These Chocolate Candy Cane Cookies are soft, absolutely delicious, and make the perfect addition to any Christmas cookie plate. They’re packed full of chocolate chips, and crunchy peppermint candies and can be ready in less than 30 minutes.
Double Chocolate Peppermint Candy Cane Cookies
Chocolate and peppermint is the ultimate holiday flavor combination, and these Chocolate Candy Cane Cookies pack in as much of that minty chocolate flavor as possible. They are made with both dark chocolate and white chocolate chips, and cocoa powder and sprinkled throughout with crushed candy canes. We even add a little peppermint extract for good measure. If you’re feeling up for it, you could even dip them into white chocolate and sprinkle the tops with a bit more crushed candy canes.
Candy cane chocolate chips cookies are great for bringing to parties, giving as gifts or eating at your house on Christmas eve. And if you love all things mint and chocolate, be sure to try our regular Candy Cane Chip Cookies, Andes Mint Cookies, Peppermint Pretzels and Homemade Peppermint Bark.
Ingredients in Chocolate Candy Cane Cookies
- Butter - use unsalted, room temperature butter.
- Sugar - regular white granulated sugar.
- Brown Sugar - we like to use light brown sugar for this recipe.
- Eggs - any kind of large eggs will work. It’s best if they are at room temperature so that they don’t “shock” the butter when you add them.
- Vanilla Extract - pure vanilla extract tastes best.
- Peppermint Extract - you should be able to find peppermint extract or flavoring in the same area that you would find vanilla extract.
- Salt - we like to use sea salt.
- Baking Powder and Baking Soda - the combination of these two ingredients helps the cookies to rise and stay nice and soft.
- Flour - we use all-purpose flour for this recipe.
- Cocoa Powder - to get the best flavor, try and find a better brand of cocoa powder such as Guittard or Ghirardelli.
- Chocolate Chips - we usually use a combination of both dark chocolate chips (Guittard brand are amazing!) and white chocolate chips. You could also substitute peppermint chips if you can find them.
- Crushed Candy Canes - during the holiday season, you can find candy canes everywhere! You should be able to find crushed peppermints, or you can crush up candy canes on your own using a rolling pin, glass or even a hammer.
How to Make Chocolate Candy Cane Cookies
- Make the dough. In the bowl of a stand mixer, cream together the butter, sugar and brown sugar using the paddle attachment for about 3-5 minutes, or until light and fluffy. Slowly add the eggs, vanilla and peppermint extracts and salt and mix on low to combine. In a separate large bowl, whisk together the baking powder, baking soda, flour and cocoa powder. Mix until combined, then add the flour mixture to the butter and sugar mixture. Mix on low speed until mixed, scraping the bottom and the sides of the bowl as necessary. Add the chocolate chips and crushed candy canes and mix on low just until combined. Do not overmix!
- Scoop the cookies. Using a small ice cream scoop, or a spoon, scoop 2" balls and place onto an ungreased or parchment lined baking sheet.
- Bake. Bake in a preheated 350 degree oven for 9-11 minutes, or until set around the edges. Top with extra crushed candy canes and chocolate chips as soon as they come out of the oven, if desired.
- Cool. Let the cookies cool on the baking sheet for 5 minutes before transferring the cookies to a cooling rack to cool completely. Enjoy!
Tips to Make these Chocolate Chip Peppermint Cookies
- Mix up the types of chocolate chips that you use. You can use dark chocolate, white chocolate or even peppermint chocolate chips.
- Chocolate cookies are a bit more difficult to judge doneness in the oven. Rather than looking for golden brown, check to make sure the edges are firm but the centers are still nice and soft.
- If you want to make these extra pretty, you can dip completely cooled Chocolate Candy Cane Cookies into melted white chocolate halfway, then sprinkle with crushed candy canes.
- Getting your ingredients to room temperature is key to making perfect cookie dough. It ensures a nice, homogenous mix without having to overmix.
Storing and Freezing Instructions
- Storing baked cookies: Store in an airtight container for up to 3 days at room temperature, or up to 5 days in the refrigerator.
- Freezing cookie dough: Cookie dough freezes great. The easiest way is to make and scoop the dough as directed, then place onto a baking tray and freeze for at least 30 minutes. Then, transfer to freezer bags and store for up to 3 months. To bake, just pull the cookies out onto a parchment or baking mat lined baking sheet and preheat your oven for at least 30 minutes. Bake as directed, adding an extra minute or two to the total time.
- Freezing baked cookies: You can also freeze baked cookies for up to 3 months, if you happen to have a lot left over. You should freeze them in an airtight container separated by layers of parchment paper. You can thaw either in the fridge or at room temperature.
Chocolate Candy Cane Cookies Recipe
- 1 cup Butter
- 1 cup Sugar
- 1 cup Light Brown Sugar
- 2 large Eggs room temperature
- 1 teaspoon Vanilla Extract
- 1 teaspoon Peppermint Extract
- ¾ teaspoon Salt
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 2 ½ cups All-Purpose Flour
- ½ cup Cocoa Powder
- 1 cup Guittard Dark Chocolate Chips can substitute peppermint chocolate chips
- 1 cup White Chocolate Chips
- 1 cup Crushed Candy Canes
- Preheat oven to 350 degrees.
- In the bowl of a stand mixer, cream together the butter, sugar and brown sugar using the paddle attachment for about 3-5 minutes, or until light and fluffy. Slowly add the eggs, vanilla and peppermint extracts and salt and mix on low to combine.
- In a separate large bowl, whisk together the baking powder, baking soda, flour and cocoa powder. Mix until combined, then add the flour mixture to the butter mixture. Mix on low speed until mixed, scraping the bottom and the sides of the bowl as necessary.
- Add the chocolate chips and crushed candy canes and mix on low just until combined. Do not overmix!
- Using a small ice cream scoop, or a spoon, scoop 2" balls and place onto an ungreased or parchment lined baking sheet.
- Bake for 9-11 minutes, or until set around the edges. Top with extra crushed candy canes and chocolate chips as soon as they come out of the oven, if desired.
- Let the cookies cool on the baking sheet for 5 minutes before transferring the cookies to cooling racks to cool completely. Enjoy!
Here are some more of our favorite Christmas cookie recipes:
- Grandma's Gingerbread Men Cookies
- Heath Toffee Cookies
- Grinch Cookies
- Chocolate Peanut Butter Cookies
- Peanut Butter Blossom Cookies
- Chocolate Meltaway Cookies
- Andes Mint Cookies
- Mint Chocolate Dipped Oreos
- Cranberry Orange Cookies
- Chocolate Waffle Brownie Cookies
- More Cookie Recipes
- More Christmas Cookie Recipes
- More Dessert Recipes
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These soft and chewy Chocolate Candy Cane Cookies are the ultimate holiday cookie. They're made with both dark chocolate and white chocolate chips, cocoa powder and are sprinkled throughout with crushed candy canes.
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