These candy cane chocolate chip cookies are filled with candy cane pieces and plenty of semi-sweet chocolate chips. These are the most perfect Christmas cookies to bake this holiday season!
These favorite chocolate chip cookies have crushed candy canes mixed straight into the cookie dough.
The cookies are not only soft and chewy in the center, but they also have slightly crispy edges.
Why You'll Love These Cookies
- Each bite is filled with candy cane bits.
- No stand mixer is needed; just mixing bowls.
- They're perfect for Christmas and the holiday season.
- They will become your new favorite cookie!
These cookies also have a perfect balance between dark chocolate and cool peppermint flavor.
Add these to any Christmas cookie plate to impress your friends and family!
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- All-Purpose Flour: Be sure to properly measure your flour (check out Expert Baking Tips above).
- Corn Starch: Helps the cookies to be soft and tender.
- Butter: Make sure to use unsalted butter and that it's melted and completely cooled.
- Sugars: A combination of both white sugar and dark brown sugar is used.
- Chocolate Chips: I used semi-sweet, but you could also use white chocolate chips.
- Candy Canes: I bought already crushed up candy canes but you can also use whole ones and crush them yourself.
Here are the step by step instructions on how to make these candy cane cookies.
Step 1: Melt the butter. In a small bowl, melt the butter and cool completely on the counter.
Step 2: Dry ingredients. In a medium bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside.
Step 3: Wet ingredients. In a large bowl, whisk together the melted and cooled butter, brown sugar, sugar, eggs, and vanilla extract until fully combined.
Step 4: Combine the ingredients. Add the flour mixture and use a silicone or rubber spatula to gently mix until combined. Then fold in the chocolate chips and peppermint candies.
Step 5: Scoop the dough. Use a medium-sized cookie scoop (I used my #24) to scoop out the dough and place it on the prepared cookie sheet (only 8 cookie dough balls per baking pan).
Step 6: Bake. Bake the cookies for 10-15 minutes and allow them to cool on the baking sheet for 10 minutes before transferring them over to a wire rack.
Keep any leftover cookies in an airtight container on the counter for up to 7 days.
Expert Baking Tips
- Baking Sheet: I recommend this specific baking sheet. Line each pan with parchment paper.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Melted Butter: Make sure the butter is completely cooled. This takes at least 20 minutes sitting at room temperature. Don't skip this step or the cookies might spread too much.
- Cookie Scoop: I used a medium cookie scoop, specifically the #24 scoop.
- Perfectly Shaped Cookies: The trick to getting more circular cookies is to use a round cookie cutter to essentially “rotate or spin” around each cookie immediately when they come out of the oven. Since they’re really hot, the cookies will easily mold to that circular shape as you move around them.
I used a medium-sized cookie scoop (2.7 tablespoons) but I also like to use a small cookie scoop sometimes (1.5 tablespoons). If you use a smaller one, just note that the bake time will be different.
This could be because the butter wasn't completely cooled. It's important that it's room temperature before mixing into the other ingredients. If you're still having problems with spreading, chill dough balls for 30 minutes before baking.
Use a round cookie cutter to rotate around the edges of the cookies once they come out of the oven. I do this almost every time.
It brings me so much joy to see you make my recipes. 🙂
More Christmas Cookie Recipes
Candy Cane Chocolate Chip Cookies
- Parchment paper
- Baking Sheets
- Mixing Bowls
- 2 ½ cups all-purpose flour
- 2 teaspoons corn starch
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, melted & cooled for at least 20 minutes
- 1 cup brown sugar
- ⅓ cup sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ¼ cups semi-sweet chocolate chips
- ⅔ cup crushed candy canes
- In a microwaveable-safe bowl, melt the butter and let it cool on the counter for 20 minutes (do not skip this step!).
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.
- In a medium-sized bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside.
- In a large bowl, whisk together the melted and cooled butter, brown sugar, sugar, eggs, and vanilla extract until fully combined.
- Add the flour mixture and use a silicone spatula to gently mix into the wet ingredients until combined. Then fold in the chocolate chips and crushed candy cane pieces.
- Use a medium cookie scoop (I used my #24, which is 2.7 tablespoons) to scoop out the cookie dough. Place 8 cookie dough balls onto the prepared baking pan and bake for 10-15 minutes. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling.
- The cookies should look slightly underdone on top. They will continue to set up once out of the oven and will become extremely soft and chewy. Use a round cookie cutter to rotate around each cookie to make them more round (optional).
- Keep any leftover cookies in an airtight container on the counter for up to 7 days.