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crushed candy cane chocolate chip cookies staple close up.

Crushed Candy Cane Chocolate Chip Cookies

Addictive crushed candy cane chocolate chip cookies loaded with candy cane bits and chocolate chips. These pretty holiday cookies are irresistibly buttery, crunchy, andsweet.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 12 minutes
Servings 20
Calories 137kcal
Author Adina



  • ½ cup candy cane roughly crushed Notes 1, 2
  • 1 ½ cups all-purpose flour 245 g
  • 1 teaspoon baking soda
  • 1 pinch salt
  • ½ cup butter at room temperature, 1 stick/ 113 g
  • ½ cup light brown sugar 90 g
  • ¼ cup granulated white sugar 50 g
  • 1 egg large, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup semisweet chocolate chips 80 g, Note 3


  • Candy cane: Place them in a freezer bag and crush them with the flat side of a meat tenderizer.
    Food processor: Break the canes into smaller pieces by hand. Place them in the food processor and crush them roughly; they should not be powdery.
    ½ cup candy cane
  • Dry ingredients: Combine flour, baking soda, and salt in a medium bowl. Set aside.
    1 ½ cups all-purpose flour / 245 g + 1 teaspoon baking soda + 1 pinch salt
  • Wet ingredients: Mix the soft butter, brown, and white sugar in a large bowl. Add the egg and vanilla extract and beat until creamy.
    ½ cup butter / 113 g + ½ cup light brown sugar/ 90 g + ¼ cup granulated white sugar / 50 g + 1 egg + 1 teaspoon vanilla extract
  • Make cookie dough: Sift the flour mixture over the butter. Mix until just incorporated. Don’t overmix. Fold in the crushed candy canes and the chocolate chips using a spoon.
    ½ cup semisweet chocolate chips/ 80 g
  • Form about 20 cookie dough balls, each weighing about 1 oz/ 30 g.
  • Chill: Place them on a large plate (or directly on the lined baking sheets if you have enough room in the refrigerator) and refrigerate them for one hour.
  • Preheat the oven to 350°F/180°C and line two baking sheets with parchment paper (Note 4).
  • Bake: Place the balls on the trays leaving enough space between them as they will spread. Bake for 10-12 minutes until lightly golden brown around the edges.
  • Cool: Leave them on the trays for another 10 minutes; they will firm up. Transfer them to a wire rack to cool completely.


  1. Candy cane: Peppermint candy, bark, or chips are all good.
  2. Those were 8 candy canes for me, but your candy canes could be smaller or larger than mine; it’s best to measure the roughly chopped candy with the cup.
  3. Chocolate: You can also use milk chocolate, white chocolate chips, or chocolate chunks. You can chop a regular chocolate bar if you don’t have any chips.
  4. Baking: You can bake two trays full of cookies simultaneously using a fan-forced (fan-assisted) oven. In this case, preheat it to 320°F/ 160°C.


Serving: 1cookie | Calories: 137kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 100mg | Potassium: 48mg | Fiber: 1g | Sugar: 10g | Vitamin A: 158IU | Calcium: 12mg | Iron: 1mg