Candy Cane Chocolate Chip Cookies for Festive Cheer
Delicious chocolate chip cookies infused with refreshing peppermint and crushed candy canes, perfect for holiday gatherings.
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.
Notes
Optional: Drizzle with melted chocolate for an extra festive touch. Store cookies in an airtight container at room temperature for up to 5 days.