Candy Cane Chocolate Chip Cookies
An easy holiday hack to 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 throughout.
Servings cookies (depending on size of scoop used)
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.
Notes
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 . This recipe is based off of our Chewy Chocolate Chip Cookie Recipe, which comes from America's Test Kitchen. I also love using this method with the Jacques Torres Chocolate Chip Cookie Recipe.
Nutrition
Calories: 174kcal, Carbohydrates: 28g, Protein: 2g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 119mg, Potassium: 36mg, Fiber: 1g, Sugar: 13g, Vitamin A: 175IU, Calcium: 12mg, Iron: 1mg
Calories: 174kcal
Cost: $5
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