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Chocolate Chip Candy Cane Cookies

If you love candy canes and chocolate, you'll LOVE these chocolate chip candy cane cookies! Made with peppermint extract, crushed candy canes, and white and dark chocolate chips... these cookies taste like peppermint bark! One of my favorite easy Christmas cookie recipes.

Prep Time
20 mins
Cook Time
20 mins
Total Time
31 mins
Servings: 2 dozen
Course: Dessert
Cuisine: American , Australian

Ingredients

  • 2 and 3/4 cups (330g) all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (227g) unsalted butter room temperature
  • 1 cup (213g) dark brown sugar packed
  • 1/2 cup (99g) granulated sugar
  • 1 Tablespoon pure vanilla extract
  • 1/4 teaspoon peppermint extract
  • 2 large eggs room temperature
  • 6 ounces semi-sweet chocolate chunks more for garnish, if desired
  • 5 ounces white chocolate chunks more for garnish, if desired
  • 3/4 cup Crushed candy canes more for garnish, if desired

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper and set them aside. 
  2.  In a large bowl, whisk together the flour, baking soda, and salt. Set it aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine the butter and both sugars and beat on medium speed for about 3 minutes, until light and fluffy, scraping down the bottom and sides of the bowl as needed. 
  4. Beat in the vanilla and peppermint extracts.
  5. Reduce the mixer speed to medium-low and beat in the eggs, one at a time, beating well after each addition, and scraping down the sides and bottom of the bowl as needed.
  6. Reduce the mixer speed to low and add the flour mixture, beating until just combined. Mix in both chocolate chunks and crushed candy canes, mixing just until evenly combined. 
  7. At this point you can bake right away - or cover and refrigerate for up to 4 hours (not longer or the dough will become too hard to scoop). 
  8. Using a large spring-loaded cookie scoop, scoop heaping 3 tablespoon sized mounds (80 g) of cookie dough and roll it into a ball. Place the dough ball on the prepared sheet, with the side up that has the most chocolate chunks and candy cane pieces showing (this will create the prettiest cookie tops). Repeat with all dough, leaving 2 inches between each cookie.
  9. Bake one sheet at a time for 12 minutes to 13 minutes, or until golden at the edges but still soft in the middle.
  10. Remove the cookies from the oven and, using a spatula, carefully tuck in any edges that may have spread too much while baking, creating a perfectly round cookie. 
  11. Press extra chocolate chunks on top of the cookies and sprinkle with crushed candy canes, if desired. Cool cookies on the baking sheet, placed on a wire rack, for 20 minutes before serving/moving.