Candy Cane Chocolate Chip Cookies

For an easy, Christmas cookie recipe - make these candy cane chocolate chip cookies. They're soft and chewy with crushed candy canes and tons of chocolate chips. The candy canes make these cookies look extra pretty on your cookie tray. No chilling required!

Prep Time20

Cook Time10

Total Time45

Course: Dessert

Cuisine: American

Keyword: Candy Cane Chocoalte Chip Cookies, Peppermint Chocolate Chip Cookies

Servings: cookies

Author: Fiona Dowling

Equipment

Cookie Sheets

Ingredients

1 cup unsalted butter (226 grams) softened but not starting to melt
1 cup granulated sugar (200 grams)
¾ cup brown sugar (156 grams) light or dark, I used light in the photos
2 teaspoons vanilla extract
2 large eggs room temperature
1 large egg yolk in addition to the 2 whole eggs, do not use 3 large eggs
3½ cups all-purpose flour (438 grams) measured properly
½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ cup crushed candy canes
1½ cups chocolate chips (270 grams) divided

Instructions

Preheat the oven to 350℉ (180℃). Line cookie sheets with parchment paper or baking mats. Lining the cookie sheets is necessary in this recipe because the crushed candy canes can make the cookies stick to the cookie sheets.
In a large bowl, beat together the butter, granulated sugar and brown sugar until creamed.
Beat in the 2 eggs, additional egg yolk and vanilla extract. Turn off the mixer and scrape down the sides of the bowl.
Add the flour, baking powder, baking soda and salt into the bowl. Mix together, starting with the mixer on a low speed.
Stir in the crushed candy canes and 1¼ cup chocolate chips (you'll use the remaining ¼ cup for dotting on the tops of each cookie).
Scoop the dough into balls with about 1 to 1½ tablespoons of dough each. Roll into a ball and place each ball about 2 inches (5 cm) apart on the lined cookie sheets.
Bake 1 cookie sheet at a time in the middle of the preheated oven. Each tray will bake for about 9-12 minutes, or until the tops look just set.
Cool the cookies on the cookie sheets. Place a few extra chocolate chips on the top of each cookie. Note - the crushed candy canes can make the cookie stick a little to the parchment paper/baking mats.

Notes

Flour. When measuring flour, whisk first. Then spoon into dry measuring cups and level off the top. Use a scale for the most accurate results.
Storage: Store in an airtight container at room temperature for up to 5 days.
Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 48 uniform cookies.

Nutrition