Candy Cane Chocolate Chip Cookies

Candy Cane Chocolate Chip Cookies

This is basically the toll house recipe with crushed candy canes added at the end immediately out of oven on top of cookies before they cool


2 1/4 cups organic all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) organic unsalted butter / softened
3/4 organic granulated sugar
3/4 cup packed brown sugar (light or dark)
1 tsp vanilla extract
2 large eggs
I pack Nestle Toll House Dark Chocolate Morsels (not easy to find the semi sweet is a fine sub if you can't source)
I don’t add nuts but you can!
10-15 Mini Candy Canes crushed (I place in a bowl and use the back of a glass to break them into tiny pieces) 


Preheat oven 375
In a small bowl combine flour, baking soda and salt.
In a large mixing bowl (I use my stand mixer with paddle attachment) cream the softened butter, granulated sugar, brown sugar and vanilla extract till creamy.
Add eggs one at a time, beating really well after each addition, beat in flour mixture gradually on low. Once blended add chocolate chips for a few stirs then turn mixer off. 
I like to roll or drop the cookies into a size between a ping pong ball and golf ball and place on parchment lined baking sheet. This will make approximately 8-10 cookies per baking sheet. It takes longer but I like a larger cookie. This recipe yields approximately 2 dozen large cookies or 4 dozen very small ones.
The key is to slightly under bake the cookies. I remove them once the edges are brown not the entire cookie. This makes a nice chewy cookie. Once removed and still on baking sheet sprinkle the crushed candy canes all over the cookies focusing on the center of each. Use the micro powder bits too as they melt into the cookie and create a great subtle peppermint flavor.
Don’t eat them all!


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