These Vegan Candy Cane Chocolate Chip Cookies are the epitome of festive flavor. They are everything you love about traditional chocolate chip cookies merged with holiday fun! Let's learn how to make them!
Absolutely nothing tops a perfectly gooey chocolate chip cookie. This recipe is based on our vegan chocolate chip cookies and boast the addition of peppermint extract and crushed peppermint candies.
They are great cookies and make an excellent addition to your vegan christmas cookie rotation.
Ingredients:
Here is your grocery list for this festive recipe:
- vegan butter: Provides richness and moisture, ensuring the cookies have a soft and chewy texture.
- light brown sugar: Adds sweetness and contributes to a soft, slightly caramel-like flavor, helping to keep the cookies moist.
- granulated sugar: Balances the sweetness and adds structure, giving the cookies a slightly crisp edge.
- nondairy milk: Adds moisture to the dough, ensuring the ingredients mix smoothly and providing a soft texture.
- vanilla extract: Enhances the overall flavor and complements the chocolate and peppermint notes in the cookies.
- peppermint extract: Infuses the cookies with a festive minty flavor that pairs perfectly with the chocolate and candy canes.
- baking soda: Acts as a leavening agent, helping the cookies rise slightly and creating a soft, fluffy interior.
- salt: Balances the sweetness of the sugars and enhances the flavors of the chocolate and peppermint.
- all-purpose flour: Provides structure to the cookies, holding the ingredients together and ensuring the dough is sturdy enough for mix-ins.
- nondairy chocolate chips: Add rich, melty chocolate chunks throughout the cookies, creating a classic chocolate chip cookie base.
- crushed candy canes: Add a festive, crunchy texture and bursts of minty flavor.
Why you'll love these cookies:
- Festive Flavor Combination: The rich chocolate pairs perfectly with the cool, minty candy cane, delivering classic holiday flavors in every bite.
- Soft and Chewy Texture: These cookies strike the ideal balance with a soft center and slightly crisp edges, making them irresistibly satisfying.
- Kid-Friendly and Fun to Make: Crushing candy canes and mixing in chocolate chips make this recipe an enjoyable activity for the whole family.
- Vegan-Friendly: These cookies are dairy-free and egg-free but taste just as indulgent and delicious as traditional recipes.
- Easy to Make: The straightforward recipe is beginner-friendly, requiring no special equipment or complicated techniques.
How to make vegan candy cane chocolate chip cookies (with pictures!):
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by creaming together the softened vegan butter and sugars in a large bowl with an electric hand mixer. Add in the nondairy milk, extracts, baking soda and salt. Mix until ingredients are well distributed.
Add in the flour and mix until just-combined. Do not over-mix. Fold in the chocolate chips and crushed candy canes.
Cover the bowl of cookie dough and chill for at least an hour before baking.
Scoop 2-3 tablespoon balls of cookie dough onto a baking sheet lined with parchment paper. Place the balls of dough at least 2 inches apart.
Place baking sheet on center rack of an oven preheated to 350 degrees F (175 C) and bake cookies for 12-14 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips:
- Use Pre-Crushed Peppermint Candies to Save Time: While you can absolutely crush peppermint candies or candy canes yourself, purchasing pre-crushed candies will save time and provide more uniform pieces free of dust.
- Use High-Quality Vegan Chocolate Chips: Choose rich, dairy-free chocolate chips for the best flavor. Dark or semi-sweet chocolate works beautifully with the peppermint flavor.
- Bake One Sheet at a Time: For consistent results, bake one tray at a time in the center of the oven. If you need to bake multiple trays, rotate them halfway through for even cooking.
- Check Doneness Carefully: Bake until the edges are lightly golden but the centers look slightly soft. The cookies will firm up as they cool. Over-baking can make them dry.
- Store Candy Canes Properly: Add the crushed candy canes just before chilling the dough, as they can dissolve or get sticky if left sitting too long.
How to crush candy canes for baking:
Crushing candy canes is easy with the right tools and techniques. Here’s a step-by-step guide to ensure perfect crushed candy canes for your baking needs:
What You’ll Need:
- Candy canes (unwrapped)
- A sturdy zip-top plastic bag
- A rolling pin, meat mallet, or heavy object
- A large bowl or baking sheet (optional)
Step-by-Step Instructions:
- Unwrap the Candy Canes
Remove the plastic wrapping from each candy cane. This step is crucial to avoid bits of plastic ending up in your crushed candy.
- Place Candy Canes in a Bag
Put the candy canes in a sturdy zip-top plastic bag or sandwich them between two sheets of parchment paper to contain the mess.
- Secure the Bag
If using a zip-top bag, seal it tightly with the air removed.
- Choose Your Crushing Tool
Use a rolling pin, meat mallet, or the bottom of a heavy pan for crushing. Avoid using fragile tools that could break under pressure.
- Crush to Desired Texture
Tap or roll over the candy canes with your tool until you achieve your desired texture. For cookies, aim for a mix of small pieces and fine dust for both texture and flavor.
- Store Properly (Optional)
If not using immediately, store the crushed candy canes in an airtight container to prevent them from becoming sticky due to humidity.
