Crushed 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
Scale
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
