Chocolate Chip Candy Cane Cookies Recipe
These chocolate chip peppermint cookies are soft and chewy and fully loaded with crushed candy canes. They’re perfect for serving during the holiday season, or whenever a chocolate and peppermint craving hits.
Servings: 24 cookies
Calories: 313kcal
Ingredients
- 1 cup butter room temperature
- 1 cup sugar
- 1 cup light brown sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 cups all-purpose flour
- 1 cup dark chocolate chips
- 1 cup white chocolate chips
- 1 cup crushed candy canes
Instructions
- Preheat oven to 350 degrees F.
- 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, peppermint extract, and salt and mix on low to combine.
- In a separate large bowl, whisk together the baking powder, baking soda and flour. 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!
- Using a small ice cream scoop, or a spoon, scoop 2" balls and place onto an ungreased or parchment lined baking sheet about 2" apart.
- Bake in a preheated oven for 9-11 minutes, or until lightly golden brown and 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 a cooling rack to cool completely. Enjoy!
Video
Notes
Storing instructions: Store in an airtight container for up to 3 days at room temperature, or up to 5 days in the refrigerator.
Make-ahead tips: make and scoop the dough as directed, then store in an airtight container or freezer bags 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.
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