Crushed Candy Cane Cookies With Chocolate Chips Recipe
Introduction
Crushed Candy Cane Cookies with Chocolate Chips are a festive treat perfect for the holiday season. These soft, chewy cookies combine rich chocolate chips with refreshing peppermint chunks for a delightful twist. They’re easy to make and sure to impress family and friends.
Ingredients
- 1 ⅓ cups melted unsalted butter
- 4 cups packed light brown sugar
- 4 large eggs
- 4 tablespoons hot water
- 5 cups all purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ¼ teaspoons fine sea salt
- 1 cup semi sweet chocolate chunks
- 1 cup white chocolate chips
- 1 cup crushed peppermint candy canes (approximately 14 full sized candy canes)
Instructions
- Step 1: Preheat oven to 375°F and prepare a baking sheet by lining it with parchment paper. Set aside.
- Step 2: Leave the candy canes in the wrapper and break them into ¼ to ⅓ inch chunks using your hands. Then unwrap and pour into a measuring cup until you have 1 cup. Set aside.
- Step 3: In the bowl of a stand mixer, beat the melted butter and brown sugar together until smooth. Add the eggs one at a time, beating well after each addition. Mix in the hot water.
- Step 4: In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until fully combined.
- Step 5: Fold in the semi-sweet chocolate chunks and white chocolate chips, mixing gently to distribute evenly. Then carefully fold in the crushed candy cane pieces by hand.
- Step 6: Use a cookie scoop to portion the dough onto the prepared baking sheet. Bake for 8–10 minutes until the edges and bottoms are golden brown. For chewier cookies, bake on the shorter side.
- Step 7: Let the cookies cool on the baking sheet for 5–10 minutes before transferring to a wire rack. This helps the melted candy cane harden slightly to prevent sticking.
Tips & Variations
- For an extra peppermint punch, add ½ teaspoon of peppermint extract to the wet ingredients.
- Substitute crushed candy canes with peppermint baking chips for a less sticky option.
- Use a mixture of dark and milk chocolate chips for varied chocolate flavor.
- Make smaller cookies for bite-sized treats that bake faster and stay chewy.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks. Reheat gently in a microwave for 10–15 seconds to soften before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular candy canes instead of peppermint-flavored ones?
Yes, you can use any flavored candy canes, but peppermint is traditional and pairs best with the chocolate chips for a classic holiday taste.
Will the candy cane pieces melt completely during baking?
The candy cane pieces soften and slightly melt but will harden again as the cookies cool, creating a delightful crunchy texture within the chewy cookie.
PrintCrushed Candy Cane Cookies With Chocolate Chips Recipe
These Crushed Candy Cane Cookies with Chocolate Chips are a festive and delicious holiday treat, combining the sweetness of chocolate chips with the refreshing crunch of peppermint candy canes. Soft and chewy with golden edges, these cookies are perfect for sharing at holiday gatherings or gifting during the season.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 84 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 1 ⅓ cups melted unsalted butter
- 4 cups packed light brown sugar
- 4 large eggs
- 4 tablespoons hot water
Dry Ingredients
- 5 cups all purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon fine sea salt
Add-ins
- 1 cup semi sweet chocolate chunks
- 1 cup white chocolate chips
- 1 cup crushed peppermint candy canes (approximately 14 full sized candy canes)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Crush Candy Canes: Keep the candy canes wrapped and break them into ¼ to ⅓ inch chunks by hand. Then unwrap and measure out 1 cup of the crushed pieces. Set aside.
- Mix Wet Ingredients: In a stand mixer bowl, beat the melted butter and brown sugar together until smooth. Add eggs one at a time, beating well after each addition. Then mix in the hot water thoroughly.
- Combine Dry Ingredients: In a separate large bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this mixture to the wet ingredients while mixing on low speed until fully combined.
- Add Chocolate Chips and Candy Cane Pieces: Incorporate the semi-sweet and white chocolate chips into the dough on low speed to evenly distribute. Gently fold in the crushed peppermint candy cane chunks by hand to avoid breaking them further.
- Scoop and Bake: Using a cookie scoop, portion the dough onto the prepared baking sheet, spacing the cookies evenly. Bake at 375°F for 8-10 minutes or until the cookie edges and bottoms turn golden brown. For chewier cookies, bake closer to 8 minutes.
- Cool Cookies: Let the cookies cool on the baking sheet for 5-10 minutes to allow the melted candy cane pieces to harden slightly, making the cookies easier to transfer. Then move them to a wire cooling rack to cool completely.
Notes
- Be careful not to overbake the cookies to keep them soft and chewy.
- Crushing the candy canes before mixing helps distribute peppermint flavor evenly throughout the cookies.
- Use parchment paper or silicone mats for easy cookie removal and cleanup.
- Store cookies in an airtight container at room temperature for up to a week to maintain freshness.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
Keywords: candy cane cookies, chocolate chip cookies, peppermint cookies, holiday cookies, Christmas cookies, festive treats, chewy cookies
