Candy Cane Chocolate Chip Cookies
These Candy Cane Chocolate Chip Cookies are the perfect blend of crisp and chewy cookie with a holiday hit of peppermint.
By Yankee Magazine|Oct 21 2025|
Candy Cane Chocolate Chip Cookies
Photo Credit: Adam DeTour/styling by Sheila JarnesThe only thing that can top a classic chocolate chip cookie (crisp on the outside, chewy on the inside) is a peppermint chocolate chip cookie—nothing goes better with hot chocolate.
Note: Chocolate chips come in different bag sizes; any amount in the 10-to-12-ounce range works well. And while you don’t have to refrigerate the dough overnight, it does enhance the flavor and texture.
This Candy Cane Chocolate Chip Cookies recipe was originally published in “Smart Cookies” by Amy Traverso and Sarah Hearn Morrison in the November/December 2025 issue of Yankee.
Yield:
About 5 dozen cookies.
Ingredients
2¾ cups (330 grams) all-purpose flour
1 teaspoon baking soda
1½ teaspoons kosher salt
1 cup (2 sticks) unsalted butter, melted
1 cup (120 grams) granulated sugar
½ cup (60 grams) firmly packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
1 bag (10 to 12 ounces) semisweet or bittersweet chocolate chips
¾ cup crushed candy canes (a mix of larger and smaller pieces)
Instructions
In a medium bowl, whisk the flour with the baking soda and salt and set aside.
In a large bowl, using a handheld or stand mixer, blend the butter, granulated sugar, and brown sugar on medium speed for 1 minute. Add the eggs, one at a time, beating well after each addition. Add the vanilla and beat to combine. Use a rubber spatula to fold in the flour mixture until evenly combined. Scrape down the sides of the bowl to pick up any dry bits. Stir in the chocolate chips and the candy cane pieces. Cover the bowl with plastic wrap pressed to the surface of the dough and refrigerate at least 2 hours and up to overnight.
Thirty minutes before baking, take the dough out of the refrigerator. Preheat your oven to 350°F and set two racks in the center of the oven, with some space in between. Line two cookie sheets with parchment paper.
Drop the dough by rounded tablespoons onto the prepared sheets, then bake until lightly browned at the edges, about 10 minutes, rotating the pans halfway through. Let cool on the baking sheets for a couple of minutes, then transfer to wire racks to cool completely.
