Candy Cane Chocolate Chip Cookies
Peppermint and chocolate combine to make these Candy Cane Chocolate Chip cookies a Christmas favourite.
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What do you do with broken candy canes?
In our house broken candy canes always got ignored. No one wanted an imperfect candy cane. Apparently they just don’t taste the same once they break. And they won’t hang on the tree properly.
So now I take those broken candy canes and turn them into cookies. A quick pulse in the blender and the candy canes are broken down into pieces the size of mini chocolate chips, the perfect size for cookies.
Christmas Cookie Exchanges
These cookies are a perfect addition to any Christmas Cookie Exchange. I get tons of requests to add these cookies to my baskets of cookies. I also get asked for the recipe every Christmas so my friends can bake them for their Christmas Cookies.
Because these are nut free, they are also great for school Christmas events. I have sent these in for bake sales at Christmas time at my kids’ schools, where they sell out. And I usually add a recipe card to the individually wrapped cookies. This way the kids can get their parents to bake them at home.
The dough for Candy Cane Chocolate Chip Cookies needs to be chilled for 2 hours before baking. But can also be kept in the fridge for longer, up to 3 days.
You can make the dough and keep it in the fridge for later use. Then just preheat the oven and bake when you are ready. I use to make this dough on Friday after work and store it in the fridge for baking on the weekend when I had time.
Cookie Dough as a Christmas Gift?
Yes, this dough makes a great gift. I make the dough and give it to a few friends who don’t have the time to bake a whole recipe. These cookies can make while you are setting the table for dinner or wrapping a few Christmas presents.
One of my friends loves when I send her some pre-made cookie dough that she can bake herself and impress her family. She doesn’t usually bake and store-bought refrigerator cookie dough is usually what she calls homemade.
Tips For Making These Cookies
When scooping the dough, it is important to try to make the cookies as close to the same size as you can. This allows for even baking of all the cookies. I use a cookie scoop to make these to help make the cookie even in size. This also helps to make the cookies round. For this recipe I use a 1.5 inch (4 cm) scoop.
Storing Candy Cane Chocolate Chip Cookies
These cookies will last in an airtight container for 3 days at room temperature.
Alternatively, you can store them in the freezer for up to 3 months.
Candy Cane Chocolate Chip Cookies
- electric mixer / stand mixer
- ¾ cup shortening
- 1¼ cup brown sugar
- 1 egg
- 1 Tbsp cream, 10%
- 1¾ cup flour
- 1 tsp salt
- 1 tsp baking soda
- 1 cup mini chocolate chips
- ½ cup crushed candy cane
- Using electric mixer, cream together shortening and brown sugar until smooth and creamy.
- Beat in egg and cream
- Mix in flour, baking soda and salt, on low speed
- Fold in chocolate chips and candy canes using a spatula or spoon
- Cover and refrigerate for 2 hours or up to 3 days
- Preheat oven to 350°F and line a cookie sheet with parchment paper
- Scoop dough by Tablespoons onto parchment lined cookie sheets, about 2 inches apart
- Bake in preheated oven for 10-12 minutes
- Remove from oven and transfer to cooling rack
- Store cooled cookies in air tight container