These Chocolate Candy Cane Crunch Cookies combine a chewy double-chocolate cookie base with peppermint extract and crushed candy canes. Each cookie is finished with a chocolate drizzle and extra candy cane bits for crunch and festive color. Simple to make and perfect for holiday baking.
Why You’ll Love These Cookies
No chilling required. The dough comes together quickly and can be baked right away.
Great texture. Chewy chocolate cookies with crunchy candy cane pieces for contrast.
Perfect for the holidays. The peppermint flavor and candy cane garnish make these cookies festive and eye-catching.
Step-by-Step Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Cookie Dough
Crush five regular candy canes into small pieces. Place them in a resealable bag and gently break them with the back of a spoon or a rolling pin. Set aside.
In a medium bowl, whisk together 1 1/4 cups all-purpose flour (spooned and leveled), 1/4 cup unsweetened cocoa powder, 1/4 teaspoon salt, 1/2 teaspoon baking soda, and 1/2 teaspoon baking powder. Set aside.
In a large bowl, cream 1/2 cup salted butter (at room temperature) with 1/2 cup brown sugar and 1/2 cup white sugar until light and fluffy, about 2–3 minutes.
Add 1 large egg, 1 egg yolk, and 1 teaspoon peppermint extract; mix until combined.
Stir the flour mixture into the wet ingredients until just combined. Fold in 3/4 cup semi-sweet chocolate chips and the crushed candy canes.
Scoop about 1 1/2 tablespoons of dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
Bake for 8–9 minutes, or until the edges are set. The centers will still be soft; allow cookies to cool on the baking sheet so they firm up.
Topping
Once the cookies are completely cool, melt 1/2 cup semi-sweet chocolate chips in the microwave in 20-second increments, stirring between each interval until smooth.
Crush two additional candy canes for the topping.
Transfer the melted chocolate to a piping bag or a resealable plastic bag, snip a small corner, and drizzle over the cookies. Immediately sprinkle with the crushed candy canes and let the chocolate set.
Frequently Asked Questions
What does “spooned and leveled” flour mean?
Spoon flour into the measuring cup, then level it off with the back of a knife. This prevents compressing the flour and ensures you don’t add more than the recipe calls for.
How should I store the cookies?
Store cooled cookies in an airtight container at room temperature for up to five days.
How do I get perfectly round cookies?
Right after removing the cookies from the oven, place a cookie cutter slightly larger than the cookie around it and gently rotate to smooth the edges. If you don’t have a cutter, use a glass or jar lid.
Can I make the cookies larger?
Yes. Use 3 tablespoons of dough per cookie and bake for about 11 minutes.
If you try these Chocolate Candy Cane Crunch Cookies, please leave a star rating and a comment below!
Recipe Card
Chocolate Candy Cane Crunch Cookies
Author: Jessie M • Servings: 24 cookies • Prep: 20 mins • Cook: 7 mins
Ingredients
Cookie Dough
- 1 1/4 cups all-purpose flour (spooned and leveled)
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup salted butter, room temperature
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 large egg + 1 egg yolk
- 1 tsp peppermint extract
- 3/4 cup semi-sweet chocolate chips
- 5 regular-sized candy canes, crushed
Topping
- 1/2 cup semi-sweet chocolate chips, melted
- 2 regular-sized candy canes, crushed
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Crush five candy canes and set aside.
- Whisk flour, cocoa, salt, baking soda, and baking powder in a medium bowl.
- Cream butter and sugars until light and fluffy. Add the egg, egg yolk, and peppermint extract; mix to combine.
- Fold in the dry ingredients until just combined, then stir in chocolate chips and crushed candy canes.
- Scoop 1 1/2 tablespoons of dough per cookie, place 2 inches apart on the baking sheet, and bake 8–9 minutes.
- Cool completely before topping. Melt topping chocolate and drizzle over cookies, then sprinkle with crushed candy canes. Let set.
Notes
*To spoon and level flour: spoon flour into the measuring cup, then level off with a knife. Avoid scooping directly from the container to prevent compacting the flour.