As a kid, I absolutely loved eating candy canes over the holidays. These days, I prefer baking ooey-gooey Christmas cookies instead. Thankfully this recipe lets me combine both of those things into a rich chocolate and peppermint spiked cookie that pairs perfectly with a tall glass of milk.
- 1 cup butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon vanilla (or peppermint) extract
- 2 large eggs
- 2-1/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 twelve-ounce package semi-sweet chocolate chips
- 1 six-ounce (40-count) box of mini candy canes, crushed
Preheat oven to 375 degrees.
Cream butter, brown sugar, granulated sugar, and vanilla in a large mixing bowl. Add eggs and beat for roughly two minutes, until light and fluffy.
Combine flour, cocoa powder, baking soda, and salt in a small bowl. Gradually add the flour mixture to creamed mixture until combined. Stir in chocolate chips and candy cane pieces, and drop by rounded tablespoon onto a baking sheet lined with parchment paper.
Bake the cookies for 8-10 minutes until they puff up and the candy cane pieces start to melt. Cool on the baking sheet for 2 minutes before moving to a wire rack.
Makes a little over 4 dozen.
Note: I would suggest crushing the candy canes into very small pieces to prevent the cookies from spreading too much in the oven – or to prevent chomping into a hard bit of candy cane and hurting a tooth or two once they’ve cooled! Starting with mini candy canes will help minimize the danger of either of these things happening.