Tips for best results:
- Work on a Flat Surface: Use a sturdy, flat countertop to ensure even crushing.
- Don’t Overfill the Bag: Crush candy canes in small batches to avoid uneven results.
- Chill First: Refrigerate or freeze the candy canes briefly before crushing if they are soft or sticky.
Frequently asked questions:
Crush the candy canes into small pieces and gently fold them into the cookie dough just before chilling. This helps prevent excessive melting and ensures the candy cane pieces maintain some integrity.
Yes. The cookies will still taste delicious with just the crushed candy canes for a milder peppermint flavor. Alternatively, you can replace peppermint extract with more vanilla extract.
To prevent chocolate chips from clumping or sinking, toss them in a small amount of flour before mixing them into the dough. This is especially helpful if you’re baking large batches.
Absolutely! You can omit the candy canes for a classic chocolate chip cookie. Adjust the chocolate chip quantity to your liking, and follow the rest of the recipe as directed.
Yes, you can refrigerate the cookie dough overnight. Chilled dough often results in more flavor and better texture. Just be sure to cover the dough well to prevent it from drying out in the refrigerator.
How much peppermint extract should I use?
The amount of peppermint extract you should use depends on the recipe size and your desired flavor intensity, as peppermint extract is highly concentrated. Here are some general guidelines:
- Start Small: It’s better to add too little and adjust, as peppermint extract can easily overpower a recipe.
- Balance the Flavor: Pair with vanilla extract or chocolate to create a well-rounded taste.
- Taste Test: If possible, sample the batter or mixture after adding to ensure the flavor is to your liking.
For most recipes, a small amount of peppermint extract goes a long way, so use it sparingly to avoid overwhelming your dish.
Recipe variations:
Here is a list of Censored Baker-approved flavor variations for this recipe:
- Double Chocolate Peppermint Cookies: Replace ¼ cup of the flour with an additional ¼ cup of cocoa powder for a rich, chocolatey base that pairs beautifully with the candy cane and chocolate chips.
- White Chocolate Candy Cane Cookies: Swap the vegan chocolate chips for vegan white chocolate chips or chunks to create a sweet, creamy contrast to the peppermint flavor.
- Nutty Peppermint Cookies: Add ½ cup of chopped nuts, such as almonds, pecans, or walnuts, to the dough for extra crunch and a nutty flavor.
- Vegan Candy Cane Oatmeal Cookies: Replace 1 cup of the all-purpose flour with 1 cup of rolled oats for a chewy texture and heartier cookie.
- Peppermint Mocha Cookies: Add 1 teaspoon of instant espresso powder or brewed coffee to the dough for a coffee-infused flavor that pairs wonderfully with the chocolate and peppermint.
- Dipped Candy Cane Cookies: After baking, dip half of each cookie in melted vegan chocolate and sprinkle with crushed candy canes for an elegant, bakery-style presentation.
Storage:
Proper storage ensures that your vegan candy cane chocolate chip cookies remain fresh and maintain their texture.
These cookies will keep in an airtight container stored at room temperature for 2-3 days. They can also be frozen for up to one month.
If you make this recipe please tag @censoredbaker on Instagram!
PrintVegan Candy Cane Chocolate Chip Cookies
Chewy vegan chocolate chip cookies full of crushed candy canes! An easy, festive version of a classic cookie.
- Prep Time: 15 minutes
- Bake Time: 12 minutes
- Total Time: 27 minutes
- Yield: 25 3-inch Cookies 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
1 cup vegan butter, softened
1 cup light brown sugar
½ cup granulated sugar
1 tablespoon nondairy milk
2 teaspoons vanilla extract
½ teaspoon peppermint extract
1 teaspoon baking soda
¾ teaspoon salt
2 ½ cups all purpose flour
1 ½ cups nondairy chocolate chips
⅔ cup crushed candy canes
Instructions
- Cookie Dough: In a large bowl, beat together the vegan butter, brown sugar and granulated sugar with an electric hand mixer until light and fluffy. This should take about 1 minute. Add in the nondairy milk, vanilla extract, peppermint extract, baking soda and salt. Beat again until ingredients are evenly distributed. Add the flour to the bowl and beat until just combined. Do not over-mix. Fold in the chocolate chips and crushed candy canes.
- Chill: Cover the bowl tightly with plastic wrap and place in the refrigerator to chill for at least 1 hour. Cookie dough will keep this way for up to 48 hours.
- Bake: Preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment paper. Place 2-3 tablespoon scoops of cookie dough 2 inches apart on the baking sheet. Place baking sheet on center rack of preheated oven and bake for 12-14 minutes or until cookies are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
*Cookies will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to 1 month.
*This amount of dough will make multiple batches of cookies. Keep dough in the refrigerator between batches until you are ready to bake it. It is important to keep the dough as cold as possible to prevent over-spreading in the oven.
*You can purchase pre-crushed peppermint candies for this recipe or you can crush them yourself! To do this, place peppermint candies in a sealable plastic bag and crush candies using a saucepan with a handle or a rolling pin.
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