Chocolate Candy Cane Cookies Recipe
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, crunchy peppermint candies and can be ready in less than 30 minutes.
Servings: 24 cookies
Calories: 313kcal
Ingredients
- 1 cup butter
- 1 cup sugar
- 1 cup light brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2½ cups all-purpose flour
- 1/2 cup cocoa powder
- 1 cup dark chocolate chips
- 1 cup white chocolate chips
- 1 cup crushed candy canes
Instructions
- 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!
Video
Notes
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.
can substitute peppermint chocolate chips
Nutrition
Calories: 313kcal | Carbohydrates: 48g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 214mg | Potassium: 75mg | Fiber: 1g | Sugar: 33g | Vitamin A: 278IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg