Chocolate Candy Cane Crunch Cookies

Chocolate Candy Cane Crunch Cookies

These chocolate candy cane crunch cookies consist of a chewy double chocolate cookie base with peppermint extract and crushed candy canes. The cookie is also topped with some more candy cane bits. They’re the perfect combination of chewy and crunchy. The recipe is easy to do and makes for a great cookie for Christmas!

I made these earlier this week with the help of my two toddlers. I wasn’t sure what they would think about them because they’ve never tried candy canes before. My 3.5 year old son was not a fan but my 2 year old daughter loved them! She apparently loves mint flavours like her mama.

Chocolate Candy Cane Crunch Cookies

How to Make These Cookies

Start by preheating your oven to 350 F and line two baking pans with parchment paper.

Crush 5 candy canes. I like to do this by placing the candy canes in a zip lock back and hitting them with the back of a metal spoon. You want the pieces to be quite small. Set aside after crushed.

In a medium sized bowl whisk flour, cocoa powder, salt, and baking soda together. Set aside.

In a large bowl or stand mixer with the paddle attachment cream together butter and sugars until light and fluffy. This usually takes 2-3 minutes. Add in egg and peppermint extract and mix till combined.

Add the flour mixture in and mix till just combined. Fold in the chocolate chips and crushed candy canes.

Crush the reaming two candy canes and place them in a shallow bowl. Scoop 1.5 tbsp worth of the cookie dough and shape into a ball. Dip the top of the cookie dough ball in the crushed candy canes. Place cookie dough balls 2 inches apart from each other on the baking sheet. Repeat until the dough is gone.

Chocolate Candy Cane Crunch Cookies
 cookie dough

Bake for 8-9 minutes or until edges are firm. The cookies will still be soft but will firm up after cooling. Allow cookies to cool for a few minutes on the pan before moving to a wire rack to cool completely.

Chocolate Candy Cane Crunch Cookies

Bake them on your own or bake them with your kids, either way I’m sure you’ll love with these Chocolate Candy Cane Cookies!

If you make these cookies you can tag me on Instagram @jessiebakestreats and leave me a review below. I’d love to hear from you!

For more ideas you can follow me on Pinterest.

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Chocolate Candy Cane Crunch Cookies

Jessie M
These chocolate candy cane cookies consist of a chewy double chocolate cookie base with peppermint extract and crushed candy canes. The cookie is also topped with some more candy cane bits. The recipe is easy to do and makes the perfect cookie for Christmas!
5 from 1 vote
Prep Time 15 mins
Cook Time 8 mins
Course dessert
Cuisine American
Servings 24 cookies

Ingredients
  

Cookie Dough

  • 1 & 1/4 C all purpose flour spooned and levelled
  • 1/4 C unsweetened cocoa powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 C unsalted butter at room temperature
  • 1/2 C brown sugar
  • 1/2 C white sugar
  • 1 large egg and 1 egg yolk
  • 1 tsp peppermint extract
  • 1 C semi sweet chocolate chips
  • 5 regular sized candy canes crushed

Topping

  • 4 regular sized candy canes crushed

Instructions
 

  • Preheat oven to 350 F and line baking sheet with parchment paper.
  • Crush 5 candy canes. I like to do this by placing the candy canes in a zip lock back and hitting them with the back of a metal spoon. You want the pieces to be quite small. Set aside after crushed.
  • In a medium sized bowl whisk flour, cocoa powder, salt, and baking soda together. Set aside.
  • In a large bowl or stand mixer with the paddle attachment cream together butter and sugars until light and fluffy. This usually takes 2-3 minutes.
  • Add in egg, egg yolk, and peppermint extract and mix till combined.
  • Add the flour mixture in and mix till just combined.
  • Fold in the chocolate chips and crushed candy canes.
  • Crush four more candy canes and place them in a shallow bowl.
  • Scoop 1 & 1/2 tbsp worth of the cookie dough and shape into a ball. Dip the top of the cookie dough ball in the crushed candy canes.
  • Place the cookies 2 inches apart on the baking sheet.
  • Bake for 8-9 minutes or until edges are firm. The cookies will still be soft but will firm up after cooling.
  • Cool on pan for a few minutes before moving to a wire rack to cool completely.
  • Enjoy!

Notes

Store in an airtight container at room temperature up to 5 days.
 
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1 thought on “Chocolate Candy Cane Crunch Cookies”

  • 5 stars
    These cookies are super easy to make and will make your house smell like Christmas! My family loved them and I will definitely add this recipe to my Christmas baking list.

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