These Candy Cane Cookies scream Christmas! If you are looking for a quick and easy peppermint chip cookie to add to your holiday baking this is the one!

Years ago my husband worked somewhere that would bake fresh Otis Spunkmeyer cookies every morning for customers that came in throughout the day. He absolutely loved the peppermint chip cookies that came in just for Christmastime. I decided to make a copycat version for him. These candy cane cookies are full of Hershey’s candy cane kisses! This peppermint cookie recipe is easy to make which means you can make a Christmas goodie without spending hours in the kitchen!

How to make candy cane cookies (aka peppermint cookies):

You will need one 10 ounce bag of Hershey’s Candy Cane Kisses for these tasty candy cane cookies. Unwrap them and chop them into coarse chunks.

Preheat your oven and prepare the candy cane cookie dough as instructed in the recipe below! Scoop out by the tablespoonful onto prepared baking sheets. Bake at 350 degrees for 10 minutes. Cool and eat!

Can you freeze candy cane cookies?

You sure can! Just make sure the cookies are completely cooled before placing in an airtight container and putting in your freezer.

Some more of my favorite Christmas recipes!

Cranberry Crumble Bars

Oatmeal Nut Rolled Raspberry Thumbprint Cookies

Iced Gingerbread Men

Almond Brittle

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Candy Cane Cookies Recipes

Author: Mindee
Prep Time: 20 minutes
Cook Time: 10 minutes (per batch)
Total Time: 30 minutes
Yield: 3 1/2 Dozen 1x
Category: Cookies
Method: Baking
Cuisine: American

Description

These Candy Cane Cookies scream Christmas! If you are looking for a quick and easy peppermint chip cookie to add to your holiday baking this is the one!

Scale

Ingredients

1 Cup Butter Flavored Shortening (do not sub. butter or margarine)
3/4 Cup Sugar
3/4 Cup Brown Sugar
2 Eggs
1 tsp Pure Vanilla
1/4 tsp Peppermint Extract
1 tsp Baking Soda
1 tsp Salt
2 1/4 Cups Flour
10 oz. Bag Hershey’s Candy Cane Kisses

Instructions

Preheat your oven to 350 degrees and lightly spray your baking sheets with non-stick cooking spray or line them with parchment paper.
Unwrap and coarsely chop the candy cane kisses.
In a mixing bowl, cream the butter flavored shortening and sugars.
Beat in the eggs, vanilla, and peppermint.
Mix in the baking soda and salt.
Stir in half the flour, then the chopped up candy cane kisses, then the last of the flour.
Scoop the dough out by tablespoonfuls onto the prepared baking sheets and bake at 350 for 10 minutes.
The cookies will look puffy and slightly browned around the bottom edges.

Notes

Many of you may be tempted to substitute butter or margarine for the butter flavored shortening. I strongly advise you not to do that. The shortenings purpose is to give these cookies a little bit crispy outside and a soft inside that you won’t get with butter. Also if you sub in butter these cookies will spread out super thin and the taste will be noticeably different that it should be. You MUST also use butter flavored shortening, not regular shortening.

Keywords: candy cane cookies, peppermint chip cookies

ANY NUTRITIONAL ANALYSIS ON THIS SITE IS BASED ON AN ESTIMATE, CALCULATED BY NURTIFOX PLUGIN (OR OTHER THIRD-PARTY SOURCE) FROM THE INDIVIDUAL INGREDIENTS IN EACH RECIPE. VARIATIONS MAY OCCUR FOR VARIOUS REASONS, INCLUDING PRODUCT AVAILABILITY AND FOOD PREPARATION. WE MAKE NO REPRESENTATION OR WARRANTY OF THE ACCURACY OF THIS INFORMATION.

Last Updated on December 2, 2019