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Loaded Candy Cane Chocolate Chip Cookies

5 from 4 reviews

These candy cane chocolate chip cookies are loaded with crushed up canes and pools of dark chocolate enveloped in a perfectly chewy chocolate chip cookie with just the right amount of crunch. You’ll love these peppermint chocolate chip cookies all year long!

These candy cane chocolate chip cookies are loaded with crushed up canes and pools of dark chocolate enveloped in a perfectly chewy chocolate chip cookie with just the right amount of crunch. You’ll love these peppermint chocolate chip cookies all year long!

  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour and 30 minutes
  • Yield: 16 cookies 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour and 30 minutes
  • Yield: 16 cookies 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour and 30 minutes
  • Yield: 16 cookies 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american

Ingredients

  • 3/4 cup unsalted butter, melted
  • 1 cup + 3 Tablespoons brown sugar, packed
  • 1 egg + 1 egg yolk, room temperature
  • 1 tablespoon vanilla extract
  • 1 3/4 cup all purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon sea salt + more for sprinkling
  • 1 1/2 cups semi sweet chocolate
  • 5 regular sized candy canes, crushed up

Instructions

  1. In a large mixing bowl combine the melted butter and sugar. Whisk until smooth and glossy. Add in the egg, egg yolk, and vanilla extract. Mix well.
  2. In separate bowl mix together the flour, salt and baking soda. Mix the dry ingredients into the wet until everything comes together. Fold in the chocolate and crushed up candy canes . Do not over mix.
  3. Refrigerate the cookie dough for at least a half hour, or overnight.
  4. When you are ready to bake the cookies, preheat the oven to 350°F and line a cookie sheet with parchment paper. Use a 1 ounce cookie scoop to scoop the cookie dough out into balls, placing them 2 inches apart on the prepared sheet. Bake for 11 minutes, or until the edges are just golden brown and the centers have puffed up but are still gooey.
  5. Allow to cool before eating!

Keywords: peppermint chocolate chip cookies, candy cane chocolate chip cookies