Recipe Candy Cane Chocolate Chip Cookies Recipes

CHOCOLATE CHIP CANDY CANE COOKIES

Steps:

• Preheat oven to 350. Lightly spray one cookie sheet with spray oil or line with parchment paper.
• In a medium sized bowl whisk together flour, salt, and baking soda.
• In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly.
• Add the flour mixture to the sweetened butter. Mix only enough to incorporate flour. Do not overmix. Fold in the chocolate chips.
• Roll dough into 1 inch balls and press one half of the dough ball into the crushed candy canes. Place on the prepared cookie sheet two inches apart, candy cane side up. Bake until light brown around the edges, about 12 minutes.
• Over baking is the biggest problem with most chocolate chip cookies. Your oven temperature and the type of cookie sheet you use will vary the baking times considerably. When they are golden brown around the edges is the time to remove them from the oven.
• Cool for 10 minutes on the baking sheet before removing to a wire rack to cool thoroughly.

SUNNY'S CHOCOLATE CHIP CANDY CANE COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• To a stand mixer, add the butter, brown sugar and granulated sugar. Blend on high with the paddle attachment until the sugar granules are less visible and the mixture is light and fluffy, about 4 minutes.
• Scrape the sides with a rubber spatula, then add the egg and blend on low until combined, stopping to scrape the sides more to incorporate.
• Prepare the dry ingredients. In a separate bowl, add the flour, pumpkin pie spice, baking powder and baking soda. Stir and toss with a spoon or fork.
• Scrape the sides of the mixer bowl and, while off, add half of the flour mixture. Turn on low and mix until combined; this should only take 5 to 6 rotations of the paddle. Stop and scrape the sides again, then add the other half of the flour and mix on low the same way. Turn off the mixer.
• Add the chopped chocolate chips and crushed candy canes. Turn the mixer back on low and blend until just combined; this should only take 3 to 4 rotations of the paddle.
• Line 3 baking sheets with parchment paper. Scoop dough balls the size of golf balls, 1 tablespoon each, and place 3 inches apart on the baking sheet, about 8 cookies per sheet. Bake until the edges are set and the center is cooked through, but still soft, 13 to 15 minutes.
• Cool the cookies for 2 to 3 minutes on the sheets. Then, holding the baking sheet over a wire cooling rack, remove the cookies from the sheet by gripping the baking sheet with one hand and the parchment paper on the opposite side with your other hand. Gently slide the parchment paper off the sheet with the cookies still on top, resting the parchment and cookies on the wire rack beneath until cool. This cookie removal/cooling trick takes coordination, so think about it before you do it and easy on the egg nog.

CHOCOLATE CHIP CANDY CANE MERINGUE COOKIES

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Line cookie sheets with parchment paper.
• Beat egg whites in a clean glass or metal bowl until foamy. Add salt and cream of tartar, and continue beating until soft peaks form. Gradually add sugar while continuing to beat to stiff peaks. When the meringue is stiff remove from the mixer. Stir in vanilla and fold in candy canes, chocolate chips and walnuts. Drop by heaping teaspoonfuls onto the prepared baking sheets. If you can't bake all of the cookies at once, store the extra in the refrigerator until the other ones are done.
• Bake for 40 minutes in the preheated oven, or until dry enough to easily peel off of the cookie sheet. Cool cookies then store in an airtight tin.

CANDY CANE CHOCOLATE CHIP COOKIES

Steps:

• Position the oven racks in the top third and center of the oven and preheat the oven to 325 degrees. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats.
• In a medium bowl, whisk together the flour, baking soda and salt. In a large bowl, beat the butter, granulated sugar and brown sugar with an electric mixer set on high speed until combined, about 1 minute. One at a time, beat in the eggs, followed by the vanilla and water. With the mixer on low speed, mix in flour mixture, just until combined. Mix in the chocolate chips and crushed candy canes.
• Using 2 T. per cookie, drop the dough 3 inches apart onto the prepared baking sheets. (Or use a 1-oz. food portion scoop to scoop the dough onto the baking sheets.).
• Bake, rotating the positions of the sheets from top to bottom and front to back halfway through baking, until the cookies are golden brown, about 20 minutes. Let cool on the baking sheets for 5 minutes. Transfer to wire cooling racks and let cool completely. Repeat with the remaining dough, on cooled baking sheets.

