Loaded Candy Cane Chocolate Chip Cookies
- Prep Time 15 minutes
- Cook Time 10 minutes
- Total Time 1 hour and 30 minutes
- Yield 16 cookies
- Category Dessert
- Method oven
- Cuisine American
Loaded Candy Cane Chocolate Chip Cookies
These candy cane chocolate chip cookies are loaded with crushed up canes and pools of dark chocolate enveloped in a perfectly chewy chocolate chip cookie with just the right amount of crunch. You’ll love these peppermint chocolate chip cookies all year long!
- Prep Time 15 minutes
- Cook Time 10 minutes
- Total Time 1 hour and 30 minutes
- Yield 16 cookies
- Category Dessert
- Method oven
- Cuisine American
Ingredients
- 3/4 cup unsalted butter, melted
- 1 cup + 3 Tablespoons brown sugar, packed
- 1 egg + 1 egg yolk, room temperature
- 1 tablespoon vanilla extract
- 1 3/4 cup all purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon sea salt + more for sprinkling
- 1 1/2 cups semi sweet chocolate
- 5 regular sized candy canes, crushed up
Instructions
- In a large mixing bowl combine the melted butter and sugar. Whisk until smooth and glossy. Add in the egg, egg yolk, and vanilla extract. Mix well.
- In separate bowl mix together the flour, salt and baking soda. Mix the dry ingredients into the wet until everything comes together. Fold in the chocolate and crushed up candy canes . Do not over mix.
- Refrigerate the cookie dough for at least a half hour, or overnight.
- When you are ready to bake the cookies, preheat the oven to 350°F and line a cookie sheet with parchment paper. Use a 1 ounce cookie scoop to scoop the cookie dough out into balls, placing them 2 inches apart on the prepared sheet. Bake for 11 minutes, or until the edges are just golden brown and the centers have puffed up but are still gooey.
- Allow to cool before eating!