The holiday season is all about spreading joy, and what better way than through homemade treats? Chocolate Candy Cane Cookies are a fun addition to any holiday gathering and make cute hostess gifts (perhaps paired with a bottle of wine) too. They are like giving a chocolate candy cane kiss. 😉
The crushed candy cane pieces give the cookies their chewy texture! They are soft with a classic combination of rich double chocolate and refreshing mint, making them the perfect holiday cookie (and something a little different than traditional shortbread cookies). Whether you’re baking for a cookie exchange, leaving a plate for Santa, or simply treating your loved ones, these cookies are sure to bring smiles all around.
These simple ingredients create delicious chocolate candy cane cookies that you just won’t be able to resist! The crushed candy cane pieces are the hero ingredient making them the perfect Christmas time cookies. A little peppermint extract goes a long way and enhances the crushed candy canes. Make sure you are using pure extracts for the best results. I buy my extracts at my local Bulk Barn store and you can also find crushed candy canes ready to go (making your life a whole lot easier)!
- Unsalted butter
- Mini semi-sweet chocolate chips
- Crushed candy canes
- Light brown sugar
- Granulated sugar
- Pure vanilla extract
- Pure peppermint extract
- All-purpose flour
- Cocoa powder
- Baking soda
These candy cane cookies are rich and more like minty double chocolate cookies! To make the cookies a little sweeter sub semi-sweet chocolate chips for white chocolate chips. It will also add a nice colour contrast too!
Tips for the Perfect Chocolate Candy Cane Cookies
- Use room temperature ingredients. This helps with texture and making sure the ingredients are evenly mixed without overmixing.
- Make sure to take the extra step to sift the cocoa powder and all-purpose flour. Again this will help with texture and evenly distributing cocoa throughout the cookies.
- If you can’t find crushed candy canes, crush your own. Simply add candy canes to a ziplock or plastic bag and using a rolling pin lightly smash the bag of candy canes.
- If you have a cookie scoop use it (or use a tablespoon)! You want to make sure the cookies are the same size. This will help with even baking.
- Don’t overcrowd the baking tray! The more space between the cookies the better. This allows hot air to flow between the cookies for even baking!
- Don’t overbake the cookies! If the cookies are overbaked they will become hard from the candy cane pieces. Also, underbaked cookies stay fresh for longer.
More Holiday Cookies
- Gingerbread Christmas Cookie Trees
- Christmas Sugar Cookies
- Candy Cane Cookies
- Shortbread Cookies – 1 recipe 3 cookie flavours
- Alfajores (Dulce de Leche Cookies)
- Empire Cookies
How to Make Chocolate Candy Cane Cookies
Step One: Make your cookie dough. In a large bowl beat butter and sugars together until light and fluffy. Add egg, vanilla extract and mint extract, beat until smooth. In a separate bowl combine flour, cocoa powder, baking soda and salt, mix to combine. Add the dry ingredients into the butter mixture. Turn the mixer to low and add chocolate chips and crushed candy canes, beat on low until well blended.
Step Two: Roll cookie batter into tablespoon sized balls. Add extra crushed candy canes to a small bowl. Press the top of a cookie ball into the crushed candy canes, then place face side up on your prepared cookie sheet. Using the palm of your hand, flatten the ball with the crushed candy canes on top.
Step Three: Bake for 8 minutes. Remove from the oven and let the cookies cool on the baking sheet for another 3 minutes. Transfer cookies to a cooling rack to cool completely.Print
Chocolate Candy Cane Cookies
These chocolate candy cane cookies are soft, chewy and super festive for the holidays. They are perfectly minty and chocolatey with candy cane bits scattered throughout. Not to mention, they are easy and fun to whip up for a cookie exchange. Enjoy with a tall glass of cold milk.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 30 Cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup brown sugar, lightly packed
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 1/2 cups all-purpose flour, sifted
- 1/3 cup cocoa powder, sifted
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup mini semi-sweet chocolate chips
- 1/4 cup crushed candy canes (extra for topping, approx. 1/4 cup)
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a stand mixer cream butter and sugars together until light and fluffy. Add egg, vanilla extract and mint extract, beat until smooth.
- In a separate bowl combine flour, cocoa powder, baking soda and salt, mix to combine. Slowly mix the dry ingredients into the butter mixture.
- Turn the mixer to low and add chocolate chips and crushed candy canes, beat on low until well blended.
- Roll cookie batter into tablespoon sized balls.
- Add extra crushed candy canes to a small bowl. Press the top of a cookie ball into the crushed candy canes, then place face side up on your prepared cookie sheet. Using the palm of your hand, flatten the ball with the crushed candy canes on top. Note: Do your best to keep the cookie sheet clear of candy cane pieces and on top of the cookies as they will melt all over and make a mess.
- Bake for 8 minutes (be careful not to overbake these cookies). Remove from the oven and let the cookies cool on the baking sheet for another 3 minutes. Do not remove the cookies right away, as you want the cookies to further bake on the sheet for another 3 minutes. This creates soft chewy cookies.
- Transfer cookies to a wire rack to cool completely.
Recipe easily doubles to feed a crowd.
Store in an airtight container for up to 3 days or freeze for up to 2 months.
Keywords: Candy Cane Cookies, Chocolate, Christmas, Holiday Cookies
Candy canes are hard candies and will melt at high heat. To avoid ending up with a big melted candy cane mess make sure to keep the candy canes on the top of the cookies and don’t roll the entire cookie ball. Also avoid too many pieces that will melt together and keep the cookie sheet clean of run away candy canes.
Yes, you can refrigerate the cookie dough overnight. Be sure to let the cookies come to room temperature before pressing into the candy cane pieces and baking. These cookies do better at room temperature rather than chilled.
Yes, you can freeze the cookie dough for up to 1 month. After preparing the dough, roll into tablespoon sized balls, place balls into a freezer safe bag and store in the freezer. When ready to bake, let the cookie dough come to room temperature before pressing into candy cane pieces and baking.
This blog post has been sponsored by Bulk Barn Canada where you can find all your baking needs! All opinions are my own and I’m so happy to work with brands I love so I can continue to share these recipes with all of you! I hope you guys get to a Bulk Barn soon and try out this recipe.