I don’t normally make so many cookies and baked goods this time of year. Usually it’s a couple of items before a party or for our own enjoyment. Of course now that I’m blogging I feel I need to offer more ideas and options. I’ve found myself searching through magazine pages that I’ve torn out over the years, recipes that have been printed, cookbooks, blogs and other websites looking for special items that are not only easy to make but fun and tasty. This particular recipe is courtesy of one of my magazine decluttering days before we moved a few years back. I tore out the recipes I wanted to keep and the rest got tossed. I’ve easily had this one for several years and it’s the first time I’ve made it.

I switched it up a bit from the original, making it easier but still equally as tasty – though I’m totally guessing since I didn’t make the original. We’ll just say it’s just as tasty. It’s a pretty basic cookie dough with an addition of chocolate and crushed peppermint candy canes. I opted to do half of the cookies with white chocolate chips and the other half with semi-sweet chocolate chip, just proving that even the most basic recipes can be adapted to your personal likings. The original called for only white chocolate. The cookies don’t spread much, which is fine … you just need to be prepared for that. Don’t make them so tiny that they’re itty bitty dollops of dough.

I enjoyed these better warm because the inside was super soft. They do harden up quite a bit while sitting out. So these should either be stored in an airtight container with a slice of bread to help keep them semi soft or quickly popped in the microwave for a few seconds prior to eating again. They’re still tasty after sitting out, I just prefered them super soft and gooey.

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Chocolate Candy Cane Cookies

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 32 cookies
Soft and chewy homemade chocolate candy cane crunch cookies. A fun seasonal treat!


  • 8 oz chocolate baking chips , *See note
  • 1/2 C unsalted butter, softened
  • 1 C granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 3/4 C all purpose flour
  • 2/3 C crushed peppermint candy canes


  • Preheat oven to 375°F. Prepare baking sheets with silicone baking mats or parchment paper. Crush candy canes; add 6-8 unwrapped candy canes to a clean plastic bag. Crush with a meat tenderizer or rolling pin. Whenever using crushed candy canes I like to remove the powder. Adding the powder would likely give the cookies a more pink tone to them. If you'd like to remove the powder: pour contents of the bag into a wire strainer over a clean bowl. Shake the strainer to remove powder. Remaining chunks should be measured out and set aside. Continue this process until you have 2/3 cup of crushed candy canes.
  • In a large bowl or stand mixer, cream butter and sugar. Scrape sides of bowl as needed and prior to each new addition. Add baking powder, salt, eggs and vanilla. Mix well. Add flour in two or three parts. It will come together, keep mixing until all of the flour is well encorporated into the dough. Toss candy cane pieces into the bowl, give a quick mix. Scrape sides of bowl and pull any dough away from the beater. Mix again for 30 seconds or so until the candy canes are mixed in well.
  • If you are using two varieties of chocolate, split your dough in half and transfer to clean bowls. Push down on the dough, making a rough disc. You just don't want a big lump of dough. Pour chocolate pieces over the dough and fold in by hand. Get in there and mix it up good.
  • Use a medium cookie scoop to drop balls of dough 2 inches apart onto a prepared baking sheet. Push down on each ball with the palm of your hand to flatten out. Freeze for two minutes, or just until the dough and pan has a nice chill to it. Bake for 8-10 minutes. Let cookies sit on the pan for at least one minute before transfering to a cooling rack lined with parchment paper. Let sit for a few minutes before taking that first bite.
  • Store in an airtight container for up to several days. Dough can be frozen and thawed prior to use. Always label the bag well with type of dough, bake temp and time as well as any other special instructions.


*Notes: 8oz total of chocolate. If using white chocolate and semi-sweet chocolate, 4oz is needed of each.


Calories: 135kcal, Carbohydrates: 18g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 20mg, Sodium: 55mg, Potassium: 57mg, Fiber: 1g, Sugar: 9g, Vitamin A: 109IU, Calcium: 16mg, Iron: 1mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Dessert
Cuisine: American
Keywords: Cookie

Adapted from Better Homes and Gardens