Introduction

Candy Cane Chocolate Chip Cookies are a festive holiday treat that perfectly blends the rich sweetness of chocolate with the refreshing, minty crunch of crushed candy canes. These cookies are soft, chewy, and studded with chocolate chips, while the candy cane pieces add a bright, peppermint twist—making each bite both indulgent and festive.

This recipe captures the spirit of Christmas in cookie form, making it a favorite for cookie exchanges, holiday parties, or just cozy winter evenings with a cup of hot cocoa.

Why I Love This Recipe

I love Candy Cane Chocolate Chip Cookies because they take the classic comfort of chocolate chip cookies and transform it into a festive holiday treat. The soft, chewy cookie provides the perfect base for melty chocolate chips, while the crushed candy canes add a refreshing peppermint crunch in every bite.

What makes it extra special for me is the balance of flavors and textures: the sweetness of the chocolate and cookie dough combined with the cool, minty candy cane pieces creates a taste that instantly evokes holiday memories. Plus, the cookies look cheerful and festive, making them perfect for cookie exchanges, holiday parties, or even as a homemade gift. Every bite feels both indulgent and playful, which is why these cookies have become a personal favorite around the holidays.

Why This is a Must-Try Dish

• Holiday favorite: The candy cane adds a peppermint punch that screams Christmas.
• Perfect texture: Soft and chewy cookies with crunchy chocolate bits.
• Fun for all ages: Kids love the colors and adults love the flavor combination.
• Gift-ready: Makes for beautiful homemade holiday gifts.
• Quick & easy: Simple cookie dough with festive flair.

Preparation & Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 10–12 minutes
• Cooling Time: 5–10 minutes
• Total Time: ~35 minutes

Servings & Nutrition

• Servings: 24 cookies (approx.)
• Calories: ~180 per cookie

Course & Cuisine

• Course: Dessert / Snack
• Cuisine: American / Holiday

Ingredients

Dry Ingredients:

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt

Wet Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup brown sugar, packed
• 2 large eggs
• 2 tsp vanilla extract

Add-ins:

• 2 cups semisweet chocolate chips
• 1/2 cup crushed candy canes or peppermint candies

Step-by-Step Preparation Method

Step 1: Preheat Oven & Prep Pan

1. Preheat your oven to 350°F (175°C).
2. Line baking sheets with parchment paper or a silicone baking mat.

Step 2: Mix Dry Ingredients

1. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

Step 3: Cream Butter & Sugars

1. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy and smooth (2–3 minutes).
2. Add eggs one at a time, beating well after each addition.
3. Stir in vanilla extract.

Step 4: Combine Wet & Dry Ingredients

1. Gradually add dry ingredients to the wet mixture, mixing until just combined.

Step 5: Add Chocolate Chips & Candy Cane Pieces

1. Fold in chocolate chips and 1/4 cup crushed candy canes.
2. Reserve the remaining 1/4 cup of candy canes to sprinkle on top before baking.

Step 6: Scoop & Shape Cookies

1. Use a cookie scoop or spoon to drop dough onto prepared baking sheets, leaving about 2 inches between cookies.
2. Sprinkle reserved candy cane pieces on top of each cookie.

Step 7: Bake

1. Bake for 10–12 minutes or until the edges are lightly golden but the centers are still soft.
2. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

How to Serve

• Serve warm with milk, hot chocolate, or coffee.
• Arrange on a festive platter for holiday parties.
• Package in gift boxes or mason jars for a charming homemade gift.

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💡 Recipe Tips

• Crush candy canes finely for better distribution and to avoid overly hard chunks.
• Do not overbake, as the cookies will continue to set while cooling.
• For extra peppermint flavor, add 1/2 tsp peppermint extract to the dough.
• Use room-temperature butter for better dough consistency.

Variations

• White chocolate version: Replace semisweet chocolate chips with white chocolate chips.
• Double peppermint: Add crushed peppermint baking chips for extra festive flavor.
• Chocolate peppermint swirl: Mix cocoa powder into the dough for a chocolate base.
• Nutty twist: Add 1/2 cup chopped nuts such as almonds or pecans.

Freezing & Storage

• Room Temperature: Store in an airtight container for up to 5 days.
• Freezing Dough: Scoop dough balls and freeze on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time.
• Freezing Baked Cookies: Cool completely and freeze in an airtight container for up to 1 month. Thaw at room temperature.

Special Equipment Needed

• Mixing bowls
• Electric mixer (or whisk)
• Baking sheets
• Parchment paper or silicone mat
• Cookie scoop or spoon
• Wire rack

FAQ

Q1: Can I use peppermint extract instead of candy canes?

• Yes! Use 1/2 tsp peppermint extract in the dough and add chocolate chips.

Q2: How do I prevent candy canes from burning in the oven?

• Crush finely and sprinkle on top just before baking. Avoid large chunks that may overcook.

Q3: Can I make the dough ahead of time?

• Yes, refrigerate the dough for up to 24 hours before baking.

Q4: Can I make these gluten-free?

• Substitute all-purpose flour with a 1:1 gluten-free flour blend.

Conclusion

Candy Cane Chocolate Chip Cookies are a festive, flavorful, and fun treat for the holiday season. They combine the classic comfort of chocolate chip cookies with the refreshing peppermint flavor of candy canes, making them a must-try for cookie exchanges, holiday gatherings, or cozy winter nights. With their soft, chewy texture and cheerful holiday appearance, these cookies are sure to become a holiday favorite year after year.