Irresistible Candy Cane Chocolate Chip Cookies for the Holidays
Indulge in these irresistible chocolate chip cookies filled with festive flavors of peppermint and chocolate.
Equipment
- Oven
- Baking sheets
- Parchment paper
- Mixing bowl
- Cookie scoop
Ingredients
For the Dough
- 2 cups All-Purpose Flour Provides structure for the cookies, ensuring the perfect chewiness.
- 1 cup Salted Butter Ensure it’s softened but not melted for best results.
- 1 cup Light Brown Sugar Adds moisture and a hint of caramel.
- 1/2 cup White Sugar Sweetness enhancer.
- 2 large Egg Yolks Adds richness and helps bind the dough.
- 1 teaspoon Baking Soda Acts as a leavening agent.
- 2 teaspoons Vanilla Extract Elevates the chocolate flavor.
For the Topping
- 1 cup Semi-Sweet Chocolate Chips Give that rich chocolate flavor.
- 1 cup Crushed Candy Canes Adds festive flavor and a delightful crunch.
Instructions
How to Make Candy Cane Chocolate Chip Cookies
- Preheat the oven to 325°F and line two baking sheets with parchment paper.
- Crush the candy canes into 1/4-inch pieces, then divide them for mixing into the dough and sprinkling on top later.
- Soften the butter in the microwave until just pliable, then cream it with both sugars in a large bowl until fluffy.
- Combine the vanilla extract and egg yolks with the creamed mixture, mixing until everything is well incorporated.
- Gradually mix in the flour, baking soda, and salt, stirring until just combined.
- Fold in half of the crushed candy canes and half of the chocolate chips gently.
- Scoop the dough onto the baking sheets using a cookie scoop, spacing them 1.5 to 2 inches apart.
- Bake for 12-15 minutes until the edges are set and the centers look slightly underbaked.
- Cool the cookies on the baking sheet for 3-5 minutes before transferring them to a wire rack.
Notes
Chilling the dough for 30 minutes can enhance the texture of your chocolate chip cookies.