This is a super simple way to take a basic cookie everyone loves and give it a no-fuss holiday makeover. Candy Cane Chocolate Chip Cookies transform your favorite chocolate chip cookie recipe into a holiday version! A hit of peppermint extract adds a cool festive touch, while crushed peppermint candies add a crackling sugar top and peppermint crunch throughout. These are my go-to for a quick and easy holiday treat!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- All-purpose flour
- Baking soda
- Salt
- Butter – Use real butter here!
- Brown sugar – Light or dark would both work.
- Granulated sugar
- Egg and egg yolk
- Vanilla extract
- Peppermint extract
- Semi-sweet or dark chocolate chips
- Crushed peppermint candies – You could use starlight mints or candy canes. I have found the starlight peppermint candies are easier to open from their plastic wrappers, generally have a crisp peppermint flavor, and are easy to crush. I put them in my high-powered blender VERY quickly, like 2-3 pulses (more than that and it turns into peppermint powdered sugar. Also good.)
How to make Peppermint Candy Cane Chocolate Chip Cookies
- Start with a basic chocolate chip recipe and method.
- Then simply add in crushed peppermint candies into the actual dough, and then dip the tops of the cookies before they go onto the baking sheet.
- Bake. As these cookies bake, the peppermint candy melts and I especially love what happens on top. It becomes almost créme brûlée-like with a thin, crackly layer of melted peppermint. You get the taste throughout and the slight crunch of the candies inside of the cookies.
Storing and Other Tips
- Store finished, cooled cookies in an airtight container at room temperature and enjoy within 4-5 days for best results.
- Because you’re adding some chunks of sugar, which will melt and spread, to the dough- I’ve found it really helpful to chill the dough balls for 30 minutes before baking, which helps them keep their shape.
Frequently Asked Questions
Yep. It’s a good, basic chocolate chip cookie recipe!
Of course, just keep an eye on the baking time! If you’d like a single big, giant version, try this Giant Peppermint Candy Cane Chocolate Chip Cookie.
Yes. Prep the dough and scoop into balls. Dip in crushed peppermint candies and layer in an airtight container between layers of parchment. Store in the fridge for up to 48 hours before baking.
Yep! This will work with most any chocolate chip cookie recipe, so if you have a personal go-to, simply try adding roughly 1/2 cup crushed peppermint candies (or candy cane) and 1/2-1 teaspoon peppermint extract, and make as usual. I find that chilling the dough balls for 15-30 minutes before baking helps the cookies keep their shape with the addition of the added melting candies.
Candy Cane Chocolate Chip Cookies
Equipment
Ingredients
- 2 cups plus 2 tablespoons flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 12 tablespoon butter 1 ½ sticks melted and cooled until warm
- 1 cup brown sugar light or dark
- ½ cup granulated sugar
- 1 large egg plus 1 egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 ½ cups semi-sweet or bittersweet chocolate chips
- ½ cup crushed peppermint candies or candy canes PLUS extra for dipping tops. Crush up ¾ – 1 cup but only put ½ cup in your dough!
Instructions
- Heat oven to 325℉ (I've cooked these at 350℉ as well and it works, as well. Just watch your baking time). Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.
- Mix butter and sugars until thoroughly blended. Mix in egg, yolk, vanilla and peppermint extract. Add dry ingredients; mix until just combined. Stir in chocolate chips and candy cane.
- Use a cookie scoop of your choice (I make these large, about 2 tablespoons). Take the rounded scoops and lightly dip the tops in additional crushed candy cane. Don't roll completely, just a little sprinkling is great!
- Chill dough for 15-30 minutes to help cookies retain their shape.
- Bake until outer edges start to harden yet centers are still soft and puffy, 10-13 minutes depending on the size.
- TIP: When the cookies come out of the oven, if they aren’t completely round, you can immediately take a spatula or spoon and gently push the edges of the cookies inward toward the center to shape. Cool cookies on cookie sheets. Serve or store in airtight container.
Questions & Reviews
Can you use coconut sugar to substitute for cane and brown sugar?
I’ve never tried that so I’m not sure how that would turn out, but let me know if you give it a shot!
I needed to review these because they are SO delicious I can’t get over it. I am constantly baking and when my husband asked for a cookie with “peppermint crunch” I stumbled upon these after a google search. They make the perfect chocolate chip cookies (think buttery with balanced texture that will please either team crunchy or soft, and just the right amount of sweetness). We will definitely be making these every year for the holidays
Do these cookies freeze well?
Yep!
How many cookies does this recipe make?
It depends on what size you are making your cookies, but you should get about 2-3 dozen.
These are AMAZING! I baked exactly per your recipe (chilling dough between batches), and used the tip to make my cookies round (genius). A charming new winter classic that I’m excited to share.
Thank you so much! These look wonderful! yummmmmmmmy
Yum, Sara! Thank you so much! These look wonderful!