Chocolate Candy Cane Cookies

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.

Jump to:

• Double Chocolate Peppermint Cookies
• Chocolate Chip Candy Cane Cookies Ingredients
• How to Make Chocolate Candy Cane Cookies
• Tips For Making Candy Cane Christmas Cookies
• Recipe Variations for Chocolate Peppermint Cookies
• Storing and Freezing Instructions
• Chocolate Candy Cane Cookies Recipe
• More of our favorite Christmas cookie recipes:

Double Chocolate Peppermint Cookies

Chocolate and peppermint is the ultimate holiday flavor combination, and these Peppermint Chocolate Chip 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 Cookies are great for bringing to parties, giving as gifts or eating at your house on Christmas eve.  And if you love candy cane Christmas cookies, be sure to try our regular Candy Cane Chip Cookies, Andes Mint Cookies, Peppermint Pretzels and Homemade Peppermint Bark.

Chocolate Chip Candy Cane Cookies Ingredients

• 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

1. 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!
2. 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. 
3. 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. 
4. 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 For Making Candy Cane Christmas 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.

Recipe Variations for Chocolate Peppermint Cookies

Chocolate Candy Cane Cookies are a delightful treat, especially during the holiday season. Here are some creative recipe variations to make these cookies even more festive or to fit with special dietary restrictions:

• Chocolate Candy Cane Thumbprint Cookies: Create thumbprint cookies by pressing a small indentation into each chocolate cookie ball. Fill the center with a dollop of peppermint ganache or a Hershey's Kiss for a surprise burst of peppermint flavor.
• Dark Chocolate Candy Cane Cookies: Use dark chocolate chips or cocoa powder in the cookie dough for a more intense chocolate flavor. The dark chocolate pairs wonderfully with the refreshing peppermint.
• Chocolate Candy Cane Sandwich Cookies: Sandwich two chocolate cookies with a creamy peppermint frosting or a scoop of peppermint ice cream. It's a delightful and indulgent way to enjoy the flavor combination.
• Chocolate Candy Cane Cookie Bars: Press the cookie dough into a baking pan to make bars instead of individual cookies. This is a time-saving option that's perfect for gatherings and parties.
• Chocolate Candy Cane Gluten-Free Cookies: Modify the recipe to use gluten-free flour and ensure your crushed candy canes are gluten-free. This way, those with gluten sensitivities can enjoy the festive treat as well.

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.

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
• Even More Dessert Recipes

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These soft and chewy Chocolate Peppermint Chip 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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