CANDY CANE COOKIES

Steps:

• Preheat oven to 375 degrees F.
• In a mixer bowl or by hand, cream butter and confectioners' sugar until light and fluffy, about 2 to 3 minutes. Beat in egg, almond extract, vanilla, and salt. Blend flour into mixture in several additions, beat until just combined.
• Remove half the dough from the bowl. Blend red food coloring into the half remaining in the bowl until the coloring is even. Cover dough a kitchen towel to keep it from drying out as you work. Use a floured teaspoon to measure 1 teaspoon each of white and red dough for each cookie. Roll into 4-inch ropes on a lightly floured surface. Place a red and white rope side-by-side, press together lightly and twist to form a spiral. Place on ungreased cookie sheet. Curve top down to form handle of a candy cane. Bake until set, about 9 minutes. While the cookies are baking, put peppermint candies in a resealable plastic bag and crush into small pieces with a rolling pin. Mix the candy with the sugar. Place cooling rack over shallow pan. Immediately remove cookies from cookie sheet and gently place onto cooling rack. Sprinkle with candy/sugar mixture.
• Optional: Cool cookies, drizzle with melted chocolate, and add more candy mixture on top of chocolate.

RECIPE: CANDY CANE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• In the bowl of a stand mixer, cream together the butter, sugar and brown sugar using the paddle attachment for about 3-5 minutes, or until light and fluffy. Slowly add the eggs, vanilla and peppermint extracts and salt and mix on low to combine.
• In a separate large bowl, whisk together the baking powder, baking soda and flour. Mix until combined, then add the flour mixture to the butter and sugar mixture. Mix on low speed until mixed, scraping the bottom and the sides of the bowl as necessary.
• Add the chocolate chips and crushed candy canes and mix on low just until combined. Do not overmix!
• Using a small ice cream scoop, or a spoon, scoop 2" balls and place onto an ungreased or parchment lined baking sheet.
• Bake in a preheated oven for 9-11 minutes, or until lightly golden brown and set around the edges. Top with extra crushed candy canes and chocolate chips as soon as they come out of the oven, if desired.
• Let the cookies cool on the baking sheet for 5 minutes before transferring the cookies to a cooling rack to cool completely. Enjoy!

CHOCOLATE CANDY CANE COOKIES

Steps:

• Add the butter and powdered sugar to the bowl of an electric mixer fitted with the paddle attachment and beat until the mixture is nice and smooth. Mix in the vanilla and egg. Add the flour, cocoa powder and salt and mix just until the dough comes together. Press a piece of plastic wrap onto the surface of the dough and refrigerate it for a couple of hours.
• While the dough is chilling away, unwrap the candies and place them in two plastic bags, separated by color. Crush the candies to pieces with a rolling pin. Throw the crushed mints into separate bowls and set aside.
• Preheat the oven to 375 degrees F.
• Roll the dough into balls. Place the balls onto baking sheets lined with parchment paper or baking mats. Flatten them slightly with the bottom of a coffee mug or glass. Bake until just set, 7 to 9 minutes. Let the cookies cool completely.
• Meanwhile, melt the almond bark in a double boiler or microwave-safe bowl and stir until smooth. One at a time, dip the cooled cookies halfway into the melted almond bark. Sprinkle the top sides generously with crushed mints, holding the cookies over the bowls to catch the excess. You can mix red and green on the same cookie, or do some with just red and some with just green.
• Lay the cookies, sprinkled-side up, on parchment paper or a baking mat and allow them to set completely. Serve with a few whole mints on the side.

CHOCOLATE AND CANDY CANE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper.
• Sift together flour, cocoa powder, baking soda, and salt into a bowl.
• Cream brown sugar and margarine in a bowl with an electric mixer until well blended. Beat in eggs, vanilla, and peppermint extract until light and creamy. Add dry ingredients and mix until just blended. Stir in chocolate chips.
• Drop 1/4-cup scoops of dough onto the prepared sheets; cookies should be about 3 inches apart.
• Bake in the preheated oven until the edges are lightly toasted, 15 to 17 minutes. Cool on the cookie sheets briefly before transferring to a wire rack to cool completely, about 20 minutes.
• Spread melted white chocolate to cover the top of each cookie. Sprinkle crushed candy canes over top. Let white chocolate cool completely before serving, 15 to 20 minutes.

CANDY CANE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and peppermint extracts. Combine the flour, cream of tartar, baking soda, and salt; stir into the creamed mixture until all of the dry has been absorbed. Mix in the chocolate chunks and chopped candy cane. Form spoonfuls of dough into balls, and place them 2 inches apart onto an ungreased baking sheet.
• Bake for 8 to 10 minutes in the preheated oven.