Candy Cane Crunch Dark Chocolate Cookies
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These Candy Cane Crunch Dark Chocolate Cookies combine a soft and chewy cream cheese cookie with dark chocolate bars that are filled with candy canes for the perfect holiday chocolate chip cookie!
If you're looking for more holiday cookies, make sure to check out my Eggless Sourdough Molasses Cookies, Frosted Gingerbread Cookies, or my Chocolate Crinkle Cookies.
Table of Contents
I made these cookies totally randomly. I needed a holiday cookie to add into a cookie jar for a photo for my How to Package Cookies for Gift Giving post. And I was also craving some soft and chewy chocolate chip cookies.
I had just gotten a bunch of Lake Champlain Candy Cane Crunch Bars, and I grabbed one out of the pantry to eat it while I thought about the cookies I was going to make. As I bit down on that dark chocolate square that was perfectly sweet and a little bit crunchy, I knew I needed to add them into cookies! And here we are.
Why You'll Love This Recipe
Chocolate + Candy Canes: These holiday dark chocolate cookies are incredibly easy to make! They come together in minutes, they don’t require any chill time, and they are basically like candy cane and dark chocolate cookies had a baby together.
Soft & Chewy: These Candy Cane Crunch Dark Chocolate Cookies use cream cheese in addition to eggs, but the added cream cheese makes these extra soft and chewy! These holiday dark chocolate cookies are ones that you will want to make again and again. I mean how could you not want to eat candy cane and dark chocolate cookies all day every day right now? After you try these, that’s probably all you’ll want to do.
Crowd Pleaser: This is for the people who love candy canes and dark chocolate! Even Delaney, who is not as much of a fan of peppermint as I am, is obsessed with these. He was upset that I gave some to our neighbor! We ate the rest of them in just two days, and the next day he asked me when I would make them again, ha-ha! So, get to it and make these amazing Candy Cane Crunch Dark Chocolate Cookies.
Ingredients
- Butter: I use Organic Valley Salted Butter. Be sure it's nice and soft.
- Cane Sugar: I use organic cane sugar.
- Brown Sugar: I use my homemade light brown sugar in this recipe, but store bought also works!
- Vanilla Extract: My favorite is Simply Organic.
- Eggs: I use organic large eggs, be sure to get large so you have the right size. Eggs that are too small (medium) could result in dry cookies. Eggs that are too large (like extra large) can result in flatter cookies with more spread.
- Cream Cheese: I use Organic Valley Cream Cheese. This gives these cookies a slight tang and makes them extra soft and chewy!
- All Purpose Flour: My favorite is Cairnsping Mills!
- Baking Soda: I use baking soda because these cookies have brown sugar. For more into on the Difference Between Baking Soda and Baking Powder, read my post!
- Salt: Make sure to use a fine sea salt.
- Chocolate Bars: I use Lake Champlain Organic Candy Cane Crunch Dark Chocolate Bars in these cookies. This gives these cookies rich dark chocolate, cool peppermint flavor, and a little crunch with just one ingredient!
Tools Needed
- Scale: I always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but if you want to use a hand mixer you can do that too.
- Half Sheet Pan: You'll need two half sheet pans.
- Parchment Paper: I always use parchment paper for ease and I think cookies bake better with it. My favorite nontoxic parchment paper is from Kana.
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Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, light brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the cream cheese and continue to mix on low to medium until the butter is light and fluffy, about 3 to 4 minutes.
Add the eggs, flour, baking soda, and sea salt in that order. Mix on low until combined.and mix on low until combined.
Step 3
Using your hands, form the dough into 24 balls and place them on the prepared baking sheets spacing at least 1-inch apart.
Step 4
Bake for 10 to 12 minutes or until lightly browned on the bottoms. Allow to cool completely on the baking sheets. (Be sure to check the Notes at the bottom of the recipe if you are baking at high altitude).
FAQ's
Absolutely! These cookies are an easy cookie to make ahead of time. Just be sure to store them in an airtight container like a Tupperware or airtight cookie jar.
If you can’t get the Lake Champlain Candy Cane Crunch Bars, then you can add in dark chocolate chunks and candy cane pieces into the cookie dough instead. But I would highly recommend getting these chocolate bars, as it makes these so much easier than chopping up candy canes!
Yes, if you want to add white chocolate chips to these cookies as well it would make them more like peppermint bark flavor! Replace about one-third of the dark chocolate bar pieces with white chocolate chips.
Yes, of course, you can always use a cookie scoop for any cookie recipe I say to roll by hand. I just don’t use cookie scoops because they drive me nuts, ha-ha! If you are using a cookie scoop, you should use about a 1 1/2-tabelspoon cookie scoop. Just be sure that you get the right number of cookies that the recipe calls for, this way the baking times will be accurate. If you use a larger cookie scoop and get less cookies, you will have to bake them longer.
Craving More?
Candy Cane Crunch Dark Chocolate Cookies
Ingredients
- 113 grams salted butter (softened)
- 113 grams cane sugar
- 57 grams light brown sugar (packed)
- 1 teaspoon vanilla extract
- 2 large eggs
- 28 grams cream cheese
- 255 grams all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 3 Lake Champlain Candy Cane Crunch Bars
Instructions
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, light brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the cream cheese and continue to mix on low to medium until the butter is light and fluffy, about 3 to 4 minutes.
- Add the eggs, flour, baking soda, and sea salt in that order. Mix on low until combined.and mix on low until combined.
- Roughly chop the chocolate bars and add into the cookie dough. Mix on low until combined.
- Using your hands, form the dough into 24 balls and place them on the prepared baking sheets spacing at least 1-inch apart.
- Bake for 10 to 12 minutes or until lightly browned on the bottoms. Allow to cool completely on the baking sheets.
- Store in an airtight container for up to 7 days.
Video
Notes
Nutrition
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