Fold crushed candy canes and white chocolate chips in a peppermint cookie dough to make delicious Candy Cane Cookies. These peppermint cookies are perfect for Christmas!
Weeknight-easy
Beginner-friendly
You’ll Learn: How to get chewy centers with crisp edges
Worth It: Simple method, great results-without fussy steps
Bonus: Flexible toppings and serving ideas to keep it interesting
Make the perfect peppermint cookie recipe for santa
Candy canes are a Christmas staple, but I don’t remember the last time I actually sat down and ate one. These candy cane cookies are the perfect way to enjoy the flavor of a candy cane at Christmas.
Mix up a simple peppermint cookie dough. Then, fold in some crushed candy canes and white chocolate chips and bake the cookies.
They are the perfect blend of soft and sweet with the cool crisp addition of candy canes. Leave these cookies for Santa and you are sure to make it onto the nice list!
Kitchen tools
- Measuring spoons and measuring cups
- Mixing bowls
- Electric hand mixer
- Spatula
- Cookie measuring scoop
- Baking sheet and parchment paper
- Cooling rack
Serving Suggestions
It is perfect to serve this candy cane cookie recipe alongside any of your other favorite Christmas cookies. I love them as an afternoon snack with a cup of coffee.
For a double peppermint holiday snack serve the cookies alongside a homemade peppermint mocha latte.
Ingredients
- Butter
- Granulated sugar
- Egg
- Peppermint extract
- Flour
- Baking powder and baking soda
- Kosher salt
- Crushed candy canes
- White chocolate chips
Ingredient substitutions
It is very easy to make these peppermint cookies gluten free. Just use an all purpose 1:1 gluten free flour in place of regular all purpose flour.
You can use full candy canes and crush them yourself or buy them pre-crushed. For a slightly different flavor, use chopped andes mint candies in place of the white chocolate chips.
How to make candy cane cookies
Step 1: Preheat Oven mix batter
To begin, preheat the oven to 350F and line two baking sheets with parchment paper
Then, mix flour, baking powder, baking soda, and salt together in a small mixing bowl and set aside.
In a large mixing bowl, beat softened butter and sugar together with an electric hand mixer until fluffy. Pour in the egg and peppermint and beat again, scraping down the sides as needed.
Pour dry ingredients into wet and mix again with the mixer. It will take a minute for a cohesive dough to form so keep mixing until it does.
Step 2: fold in candy canes and place on baking sheet
Next, mix in the chocolate chips and the crushed candy canes with a flat spatula.
Then, scoop out about 2 tbsp of batter for each cookie and roll into a ball. Place on the lined baking sheet with space between each ball.
Step 3: Bake and cool
Finally, bake at 350F for 12-14 minutes. Remove from the oven and allow to cool slightly on the baking sheet and then transfer to a cooling rack to cool completely.
Storage
Allow the cookies to cool completely. Then, transfer to an airtight container and at room temperature on the counter for up to 3 days.
To keep the cookies soft, store them with a slice of soft sandwich bread.
Check out these other christmas cookie recipes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
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Recipe
Candy Cane Cookies
Ingredients
- 1 cup 2 sticks of butter, room temperature
- 1 1/4 cup granulated sugar
- 1 egg room temperature
- 1/2 tsp peppermint extract
- 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 3/4 cup crushed candy canes about 10 full size candy canes crushed
- 3/4 cup white chocolate chips
Instructions
- Preheat the oven to 350F and line two baking sheets with parchment paper
- Mix flour, baking powder, baking soda, and salt together in a small mixing bowl and set aside.
- In a large mixing bowl, beat softened butter and sugar together with an electric hand mixer until fluffy. Pour in the egg and peppermint and beat again, scraping down the sides as needed.
- Pour dry ingredients into wet and mix again with the mixer. It will take a minute for a cohesive dough to form so keep mixing until it does.
- Mix in the chocolate chips and the crushed candy canes with a flat spatula
- Scoop out about 2 tbsp of batter for each cookie and roll into a ball. Place on the lined baking sheet with space between each ball
- Bake at 350F for 12-14 minutes. Remove from the oven and allow to cool slightly on the baking sheet and then transfer to a cooling rack to cool completely
Recipe Notes
- You can buy pre-crushed candy canes instead of crushing then yourself
- You can use chopped andes mints in place of the white chocolate chips
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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