properly
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup crushed candy canes
- 1½ cups chocolate chips (270 grams), divided
Instructions
- Preheat the oven to 350°F (180°C). Line cookie sheets with parchment paper or baking mats — this helps prevent sticking from the crushed candy canes.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until creamy.
- Beat in the two eggs, the additional egg yolk, and the vanilla. Scrape down the sides of the bowl.
- Add the flour, baking powder, baking soda, and salt. Mix on low speed until combined.
- Fold in the crushed candy canes and 1¼ cups of the chocolate chips. Reserve the remaining chocolate chips to press onto the tops after baking.
- Scoop dough into balls of about 1 to 1½ tablespoons each. Roll into smooth balls and place about 2 inches (5 cm) apart on the prepared cookie sheets.
- Bake one tray at a time in the middle of the oven for about 9–12 minutes, until the tops look just set. Baking time will vary by oven and cookie size.
- Cool the cookies on the cookie sheets. While still warm, press a few of the reserved chocolate chips onto the top of each cookie. Note that crushed candy canes can make cookies stick slightly to parchment or mats, so cool completely before removing if needed.
Notes
- Flour: Whisk the flour, then spoon into measuring cups and level off. For best accuracy use a kitchen scale.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Nutrition: Nutrition details are estimates based on one cookie assuming 48 equal cookies.
Nutrition
Carbohydrates: 18 g,
Protein: 1 g,
Fat: 6 g,
Saturated Fat: 4 g,
Sugar: 11 g