Chocolate Candy Cane Cookies
Chocolate Candy Cane Cookies are rich, soft, and chewy with deep chocolate flavor and a festive peppermint crunch. Made with cocoa powder, chocolate chips, and crushed candy canes, these easy homemade cookies are perfect for holiday cookie trays, Christmas parties, or enjoying with a warm cup of coffee or hot drink.
Why You’ll Love This Recipe
- Rich chocolate flavor in every bite.
- Soft, chewy centers with lightly crisp edges.
- Crushed candy canes add festive color and peppermint flavor.
- Easy to prepare with simple pantry ingredients.
- Perfect for holiday baking, cookie exchanges, and homemade gifts.
Tips I Have Followed and Helped
- Chilling the dough helps prevent the cookies from spreading too much.
- If the dough becomes too firm after refrigeration, let it sit at room temperature for 15–20 minutes before scooping.
- Sprinkle the candy canes immediately after baking for the best adhesion.
- Avoid overbaking. The cookies will continue to set as they cool.
Variations
- Use dark chocolate chips for a richer flavor.
- Add chopped walnuts or pecans for extra crunch.
- Drizzle the cooled cookies with melted white chocolate for a festive finish.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 2 months.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes. The dough can be refrigerated for up to 48 hours before baking.
Can I freeze the cookie dough?
Absolutely. Scoop the dough into portions and freeze for up to 2 months. Bake directly from frozen, adding an extra minute or two to the baking time.
Why should I chill the dough?
Chilling helps the cookies hold their shape, improves the texture, and deepens the chocolate flavor.
Chocolate Candy Cane Cookies
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- Pinch of salt
- ½ cup brown sugar
- ½ cup white sugar minus 1 tablespoon
- 1 egg
- 1 teaspoon vanilla extract
- ⅛ cup semi sweet chocolate chips
- ½ cup unsalted butter
- ½ cup unsweetened cocoa powder
- ¼ cup crushed candy cane
Instructions
- Whisk flour, baking soda, salt, cocoa powder, and keep aside.
- In a bowl, add the butter, chocolate chips, and melt in the microwave for 20 seconds.
- Add the white sugar, brown sugar, and egg to the butter chocolate mixture and beat well.
- Add the flour to the wet mixture and mix until combined. Cover and place in the refrigerator for at least one hour.
- Preheat oven to 350F/180C. Line a baking sheet with parchment paper, or use nonstick baking sheet.
- Make 16 equal size balls from the cookie dough and place on the baking sheet. Press gently and bake on the shelf above the middle for 10 – 11 minutes.
- Take the cookies out of the oven, and while hot sprinkle the crushed candy cane. The heat from the cookies will make the candy stick. Cool on cooling rack.
- If you liked this recipe please share it and rate it.
Notes
Recipe Notes:
- Chilling the dough helps prevent the cookies from spreading too much.
- If the dough becomes too firm after refrigeration, let it sit at room temperature for 15–20 minutes before scooping.
- Sprinkle the candy canes immediately after baking for the best adhesion.
- Avoid overbaking. The cookies will continue to set as they cool.
Nutrition
🍵 Perfect with Tea or Coffee
Enjoy these festive chocolate cookies with warm drinks and holiday favorites.
This choc cookies look awesomely fudgy. Just found you – I hv to check out your other recipes soon. ?
Thank you Ann, I’m sure you’ll find something you like 🙂
These cookies look incredible! Don’t be afraid to leave comments – we all love comments 🙂
Thanks Laura 🙂