Chocolate Chip Candy Cane Cookies. Good, old fashioned crispy, chewy chocolate chip cookies dressed up for Christmas with chunks of candy cane baked right on top. The ideal cookie to leave for Santa.
Look what Santa’s getting this year! Won’t he be pleased? I might just get off that naughty list after all!
Simply rolling a great chewy chocolate chip cookie recipe in crushed candy canes transforms them into a chocolate peppermint treat that is perfect for holiday baking with the kids. I know it’s a busy time of the year but take an hour to have fun in the kitchen with your children.
It’s something I’ve always done with my kids and now they bake all on their own…and besides, wouldn’t these be the perfect fun cookie to leave for Santa. It will be doubly exciting, having your child be able to leave a note for St. Nick, telling him how they were made by kid hands especially for the jolly old elf himself?
Merry Christmas from all our house to yours. May you enjoy the very best of the Holiday season.
Like this Chocolate Chip Candy Cane Cookies recipe?
If you’re looking for other food gift ideas for the Holidays or just lots of seasonal recipe suggestions for both cooking and baking, be sure to browse our Christmas Recipes Category.
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Originally published Dec 20 2011. Updated December 2017 to include printable format, option for ingredient measurements in metric and to add nutritional information.
If you liked this recipe you many want to check out this great collection of No Bake Cookies that was incredibly popular during our last Holiday season.
- 1 1/3 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup butter
- 1/2 cup light brown sugar
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract or butterscotch flavouring or both! Hint, hint.
- 8 oz semisweet chocolate chips
- 1 cup crushed candy canes
Preheat oven to 350. Lightly spray one cookie sheet with spray oil or line with parchment paper.
In a medium sized bowl whisk together flour, salt, and baking soda.
In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly.
Add the flour mixture to the sweetened butter. Mix only enough to incorporate flour. Do not overmix. Fold in the chocolate chips.
Roll dough into 1 inch balls and press one half of the dough ball into the crushed candy canes. Place on the prepared cookie sheet two inches apart, candy cane side up. Bake until light brown around the edges, about 12 minutes.
Over baking is the biggest problem with most chocolate chip cookies. Your oven temperature and the type of cookie sheet you use will vary the baking times considerably. When they are golden brown around the edges is the time to remove them from the oven.
Cool for 10 minutes on the baking sheet before removing to a wire rack to cool thoroughly.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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