Crushed candy cane cookies are a festive way to kick off your holiday baking. These mint chocolate candy cane cookies combine rich cocoa, refreshing peppermint, and crunchy bits of candy cane for a classic Christmas treat.
Hello from Mexico! It feels a little odd sharing such a Christmas-y recipe while sitting in warm sunshine, but I couldn’t resist joining this holiday blog hop. Christmas baking is one of my favorite parts of the season, and these cookies are a perfect place to start your festive baking.
If you found this post through another blog in the hop, welcome — and if not, you can still enjoy the lineup of seasonal recipes that inspired this collection. I’m excited to share this easy, flavor-packed cookie that combines two of my favorite flavor partners: mint and chocolate.
This is my first holiday recipe of the season. With three small kids and a packed schedule, I haven’t had as much time to bake as I usually do, so a simple yet impressive cookie is just what I needed. These cookies were a hit at a recent cookie exchange, and they’re ideal for gifting, parties, or a festive treat at home.
What I love most about these cookies is the contrast of textures and flavors: deep chocolate dough, cooling peppermint extract, and crunchy candy cane pieces baked right into each cookie. You can also finish them with a white chocolate drizzle for a pretty, bakery-style touch. The crushed candy cane pieces add a delightful snap in every bite.
Do you have to chill the cookie dough for chocolate candy cane cookies?
Yes. Chilling the dough for at least one hour helps prevent the cookies from spreading too much while baking, so you get a thick, chewy center with crisp edges. You can add the chocolate chips and crushed candy cane before chilling the dough; the mixture will be quite stiff, so use a sturdy spatula or the mixer paddle to fold everything in.
Quick tip: crushing candy canes takes a bit of force. Instead of gently rolling them, place them in a sealed bag and crush with a heavy pan or the bottom of a skillet. This makes quick work of the candy and creates small, crunchy pieces that bake well into the dough.
How many cookies does this recipe make?
This recipe yields about 38–40 cookies when scooped at roughly 1.5 tablespoons of dough each. They freeze very well — both baked cookies and the shaped or portioned dough can be frozen for later — making these great for make-ahead holiday planning.
Mint Chocolate Candy Cane Cookies
- Author: Katherine
- Total Time: 1 hour 35 minutes
- Yield: 38-40 cookies
Description
These mint chocolate candy cane cookies are rich, chewy, and full of holiday flavor. Cocoa in the dough provides deep chocolate notes, while peppermint and crushed candy cane add a cool, refreshing crunch. Optionally drizzle with white chocolate for an elegant finish.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup Dutch-process cocoa powder*
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 2 eggs, room temperature
- 1 tsp pure vanilla extract
- 1/2 tsp pure peppermint extract
- 1/2 cup crushed candy canes (about 6–7 small candy canes)
- 3/4 cup semi-sweet chocolate chips
- 4 oz white chocolate, chopped (optional, for drizzling)
Instructions
- Make the dough. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until evenly combined. In a separate large bowl or in the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter on medium speed until light and slightly fluffy, about 1 minute. Add the granulated and brown sugars and beat until fully incorporated and smooth, about 1 minute more. Add the eggs one at a time, mixing after each addition, then beat in the vanilla and peppermint extracts. Reduce the mixer speed to low and gradually add the dry ingredients, mixing until just combined. The dough will be thick. Fold in the crushed candy cane pieces and chocolate chips by hand if needed. Cover the dough and chill for at least 1 hour to firm up.
- Preheat and portion. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Scoop about 1.5 tablespoons of dough per cookie and place them on the prepared sheets, leaving space for spreading. I fit about nine cookies per sheet comfortably.
- Bake. Bake the cookies for about 10 minutes, or until the edges are set and the centers look slightly underbaked. They will continue to set as they cool. If you like, press a few extra chocolate chips and a couple of candy cane pieces into the tops as soon as they come out of the oven for a prettier presentation. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Finish with white chocolate (optional). Once the cookies have cooled, melt the chopped white chocolate in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth. Drizzle the melted white chocolate over the cooled cookies and allow it to harden before storing.
Store cookies in an airtight container at room temperature for 4–5 days, or freeze for up to 2 months. Cookie dough can also be frozen for up to 2 months — shape or portion before freezing for easiest use later.
Notes
- If you don’t have Dutch-processed cocoa powder, regular cocoa powder can be used instead. Dutch-processed cocoa tends to give the cookies a darker color and a slightly different chocolate character, but both work well.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: cookies
- Method: oven bake
- Cuisine: holiday baking
Need more holiday baking ideas? Try the holiday Twix bars recipe featured on the blog for another festive sweet treat.
For more festive content, enjoy the other posts in the blog hop, which include DIY projects, front-porch decor, tablescapes, and additional holiday recipes shared throughout the week.
Christmas DIYs on Monday
Joy In Our Home | 2 Bees In A Pod | My Creative Days | County Road 407 | Chatfield Court
Christmas Front Porches on Tuesday
The Tattered Pew | The Crowned Goat | Little Brags | Follow The Yellow Brick Home | The Painted Hinge
Christmas Recipes on Wednesday
Crisp Collective | Love In My Oven | Countryside Cravings | Walking On Sunshine Recipes | Beyond The Butter
Christmas Mantels on Thursday
anderson + grant | White Arrows Home | Elizabeth Joan Designs | City Girl Meets Country Boy | Red Brick On The Lake
Christmas Tablescapes on Friday
The Inspired Hive | Curly Crafty Mom | Making It In The Mountains | Rain and Pine | Timeless Creations