Crushed Candy Cane Cookies With Chocolate Chips
Have a happy holiday with these incredible double chocolate chip candy cane cookies. These cookies are built on a solid chocolate chip cookie base, and feature chocolate chunks, which chocolate, and chunks of sweet, minty candy canes!
Ingredients
- 1 ⅓ cups melted unsalted butter
- 4 cups packed light brown sugar
- 4 large eggs
- 4 tablespoons hot water
- 5 cups all purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ¼ teaspoons fine sea salt
- 1 cup semi sweet chocolate chunks
- 1 cup white chocolate chips
- 1 cup crushed peppermint candy canes approximately 14 full sized candy canes
Instructions
- Preheat oven to 375f and prepare a baking sheet by lining it with parchment paper. Set aside.
- Leave the candy canes in the wrapper and using your hands, break them into 1/4 - 1/3" chunks. Unwrap, then pour the contents into a measuring cup until you hit 1 cup, set aside.
- In the bowl of your stand mixer, beat 1 1/3 cup melted butter and 4 cups brown sugar together until smooth. Add 4 eggs, one at a time, beating in between. Add 4 tablespoons hot water, and mix well.
- In a large bowl, whisk 5 cups all purpose flour, 2 teaspoons baking soda, 2 teaspoons baking powder, and ½ teaspoon salt, then slowly add to the wet ingredients. Mix on low speed until completely combined.
- Add 1 cup semi sweet chocolate chips and 1 cup white chocolate chips to the bowl and mix on low until evenly distributed. Fold in the candy cane pieces by hand.
- Use a cookie scoop to scoop cookies onto prepared baking sheet. Bake at 375f for 8-10 minutes - until the bottoms and edges are golden brown. Under bake slightly for a chewier cookie.
- Allow the cookies to cool for 5-10 minutes on the cookie sheet before transferring to a wire mesh cooling rack - this will allow the melted candy cane to harden a bit and be easier to remove.
Notes
How To Crush Candy Canes:
Leave the candy canes in their wrappers, as it can get pretty sticky, then break them into approximately 1/4 - 1/3" sections. Unwrap the candy canes, and pour the chunks and the crushed remainders into a measuring cup. I find it takes between 14 and 16 full sized candy canes to yield 1 cup.Make Ahead Directions:
Freeze the dough Follow the recipe up to step 6. At this point, scoop the cookie dough onto a baking sheet - no need to space them. Once you're done scooping, place your cookie sheet(s) in the freezer until frozen completely. After the cookie dough balls are frozen, transfer them to a freezer-safe container or bag until ready to bake. When ready to bake, remove the frozen cookie balls and place them on a parchment lined baking sheet while the oven preheats to 375f. Bake at 375f for 8-10 minutes, until the edges and the bottoms are golden brown. Freeze the cookies Bake the cookies as per the recipe then transfer baked cookies to a wire rack to completely cool. Place the cookies on a cookie sheet, and place in the freezer until completely frozen, then transfer to a freezer-friendly container. When ready to serve, remove the cookies from the freezer, and allow to thaw for 10 -15 minutes before serving.Batch:
This is a LARGE cookie recipe. It's perfect for the season where your heart and home are full! This recipe makes about ~84 cookies using a size 40 cookie scoop.Storage:
These crushed candy cane cookies can be stored at room temperature for up to 5 days in an air-tight container, they can also be frozen for up to 3 months.