These chocolate candy cane cookies are chewy double chocolate cookie base with peppermint extract and crushed candy canes. The cookies are topped with a drizzle of chocolate and more crushed candy canes. is also topped with some more candy cane bits. The recipe is easy to do and makes the perfect cookie for Christmas!
WHY YOU'LL LOVE These Cookies
No dough chilling required. The recipe comes together quickly and the dough does not have to be chilled.
Amazing texture. These cookies have a chewy texture with the added crunch of the candy canes.
Perfect Christmas baking. The candy canes make these cookies gorgeous and so festive!
STEP BY STEP INSTRUCTIONS
Start by preheating your oven to 350 F and line two baking pans with parchment paper.
Cookie Dough
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, baking powder, and baking soda together. Set aside.
In a large bowl 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.
Scoop 1 & 1/2 tbsp worth of the cookie dough and shape into a ball. 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.
Topping the Cookies
Once cookies are completely cooled melt chocolate chips in the microwave in 20 second increments, stirring in between each time, until smooth.
Crush two more candy canes.
Pour melted chocolate into a piping bag or a zip lock bag. Cut a small pieces off the corner and drizzle chocolate on the cookies.
Sprinkle the crushed candy canes on top of the melted chocolate. Let sit until chocolate is set.
FREQUENTLY ASKED QUESTIONS
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access. Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.
STORING THE COOKIES
Store the cookies in an airtight container at room temperature. The keep well up to five days.
HOW TO GET PERFECTLY ROUND COOKIES
As soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies and gently swirl it around. This will give your cookie a round shape. If you don’t have a cookie cutter you can use a glass or a jar lid.
CAN I MAKE THE COOKIES Larger?
Yes, you can the cookies larger. Instead scoop 3tbsp worth of dough and bake for 11 minutes.
If you make these chocolate candy cane crunch cookies please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
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- Chocolate Dipped Peppermint Brownie Cookies
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- White Chocolate Candy Cane Cookies
Chocolate Candy Cane Crunch Cookies
Equipment
- large bowl
- baking sheets
- parchment paper
- pipping bag/ zip lock bag
- measuring cups/spoons
Ingredients
Cookie Dough
- 1 & 1/4 C all purpose flour spooned and levelled*
- 1/4 C unsweetened cocoa powder
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 C salted 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
- 3/4 C semi sweet chocolate chips
- 5 regular sized candy canes crushed
Topping
- 2 regular sized candy canes crushed
- 1/2 C semi sweet chocolate chips
Instructions
- Preheat oven to 350 F and line baking sheet with parchment paper.
Cookie Dough
- 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.5 regular sized candy canes
- In a medium sized bowl whisk flour, cocoa powder, salt, baking powder, and baking soda together. Set aside.1 & 1/4 C all purpose flour, 1/4 C unsweetened cocoa powder, 1/4 tsp salt, 1/2 tsp baking soda, 1/2 tsp baking powder
- In a large bowl cream together butter and sugars until light and fluffy. This usually takes 2-3 minutes.1/2 C salted butter, 1/2 C brown sugar, 1/2 C white sugar
- Add in egg, egg yolk, and peppermint extract and mix till combined.1 large egg and 1 egg yolk, 1 tsp peppermint extract
- Add the flour mixture in and mix till just combined.
- Fold in the chocolate chips and crushed candy canes.3/4 C semi sweet chocolate chips, 5 regular sized candy canes
- Scoop 1 & 1/2 tbsp worth of the cookie dough and shape into a ball. 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.
Topping
- Once cookies are completely cooled melt chocolate chips in the microwave in 20 second increments, stirring in between each time, until smooth.1/2 C semi sweet chocolate chips
- Crush two more candy canes.2 regular sized candy canes
- Pour melted chocolate into a piping bag or a zip lock bag. Cut a small pieces off the corner and drizzle chocolate on the cookies.
- Sprinkle the crushed candy canes on top of the melted chocolate. Let sit until chocolate is set.
Janet N.
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.