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.
Prep Time20minutes
Cook Time15minutes
Total Time34minutes
Servings18large cookies
Calories249kcal
AuthorBarry C. Parsons
Ingredients
1 1/3cupsflour
1/2teaspoonsalt
1/2teaspoonbaking soda
1/2cupbutter
1/2cuplight brown sugar
1/2cupsugar
1egg
1teaspoonvanilla extract or butterscotch flavouringor both! Hint, hint.
8ozsemisweet chocolate chips
1cupcrushed candy canes
Instructions
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.
Recipe Notes
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.