As the holiday season approaches, my kitchen is filled with the sounds and scents of merry baking. The moment I pop a batch of Candy Cane Chocolate Chip Cookies into the oven, I’m instantly transported to cozy gatherings, laughter, and warm hugs. If you’ve ever had the joy of biting into a soft, chewy cookie that’s a perfect blend of rich chocolate and refreshing peppermint, you’ll understand why these cookies quickly become a festive favorite.
This delightful recipe combines the classic appeal of chocolate chip cookies with the seasonal spirit of crushed candy canes, making them an easy-to-make treat that’s sure to please everyone around the table. With just a few simple ingredients and steps, you can whip up these delicious cookies to share with family and friends—or keep them all to yourself! So, grab your apron and let’s dive into the flavors of the season with these tantalizing treats that add a festive flair to any gathering.
Why are chocolate chip cookies so popular?
Irresistible combination of flavors: Imagine a chewy cookie filled with rich chocolate chips and the exhilarating crunch of peppermint. Festive touch: These cookies capture holiday cheer in every bite, making them a perfect treat for gatherings. Quick and easy: With simple ingredients and straightforward steps, anyone can bake a batch. Crowd-pleaser: Their delightful flavor ensures they’re loved by kids and adults alike—perfect for sharing! Plus, you can easily adapt them with different add-ins, so they remain a go-to recipe throughout the seasons.
Chocolate Chip Cookie Ingredients
• Let’s gather what’s needed for these festive treats!
For the Cookie Base
- All-Purpose Flour – Provides structure; using King Arthur flour ensures great results.
- Baking Soda – Helps cookies rise; make sure it’s fresh for maximum effectiveness.
- Kosher Salt – Enhances flavor; you can substitute with table salt if needed.
- Semi-Sweet Chocolate Chips – Adds sweetness and richness; Ghirardelli is recommended for quality.
- Light Brown Sugar – Adds moisture and chewiness; can be swapped with dark brown sugar for a richer flavor.
- White Sugar – Contributes to sweetness and texture; using a blend of sugars creates balanced sweetness.
- Salted Butter – Provides fat for texture and flavor; must be softened, not melted.
- Egg Yolks – Adds richness and tenderness; avoid whole eggs to prevent cookies from spreading.
- Vanilla Extract – Adds depth of flavor; opt for pure vanilla for the best flavor.
For the Festive Touch
- Crushed Candy Canes – Provides a festive crunch and peppermint flavor; crush into coarse chunks without using flavored varieties.
How to Make Candy Cane Chocolate Chip Cookies
Preheat and Prepare: Start by preheating your oven to 325°F (165°C) and lining your baking sheets with parchment paper. This ensures the cookies don’t stick and bake evenly!
Crush Candy Canes: Finely crush your candy canes into 1/4-inch pieces. Remember to divide them into two portions—one for the dough and one for sprinkling on top.
Soften Butter: Cut your salted butter into cubes and microwave it for about 20-30 seconds until it’s soft. Make sure it’s not melted, as this affects the cookie texture.
Cream Butter and Sugars: In a mixing bowl, combine the softened butter with both brown sugar and white sugar. Beat them together on medium speed until the mixture is light and fluffy, about 1-2 minutes.
Add Wet Ingredients: Next, stir in the vanilla extract and the egg yolks. Mix until everything is well blended and smooth. This is where the magic starts!
Mix Dry Ingredients: In another bowl, whisk together your all-purpose flour, baking soda, and kosher salt. Gradually add this dry mixture to your wet ingredients, mixing until just combined—be careful not to overmix!
Fold in Add-ins: Gently fold in half of the crushed candy canes along with the semi-sweet chocolate chips into the dough. This adds those festive twists with every bite!
Scoop and Bake: Using a cookie scoop or a tablespoon, drop dough onto your prepared baking sheets, spacing them about 1.5 to 2 inches apart to allow room for spreading.
Sprinkle Toppings: Bake the cookies in the preheated oven for 12-15 minutes or until the edges are set. As soon as they come out, sprinkle the remaining candy canes on top for that holiday sparkle!
Cooling: Let the cookies cool on the baking sheet for about 3-5 minutes before transferring them to a wire rack to cool completely. This helps them firm up without losing that chewy goodness.
