If you haven’t been crushing candy canes in your favorite chocolate chip cookies during the holidays, you are doing it wrong. The first time I saw a cookie with candy cane bits in it, I was like…hmmm, that’s probably not good. Ha! Boy was I wrong! Such an amazing combination and the little crunch of the candy cane pieces really add something. It’s a cookie you have to try! And, if you love candy canes, make sure you try this White Chocolate Peppermint Pretzel Crisp recipe I shared a few years ago. A.M.A.Z.I.N.G!!
When I made these, I asked my boys if they wanted to get the first taste of what I broke in half for a picture. They said, “sure,” and I handed each of them half a cookie as I walked back into the kitchen. I didn’t get immediate feedback, so I asked from the kitchen if they liked them. They both shook their heads and said, “yeah, they’re good”…but without real conviction. However, about 1 minute later, once the complexity of the flavors had sunk in, they were begging me for more. That’s kind of how I feel about them too. At first bite you are like, yeah, it’s good…but once all the flavors sink into your palate you realize you are in love, and it’s one of the best cookie combos you’ve ever had.
Amazing Recipes for a Cookie Exchange
- Best Ever White Chocolate Chip Cranberry Oatmeal Cookies
- Amazing Meltaway Cookies
- The Best Banana Cookies
- Homemade Cake Mix Oreo Cookies
- The Best Pumpkin Chocolate Chip Cookies
- Better than the Bakery Peanut Butter M&M Cookies
step-by-step photos on how to make the best peppermint chocolate chip cookies
Tips for making The Best Peppermint Chocolate Chip Cookies
- To prevent a big mess when crushing the candy canes, you can use a heavy-duty freezer bag and the flat side of a meat tenderizer to crush the candy canes. Place the unwrapped candy canes in the freezer bag, seal the bag, and pound the candy canes into crushed-up bits.
- Reserve a little of the chocolate chips and candy cane pieces to add to the cookies right out of the oven, if desired.
- If you do not have coarse sea salt, you can use regular salt and the cookies will still be yummy. I like to use coarse sea salt because it really complements the semi-sweet chocolate chips and makes the delicious cookies even more delicious. 🙂
- For best flavor, use semi-sweet chocolate chips. Do not use milk chocolate chips. Trust me. 🙂
- Make sure to let the cookies cool for 5-10 minutes on the cookie sheet before moving them to a cooling rack.
- To speed up the process of baking the cookies, use two cookie sheets since you need to let them cool on the cookie sheet for a longer time than other cookies.
- 1 cup butter, softened
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon mint extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon coarse sea salt
- 2 cups semisweet chocolate chips (Don't use milk chocolate; trust me.)
- 6 peppermint candy canes, crushed
- Preheat oven to 350 degrees.
- Prepare two cookie sheets with parchment paper, cooking spray, or a Silpat liner.
- In a stand mixer, or with a hand mixer, cream together the butter, granulated sugar, and brown sugar for 3-4 minutes.
- Add eggs, vanilla, and mint extract. Mix well until combined, scraping the bottom and sides of the bowl as needed.
- Next, add the flour, baking soda, and coarse sea salt. Mix the dough, and as soon as it is coming together, add the chocolate chips and candy cane pieces. (Reserve a little of the chocolate chips and candy cane pieces to add to the cookies right out of the oven, if desired.)
- Use a cookie scoop to scoop balls of dough out onto the parchment paper.
- Bake for 10-12 minutes until lightly browned. Add a few more chocolate chips or candy cane pieces to the cookies as they come out of the oven if you want them to look fancy. 🙂 Cool for 5-10 minutes on the cookie sheet before moving them to a cooling rack.
- Store completely cooled cookies in an airtight container.