Chocolate chip cookies with crushed candy canes on top

Candy Cane Chocolate Chip Cookies

The key to these cookies is to slightly under-bake them. Delicious around the holidays! Yields 2 dozen
large cookies, 4 dozen small.


21⁄4 cups organic all-purpose flour (sub almond flour)
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) organic unsalted butter, softened (sub ghee or vegan butter)
3⁄4 organic granulated sugar (sub coconut sugar)
3⁄4 cup packed brown sugar (sub brown coconut sugar)
1 tsp vanilla extract
2 large eggs
1 package chocolate chips (I like Hu)
10-15 mini candy canes, crushed
Nuts (optional)


Preheat oven 375°. In a small bowl combine flour, baking soda and salt. In a large mixing bowl or stand mixer cream the softened butter, granulated sugar, brown sugar and vanilla extract together until well

Add eggs one at a time, beating really well after each addition. Beat in the dry ingredients gradually on low. Once blended, add chocolate chips being carful not to over-mix.

I like to roll or drop the cookies into a size between a ping pong ball and golf ball and place on parchment lined baking sheet. This will make approximately 8-10 cookies per baking sheet.

Bake until the edges begin to brown. Before they cool, sprinkle the crushed candy canes on top. Don’t eat them all at once!

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