Optional: Drizzle with melted chocolate for an extra festive touch.
Exact quantities are listed in the recipe card below.
Chocolate Chip Cookies Variations
Feel free to get creative and customize your Candy Cane Chocolate Chip Cookies with these exciting variations!
- Dark Chocolate: Swap semi-sweet chocolate chips for dark chocolate chips for a richer flavor.
- White Chocolate: Use white chocolate chips instead for a sweeter, festive contrast.
- Oatmeal Twist: Replace half of the flour with oats to create Candy Cane Chocolate Chewy Oatmeal Cookies.
- Nutty Crunch: Add chopped walnuts or pecans for a delightful crunch and added richness.
- Minty Boost: Use peppermint extract in place of vanilla for an extra peppermint punch.
- Spicy Kick: Add a pinch of cayenne pepper for a surprising hint of heat that pairs interestingly with chocolate.
- Caramel Drizzle: Drizzle melted caramel on top before serving for a luscious and gooey addition.
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend to make these cookies gluten-free.
Each variation invites a new flavor profile that makes these cookies even more special! So whether you’re looking for a twist on a classic or catering to dietary preferences, there’s a creative option here for everyone!
How to Store and Freeze Candy Cane Chocolate Chip Cookies
Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness and flavor.
Freezer: For longer storage, freeze cookies in a freezer bag for up to 3 months. Ensure they’re individually wrapped or separated to prevent sticking.
Thawing: Thaw frozen cookies at room temperature for about 15-20 minutes before enjoying, or pop them in the oven for a quick warm-up.
Raw Dough: You can also freeze the dough in scoop-sized portions. Simply bake from frozen, adding a couple of extra minutes to the baking time for delicious chocolate chip cookies!
What to Serve with Candy Cane Chocolate Chip Cookies?
As you gather your loved ones during the holiday season, pairing these festive treats with the right accompaniments can elevate your celebrations.
Hot Chocolate: A steaming cup of hot chocolate provides a cozy, warming touch that perfectly complements the peppermint flavors in the cookies.
Eggnog: This rich, creamy beverage brings holiday cheer with every sip, enhancing the festive spirit of your baked treats.
Coffee: A smooth cup of coffee balances the sweetness of the cookies, offering a delightful way to kickstart your day or afternoon.
Vanilla Ice Cream: Serve a scoop of creamy vanilla ice cream alongside warm cookies for an indulgent dessert experience that’s hard to resist.
Whipped Cream: Adding a dollop of fluffy whipped cream on top of each cookie adds extra richness and a comforting texture that pairs wonderfully with the crunch of candy canes.
Fruit Salad: A fresh fruit salad offers a refreshing contrast to the rich cookies and provides a colorful, bright element to your dessert table.
With these delightful pairings, you can create a perfectly festive atmosphere that enriches every moment shared around the table during the holiday season.
Make Ahead Options
These Candy Cane Chocolate Chip Cookies are perfect for busy bakers looking to save time! You can prepare the cookie dough up to 24 hours in advance by mixing all the ingredients and storing it in an airtight container in the refrigerator. To prevent the dough from drying out, wrap it tightly in plastic wrap before refrigerating. When you’re ready to enjoy freshly baked cookies, simply scoop the chilled dough onto baking sheets and bake as directed. Alternatively, you can bake the cookies and store them in an airtight container at room temperature for up to 5 days, ensuring they remain just as delicious for holiday gatherings!
Expert Tips for Candy Cane Chocolate Chip Cookies
Butter Softening: Ensure your butter is softened properly, not melted. Overly soft butter can make cookies spread too much, ruining that chewy texture.
Avoid Overmixing: Mix the dough just until combined after adding flour. Overmixing develops gluten, leading to tough cookies, not the soft, tender results you want in chocolate chip cookies.
Candy Cane Control: When folding in crushed candy canes, do so gently to prevent them from dissolving into the dough. Reserve half for topping—they add a delightful crunch and minty flavor!
Baking Time: Keep an eye on your cookies; pull them from the oven when edges are set but centers are slightly underbaked. This ensures the perfect chewy bite that everyone loves.
Storage Solution: Store cookies in an airtight container at room temperature for up to 5 days. For longer preservation, freeze them for up to 3 months.
Candy Cane Chocolate Chip Cookies Recipe FAQs
How do I choose the right candy canes for my cookies?
