Prep 10 mins
Cook 10 mins
Just is time for Christmas. I love anything with peppermint!
Make and share this Candy Cane Chocolate Chunk Cookies recipe from Food.com.
- Preheat oven to 400 degrees.
- In a medium sized bowl cream together the butter and sugar until smooth.
- Beat eggs in one at a time, then stir in the vanilla and peppermint extract.
- In a separate bowl combine the flour, cream of tartar, baking soda and salt.
- Stir into creamed mixture until all moisture is absorbed.
- Mix in the chocolate and the candy canes.
- Form spoonfuls of dough into balls and place about 2 inches apart on an ungreased cookie sheet.
- Bake for 8-10 minutes.
Gave this recipe to a friend to make, she was looking for something to use up her post Xmas candy canes. Shes a pretty tough rater (in my opinion), she gave these cookies 4.5 when still warm from the oven & noted pretty spectacular and a 3.5 when cooled just because she thought that the chunks of candy cane were a bit hard on the teeth when cold. Used 3/4c canes, broken up in the food processor, thought it would have been slightly better if you could get the candy canes choc chip size. As per another reviewer we used a heaped cup of broken up choc. Cooked for 8 minutes so not to dry them out (as per another reviewer, good advise). And also confirmed it is a good idea to get them off the trays as quickly as you can. Looking forward to trying this one for myself and shes on the look out for more candy canes. Thanks for the great recipe, bring on the season of candy canes!!
I was all set to try this recipe~ the butter was creaming in the mixer before I realized that the recipe is missing how much sugar to add. So, instead, I used Hadice's idea and added crushed candy canes and chocolate chips to my favorite cookie batter (MizzNez's M&M Party Cookies, #21959). I've been to three stores in seach of peppermint extract, and everyone is out. So, I left it out and used a slightly different dough.... but still came out with some delicious cookies! :) I'd still like to try this actual recipe, too, but my adapted version was so good that I'm sure these are delicious.
These were a hit with my two little girls, they gobbled them up. As for my husband and myself we thought they were okay, but nothing spectacular. I couldn't find peppermint extract, so I went with just the mint extract, which has both spearmint and peppermint in it. Next time to save some time I am going to just use the Hershey's milk chocolate chips, which will be one heaping cups worth. I agree with the others on the greased pan and make sure you take them off the pan right away. I baked mine for 8 minutes, 9 minutes made them just a little dark and dryer. I think we will make these again maybe around Christmas time. Thanks for sharing the recipe.