Candy Cane Chocolate Chip Cookies are a festive twist on the classic chocolate chip cookie, combining rich chocolate chips with a refreshing peppermint crunch from crushed candy canes. These cookies are perfect for holiday gatherings, gifting, or anytime you want a sweet treat with a hint of seasonal spirit.
You’ll love these cookies because they offer a soft yet chewy texture with bursts of chocolate and the cooling peppermint flavor of candy cane bits. The brown and white sugars provide balanced sweetness, while the slightly softened butter ensures a tender crumb. Finished with a sprinkle of crushed candy cane on top, they look as delightful as they taste.
Ingredients
- 10 tablespoons salted butter
- ¾ cup light brown sugar
- ¼ cup white sugar
- 1 teaspoon vanilla extract
- 2 large egg yolks
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- ¾ cup semisweet chocolate chips
- ¾ cup coarsely crushed candy canes (divided)
Instructions
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Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper.
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Place butter in a microwave-safe bowl and microwave on high for 20-30 seconds until softened but not melted completely.
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Add brown and white sugar to the butter and mix with a wooden spoon or spatula until smooth and the brown sugar lumps dissolve.
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Stir in vanilla extract and egg yolks until well combined.
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Add flour, baking soda, and salt to the butter mixture. Stir until the flour is incorporated and the dough pulls away from the sides of the bowl.
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Add half of the chocolate chips and half of the crushed candy canes. Stir gently to combine, reserving the rest for topping.
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Scoop dough onto prepared baking sheets with about 1½ to 2 inches of space in between. Use a 1½-inch cookie scoop or spoon.
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Press extra chocolate chips onto the tops and sides of each cookie dough mound for a pretty appearance.
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Bake for 12-15 minutes or until the edges are lightly golden.
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As soon as cookies come out of the oven, sprinkle about ½ teaspoon of the reserved crushed candy cane over each cookie.
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Allow to cool on baking sheets for a few minutes before transferring to a wire rack.
My Best Tips for Success
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Soften butter, don’t over-melt, for the perfect cookie texture.
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Coarsely crush candy canes for bursts of peppermint without melting into the dough.
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Chill dough briefly if time allows to reduce spreading.
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Use a cookie scoop for uniform-sized cookies and even baking.
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Sprinkle crushed candy canes immediately after baking for an attractive finish.
Delicious Variations to Try
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Substitute white chocolate chips for semisweet for a sweeter taste.
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Add peppermint extract to the dough for extra peppermint flavor.
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Mix in chopped nuts for additional crunch.
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Decorate with festive sprinkles for holiday parties.
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Pair with hot cocoa or eggnog for a seasonal treat.
Frequently Asked Questions
Can I use regular mini marshmallows instead of mallow bits?
Mallow bits are preferred as they hold their shape better and don’t melt into a sticky mess.
How long can I store these cookies?
Store in an airtight container at room temperature for up to 5 days.
Can I freeze the dough or baked cookies?
Yes, cookie dough can be frozen for up to 3 months; baked cookies freeze well too.
What’s the best way to crush candy canes?
Place candy canes in a zip-top bag and gently crush with a rolling pin or meat mallet.
Can I make this recipe without peppermint flavor?
Omit candy canes and peppermint extract; the cookies remain delicious chocolate chip cookies.
Candy Cane Chocolate Chip Cookies
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Festive, chewy cookies loaded with chocolate chips and crunchy peppermint candy cane bits. Soft centers, crisp edges, and colorful candy toppings make these cookies delightful and visually appealing.
Ingredients
10 tbsp salted butter
¾ cup light brown sugar
¼ cup granulated sugar
1 tsp vanilla extract
2 large egg yolks
1½ cups all-purpose flour
1 tsp baking soda
¼ tsp kosher salt
¾ cup semisweet chocolate chips
¾ cup crushed candy canes, divided
Instructions
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Preheat oven: Set to 325°F (163°C). Line two baking sheets with parchment paper.
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Soften butter: Microwave butter in a bowl for 20–30 seconds until soft but not melted.
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Mix wet ingredients: Stir in brown sugar and white sugar until smooth. Add vanilla and egg yolks and mix thoroughly.
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Combine dry ingredients: Add flour, baking soda, and salt. Mix until dough comes together.
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Add mix‑ins: Fold in half of the chocolate chips and half of the crushed candy canes; reserve the rest for topping.
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Shape cookies: Scoop 1½‑inch portions of dough onto the baking sheets, spacing 2 inches apart. Press a few extra chocolate chips onto tops and sides for a decorative look.
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Bake: Bake 12–15 minutes or until edges are lightly golden.
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Finish: Immediately sprinkle reserved crushed candy cane on top while cookies are warm. Let cool a few minutes, then transfer to a wire rack to cool completely.
Notes
Butter should be softened, not melted, for perfect chew.
Crush candy canes coarsely for texture, not powder.
Chill dough 15 minutes if desired to reduce spreading.
Add toppings right after baking while cookies are warm.
Store airtight at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (1/24 recipe)
- Calories: 180
- Sugar: 16 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: candy cane chocolate chip cookies, peppermint holiday cookies, festive christmas cookies, chewy peppermint cookies, holiday dessert recipe
