Loaded with chopped up candy canes, dark chocolate chunks, and white chocolate chips, these Candy Cane Double Chocolate Chip Cookies are soft and chewy with the right amount of crunch. Perfect for a cookie exchange, yourself, or for Santa!
Think your classic chocolate chip cookie with a holiday twist. That’s exactly what this recipe is! The combination of chocolate and peppermint immediately puts me in the Christmas spirits! I love it! Whether it’s hot peppermint mochas on a snowy evening, or York chocolate dipped mints, I immediately get excited. Even if it’s no where near Christmas and I’m eating a bowl of mint chocolate chip ice cream I think about the winter season hehe. It’s definitely my favourite holiday flavour! If you’re anything like me, you’re going to love these Candy Cane Double Chip Chocolate Cookies.
Personally, I don’t like a sweet cookie base. I think when there’s to much sugar it overpowers the rest of the cookie. That’s why you’ll never find excessive amounts of sugar in any my recipes. It’s all about balance baby! Did you know that brown sugar contains molasses (every kind carries different amounts of molasses – golden yellow, dark brown, etc), and mainly used to enhance richness and texture, while white sugar is mainly used as a sweetener? I get asked all the time, “Can I substitute brown sugar for white sugar?” or vice versa, and the answer is always “Technically you can, but I don’t recommend it. Will your cookies turn out the same? Definitely not.” I never recommend substituting one for the other, unless you absolutely have to. Anyways, what I’m trying to say here is that I made sure that the actual cookie dough itself isn’t to sweet. That way we could go crazy on the add-ins! 😀 For this recipe, I added in chopped candy canes, dark chocolate chunks, and white chocolate chips. Sooooo, let’s get started!
Tips for the best Candy Cane Double Chocolate Chip Cookies
- Make sure the candy canes are crushed well: This is pretty self-explanatory, but the last thing we want is someone biting into these cookies and leaving with a chipped tooth!
- Don’t over-mix the dough: This goes for all recipes!
- Measure all ingredients precisely: I can’t emphasis this one enough – especially flour! Less flour means less dry ingredients to absorb the wet ingredients; big no no! Always spoon and level.
- Use room temperature: Not cold, and not soft enough that the butter is falling apart. To see if your butter is proper room temperature, press into it lightly with your thumb. It should be cold to the touch, and make a small indent, but nothing excessive.
Video Recipe for Candy Cane Double Chocolate Chip Cookies
How to Store the Cookies
- You don’t have to chill the dough before baking these, but you certainly can if you want to! I think chilling cookie dough before baking it changes the entire recipe for the better. Wrap the bowl with saran wrap and place into the refrigerator for up to 24 hours.
- Want to plan ahead? You can also freeze the cookie dough for up to 2 weeks! When ready to bake, preheat the oven and follow the exact same baking instructions as down below.
- Once baked, you can store it in an airtight container on the counter for up to 3 days. However, this recipe is so good that they probably won’t last that long. Typically in my house they’re gone while they’re still warm hahaha! ENJOY!
Candy Cane Double Chocolate Chip Cookies
- In a stand mixer or with a handheld mixer, cream together butter and sugars
- Once well combined, add in egg and vanilla and continue mixing
- Slowly add in dry ingredients until a soft dough forms
- Fold in add-ins (candy cane and chocolates)
- Scoop about 1 tbsp per cookie and roll into balls, placing onto cookie sheet about 2 inches apart on prepared sheet
- Bake at 350°F for 10-12 minutes or until golden crispy edges are visible
- Allow to slightly cool before digging in!