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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! They are super easy to make which means you can make a Christmas goodie without spending hours in the kitchen!
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!
MY FAVORITE BAKING TOOLS AND EQUIPMENT FOR SUCCESSFUL COOKIE BAKING!
I would never recommend any product unless I absolutely love it, and feel that it’s of superior quality. The following are all things I’ve used for many years and feel they are tools I cannot live without!
Baking Sheets!
For starters, let’s talk baking sheets or cookies sheets. Yes, the quality of baking sheet does make a difference. The cheap ones you can get from any store don’t distribute the oven heat evenly giving you varied results every time you use them. They can also buckle from the oven heat. I highly recommend buying commercial baking sheets. They are not as expensive as you would think. Plus, I currently own 5 commercial half sheet baking sheets. I’ve used them for about 18 1/2 years. They are not worn out or anywhere close to it. They are my absolute favorite baking sheets. I also use the quarter sheet size a lot too! You can find the half sheet size I use here and the quarter sheet size here!
Parchment Paper!
If you’ve followed my blog much you will notice that I always put parchment paper as an option instead of using non-stick pan spray. Parchment paper is my preference, why? It keeps your pans clean. No sticky residue left from cooking spray. No weird flavor on food from a cooking spray. And you are guaranteed that you cookies won’t stick. You can buy it in pre-cut sheets at the grocery store especially around the holidays, but I prefer saving a little bit of money and purchasing it by the roll. I usually buy the double pack from Sam’s Club, which is the least expensive way to go. If you don’t have a Sam’s you can buy a roll of parchment paper here!
Kitchenaid Stand Mixer!
I am not a muscular woman by any stretch of the imagination. I could not survive mixing up cookies but hand. Sad, I know. I love, love, love my Kitchen Aid stand mixer. It’s nearly 15 years old, has been used heavily (at least once a day) for 11 years and shows no sign of wearing out anytime soon! If you are in the market for a stand mixer I would recommend this one!
Cookie Scoops!
Cookie scoops are such an undervalued kitchen tool in general! I use mine for so many different things! If you like having each cookie portioned the same and want a slick and quick way to scoop that dough onto your baking sheets, then you need these!
Have you tried this recipe? If so, leave me a comment and a rating below!
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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!
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.
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Julie says
We made these cookies and LOVED them! We’ll definitely be making them again.
mindeescookingobsession says
Thank you so much