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
- 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
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!
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