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To make these Candy Cane Chocolate Chip Cookies, you need some key items: - 1 cup unsalted butter, softened - 1 cup brown sugar, packed - ½ cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 3 cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon salt - 1 cup semi-sweet chocolate chips - ½ cup crushed candy canes (about 3-4 candy canes) These ingredients create a perfect balance of flavor and texture. If you want to add more taste, consider these options: - Additional crushed candy canes for topping - A pinch of cinnamon for warmth - A splash of peppermint extract for extra minty flavor These additions can give your cookies a festive twist. You might not have every ingredient on hand. Here are some swaps: - Use coconut oil instead of butter for a dairy-free option. - Swap brown sugar with coconut sugar for a less processed choice. - Try using almond flour for a gluten-free version, but adjust the amount since it absorbs more liquid. These substitutions help you make these cookies fit your dietary needs or preferences. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This ensures even baking. Next, line two baking sheets with parchment paper. This helps cookies not stick to the sheets. You can also use silicone mats if you have them. Both options make clean-up easy. In a large mixing bowl, add 1 cup of softened unsalted butter. Add 1 cup of brown sugar and ½ cup of granulated sugar. Use a mixer to cream these ingredients together. Mix until it becomes light and fluffy. This takes about 2-3 minutes. Now, beat in 2 large eggs one at a time. Make sure to mix well after each egg. Finally, add 2 teaspoons of vanilla extract. This gives the cookies a nice flavor. In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. This step ensures that the baking soda and salt are evenly mixed. It helps the cookies rise and taste good. It's important to measure your flour correctly. Too much can make the cookies dry. Now, gradually add the dry mixture to the wet ingredients. Mix until just combined. Do not over-mix; this keeps the cookies soft. Next, fold in 1 cup of semi-sweet chocolate chips and ½ cup of crushed candy canes. Make sure they are evenly distributed in the dough. Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets. Space them about 2 inches apart. If you want, sprinkle more crushed candy canes on top for a fun touch. Place the sheets in the preheated oven. Bake for 10-12 minutes. Look for edges that are lightly golden and centers that are set. When they are done, remove the cookies from the oven. Let them cool on the baking sheets for about 5 minutes. Then, transfer them to wire racks to cool completely. This helps them stay soft and chewy. Enjoy your delicious Candy Cane Chocolate Chip Cookies! To get soft and chewy cookies, use room-temperature butter. Softened butter blends well with sugars, creating a fluffy base. Mix until light and airy. This step is key. Don’t overmix when adding flour. Stop as soon as you see no dry flour. This helps keep the cookies soft. Bake just until the edges turn golden. Let them cool on the sheets for a few minutes. This helps them finish baking gently. Using the right tools makes a big difference. Here are some I recommend: - Mixing bowls: A large bowl for wet and a smaller one for dry ingredients. - Electric mixer: This speeds up mixing and makes it easier to cream butter and sugars. - Cookie scoop: It helps you make uniform cookie sizes. This ensures even baking. - Parchment paper: Line your baking sheets with this to prevent sticking. - Cooling racks: These allow air to circulate around cookies, helping them cool evenly. You can boost flavor with fun toppings. Here are some ideas: - Extra crushed candy canes: Sprinkle these on top before baking for a crunchy finish. - Sea salt: A pinch of sea salt adds a nice contrast to the sweetness. - Chocolate drizzle: Melt some chocolate and drizzle it over cooled cookies for a treat. - Nuts: Chopped nuts like walnuts or pecans can add a nice crunch and flavor. These tips will help you create the best Candy Cane Chocolate Chip Cookies. Enjoy the process and the delicious results! Pro Tips Chill the Dough: For thicker cookies, chill the dough in the refrigerator for at least 30 minutes before baking. This helps prevent spreading and results in a chewier texture. Use High-Quality Chocolate: Using premium semi-sweet chocolate chips will enhance the flavor of your cookies. Look for brands with high cocoa content for the best results. Fresh Candy Canes: Crush fresh candy canes for a more vibrant flavor and color. Stale candy canes may lose their crunch and taste. Don't Overbake: Keep an eye on your cookies while they bake. Remove them from the oven when the edges are golden but the centers are still slightly soft for a perfect chewy texture. {{image_2}} You can switch up the flavors in these cookies. Try adding peppermint extract for more minty taste. You might also use white chocolate chips instead of semi-sweet. If you want a fruity twist, add dried cranberries or cherries. These simple changes can make your cookies fun and new! For gluten-free cookies, substitute all-purpose flour with a gluten-free blend. Make sure it has a good binding agent. If you want vegan cookies, use plant-based butter and flax eggs instead of regular eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water to make one egg. These swaps let everyone enjoy the cookies! Presentation adds joy to any treat. Stack the cookies in a clear jar for a pretty display. You can also place them on a festive platter, topped with extra crushed candy canes. Tie a ribbon around the jar or platter for a lovely touch. This makes your cookies a perfect gift or party treat! To keep your candy cane chocolate chip cookies fresh, use an airtight container. Layer parchment paper between cookies to prevent sticking. Store them at room temperature. They will stay soft and tasty for several days this way. Freezing cookie dough is easy and smart. First, scoop the dough into balls. Place them on a baking sheet lined with parchment paper. Freeze the balls until solid, then transfer them to a freezer bag. Label the bag with the date. This way, you can bake fresh cookies anytime. Baked cookies can last up to a week when stored properly. If you keep them in an airtight container, they stay soft and chewy. For longer storage, you can freeze baked cookies for up to three months. Just thaw them at room temperature before enjoying. To cut the sweetness, you can reduce the sugar. Use ¾ cup brown sugar and ¼ cup granulated sugar. You might also try dark chocolate chips. They have less sugar than semi-sweet. Another option is to add a pinch of salt. This helps balance the flavors. Yes, you can use white chocolate chips! They will make the cookies taste sweeter. The candy canes already add a lot of sweetness. So, you may want to reduce the sugar. This change can create a fun twist on the classic recipe. Chilling the dough is not required, but it helps. If you chill it for 30 minutes, the cookies can spread less. The flavors will also deepen. If you're in a hurry, you can skip this step. Just remember to keep an eye on baking time. Leftover crushed candy canes are great for many things! You can sprinkle them on hot chocolate or ice cream. They also make a nice topping for cupcakes and cakes. If you have extra, store them in an airtight container. They will last for weeks! To sum up, we explored essential and optional ingredients for your cookies. You learned detailed steps to mix and bake them. I shared tips for perfect texture and fun variations. You now know how to store cookies properly and answered common questions. Making cookies is simple and fun. Enjoy your baking and impress others with tasty results!

Candy Cane Chocolate Chip Cookies

Delicious festive cookies with chocolate chips and crushed candy canes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1 2 granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 2 salt
  • 1 cup semi-sweet chocolate chips
  • 1 2 crushed candy canes
  • optional additional crushed candy canes for topping

Instructions
 

  • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  • In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  • Beat in the eggs one at a time, mixing well after each addition, then add the vanilla extract.
  • In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
  • Fold in the semi-sweet chocolate chips and crushed candy canes, ensuring they are evenly distributed throughout the dough.
  • Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  • If desired, sprinkle additional crushed candy canes on top of each cookie before baking for an extra festive touch.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
  • Remove from the oven and allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.

Notes

Place the cookies on a festive platter and sprinkle a few additional crushed candy canes around them for a holiday touch.
Keyword candy cane, chocolate chip, cookies, holiday