Description
Make these soft and chewy candy cane chocolate chip cookies for Christmas. They feature crushed candy canes and plenty of chocolate chips.
Ingredients
Scale
- 1 cup unsalted butter (226 grams) (softened but not starting to melt)
- 1 cup granulated sugar (200 grams)
- ¾ cup brown sugar (156 grams) (light or dark, preferably light)
- 2 teaspoons vanilla extract
- 2 large eggs (room temperature)
- 1 large egg yolk
- 3½ cups all-purpose flour (438 grams)
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup crushed candy canes
- 1½ cups chocolate chips (270 grams) (divided)
Instructions
- Preheat the oven to 350℉ (180℃). Line cookie sheets with parchment paper or baking mats.
- In a large bowl, beat together the butter, granulated sugar, and brown sugar until creamed.
- Beat in the 2 eggs, additional egg yolk, and vanilla extract. Scrape down the sides of the bowl.
- Add the flour, baking powder, baking soda, and salt. Mix on a low speed until combined.
- Stir in the crushed candy canes and 1¼ cups chocolate chips.
- Scoop the dough into balls, about 1 to 1½ tablespoons each. Place them 2 inches apart on the lined sheets.
- Bake one sheet at a time in the middle of the oven for 9-12 minutes, until the tops look just set.
- Cool the cookies on the sheets and add extra chocolate chips on top.
Notes
- No chilling required for the dough.
- Be careful as the crushed candy canes can make the cookies stick to the parchment paper.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 129
- Sugar: 10 g
- Sodium: 70 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 30 mg
Keywords: Candy Cane Chocolate Chip Cookies