Chocolate Candy Cane Crunch Cookies

A soft and chewy cocoa cookie dough, with a pop of peppermint, plus white chocolate chips, and peppermint candy cane pieces mixed in. These Chocolate Candy Cane Crunch Cookies are soon to be a new Christmas favorite!

Chocolate and peppermint is such a classic Christmas flavor combo and one of my personal favorites. These Chocolate Candy Cane Crunch Cookies start with a cocoa cookie dough base, hinted with peppermint extract and flecked with white chocolate chips and crunchy crushed candy cane pieces. The baked cookies are drizzled with melted dark chocolate and finished with a sprinkling of even more peppermint candies. Chewy, soft, and so festive. These are going to be a new favorite on your Holiday cookie list every year!

How to make Chocolate Candy Cane Crunch Cookies

  1. Make the dough. This simple cocoa-based dough comes together quickly. Since we use melted butter, you don’t even need a mixer! Start by whisking together the butter and sugar, then add the egg, vanilla, and peppermint extracts. Mix in the dry ingredients and finish the dough by folding in the white chocolate chips and crushed candy canes.

  2. Scoop the cookies. I used this 2 Tablespoon (size 30 or 1 oz.) cookie scoop to portion out the dough. You can go bigger or smaller if you’d like but these seem like the perfect size to me. I scoop all the dough onto one baking sheet lined with parchment paper then roll them into balls.

  3. Chill the dough. The dough needs at least 30 minutes to chill in the fridge so the cookies don’t spread out too much. You can chill even longer, up to overnight if you’d like but I find that at least 30 minutes is key.

  4. Bake the cookies. Once the cookies have chilled, arrange the scoops of cookie dough onto baking sheets lined with parchment, spacing them at least 2 inches apart. Bake at 350°F for 10-12 minutes.

  5. Drizzle chocolate. Once the cookies have cooled, use a spoon, or a piping bag would work too, to drizzle the melted chocolate over the cookie. Be sure to have your crushed peppermints or candy canes ready to sprinkle on the melted chocolate. If you let the chocolate set up, the candy won’t stick very well.

  6. Let the chocolate sit and enjoy! Once all the cookies are drizzled and sprinkled with the crushed candy canes, allow the chocolate to set and firm up. You can also pop the cookies in the fridge or freezer if you want to move this along more quickly. Once the chocolate is set, serve the cookies and enjoy!


Peppermint Mocha Cookies

This recipe already has 1 teaspoon of espresso powder which I think really enhances the chocolate flavor (I don’t think the espresso flavors really comes through). But if you want more of that espresso flavor for a peppermint mocha cookie, increase the espresso powder up to 2 teaspoons.

Peppermint Bark Cookies

For a fun twist, dip half the cookie in melted white chocolate then drizzle the dark chocolate on top of it, and follow it with a sprinkle of the crushed candy canes so it looks like peppermint bark on your cookie!

Chocolate Candy Cane Crunch Cookie FAQs

Can I use a different kind of chocolate?

I decided to go with white chocolate chips in the cookie dough and dark chocolate for the drizzle on top but you can switch this up and use whatever kind of chocolate is your favorite. Milk chocolate chips would be good in the cookie dough if you aren’t a fan of white chocolate. You can even switch up the type of melted chocolate you drizzle on top – it’s completely up to you and what you prefer!

Do I need to chill the dough before baking?

Yes! The dough only needs 30 minutes to chill but you can go longer (up to overnight) if needed. Chilling helps the soft dough set up so it doesn’t spread out too much in the oven. This will give you a slightly thicker cookie so it has that perfectly soft, chewy cookie texture. Chilling also helps the flavors in the dough develop for an even tastier cookie.

What if my dough is too soft to roll into balls?

If the dough is too soft to roll into balls right after you scoop it, simply chill the scoops of dough first then roll each one into balls right before baking. Rolling the dough into balls isn’t necessary but gives the cookies nice round, smooth edges while they bake.

How do I store the cookies?

These cookies can be stored at room temperature in an airtight container or zip-top bag, for up to 3 days. They freeze well too! Just pull your airtight container or bag of cookies from the freezer several hours before serving and allow them to thaw at room temperature. 

More Cookie Recipes You’ll Love

Lastly, if you make this recipe, be sure to leave a comment below and tag @sweetkitchencravings on Instagram or TikTok. Or if Pinterest is more your style, you can save my recipes to your collection there. Happy baking!

Chocolate Candy Cane Crunch Cookies

A soft and chewy cocoa cookie dough, with a pop of peppermint, plus white chocolate chips, and peppermint candy cane pieces mixed in. These Chocolate Candy Cane Crunch Cookies are soon to be a new Christmas favorite!
Author: Rachel
Prep Time 25 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 1 hour 10 minutes
Yield 14 cookies


  • ½ cup (113g) unsalted butter
  • cup (150g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon peppermint extract
  • 1 cup (130g) all-purpose flour
  • cup (35g) cocoa powder
  • 1 teaspoon instant espresso powder, optional
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • cup white chocolate chips
  • 3 Tablespoons finely crushed candy canes, plus more for sprinkling
  • ½ cup dark chocolate, melted for drizzling


  • Melt the butter and allow it to cool slightly. In a large mixing bowl, add the melted butter and sugar. Whisk until thoroughly combined.
  • Mix in the egg, vanilla, and peppermint extract. Add the flour, cocoa powder, espresso powder, baking soda, and salt to the bowl and mix. Fold in the white chocolate chips and crushed candy canes.
  • Scoop the cookies onto a small pan lined with parchment paper, using a 2 Tablespoon (size 30 or 1 oz.) cookie scoop. Roll each scoop into a ball with your hands. Refrigerate the dough balls for at least 30 minutes before baking.
  • Preheat oven to 350°F. Line 2 baking sheets with parchment paper or a silicone mat.
  • Place the chilled cookie dough scoops on the prepared baking sheets, spacing them at least 2 inches apart. Bake for 10-12 minutes. Allow the cookies to cool.
  • Using a spoon, drizzle the melted dark chocolate over each cookie, and immediately sprinkle on more crushed candy cane pieces. Allow chocolate to set up then serve and enjoy!
Did you make this recipe?Be sure to tag @sweetkitchencravings on Instagram!

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