Absolutely! When selecting candy canes, opt for classic peppermint flavor without added colors or flavors, as these can alter the taste and appearance of your cookies. Look for candy canes that are intact with minimal dark spots or cracking for the best results. Crushed or broken candy canes can work too, but ensure they’re coarse chunks rather than powdery for that satisfying crunch.
What’s the best way to store leftover cookies, and how long do they last?
Very good question! After your candy cane chocolate chip cookies have cooled completely, place them in an airtight container at room temperature. They will stay fresh and delicious for up to 5 days. If you’re like me and enjoy having a stash for later, you can freeze them for up to 3 months—just remember to layer them with parchment paper to prevent sticking!
Can I freeze the cookie dough before baking?
Absolutely! Freezing the raw dough is a great option for an impromptu baking session later on. Simply scoop the dough into balls and place them on a parchment-lined baking sheet. Freeze until solid, then transfer those dough balls into a freezer bag. They can be frozen for up to 3 months. When you’re ready to bake, just place them frozen on a baking sheet and add an extra couple of minutes to the baking time.
What should I do if my cookies spread too much while baking?
Great question! If you find that your cookies spread too much, there could be a few reasons. Firstly, make sure your butter is softened (not melted) and thoroughly creamed with the sugars. If the dough is too warm, chill it in the refrigerator for about 30 minutes before baking; this will help maintain their shape. Additionally, be careful not to overmix once you add the flour—you want to maintain that tender texture!
Are there any dietary considerations for making these cookies?
Very much so! If you’re baking for someone with allergies, be cautious with the chocolate chips; they often contain dairy. You can opt for dairy-free chocolate chips to make a delicious treat for those with lactose intolerance. For a nut-free version, make sure your ingredients, including the chocolate chips, are free of cross-contamination. Always double-check the labels for any potential allergens.
How can I make these cookies healthier?
I often make a lighter version of these delightful cookies by replacing some of the all-purpose flour with whole wheat flour or adding in quick oats for extra fiber. You can also reduce the sugars slightly or choose to use coconut sugar, which tends to have a lower glycemic index, making these cookies a bit friendlier on the waistline while still delivering that sweet taste we all crave!
Candy Cane Chocolate Chip Cookies for Festive Cheer
Equipment
- - Mixing bowl
- - Baking sheets
- - Parchment paper
- - Cookie scoop
- microwave
Ingredients
For the Cookie Base
- 2 cups All-Purpose Flour Using King Arthur flour ensures great results.
- 1 teaspoon Baking Soda Make sure it's fresh for maximum effectiveness.
- 1 teaspoon Kosher Salt Can be substituted with table salt if needed.
- 1 cups Semi-Sweet Chocolate Chips Ghirardelli is recommended for quality.
- 1 cup Light Brown Sugar Can be swapped with dark brown sugar for a richer flavor.
- 1/2 cup White Sugar Using a blend of sugars ensures balanced sweetness.
- 1 cup Salted Butter Must be softened, not melted.
- 2 large Egg Yolks Avoid whole eggs to prevent cookies from spreading.
- 1 teaspoon Vanilla Extract Opt for pure vanilla for the best flavor.
For the Festive Touch
- 1/2 cup Crushed Candy Canes Crush into coarse chunks, reserve half for topping.
Instructions
How to Make Candy Cane Chocolate Chip Cookies
- Preheat your oven to 325°F (165°C) and line your baking sheets with parchment paper.
- Finely crush your candy canes into 1/4-inch pieces and divide them into two portions.
- Cut your salted butter into cubes and microwave for about 20-30 seconds until soft.
- In a mixing bowl, combine softened butter with both brown sugar and white sugar and beat until light and fluffy.
- Stir in the vanilla extract and egg yolks until well blended and smooth.
- In another bowl, whisk together flour, baking soda, and salt. Gradually add this to the wet ingredients.
- Fold in half of the crushed candy canes and the chocolate chips into the dough.
- Using a cookie scoop or tablespoon, drop dough onto prepared baking sheets, spacing them apart.
- Bake for 12-15 minutes or until edges are set. Sprinkle the remaining candy canes on top as soon as they come out.
- Let cookies cool on the baking sheet for about 3-5 minutes before transferring to a wire rack.